Cocoa reaction flavor 反应型可可香料
savvory reaction flavor 反应型精肉粉
Reaction chicken flavor 反应型鸡肉香精
thermal reaction chicken flavor 热反应鸡肉香精风味
The steam volatile of the reaction flavor and flavoring rice was determined by GC MS analysis.
同时对该反应型香料和增香米的顶空气体进行了GC MS分析。
Maillard reaction changes the odor and the flavor of foods and reaction flavor can be produced by using Maillard reaction.
梅拉德反应影响食物色泽、风味，利用梅拉德反应可生产反应香料。
Additionally, desirable flavors can also be supplied by reaction flavor compounds that develop at high temperature processing.
另外，风味也能有高温反应生成的风味物质提供。
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