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。
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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