味物質 的英文怎麼說

中文拼音 [wèiwùzhí]
味物質 英文
palatable substance
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 物 : 名詞1 （東西） thing; matter; object 2 （指自己以外的人或與己相對的環境） other people; the outsi...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 物質 : matter; substance; material
  1. 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

    摘要將th - aady和糖化酶活化後用在特殊調味酒的丟糟中，利用了丟糟中的殘淀、殘糖和長期發酵的香味物質，可節約生產成本，保證口感，增加出酒率。
  2. Flavour compounds of fermented sausage are formed through carbohydrate fermentation, fat metabolism, nitrogenous compounds decompound and spices. flavour components of fermented sausage and its origins are summarized in this paper

    發酵香腸的風味物質主要來自於碳水化合物、脂肪、蛋白質的代謝和氧化，以及人為添加的香辛料。本文概述了現已鑒定的發酵香腸的主要風味物質及來源的研究情況。
  3. Advances on human heme oxygenase - 1 research

    生薑風味物質研究進展
  4. 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

    白酒釀造過程中的生物化學反應主要包括：大分子物質的降解，如澱粉的降解和蛋白質的降解；小分子物質的變化，如葡萄糖的酵解（ emp途徑）和丙酮酸的再轉化；香味物質的生成，如高級有機醇生成、美拉德反應和芳香族化合物的形成。
  5. Odour material action at smell cell, generation nerve impulse is conducted via olfactory nerve, reach the smell center of pallium finally, form smell

    氣味物質作用於嗅細胞，產生神經沖動經嗅神經傳導，最後到達大腦皮層的嗅中樞，形成嗅覺。
  6. The bitterness substances in luzhou - flavor liquor mainly include tannin, peptide, amino acid, fusel alcohol, aldehyde, and inorganic salt

    濃香型酒中的苦味物質主要有單寧類、多肽、氨基酸、雜醇、醛類和無機鹽。
  7. Study on bitterness mechanism and bitter compounds

    苦味機理及苦味物質的研究概況
  8. 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

    摘要乳尤其是發酵乳中的風味物質種類繁多，包括非揮發性酸、揮發酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
  9. Those substances presented the characteristics such as low threshold value, sensitive under low temperature, and low variance, which caused the complexity of luzhou - flavor liquor flavor and the great difference by tongue tasting

    苦味物質表現出閾值較低、在低溫下較敏感、可變性小、可使濃香型酒風味復雜、舌各部位對苦味的敏感程度差異較大等特徵。
  10. Acid protease gave play to synergetic action in liquor fermentation manifested as dissolving the granules of fermentation materials, advancing microbial propagation, decomposing protein to produce flavoring materials, and degrading yeast tropina

    摘要酒用酸性蛋白酶在白酒釀造的發酵過程中起協同作用，具有溶解發酵原料的顆粒、促進微生物繁殖、分解蛋白質生成香味物質、降解酵母菌體蛋白等多種功能。
  11. Liquor - making materials produced ethanol and flavoring substances by complex biochemical reaction among microbes

    摘要釀酒原料在復雜的微生物作用下，經過復雜的生物化學反應，產生乙醇和白酒中的香味物質。
  12. The applications of these advanced technologies will play key roles in the studies of flavor components and key aromas in the chinese rice wine

    隨著先進技術的應用，必將對中國黃酒風味物質以及特徵香味成分的研究起到決定性的作用。
  13. Retained cider nutrition and flavor substance basically, the technologic condition and project parameters for industrialization are gained

    在保證蘋果酒營養成分和風味物質不受影響的情況下，獲得了工業化生產的工藝條件和工程工藝參數。
  14. 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

    結果表明，適當的溫度和壓力相結合，既能縮短啤酒發酵周期，控制啤酒風味物質的組成，又不影響啤酒風味。
  15. Natural - identical flavouring substances

    天然等同的香味物質
  16. The approaches to improve the comfortableness after liquor drinking covered : improving liquor taste, increasing aroma - producing and flavor - producing substances content in liquor and prolonging liquor storage time

    提高白酒飲用后的舒適度的方法有：提高白酒的口感質量；提高白酒的呈香呈味物質；適當延長白酒的貯存時間。
  17. Quantitative structure - activity relationship of the aromatic matter in food using autocorrelation topological index

    食品香味物質自相關拓撲指數與理化性質的定量關系
  18. The rats having acquired cta exhibited a series of aversive oral movements, after the saccharin solution is delivered directly into their mouths with an intraoral catheter, while the rats in the control group expressed a specific " hobby - like " behaviour after they ingested such a sweet tasted food. thus, there are evidently emotional responses in acquisition of cta

    正常大鼠在攝取糖精等甜味物質時，表現出特有的「嗜好性」行為反應，但建立對糖精溶液的cta后的大鼠，經口腔插管強制性給以糖精溶液時，則表現出一系列「厭惡性」口腔運動反應，說明cta的形成伴有味嗜好性變化的情緒反應。
  19. Development of the research on aroma compositions of tobacco and the precursor substances

    煙草香味物質及其形成的前體物質研究進展
  20. 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

    介紹了煙草及煙氣中香味物質的分離、分析、鑒定的基本方法和技術以及研究成果，並對形成煙草香味的前體物質進行了探討。
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