1) meaty smell
肉香型
1.
A process of yeast extract with properties of ultra low salt content ,slight color and meaty smell;
一种制备超低盐、浅色、肉香型酵母提取物的工艺
2) process flavors
反应型肉味香料
1.
Research and development of process flavors;
反应型肉味香料的研究进展
3) Reaction chicken flavor
反应型鸡肉香精
4) modulation shrimp flavors
调配型虾肉香精
5) thermal reaction shrimp flavors
反应型虾肉香精
6) meat flavor
肉香
1.
At the temperature of 110～115℃,with the 60min reaction period,and based on the sensory evaluation of meat flavor,the optimum component proportion for Maillard reaction were determined as followings: D-(+)-xylose 3%,VitC 0.
在反应温度110～115℃、反应时间60min 条件下,以特征肉香的感官判断为评价指标,确定了反应体系最佳配比:D-(+)-木糖3%,VitC 0。
2.
The paper reviewed the precursors of meat flavour, and introduced the relation between meat flavors' production and Maillard reaction, the heat degadation of amino acid, sugar degradation, lipids degradation.
并且着重介绍了多种肉香挥发性化合物。
补充资料：香型
分子式：
CAS号：
性质：用来描述某种香精或加香制品的整体香气类型或格调。如花香型、果香型、醛香型、素心兰型、东方香型等。
CAS号：
性质：用来描述某种香精或加香制品的整体香气类型或格调。如花香型、果香型、醛香型、素心兰型、东方香型等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条