查询词典 flavor

Other Ingredients: Corn syrup, organic sugar, gelatin, pectin, citric acid, strawberry-banana flavor, orange flavor, lemon flavor, colors added (black carrot juice concentrate, annatto, turmeric), fractionated coconut oil and beeswax.

其他配料：玉米糖浆，有机糖，明胶，果胶，柠檬酸，草莓，香蕉味，橘子味，柠檬味，增加颜色（黑色胡萝卜浓缩汁，红木，姜黄），分馏椰子油和蜂蜡。

The following points must be highly valued in the development of Luzhou-flavor liquor production techniques: full and objective understanding of liquor development trend in China; further study of Luzhou-flavor pure-grain liquor production without addition of external flavoring substances; elimination of off-flavor in base liquor; persistence in increasing natural growth quantity of ethyl caproate; proper understanding of the relations of liquor-making and liquor blending to advance better development of liquor-making industry.

必须全面、准确、客观地认识中国白酒的发展方向；努力实现浓香型纯粮白酒不添加外加香的目标；解决基酒中的怪杂味；坚持走以增加己酸乙酯的自然生成量为主的质量之路；正确对待白酒的酿造与勾调工作，才能把握和发展浓香型白酒的生产工艺，全面推进白酒业的进步。

Sesame-flavor liquor (produced by the combination of Luzhou-flavor liquor production techniques, Maotai-flavor liquor production techniques and Fen-flavor production techniques) contains multiple flavoring compositions including ethyl acetate, ethyl caproate, pyrazine, furan, phenols, thiazole and sulfur compound etc. The coexistence of those flavoring compositions in proper proportion finally forms the special sesame flavor.

其与浓清酱工艺的巧妙结合，香气成分复杂，除含适量的乙酸乙酯、己酸乙酯外，主要还含类似焦香的吡嗪类与呋喃类、酚类、噻唑、含硫化合物等成分，这些成分以适当的比例共存时才能构成芝麻香的特有香气。

I try hard don't want to let oneself's tears flow downwards, however it is the most indocile forever, shutting worthy of a look it slides, lookinging at a mirror in of oneself, stretch out to touch tears of fixing attention on the Cape, taste its flavor, is still a salty flavor, in my life not Be having a homology, same of only is the flavor of tears!

我努力试着不想让自己的眼泪往下流，可是它永远是最不听话的，闭上眼它就滑落，看着镜子中的自己，伸出手摸着眼角的泪，去尝它的味道，还是咸味，在我的生活不在有相同，相同的只有是泪水的味道！

The results of sensory evaluation and GC/MS showed: adding oxidated leaf fat could improve the lipid flavor but could not improve the characteristic flavor,adding oxidated lean fat could improve both the lipid flavor and characteristic flavor.

感官评定和气质联用的结果表明：添加氧化后的鸡板油增加了反应体系的脂香，但不能提高反应产物的特征香味；添加氧化后的肌肉脂肪后，由于生成了壬醛、2-十一烯醛、E，E-2，4-癸二烯醛，使得反应体系的特征香味增强。

After cooking, ketones increase, 3-penten-2-one, 1-penten-3-one and 2-nonanone contributed the good flavor. At the same time, cooking reduced the acids and ringed compounds, which was benifical for the flavor. Although the content of aldehydes didn't change significantly, but the contents of some aldehydes, such as benzaldenyde, heptanal, nonyl aldenhyde lilac aldehyde and 4Z-heptenal, which contributed good flavor to the cooked oyster, increased.Maillard reaction was used to improve the flavor of the flavor product from oyster.

对于生牡蛎，烃类以及1-辛烯-3-醇、4-壬烯醛、2-辛醛等会对风味产生较大的影响；在煮制后的牡蛎中，酮类的数量增加，并大多贡献出美好的风味，其中3-戊烯-2-酮、1-戊烯-3-酮、2-壬酮对煮制牡蛎的风味具有好的作用：煮制会使酸类和带有不良风味的环状化合物的数量减少；醛类的数量和含量在煮制前后虽然没有太大的改变，但是苯甲醛、庚醛、壬醛、丁香醛、4-Z庚烯醛等可以产生良好风味的物质含量增加，贡献了煮制后牡蛎的美好风味。

The use of Fen-flavor Daqu of inferior quality to produce Fen-flavor liquor would mainly cause off-flavor in product liquor and such off-flavor could not be removed after liquor aging.

