In beverages and condiments, esters, organic acids, sugars and amino acids are the major flavor components.
饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。
Flavor components of Pixian pea sauce from Sichuan were analyzed by GC/MS combining with solid-phase micro-extraction (SPME).
用顶空固相微萃取，结合气相-质谱联用技术分析了四川郫县豆瓣酱的挥发性香成分。
Upon these conditions, the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively.
在此条件下对自然发酵和接种发酵的风味成分进行了分析比较。
The volatile flavor components from sesame seed oil were obtained by steam distillation, and 57components were separated and identified by GC-MS.
建立了采用顶空萃取-气相色谱-质谱联用技术分离鉴定芝麻油中的气味成分的方法。
Grapes harvested from a variety of vineyards and areas each provide unique flavor components that together create a balanced, complex and harmonious wine.
葡萄来自不同地区的葡萄园，每个葡萄园的葡萄都提供各自独特的香味成分，使得最后酝酿出来的葡萄酒平衡良好，口感复杂。
Yellow serofluid is a by-product during Luzhou style liquor production, which contains a large proportion of flavor components such as acid, ester, alcohol, aldehyde.
黄浆水是浓香型曲酒生产过程中产生的副产物，富含酸、酯、醇、醛等酒类所需香味成份。
Thus, identification and quantification of wine flavor components are difficult. The aim of the review is to present current wine aroma analytical investigation progress on…
作者综述了葡萄酒香气成分气相色谱分析方法的最新研究进展，并展望了今后葡萄酒香气成分的研究方向。
Based on the data of 17 flavor components in 46 samples that were obtained by GC, GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples.
以46种白酒为样本，以每个样本的乙酸乙酯、己酸乙酯等17种香味成分的气相色谱、气质联用定性定量分析数据和感官评价结果为指标，用聚类分析研究了白酒香型数据。
Combined with production practice, the production process, technical characteristics, flavor components and flavor characteristics of sesame-flavor liquor were introduced to peers for references.
该文结合芝麻香型白酒的生产实践，阐述了芝麻香型白酒的生产工艺、工艺技术特点、香味成分特点和风味特征。
Actually TASTE the food: feel it's texture, differentiate the components, and savor the flavor.
要品尝食物：感觉它的质地、区分它的组成、品味它的香味。
The ability to vary implementation of derived components in subtypes demonstrates one flavor of polymorphism in XML schemas.
改变子类型中派生组件的实现的能力演示了XML模式中多态性的一种形式。
You can also point to existing components in the OpenSocial catalog to experience a different flavor of interoperability between these Web 2.0 components.
还可以指向OpenSocial目录中现有的组件来体验这些Web 2.0组件之间的其他互操作性。
The microbes, main components and flavor elements of old brine for salted duck were analyzed.
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。
A field experiment was conducted to study the effects of irrigation during maturing stage on agronomic characteristics, chemical components and contents of flavor matter of flue-cured tobacco.
采用田间试验研究了成熟期灌水对烤烟农艺性状、化学成分和致香物质含量的影响。
The oil was one of the main nutritional components in the Black-bone silky fowl (Gallus gellus demesticus brissen), and its composition of fatty acids was the contributing factor to the flavor.
乌骨鸡脂肪油是乌骨鸡重要的营养成份之一，其脂肪酸组成更是影响肉质风味的重要化学成分。
Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor.
酸度、湿香气和醇厚度都是风味的组成部分，正是它们的平衡和均质才产生了我们的风味总体感。
The sauce can keep special flavor of milk sauce and a plurality of nutrition components, and replaces the short casein, reducing cost and creating conditions for the sauce to meet market requirement.
这种酱油既保持了牛奶酱油的独特风味和多种营养成分，又替代了比较紧缺的干酪素，降低了成本，为牛奶酱油满足市场需求创造了条件。
The brown algae spore powder food may be eaten by people far from sean and can provide people with nutritive components and sea food flavor.
它携带方便、食用简便、食之有益，为人们尤其是内陆地区人们提供有营养成分和海鲜口味的即食食品。
The pig growth promoting flavor powder consists of the following components: honeysuckle, rhubarb, astragalus root, tangerine peel, green malt, hawthorn and American ginseng.
本发明提供的猪促生精粉由以下组分组成：金银花、大黄、黄芪、陈皮、生麦芽、山楂和西洋参。
Neutral aroma components and flavor quality in flue-cured tobacco leaf in the west of Henan Province under the zinc fertilizer were studied.
从评吸评价结果看，锌促进了豫西烤烟下部和中部叶片香气质量的提高。
Different grades of Oriental tobacco samples from6producing areas at home and abroad were collected and analyzed for chemical components, necessary nutrition elements and volatile flavor sub-stance.
收集了国内外6个产地不同等级的香料烟样品，对其内在化学成分、必需营养元素和挥发性致香物质等进行了分析。
Among them, acid, aldehyde and ester were the main volatile components, which played an important role in flavor formation of Dushan greengrocery fermented.
其中酸、醛、酯是主体挥发物，对产品风味的形成起重要作用。
Among them, acid, aldehyde and ester were the main volatile components, which played an important role in flavor formation of Dushan greengrocery fermented.
其中酸、醛、酯是主体挥发物，对产品风味的形成起重要作用。
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