Certain flavor compounds give you a nice caramel flavor, whereas others give you a burnt or bitter taste.
一定程度化合物给你美妙的焦糖味道，而其它给你烧焦或苦涩的味道。
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。
Volatile flavor compounds were analyzed in Jinhua hams of different quality grade.
不同等级金华火腿挥发性风味物质分析。
You're pulling flavor compounds out of the fish so that they can contribute to the flavor in the sauce.
你把调料化合物放在鱼上使得它们可以溶解于酒中而提供滋味。
The analysis method of beer volatile flavor compounds by dynamic headspace technique has been developed.
研究了采用动态顶空进样技术分析啤酒的挥发性风味化合物的方法。
Results:37 flavor compounds in Samoan crab and 30 flavor compounds in Chinese mitten crab were identified.
结果：在青蟹和湖蟹中分别鉴定出37种和30种挥发性成分。
The results indicated that thermal desorption is a good way of analyze the flavor compounds with low boiling point flavor.
结果表明：热脱附法可以很好的检出金华火腿中的低沸点化合物。
Flavorings Synthetic flavor compounds, natural flavor extracts, and fruit juice concentrates are used to flavor soft drinks.
香料人工风味化合物、天然香料提取物和浓缩果汁均可添加到软饮料中去。
Additionally, desirable flavors can also be supplied by reaction flavor compounds that develop at high temperature processing.
另外，风味也能有高温反应生成的风味物质提供。
The garlic flavoring was compounded finally with allyl trisulfide, allyl tetrasulfide and other sulfur containing flavor compounds.
以合成的二烯丙基三硫、二烯丙基四硫和其他的含硫香料为原料，调配出了大蒜香精。
Several important meat flavor compounds such as (E, E)-2,4-nonadienal, 2-ethyl-furan and 2-pentyl-furan were identified from Jin-Hua Ham.
结果表明，重要的肉香味化合物（E，E）-2，4-癸二烯醛、2-乙基呋喃以及2-戊基呋喃被鉴定出；
The effects of storage time and packaging method on volatile flavor compounds of moon cakes were not significant during short period of storage.
在月饼的回软过程中，贮藏时间和包装方法对挥发性风味物质的影响都不显著。
The results indicated that each method has limitations and three methods should be combined to extract volatile flavor compounds from fresh fruit of Rosa roxburghii Tratt.
结果显示，不同的提取方法各有特点。三种提取方法相结合能得到比较全面的结果。
To investigate the flavor compounds by the precise instruments and make it be the target to the flavor quality, which is the mean methods and direction to researching the flavor in food.
利用精密分析仪器测定风味物质，并依此作为衡量风味质量的指标，是食品风味研究的主要手段和发展趋势。
Furthermore, the application of OAV concept which is calculated on the basis of exact quantitative data to evaluate the contribution of the flavor compounds were also presented with examples.
本文还进一步叙述了用确切的定量数据计算出的香气活性值来衡量各个化合物在香味方面起多大作用的方法及其实例。
The main flavor compounds in different maturity tobacco were isolated by simultaneous distillation and extraction (SDE), and then were quantitatively analyzed by capillary gas chromatography.
利用同时蒸馏萃取装置提取不同成熟度烟叶样品的挥发性香味成分，经毛细管气相色谱法对烟叶中主要香味成分变化进行了定性定量分析。
The porous nature of an oak barrel allows some evaporation and oxidation to occur in wine, to concentrate its flavor and aroma compounds.
橡木桶的多孔性使得酒中可以进行一些蒸发及氧化反应，以增加影响风味和香味的化合物的浓度。
To find out the Bloody Mary’s secret, researchers shared one with a chromatograph, which identified the various compounds that contribute to the drink’s flavor and bouquet.
为了寻找血腥玛丽的秘密，研究者用色谱进行分析，这种方法能够鉴定出给饮者不同味道的各种化合物。
Flavor aside, scientists have recognized it as a complex blend of chemical compounds with potential health effects, both good and bad.
姑且不论它的味道，科学家们已经知道咖啡里含有多种对健康具有潜在影响的化学成分，其中有好的、也有坏的影响。
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。
To find out the Bloody Mary's secret, researchers Shared one with a chromatograph, which identified the various compounds that contribute to the drink's flavor and bouquet.
为揭开“血腥玛丽”的秘密，科学家们用色谱仪对“血腥玛丽”进行了分析。色谱仪能够分析出“血腥玛丽”的各种味道都是由哪些化合物产生的。
It is mainly used for measuring the melting point of crystalline compounds, like drug, dye, and flavor, etc.
主要用于药物、染料、香料等晶体有机化合物熔点之测定。
The lower molecular weight volatile carbonyl compounds are of interest because of their influence on flavor.
化合物，因为它们对风味的影响而有益。
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。
Ginger gets its spicy flavor and thermogenic quality from its combination of two pungent compounds: gingerol and shogaol.
生姜那独特的辣味以及之能够驱寒，来自它两种刺鼻的成分：姜辣素和姜辣烯酮。
The application of the nuclear structure to the design of new meaty aroma compounds and meat flavor compositions was described.
简述了肉香味含硫化合物的核心分子结构在肉香味新化合物合成和肉味香精调配中的应用。
BACKGROUND food additives are chemical compounds or natural materials which were added to the food to improve quality, color, fragment or flavor to the food and to preserve it.
研究背景食品添加剂指为改善食品品质和色、香、味，以及为防腐和加工工艺的需要而加入食品中的化学合成或者天然物质。
Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
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