香味化學 的英文怎麼說

中文拼音 [xiāngwèihuàxué]
香味化學 英文
flavour chemistry
  • 香 : Ⅰ形容詞1 （氣味好聞） fragrant; sweet smelling; aromatic; scented:稻香千里 the fragrance of ripen...
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 學 : Ⅰ動詞1 （學習） study; learn 2 （模仿） imitate; mimic Ⅱ名詞1 （學問） learning; knowledge 2 （學...
  • 香味 : odour; spiciness; smell; sweet smell; fragrance; scent; perfume
  1. 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。
  2. Smell is tougher to implant than colour because it not only matters whether a plant can make odoriferous chemicals, it also matters what it does with them

    在花中加入香味要比加入顏色難，因為前者涉及植物能否合成有味化學物質以及如何處理這些化學物質。
  3. Liquor - making enterprises should attach great importance to liquor quality according to such liquor consumption custom change by the following approaches : inheritance and further development of traditional liquor production techniques with the combination of modem scientific techniques ; pursuit of liquor style individualization, liquor flavor compounding, liquor alcoholicity serialization, and liquor price gradation to meet consumers ' requirements

    保持和發揚傳統工藝，結合應用現代科學技術，追求白酒風格的個性化，香味的復合化，酒度的系列化，價格的層次化，以滿足消費者常品常新的需求變化。
  4. Whether you want to visit the earliest days of hong kong or explore the frontiers of science, hong kongs museums offer great exhibits with fun for the whole family

    ：以互動富趣味的形式，觀賞珍貴文物或展品，涉獵香港的歷史文化藝術，甚至天文科學，老少咸宜。
  5. No fragrance our super sensitive products do not contain any scent, scent masking agents, to make it smell like nothing, or clear formula chemicals ( for many other products to be completely clear, chemicals must be added to cut through the natural cloudiness of the formula )

    無香料配方：我們的敏感專用產品不含任何香味、香味輔助劑、及化學清潔配方，聞起來幾乎沒味道（其他部分產品為了達到完全清潔的效果，需加入適量化學藥劑以彌補自然配方不足之處） 。
  6. Debatehas raged as to whether organic food, which is produced with fewerchemicals, is any healthier or tastier than conventional produce

    關于有機食品的爭論也非常激烈，是否比傳統產品具有較少的化學污染，是否更益於健康或更加色香味美。
  7. They are working with vision to instil a passion for learning and intellectual pursuits, arouse greater civic consciousness, environmental awareness, and concern for professional ethics and conduct. 79

    我們要以長遠的目光，全面提高香港的文化，包括求知和學術風氣公民公德意識環保認知職業道德操守大眾品味情趣，以及文藝欣賞能力。
  8. Importationexportation of dangerous drugs, psychotropic substances, controlled chemicals, antibiotics, arms, ammunition, fireworks, strategic commodities, rough diamonds, textiles, animals, plants, endangered species, telecommunication equipment, game, meat and poultry into or out of hong kong is governed by laws

    禁運受管制物品香港對危險藥物、精神藥物、受管制化學品、抗生素、槍械、彈藥、爆竹煙花、戰略物品、未經加工鉆石、紡織品、動物、植物、瀕危物種、電訊設備、野味、肉類及家禽的進出口實施法律管制。
  9. The mushroom is growing in the well natural environment, we do not use any chemical in the producing period, and the taste of the mushroom is delicious, you can enjoy them freely

    另，我司香菇生產期間不使用任何化學藥品，在天然無污染的環境下生長，食用安全美味。
  10. Chemistry in the kitchen

    化學色香味
  11. Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
  12. Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
  13. That s a lot over a lifetime since most of them contain chemical dyes and synthetic preservatives. our lipsticks contain no perfumes. the reason many lipsticks are perfumed is to cover the unpleasant smell of post - slaughter products

    Geoflair的唇膏絕無香料，事實上很多市面的唇膏都添加了化學香料，以辟除一些含動物成份的難聞味道，不少消費者其實對這兩種成份都會敏感。
  14. 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。
  15. A study was carried out on the influence of condensate of oriental tobacco extract on chemical components and smoke components and flavor quality of flue - cured tobacco leaves during different concentration. the results showed that with the increasing of quality score of oriental tobacco extract condensate, the amount of reducing sugar in tobacco leaves decreased ( by 1. 49 % ？

    研究了不同濃度條件下香料煙浸膏對烤煙煙葉化學成分、煙氣成分和香吃味質量的影響.結果表明，隨著香料煙浸膏質量分數的增大，煙葉中各種化學成分表現出不同程度的變化，其中還原糖下降幅度為1 . 49 % ？
  16. A synthetic chemical resembling natural musk in odor or use

    合成麝香一種類似天然麝香的香味或者用途的人工合成的化學品
  17. Analysis of canonical correlation between weather factor, chemical constitutions, and aroma and flavor of tobacco leaves

    氣象因子與煙葉化學成分及香吃味間的典型相關分析
  18. " food additive " means any synthetic compound or natural substance put into food to improve its quality, colour, fragrance or taste, or for the sake of preservation or processing

    食品添加劑：指為改善食品品質和色、香、味、 ，以及為防腐和加工工藝的需要而加入食品中的化學合成或者天然物質。
  19. The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )

    摘要採用廣義回歸神經網路分別對烤煙的主要化學成分與香氣質、香氣量、雜氣、刺激、餘味、勁頭和煙氣濃度等感官質量進行建模。
  20. The safety of meat flavour can be guaranteed by analyzing the potential biological, physical and chemical hazard, finding and controlling the critical points in the production

    通過分析肉味香精生產中可能發生的生物、物理和化學性危害，確定生產過程中的關鍵控制點，制定控制和糾偏措施，可以保證肉味香精生產的安全性。
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