乳酸是一种重要的有机酸，是浓香型白酒中的呈味物质。
Lactic acid is an important organic acid and flavoring material for Luzhou-flavor liquors.
作为白酒的主要呈味物质，对半成品及成品白酒的口感有着重要的影响。
As the main aroma-producing substances in liquor, they have important effects on the taste of semi-product liquor and product liquor.
酵母提取物中的十八种氨基酸和呈味物质核苷酸，分别用高效液相色谱进行分析。
Amino acids and nucleotides of yeast extract were analyzed by high prssure liquid chromatography.
本文对四川风鸭加工过程中的呈味物质进行了初步探讨，从而研究风鸭呈味物质的形成机理。
In this paper, the flavour material and it's formation mechanism of the air drying duck in the processing course were prilimary discussed.
调味就是将各种呈味物质在一定条件下进行组合，使之产生新味，从而赋予食品良好的风味。
Flavoring is a combination of varied flavor matter which is fixed under certain conditions, it can produce new flavor and then gifts the good tastes to the foods.
这些物质中有多种是食品中的风味物质和风味前体物质，亦是茅台酒呈香呈味物质中的一个组成部分。
Most of these metabolites were flavoring compounds and flavoring precursors for food, and also an integral part of aroma-producing & flavoring-producing substances in Maotai Liquor.
通过总结白酒中呈味物质的来源，分析白酒中异杂味的种类和产生原因，提出防止白酒中产生异杂味的措施。
The prevention measures of off - flavors are put forward by summarizing the source of the flavoring components of liquors and analyzing the sorts of off - flavors in liquors and its cause.
品鉴：酒呈深宝石红。酒体饱满，浓郁的果香中夹杂矿物质的味道和辣味，单宁味与酸味比较平衡，并且能保持一定的时间。
Traits: She is dark ruby red and full-bodied. Tannin is balance with sour, mineral and spicy taste will be felt for a long time in the aftertaste.
纯净酒即指不含或基本不含对人体有害的杂质的酒，不含呈香呈味的物质成分，有独特的生产工艺和质量标准。
Purified liquor means liquor which has no or few foreign substance harmful to people′s health, contains no flavour components and has its particular production mode and quality standard.
简要论述了苦味呈味机理、几种苦味物质的功能特性以及苦味抑制剂方面的研究进展。
The research progress of bitterness mechanism, function characteristic of bitter matter as well as bitter inhibitor are summarized briefly in this paper.
文章简要论述苦味呈味机理、苦味物质特性及苦味抑制技术方面的研究进展。
The paper briefly summarizes their study progress in mechanism of bitterness showing its taste? Characteristic of bitter compounds and bitterness depressant technique.
文章简要论述苦味呈味机理、苦味物质特性及苦味抑制技术方面的研究进展。
The paper briefly summarizes their study progress in mechanism of bitterness showing its taste? Characteristic of bitter compounds and bitterness depressant technique.
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