basic meat flavour 基本肉香味的特征
synthetic meat flavour 人造肉味香料
precursors of meat flavour 肉味前体物质
thermal processing meat flavour 热反应肉味香精
As a kind of food additive, meat flavour has a close relationship to food safety.
肉味香精作为一种食品添加剂，与食品的安全性有着直接的关系。
Meat flavour is affected by type of species, diet, cooking method and method of preservation (e.g. smoked or cured).
肉品风味受品种、营养状况、烹调方法和保存方法的影响(如烟熏或腌)。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
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