Total flavor components 香味物质总量
flavor components analysis 香味成分分析
volatile flavor components 挥发性成分
soy sauce flavor components 酱油风味物质
The study parsed the volatile flavor components in kiwifruit wine in a rather comprehensive way.
本研究较为全面的对猕猴桃酒中挥发性风味物质组成进行了解析。
参考来源 - 猕猴桃酒挥发性风味物质提取方法研究Fifth, in the research the variation of flavor components in Shanxiovermature vinegar during smoking solid fermentative substrate of vinegar,we find maillard reaction was taken place during smoking solid fermentativesubstrate of vinegar, and furfural was generated.
第五，在山西老陈醋熏醅过程中香气成分变化的研究中，结果发现：在熏醅过程中发生了美拉德反应，产生了糠醛。
参考来源 - 山西老陈醋醋酸菌选育与酿醋生产工艺研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The essence oil in Kaempferia galanga L. consists of many flavor components.
沙姜精油是沙姜中的主要呈味成分。
The volatile flavor components of roasted beef, pork and chicken were studied in this paper.
选用牛肉、猪肉和鸡肉为原料，对烤肉香气成分进行了研究。
In beverages and condiments, esters, organic acids, sugars and amino acids are the major flavor components.
饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。
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