The reaction products of maillard reaction are not only trace substances of liquor body flavor but also the predecessor of other flavoring substances.
美拉德反应产物不仅是酒体香和味的微量物质，同时也是其他香味物质的前驱物质。
Acids are the main flavoring substances to form liquor taste and the former substances to form esters. Accordingly, acids content and acids proportioning should be well controlled.
酸是形成白酒口味的主要香味物质，是形成酯类物质的前趋物质，必须注意酸的含量与配比。
The content of flavoring substances in cyclodextrin complex was as high as 10 % through proper selection of hop oil-cyclodextrin complex preparation conditions.
通过选择条件制备啤酒花油-环糊精包合物，风味物质的含量在包合物稳定物质中可高达10%。
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