Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor.
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。
Several important meat flavor compounds such as (E, E)-2,4-nonadienal, 2-ethyl-furan and 2-pentyl-furan were identified from Jin-Hua Ham.
结果表明，重要的肉香味化合物（E，E）-2，4-癸二烯醛、2-乙基呋喃以及2-戊基呋喃被鉴定出；
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.
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。
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