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Volatile flavor compounds in mustard oil, wasabi, and "Chongcai" leaf mustard were investigated by SPME/GC/MS. 利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对芥末油、青芥辣、冲菜的挥发性风味成分进行了研究。
Effects of exogenous enzyme on volatile flavor component of fermented mutton sausage were studied in this paper. 研究外源酶对发酵羊肉香肠挥发性风味物质的影响。
The results showed that the main volatile flavor components in fermented mutton sausage include aldehydes,hydrocarbons,alcohols and esters. 结果表明,发酵羊肉香肠中的主要挥发性风味物质为醛类、烃类、醇类和酯类等。
Volatile flavor compounds development,resulted form Maillard reaction,positively correlated with FAA and temperature in the processing. 来自于Maillard反应的挥发性风味物质与温度提高和FAA的显著增加呈正相关。
The essential oil of fennel was obtained by the hydrodistillation, and the volatile flavor components were separated from fennel oil by HSCCC. 以小茴香为原料,采用水中直接蒸馏的方法提取小茴香精油。
The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and len... 其中以含硫的的杂环化合物最为重要,他们是香菇风味最重要的组成部分。
Differences of kinds and content of volatile flavor component existed between control sausages and exogenous enzyme treated sausages... 对照组和试验组发酵香肠挥发性风味物质的种类和含量存在着一定的差别。
The components of volatile flavor from dry fruiting bodies and fermentation products of Boletus edulis were studied in this paper. 研究了美味牛肝菌子实体及其深层发酵液中挥发性风味物质的组分。
With the help of simultaneous distillation-extracter(SDE), the extracted volatile flavor compounds GC-MS assay of the Lentinous edodes. 采用水蒸汽蒸馏法提取香菇中挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰面积进行分析其风味成分。
The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1, 2, 4-trithiolane and lenthionine. 其中二甲基二硫醚、二甲基三硫醚、甲硫基二甲基三硫醚、1，2，4-三硫杂环戊烷、香菇精是香菇的特征风味成分。
In this paper, simultaneous distillation and extraction and solid-phase microextraction combined with GC-MS were used to analyze the volatile flavor of onion. 本文采用传统的同时蒸馏装置和固相微萃取技术结合气相色谱-质谱分析了洋葱的挥发性风味成分。
The volatile flavor components of sesame seed oils were analysed by headspace gas chromatography with mass selected detector.The parameters of HS and GC/MS were discussed. 应用顶空气相色谱质谱法分析了芝麻油的挥发性气味成分，讨论了顶空和气相色谱质谱联用仪的操作参数。
The results showed that FAA accumulation was positively correlated with temperature (R2=0.91). During high-temperature maturating FAA and volatile flavor compounds markedly increased with temperature. 结果表明 :加工过程中FAA与温度变化呈正相关 (R2 =0 91) ,高温成熟期温度升高使各种FAA和挥发性风味物质显著增加 ;
The isolation and identification of free and glycosidically bound volatile flavor compounds from Hami melon by Amberlite XAD?2 absorption and elution with various solvents were described. 应用AmberliteXAD－2吸附法和溶剂洗脱法研究了哈密瓜中游离态和糖苷键合态的风味化合物，其中有7种瓜类风味化合物为首次发现。
Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). 采用顶空固相微萃取(HS-SPME)和气质联用技术研究了温室鳖、池塘鳖肌肉和裙边的挥发性风味成分。
Volatile flavor components of unfermented smelly tofu were extracted by a simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS). 通过同时蒸馏萃取(SDE)得到非发酵臭豆腐的挥发性风味物质,并通过气相色谱-质谱联用仪(GC-MS)进行分析,共有49种化合物被检出。
The analytical method of dynamic headspace (DHS) was used to analyaze the volatile flavor components of Yueshengzhai Beef (Beef cooked in soy sauce)-a traditional meat product of Beijing. 用动态顶空进样法分析了北京传统肉食品“月盛斋酱牛肉”的风味成分。
The volatile flavor profile of pineapple juices is very complex.Except growing area,variety and ripeness,thermal treatment and fermentation have great effect on the volatile flavor of pineapple. 菠萝挥发性风味成分十分复杂,除受产地、品种、成熟度等因素影响外,加工时的热处理及发酵过程对香气的影响也非常明显。
The organic acid, dissociative flavors and volatile flavors of cabbage-based sauerkraut were studied by amino acid auto-analysis, HPLC and GC-MS. 利用高效液相色谱法、氨基酸自动分析仪法及气相色谱质谱法等方法;对未发酵和自然发酵泡卷心菜汁中的有机酸、游离和挥发性风味物质进行了分析.
He has a highly volatile personality. 他有着反复无常的个性。