The mechanism of off-flavor in soy product was present and the properties of lipoxygenase were introduced.

介绍了豆腥味的产生机理，并对与此有关的脂氧酶的性质作一简要叙述。

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The abundance of linolenic acid in soybean oil is responsible for the development of an off-flavor problem known as flavor reversion.

大豆是最重要的，大豆油中丰富的亚麻酸是解决臭味问题即风味回复的原因。

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After the process of blanching, grinding, preheating and spray-drying, the soybean milk powder thus prepared tasted palatable and had no off-flavor.

在经过对大豆的浸泡、热烫、磨浆、煮浆和喷雾干燥等工艺过程之后，实验制备的豆奶粉口味纯正，无不良风味。

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In addition, she created a "snack nut" version to show-off the flavor: chocolate-covered pieces of cocoa beans packed in unadorned glass jars.

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Working off original elote, the chefs keep the basic spicy-creamy flavor profile intact here but adapt it into a fork-friendly dish.

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Drier-style, brut Champagnes--the genuine, French articles--pull off a balancing act between mild sweetness and crisp acidity that gives the drink a latchkey to unlock surprising flavor romances with everything from fried chicken to popcorn to Parmesan cheese, and nearly anything smoky or nutty.

FORBES: It's a beautiful thing for the holidays.