They play the following roles in liquor: eliminating bitterness and reducing acerbity, making flavor and improving taste, stabilizing aroma and softening liquor body, prolonging and enriching the taste, and increasing the total acidity of liquor body, and improving liquor quality.
白酒中的不挥发酸具有除苦减涩压暴;斧正香气和口味;稳定香气、柔和酒体;延长、丰富味感;提高酒体的总酸度和缓冲作用等;可丰富白酒香味和提高白酒质量。
Pervaporation is a one-membrane separation technology being widely considered as an ideal alternative for naturalfood flavors' recovery.
本文论述了全蒸发的基本原理及膜质材料、进料温度、进料流速及膜渗透模式等对全蒸发分离效率的影响,综述了近年全蒸发在食品香味分离中的应用,并对该技术在食品香味分离应用的未来发展进行了展望。
Discussed the flavor that can be used in meat flavorings.
对肉类挥发性香成分香味类型进行了归纳总结,发现肉香味主要是由基本肉香味、特征肉香味、焦糖香味、烤香味、烟熏香味、葱蒜香味、辛香香味等构成。
The suggestions on the development of flavour additives for flour were presented.
进一步提出了对开发面粉香味的建
The flavour of components of capsium were analyzed by CC/MS.
以GC／MS分析辣椒香味成分，共有2-庚烯醛、1-辛烯-3-醇、叶酸、柳酸甲酯、2，4-癸二烯醛、香兰素、壬酰胺、十五内酯、十五酸、辣椒素等四十一种成分被鉴定。
Physiology,Genetics and Manipulation of Flower Fragrance;
花朵香味的生理、遗传及调控
Genetic Analysis and Mapping by SSR Marker for Fragrance Gene in Rice Yuefeng B;
水稻粤丰B的香味遗传分析与SSR标记定位
Research advance of the aroma of rice and its use in Hybrid rice breeding with aromatic and soft;
稻米香味研究进展及在香型软米杂交稻育种中的利用
Formation of Aroma Volatiles in Strawberry Fruit and Aroma Breeding;
草莓香味的形成和香味育种
Reviewed the compounds contributing to aroma and the chemical reactions by which meat aroma was formed.
综述形成肉香的挥发性风味物质及其它们产生的途径与相应前体物,以及影响肉香味形成的各种理化因素。
A preliminary study on scent inheritance of cytoplasmic male sterile line Luxiang 90A in rice;
水稻不育系泸香90A的香味遗传初步研究
To hybrid Minghui 63 of strong restore ability and high combining ability as female parent and Yunnan soft rice Dianlong 201 as male parent,the scent soft rice restore Wenhu 206 with qing scent,strong restore ability,high combining ability,disease resistance and high adaptability is selected.
以生产上广泛应用的恢复力强、配合力高的明恢63作母本,和云南优质软米水稻良种滇陇201作父本进行杂交,成功选育出有清香味、恢复力强、配合力高、抗病和适应性强的香型软米水稻恢复系文恢206。
The technology outline to blend flavor of catsup-bittern meat products was illuminated including function and proportion of basic fragrance, kinds of aromatic condiment and its using principle, preparation of concentrated soup etc in this paper.
酱卤肉制品在调香过程中应注意的事项及其技术要点,主要从基础香味的作用及配比、香辛料的种类及使用原则、老汤的配制、工艺过程的把握等几个方面进行了详细阐述,讲解了酱卤肉制品如何才能调出可口的香味。
Several new printing technologies used to print T shirt such as color change stamp,aroma stamp and night stamp were also introduced.
另介绍了一些新的、科技含量高的新工艺,如变色印花、香味印花、夜光印花等。