采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor.
由(R) -丙叉甘油醛得到的手性亚胺1能与烯酮2在温和条件下迅速反应。
Chiral imine 1 derived from (r) glyceraldehyde acetonide could rapidly react with ketenes 2 which was converted from mixed anhydride or acid chloride under mild conditions.
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor. This flavor has natural and vivid pot-roast beef flavor.
应用推荐