The basic concept, the principle of material's giving off flavor and flavor being prepared, and the develop trend of flavor are illustrated in this paper.
本文阐述了香精香料的基本概念、物质的呈香原理、香精调配原理以及研究发展趋势。
The inherent good flavor and off-flavor and their sources in raw milk were analyzed, and control measures of off-flavor were summarized to provide protection for the production of good flavor milk.
本文主要通过对原料奶中的固有良好风味和不良风味及其来源进行分析，并从整体上提出控制原料奶中产生不良风味的技术措施，为生产优质风味奶和奶制品提供技术保障。
After the process of blanching, grinding, preheating and spray-drying, the soybean milk powder thus prepared tasted palatable and had no off-flavor.
在经过对大豆的浸泡、热烫、磨浆、煮浆和喷雾干燥等工艺过程之后，实验制备的豆奶粉口味纯正，无不良风味。
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