The main flavor compound, 2 Acetyl 1 pyrroline, was quantitatively determined.
对其中最重要的香气成分2 -乙酰基-1 -吡咯啉进行了定量测定。
The compound bait for fishes and shrimps was produced from the herb medicine, flavor amino acid and its derivatives and basic flavor ingredients with new technology.
通过实验，找到中草药、风味氨基酸以及其衍生物，对鱼虾嗅觉刺激、味觉刺激的基础味料，通过新工艺研制成鱼虾复合诱食素。
Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.
肌苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。
Current research is devoted more to the identification of character impact compound to savory flavor and to maximize the production of these flavor chemicals through reaction flavor technology.
当前的研究投入更多来鉴别特征风味，并最大限度地提升产品风味的。
Using aloe and carrot as main materials, the compound beverage was produced with good flavor and healthy function. The optimum formula was determined by experiment of orthogonal design.
以芦荟和胡萝卜为原料，通过正交实验确定了复合饮料的最佳配方，研制出一种口味独特又具有保健功能的复合饮料。
Main Ingredients: Herbal extract, HOE hair treatment essence, protein, compound amino acid, hair core recovering factor, BAS molecule, and essence with special flavor, etc.
主要成份：草本萃取液、HOE焗油精华、蛋白质、复合氨基酸、发芯修护因子、BAS分子和特殊香型之香精等。
The sensory evaluation showed that the synthesized compound imparted a characteristic flavor of isovaleric acid to the smoke of blended type cigarette.
评吸结果表明，合成的葡萄糖四异戊酸酯能赋予混合型卷烟烟气以异戊酸的特征香气。
Using the high-quality fresh potato in municipal as the basic materials, the experiment has studied to improve the nourishment and stress the characteristic flavor of compound oil-fried potato chips.
以市售优质新鲜马铃薯为基本原料，以改善营养和突出特色风味为目的，进行复合型油炸马铃薯薯片实验的初步研究。
Compared with using only one kind of emulsifier, the compound emulsifier have a better quality of foam stability, texture and flavor, and the best HLB is from 6 to 9.
与单一乳化剂相比，不同乳化剂复配的复合乳化剂性能更佳，较低用量的复合乳化剂可以使植脂鲜奶油达到最佳的泡沫稳定性和理想的起发率及泡沫硬度，其最适HLB值为6～9。
A new kind of compound jam with intensified nutrition and special flavor was obtained.
得到了一种营养强化、风味独特的新型果酱。
The effect of compound preparations of propolis and pollen on meat quality and flavor in finishing pigs was studied.
通过科学评价选择养猪场是建设和管理优质猪肉供应链的关键。
The effect of compound preparations of propolis and pollen on meat quality and flavor in finishing pigs was studied.
通过科学评价选择养猪场是建设和管理优质猪肉供应链的关键。
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