The flavour structure and notes of flavour material and composition analysis are also mentioned.
介绍芦荟香精的调配研究过程、香气结构、香韵组成原料的筛选及配方分析。
In this paper, the flavour material and it's formation mechanism of the air drying duck in the processing course were prilimary discussed.
本文对四川风鸭加工过程中的呈味物质进行了初步探讨，从而研究风鸭呈味物质的形成机理。
The compounding study process of Aloe flavour is discussed in this paper. The flavour structure and notes of flavour material and composition analysis are also mentioned.
介绍芦荟香精的调配研究过程、香气结构、香韵组成原料的筛选及配方分析。比较了二种配方的特点。
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