tomato flavor substances 番茄风味成分
volatile flavor substances 挥发性风味物质
This paper mainly molecular structure,source,generation and extraction method to introduce food flavor substances
文章主要通过分子结构、来源、生成方式和提取方法来介绍食品风味物质。
参考来源 - 食品风味化学进展The fragrance substances inpumpkins were primary esters, aldehydes,terpenoids and volatile acid et al. The most of flavor substances were easy evaporable.
构成南瓜香气的香味物质成分主要是酯类、醛类、萜类、醇类、酮类及挥发酸等，绝大部分风味物质含量低，又易挥发。
参考来源 - 不同南瓜品种营养评价及抗补体活性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The article reviews the emerging mechanism of cheese flavor substances.
对奶酪风味物质形成机理进行了综述。
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
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。
This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.
食品风味物质对食品性质产生重要的影响，综述近几十年来食品风味分析技术的研究进展。
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