用曲心窝水的劣质大曲酿制清香型白酒，其主要危害是使成品酒产生不同程度的邪杂味，其邪杂味不能随新酒陈酿老熟而被去除。

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor content by GC/MS. The results obtained were as follows: Used maillard reaction and caramelization to optimize sunflower seed sugar addition, baking time, baking temperature, spreading thickness, increase scorched flavor of boiled sunflower seed.

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

Catering industry, garlic spicy slightly acidic, hot and sour flavor, green peppers, red peppers,小炒, ruddy油亮, conducive to下饭for wine, crisp outside and tender inside, deep-fried objects, bran bread, lemon pieces (chopped lemon, lemon the meaning of broken particles), brine ribs,起锅, wild salamanders, celery,猪肚, crisp band of tough, oil juice in covered dishes, the Chicken, salty flavor, green fried, fried garlic, QIANG speculation, Add the first bowl of charge, after 3 yuan per bowl, soup dishes, shark's fin, ham, baby abalone, the production process required 13 minutes, the above are the following soup are alcohol lamp, particularly suitable for winter consumption, cooked, baked, food hours open, butter flavor, salt and pepper flavor, oyster sauce flavor, watercress taste, flavor oil, bacteria smell, vanilla pepper flavor, on-demand customer Taste, cold / hot / warm drinks / ice tea, microwave ovens in the fire fast heating, only in Week 1 to Week 3 supply, ice lemon packaging.

留学解答资讯网：餐饮业，蒜辣味微酸，酸辣味，青椒，红椒，小炒，红润油亮，利于下饭作酒，，外酥内嫩，炸物，面包糠，柠檬碎（切碎的柠檬，柠檬碎颗粒的意思），卤排骨，起锅，野山椒，西芹，猪肚，脆中带韧，油汁盖于菜上，鸡精，咸鲜味，青炒，蒜茸炒，QIANG炒，加第一次碗不收费，以后每碗3元，浓汤菜，鱼翅，火腿，鲍鱼崽，制作过程需要13分钟，上面是汤下面是酒精灯，冬天特别适合食用，熟的，锅巴，饭菜分开放，酱香味，椒盐味，蚝油味，豆瓣味，，红油味，菌香味，香草辣椒味，顾客自选味道，冷饮/热饮/暖饮/冰饮，微波炉中火快速加热，只在周1到周3供应，冰块柠檬分装。

Catering industry, garlic spicy slightly acidic, hot and sour flavor, green peppers, red peppers,小炒, ruddy油亮, conducive to下饭for wine, crisp outside and tender inside, deep-fried objects, bran bread, lemon pieces (chopped lemon, lemon the meaning of broken particles), brine ribs,起锅, wild salamanders, celery,猪肚, crisp band of tough, oil juice in covered dishes, the Chicken, salty flavor, green fried, fried garlic, QIANG speculation, Add the first bowl of charge, after 3 yuan per bowl, soup dishes, shark's fin, ham, baby abalone, the production process required 13 minutes, the above are the following soup are alcohol lamp, particularly suitable for winter consumption, cooked, baked, food hours open, butter flavor, salt and pepper flavor, oyster sauce flavor, watercress taste, flavor oil, bacteria smell, vanilla pepper flavor, on-demand customer Taste, cold / hot / warm drinks / ice tea, microwave ovens in the fire fast heating, only in Week 1 to Week 3 supply, ice lemon packaging.

餐饮业，蒜辣味微酸，酸辣味，青椒，红椒，小炒，红润油亮，利于下饭作酒，，外酥内嫩，炸物，面包糠，柠檬碎（切碎的柠檬，柠檬碎颗粒的意思），卤排骨，起锅，野山椒，西芹，猪肚，脆中带韧，油汁盖于菜上，鸡精，咸鲜味，青炒，蒜茸炒，QIANG炒，加第一次碗不收费，以后每碗3元，浓汤菜，鱼翅，火腿，鲍鱼崽，制作过程需要13分钟，上面是汤下面是酒精灯，冬天特别适合食用，熟的，锅巴，饭菜分开放，酱香味，椒盐味，蚝油味，豆瓣味，，红油味，菌香味，香草辣椒味，顾客自选味道，冷饮/热饮/暖饮/冰饮，微波炉中火快速加热，只在周1到周3供应，冰块柠檬分装。

Next time I see you,I shall give you a black eye.

下次我看见你，我会打你一顿。

In this paper,design scheme of classification system of wood surface color is established.

提出了木质板材颜色分类的系统设计方案。