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These 'extraordinary' Mail- lard flavour compounds are reviewed by Adams and De Kimpe (2006).
Sulfur compounds are incredibly important as a group of flavour compounds, so much so, that Chapter 5 is dedicated to their thermal generation pathways and more exam- ples are shown in Tables 5.1-5.3 in Chapter 5.
l www.pherobase.com/database/kovats/kovats-index.php although based on pheromones, also provides Kovats indices for many flavour compounds
An appropriate methodology for the analysis of polar flavour compounds by SPE would be as follows: A suitable cartridge size would be about 6 mL and contain 100- 200 mg of sorbent.
Like many flavour compounds, those responsible for taints and off-flavours in food are often present at extremely low levels and have low sensory thresholds, so are detectable by some consumers at ultra-trace levels.
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