volatile flavor compounds 挥发性风味成分 ; 挥发性风味物质
Meat flavor compounds 肉味化合物
Main Flavor Compounds 主体风味物质
flavor compounds control 风味物质调控
heterocyclic flavor compounds 杂环风味化合物
characteristic flavor compounds 特征香气成分
high-impact flavor compounds 特征香料化合物
The principal volatile flavor compounds under No.15 agent fermentation were esters, and the total content was 79.87%.
15号发酵剂发酵的主要挥发性风味物质主要为酯类,相对含量高达79.87%。
参考来源 - 接种发酵萝卜及挥发性风味物质的研究Small scale and pilot process study on extraction of flavor compounds from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was proformed.
本课题利用超临界CO2流体萃取技术,对我国白酒发酵副产物丢糟中的风味组分进行了小试和中试开发利用研究。
参考来源 - 白酒发酵副产物丢糟中风味组分的超临界COIt can be said that effects of microorganism on kinds and contents of flavor compounds of dry-cured duck were significant.
微生物对风鸭挥发性风味化合物的种类和含量均产生了明显的影响。
参考来源 - 微生物发酵剂对风鸭品质特性的影响The results showed that except the peak area of part of compounds changed to some extent, adding different proportions or kinds of subcutaneous fat to lean pork had no effect on the kinds of volatile flavor compounds in cooked samples.
结果发现在猪瘦肉中添加不同比例或种类的皮下脂肪不会使挥发性风味物质在种类上发生显著变化,只是在部分物质的峰面积上有不同程度改变。
参考来源 - 不同处理条件下猪肉脂肪酸组成变化及脂肪对猪肉风味作用的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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