风味物质

柑桔果实中Vc与风味物质及异味物质含量变化无显著相关。

Vc was not correlated with the contents of flavor substances and smelly substances . 7 .

SPME和气质联用测定牡蛎中的风味物质

Determination of flavor substances in oyster by SPME coupled to gas Chromatography

pH对阿拉伯糖-半胱氨酸模型体系挥发性风味物质形成的影响

Effect of pH on the formation of volatile substances in the model system of arabinose / cysteine

超临界CO2和有机溶剂提取艾蒿叶中风味物质的研究

Study on extracting flavor effective component of artemisia argyi with solvent extraction and supercritical fluid extraction

本文报道了超临界CO2法萃取大蒜精油的实验方法，研究了萃取压力、萃取温度、萃取时间和CO2用量对萃取得率的影响，初步确定了采用鲜蒜提取风味物质的超临界CO2方法。

The method of supercritical CO_2 extraction of volatile compounds of garlic was studied .

姬松茸中挥发性风味物质的GC-MS分析

Analysis on the Volatile Flavor Compounds in Agaricus blazei by GC-MS

采用GC-MS测定经过烘烤的红枣醋样中含有16种风味物质。

16 kinds of compounds were obtained from the vinegar using roasting jujube by GC-MS.

本文以白酒发酵副产物黄水为原料，用超临界CO2萃取黄水中风味物质为研究目的，深入开展了黄水超临界CO2萃取的小试及中试工艺研究。

Small scale and pilot process study on extraction of flavoring compositions from yellow water-wine byproduct with supercritical CO2 was performed .

介绍了超高压杀菌对食品品质，如脂类、风味物质、Vc、蛋白质、过氧化物酶和淀粉的影响。

Furthermore , it studied the affects of high pressure on fat , flavor , Vc , protein , peroxidase and starch .

Maillard反应与食品风味物质（Ⅰ）热反应肉类香精的研究

Maillard reaction and food flavour materials (ⅰ) Research of thermal process flavourings

氧化鸡油通过Maillard反应生成鸡肉风味物质的研究

Effect of Chicken Oil Oxidization Combining with Maillard Reaction on Chicken Flavorings

文中就鸡脂肪氧化结合Maillard反应生成鸡肉风味物质等方面对鸡肉风味的影响进行研究，并对工艺条件进行优化。

Chicken oil oxidization combining with Maillard reaction to improve chicken flavor was studied .

采用气相色谱技术对8个乳酸菌种（SL）发酵脱脂乳（11%NFS）后的6种风味物质进行了动力学分析。

Six flavour of skim milk fermented in eight species of LAB were analysted with gas chromatography .

荣昌乳猪与PIC乳猪不同部位肌肉理化特性及主体风味物质研究

Study on the Physicochemical Characteristics and Main Flavor Compounds of Muscules from Different Parts of Rongchang Porket and PIC Porket

Maillard反应与食品风味物质（Ⅱ）烟用香精以及海鲜类香精的研究

Maillard reaction and food flavor materials (ⅱ) Study on maillard reaction flavor of tobacco and seafood

通过风味物质的主成分分析（PCA），证明成熟干酪风味中起主要作用的是醇、醛、酸和酯类。

Some kinds of alcohols , aldehydes , acids and esters have large contributions to flavor in cheese were obtained by principal component analysis ( PCA ) .

膜法分级纯化姬松茸子实体多糖的研究利用顶空GCMS技术对姬松茸新鲜子实体和固体发酵的菌丝体挥发性风味物质进行了分析。

Application of membrane technique to separating and purifying polysaccharides from fruit bodies of Agaricus blazei The volatile flavor compounds in Agaricus blazei fruit bodies and mycelia were analyzed by head space analysis GC-MS.

但C法中5%H2SO4水解样品则为木糖、阿拉伯糖、半乳糖、葡萄糖和甘露糖。pH对阿拉伯糖-半胱氨酸模型体系挥发性风味物质形成的影响

The C5 was the best condition of hydrolysis on Mg-SSL . Effect of pH on the formation of volatile substances in the model system of arabinose / cysteine

SPME-GC法快速检测泡菜风味物质丁二酮的研究泡菜与乳酸菌

The fast determination of diacetyl : the flavor component in pickle by SPME-GC

试验采用同时蒸馏萃取（SDE）法提取牦牛乳软质干酪挥发性风味物质。

The flavor compounds in Yak ` s milk soft cheese were extracted by simultaneous distillation-extraction ( SDE ) equipment .

因此，可得结论，FAA和FFA的消耗以及脂肪氧化反应的加剧导致了风味物质的形成。

Therefore , it was concluded that consumption of FAA and FFA and increase of oxidation of fat resulted in formation of flavor substances .

利用HS-SPME及GC-MS联用的方法检测挥发性风味物质，对其风味物质的研究做了初步探讨。

The HS - SPME and GC-MS coupled method was used to detect volatile flavor substances , meanwhile , its flavor substances were researched .

炒籽30min后氮杂环化合物含量随炒籽时间迅速增加，取代非杂环类化合物成为花生油中主要风味物质。

N-heterocyclic comounds increased significantly and replaced non-heterocyclic compounds to be the major flavor components of peanut oil after 30 min-roasting .

采用顶空固相微萃取法（HSSPME）结合气-质联用（GC-MS）技术分析了合作猪背最长肌的挥发性风味物质。

The volatile compounds from longissimus dorsum of Hezuo swine are analysed by GC-MS using headspace solid phase microextraction ( HSSPME ) .

广式腊肠风味物质成分的HS-GC-MS分析

Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS

在成熟过程中Camembert干酪产生的主要挥发性风味物质是醇、醛、酮、酯、苯环物质、烯烃类物质和挥发性有机酸。

The main volatiles were alcohols , aldehydes , ketones , esters , benzenes , alkenes and volatile organic acids .

肌苷酸（IMP，inosinemonophosphateacid）是畜禽肉中重要的风味物质，目前国际上把IMP含量作为衡量肉质鲜味的一项重要指标。

Inosine monophosphate ( IMP , inosine monophosphate acid ) is an important flavor substance in livestock and poultry meat , the IMP content of meat was regarded as an important indicator of meat quality in international .

比较两种提取挥发性成分的方法可知，HS-SPME法主要检出香气组分中的易挥发性化合物，它们代表了风味物质的香气；

Comparing HS-SPME with SDE method , the volatile aroma compounds which represented the " odor " of flavor were monitored by the former and the latter embodied the " taste " of flavor .

本文选用HP-FFAP石英玻璃毛细管柱，设置合适的载气流量、分流比及程序升温，用气相色谱法测定了啤酒中低沸点风味物质的含量。

Using HP-FFAP glass capillary column and adopting carrier flow and process , a gas chromatographic method was performed for the determination of flavor substance in beer .

利用Plackett-Burman试验设计法及响应面分析法，优化得到顶空固相微萃取-气相色谱检测啤酒中挥发性风味物质的最佳萃取条件：萃取温度54℃、萃取时间45min，加盐量为0.41g/mL。

The Head-space solid phase microextraction conditions for flavor compounds analysis in beer were optimized by Plackett-Burman design and response surface analysis . The optimal conditions were as follows : extract temperature , time and salt dosing was 54 ℃, 45 min and 0.41 g / mL , respectively .