β-葡萄糖苷酶是分解和释放葡萄汁和葡萄酒中无香气的香气前体物的关键酶类。
Glucosidases is one of the key enzymes, which plays an important role in hydrolysising flavour precursors from grape juices or wines.
利用猪肉酶解物作为前体反应物进行热反应生产猪肉香精，明显提高香精的香气强度和香气逼真性。
Using proteinase hydrolysates of pork as the precursor to produce pork flavor by thermal reaction can obviously enhance the fragrance intensity arid similarity.
烟叶腺毛分泌物是烟叶香气成分的重要前体物，烟叶腺毛及其分泌物的研究在烟草栽培学研究上具有重要的现实意义。
Tobacco aroma synthesis of the main places is glandular trichome, have the vital role in the leaf aroma, therefore their research have the vital significance in tobacco field.
应用推荐