对食品中氧化气味的试验是感官评定。
Sensory evaluation The ultimate test for oxidized flavor in foods is a sensory one.
二叔丁基对甲酚(BHT)还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。
BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
果皮深紫色，果肉甜，气味浓重，吃起来味道及感觉和桃子相似，有降火的功效，富含抗氧化剂和营养元素。
The fruit has deep purple skin with sweet and tangy edible flesh that is similar to peach flavor and texture. It has cooling effect on body. It is rich in antioxidants and nutrients.
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