1) aroma
[英][ə'rəʊmə] [美][ə'romə]
芳香;(艺术品的) 风味;韵味
2) Sauce flavor
酱香风味
3) flavor essence
风味香精
1.
The deep processing of Jinhua Ham and flavor essence research and development;
金华火腿深加工与风味香精的研发
4) "five spice"flavoring
"五香"风味
5) food flavor
食品风味
1.
This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.
介绍了碳水化合物、蛋白质、脂肪等食物组分对微波食品风味的影响 ,同时提出如何利用美拉德反应增强微波食品的风味。
2.
The applications of SPME-GC-MS on food flavor and safety were studied in the paper.
对固相微萃取-色谱-质谱联用技术在食品风味和食品安全分析中的应用做了深入研究。
3.
Protein,carbohydrate and the lipid such as the typical complex system ingredients in food,besides the nutritional value of characteristic,there are a wealth of functional properties and greatly affects the food flavor characteristics.
文章就近年来国内外有关食品典型组分(蛋白质、糖类与脂质类)对食品风味影响的研究进行了综述。
6) dish flavour
菜品风味
补充资料：芳香
香味（多指花草）：梅花的～沁人心脾。
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