The volatile flavour components of the oil from roasted sesame seeds were studied in this paper.
本文对芝麻香油的挥发性风味成分进行了研究。
In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.
文章从蛋黄酱乳化液的稳定性、脂类的氧化以及主要风味成分的稳定性三个方面详细介绍了蛋黄酱的稳定性。
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.
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。
It not only contains the unique nutritious components in Ganoderma Lucidum, but also gives the special flavour of Ganoderma Lucidum.
它不仅有灵芝菌的特殊风味，还含有其独特的营养成份。
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.
本文提出了一个油脂自动氧化机理表述模型，并求出了与之相关的速度方程式，阐明了氧在油脂自动氧化中的作用机理和油脂的自动氧化过程。
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.
本文提出了一个油脂自动氧化机理表述模型，并求出了与之相关的速度方程式，阐明了氧在油脂自动氧化中的作用机理和油脂的自动氧化过程。
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