Natural Meat Flavoring 天然肉类香精
meat flavoring compound 肉香化合物
maillard reaction meat flavoring 热反应肉味香精
Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat.
熏制比烧烤使食物熟得慢，因此用此方法使肉类不太嫩，并且自然的烟味会渗入肉中。
There are various meat products in China and the demand for meat flavoring is quite large.
中国肉食加工风味独特，品种繁多，对风味料的需求相当大。
The article mainly shows the formation of meat flavoring compounds, general synthesis methods and the characteristics of different ones, and also the problems in the course of separation.
主要阐明了模拟肉香化合物的形成，通用合成方法生成产物特点以及肉香化合物分离鉴定中存在的难题。
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