| 1. | Food additive and flavoring substances
食品添加剂中铅的测定方法 |
| 2. | Liquor - making materials produced ethanol and flavoring substances by complex biochemical reaction among microbes
摘要酿酒原料在复杂的微生物作用下，经过复杂的生物化学反应，产生乙醇和白酒中的香味物质。 |
| 3. | Retained cider nutrition and flavor substance basically , the technologic condition and project parameters for industrialization are gained
在保证苹果酒营养成分和风味物质不受影响的情况下，获得了工业化生产的工艺条件和工程工艺参数。 |
| 4. | The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor
结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。 |
| 5. | Milk , especially fermented milk , has many kinds of flavor substances , which includes non - volatile acid , volatile acid , carbonyl compounds and hydrolyzates of protein , fat , and lactose
摘要乳尤其是发酵乳中的风味物质种类繁多，包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。 |
| 6. | In this article , the basic method and technology of separating , analyzing and identifying aroma compositions and research achievements of flavor substances were introduced , precursor substances that form aroma compositions were explored
介绍了烟草及烟气中香味物质的分离、分析、鉴定的基本方法和技术以及研究成果，并对形成烟草香味的前体物质进行了探讨。 |
| 7. | Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor , which could make full use of the residual amylum , residual sugar , and long - term fermented flavoring substances in the waste distiller ' s grains
摘要将th - aady和糖化酶活化后用在特殊调味酒的丢糟中，利用了丢糟中的残淀、残糖和长期发酵的香味物质，可节约生产成本，保证口感，增加出酒率。 |
| 8. | Identifications of fresh tomato flavor substances in 16 cultivars with spme ( solid phase microextraction ) and sde - gcms ( steam distillation mass spectromepry ) , giving out the chemical components and the differences of cultivars
摘要分别采用固相微萃取( spme )和同时蒸馏萃取( sde )两种提取技术，对不同番茄品种的16个样品进行风味组分的gc - ms分析鉴定，给出番茄主要挥发性风味组分的化学成分，并对不同品种风味组分的差异进行了初步分析。 |
| 9. | The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein , the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid , and the formation of flavoring substances such as the production of higher organic alcohol , maillard reaction , and the formation of aromatic compounds
白酒酿造过程中的生物化学反应主要包括：大分子物质的降解，如淀粉的降解和蛋白质的降解；小分子物质的变化，如葡萄糖的酵解（ emp途径）和丙酮酸的再转化；香味物质的生成，如高级有机醇生成、美拉德反应和芳香族化合物的形成。 |
| 10. | Gas chromatography could be used in the control of liquor sanitary indexes such as methanol and fusel oil , the measurement of main flavoring components contents and the contents of four main esters and trace flavoring substances in liquor , the research on the relations between liquor flavoring compositions and liquor flavors , and the determination of liquor fragrance content
利用气相色谱可对白酒卫生指标甲醇和杂醇油进行控制；对白酒中的主体香含量、四大酯含量、微量香味成分含量进行测定；开展对白酒芳香成分的剖析和风味关系的研究；以及对白酒中酒用香精含量的测定。 |
