本文从美拉德反应的基本原理出发，以美拉德反应的产物为基质，添加适量的合成或天然香料，调配成酱油香精。
Based upon the basic principle of Maillard reaction, the soy flavors were prepared with the products of Maillard reaction and modified with proper synthesized or natural flavors.
中国香料香精化妆品工业协会秘书长张京原表示：“化妆品有些添加的物质可能是天然的，但是它的主体的组成、载体等这些东西肯定都是合成的。”
"Some of the ingredients in the makeup may be natural, but its main part and carriers must be synthetic," Zhang Jingyuan, general secretary of Chinese Flavor Cosmetics Industry Association, said.
介绍了天然食品香料制备方法，并探讨了天然食品香精的制备与调配。
This paper discussed several methods of preparing Natural flavor. The preparing and compounding Natural flavoring were studied.
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