《食品风味化学》是2008年化学工业出版社出版的图书，作者是夏延斌。
北卡罗莱纳州立大学（North Carolina State University）感官分析和食品风味化学专业的教授玛丽安娜•德雷克表示：“这是所有年龄段的人都喜欢的口味，轻松席卷各种人群。”
"It's a flavor line that's appealing across all age groups, " says MaryAnne Drake, a professor of sensory analysis and flavor chemistry at North Carolina State University. "It transcends demographics.
酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。
Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.
新鲜鲣鱼采古法慢火烟薰烤削成薄片精致而成，风味极佳，本产品不添加任何化学防腐剂或人工甘味，内涵天然的DHA及维他命，是纯天然营养的食品。
Skipjack fish strictly selected and cooked by tradition method. It taste great. This product does not added extra pigment, but rich in DHA and vitamins. It is natural and nutrition food.
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