本研究结果对开发具有螃蟹风味的香精具有指导作用。
Above results had a directive function for the development of crab flavorant.
牛肉香精因具有能改善产品的风味和口感的功能已得到广泛的研究。
Beef essence has been widely studied with the function improving flavor and taste of products.
这些物质可以开发出肉的风味。因此，香精企业使用酵母抽提物为原料用热反应技术来创造风味。
For this reason, yeast extracts are a key component that allows flavor houses to create savory flavors and top notes for a variety of savory foods through reaction or processed flavor technology.
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