Characteristic flavor compounds in peel oil of the lime were evaluated .
用客观方法，评价了白柠檬果皮油的特征香气成分。
The form of precursors and flavor of beef are discussed, chemical classification of theflavor is introduced and some characteristic compounds in flavor substance of beef are emphatically approached.
论述了牛肉风味前体物质，风味物质的形成途径，介绍了牛肉的风味成分及其化学分类，并对牛肉风味物质中的一些特征化合物进行重点探讨。
The flavor of a given food is determined by both the mixture of salt, sour, bitter, and sweet tastes and by the endless number of compounds which give foods characteristic aromas.
任何一种特定食品的风味不但取决于咸、酸、苦、甜的组合，而且还取决于无数能产生食品特征香气的化合物。
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