有机酸是啤酒重要的风味物质之一。
Organic acids were one of the most important flavor compounds in beer.
对奶酪风味物质形成机理进行了综述。
The article reviews the emerging mechanism of cheese flavor substances.
不同等级金华火腿挥发性风味物质分析。
Volatile flavor compounds were analyzed in Jinhua hams of different quality grade.
目的：分析白牦牛乳营养成分及风味物质。
Objective: To analyse the nutritional components and flavorous substance of the white yak, s milk.
另外，风味也能有高温反应生成的风味物质提供。
Additionally, desirable flavors can also be supplied by reaction flavor compounds that develop at high temperature processing.
风味物质微胶囊化是微胶囊包埋技术的一个重要分支。
Microencapsulation of flavouring substance is an important branch of microencapsulation embedding technology.
这些风味物质的产生受原料、火候等诸多因素的影响。
The development of these flavoring substances is affected by many factors, for example, used materials, fire control and so on.
研究结果表明，中性、弱酸性条件有利于挥发性风味物质的形成。
It was found that neutral and weak acid conditions are advantageous to the production of aroma compounds.
对盐水鸭加工的老卤中微生物、基本成分及风味物质进行了初步分析。
The microbes, main components and flavor elements of old brine for salted duck were analyzed.
利用顶空进样、小口径毛细管柱气相色谱法测定果啤风味物质的含量。
The flavoring substances contents of fruit beer were measured by headspace sampling and small-bore capillary column GC.
本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
双乙酰是啤酒中重要的风味物质，它的含量是啤酒质量的一个重要指标。
The content of the diacetyl, as an important flavor substance in beer, was an important index to control beer's quality.
此外，利用生物技术来获得风味物质也已成为风味物质的一个重要来源。
Furthermore, the use of biological technology to obtain flavour materials has also become an important source of flavour.
超高压处理会显著加速饲草家畜肌肉核苷酸的降解过程加快形成风味物质。
Super high-pressure treatment had strong influences on degradation of nucleotides resulting in formation of flavor substances in very short time.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
应用神经网络建立了啤酒发酵过程发酵度及主要风味物质产生量的预测模型。
Artificial neural network was applied to establish the models of fermentation degree and flavor.
通过对啤酒中的风味物质及其阈值的分析，研究了防止啤酒风味老化的措施。
Through the analysis of the flavored material in the beer and the threshold of it, the measure of how to prevent the aging of the flavored material of the beer is mainly studied.
啤酒中的有机酸是一类重要的风味物质，其种类和含量直接影响啤酒的口味。
Organic acids are important flavor ingredients in beer. The composition and content of different organic acids directly affect the taste of beer.
在月饼的回软过程中，贮藏时间和包装方法对挥发性风味物质的影响都不显著。
The effects of storage time and packaging method on volatile flavor compounds of moon cakes were not significant during short period of storage.
在研究纯大豆发酵豆乳的基础上，对产品的风味物质与微观结构进行了初步分析和探索。
On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.
对固态白酒实际生产装置潽甑操作工艺条件、流酒产量和风味物质组成进行了实验研究。
To investigate the influence of liquor vapor overflow on distillation of Chinese liquor, experiments were carried out in an industrial-scale distiller.
在研究纯大豆发酵豆乳的基础上，对产品的风味物质与微观结构进行了初步分析和探索。
In view of these, the lipid reducing function of tested strain and fermented soymilk were investigated in this study.
食品风味物质对食品性质产生重要的影响，综述近几十年来食品风味分析技术的研究进展。
This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.
肌肉风味取决于风味物质的种类和含量以及肌内脂肪的性质，膻味来源于雄烯酮和粪臭素；
Pork flavor is associated with flavoring substances and intramuscular lipids in the meat. Boar taint originates from androstenone and skatole.
本文简单介绍了肉品中所含有的风味物质的种类、风味物质的形成以及影响肉品风味的因素。
The categories of flavor element contained in meat and forming of flavor element as well as the factors to effect meat flavor are simply introduced in this article.
文章以对虾下脚料为原料，利用生物酶解技术对对虾下脚料进行处理，以提高其风味物质的含量。
The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence.
腌菜的风味主要是由制作腌菜的各种原料的风味物质及其发酵后产生的风味物质共同作用所形成。
The flavor of pickled vegetable mainly consist of the flavor substance of all kinds of raw materials and the fermentation production.
通过选择条件制备啤酒花油-环糊精包合物，风味物质的含量在包合物稳定物质中可高达10%。
The content of flavoring substances in cyclodextrin complex was as high as 10 % through proper selection of hop oil-cyclodextrin complex preparation conditions.
通过选择条件制备啤酒花油-环糊精包合物，风味物质的含量在包合物稳定物质中可高达10%。
The content of flavoring substances in cyclodextrin complex was as high as 10 % through proper selection of hop oil-cyclodextrin complex preparation conditions.
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