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.
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.
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.
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.
综述形成肉香的挥发性风味物质及其它们产生的途径与相应前体物，以及影响肉香味形成的各种理化因素。
Reviewed the compounds contributing to aroma and the chemical reactions by which meat aroma was formed. The factors effecting aroma-forming reactions were also discussed.
采用顶空固相微萃取法（HSSPME）结合气-质联用（GC-MS）技术分析了合作猪背最长肌的挥发性风味物质。
The volatile compounds from longissimus dorsum of Hezuo swine are analysed by GC-MS using headspace solid phase microextraction(HSSPME).
蕈菌中挥发性风味物质的研究在国外已有许多系统和深入的研究，而我国对蕈菌中挥发性风味物质的研究还处在起步阶段。
There were many systematic and in-depth study abroad on volatile components in mushroom. But a volatile component in mushroom of our research was still in its initial stage.
应用吹扫-捕集-GC-MS联用仪对我国三个大型乳制品企业：企业1、企业2、企业3生产的保鲜乳中的挥发性风味物质进行了定性、定量分析。
Qualitative and quantitative analysis was made on Fresh milk manufactured by 3 major milk products enterprises: enterprise1, enterprise2 and enterprise3, using GC-MS.
综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
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