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Preface

机译:前言

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摘要

The investigation of nature is an infinite pasture-ground where all may graze, and where the more bite, the longer the grass grows, the sweeter is its flavor, and the more it nourishes.rnAs we near the end of the first decade of the 21st century, where will the investigations of food and beverage flavor lead? Certainly, the exponential growth in identification of new flavor compounds, experienced during the 1970s and 1980s, has slowed. And the advances in separation science that made identification of these new compounds possible have led to the relatively mature fields of gas chromatography and high-performance liquid chromatography. However, the pasture-ground for new discoveries is still growing and nourishing new flavor chemists and new developments in flavor chemistry.
机译:对自然的考察是一个无限的牧场,所有人都可以在这里吃草,而且咬得越多,草的生长时间就越长,其味道越甜,营养就越多。 21世纪,食品和饮料风味的研究将在哪里进行?当然,在1970年代和1980年代经历的鉴定新风味化合物的指数增长已经放缓。分离科学的进步使这些新化合物的鉴定成为可能,这导致了气相色谱法和高效液相色谱法相对成熟的领域。但是,新发现的牧场仍在增长,滋养了新的风味化学家和风味化学的新发展。

著录项

  • 来源
  • 会议地点 Honolulu HI(US)
  • 作者单位

    Department of Biochemistry and Food Science Kagawa University 2393 Miki-Cho Kita-Gun Kagawa 761-0795 Japan;

    Department of Viticulture and Enology University of California One Shields Avenue Davis, CA 95616;

    Laboratory of Food Chemistry Department of Nutrition and Food Science Ochanomizu University 2-1-1 Otsuka Bunkyo-ku Tokyo 112-8610 Japan;

    Western Regional Research Center Agricultural Research Service U.S. Department of Agriculture 800 Buchanan Street Albany, CA 94710;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食用香料、香精;
  • 关键词

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