论西餐的香气及其生成

On the Fragrance of Western Food and Its Formation

香气是烹饪产品风味特色的一项重要感官指标,用来评价菜点的得与失。在饮食活动中,人的嗅觉往往先于味觉,有时甚至先于视觉,西餐也非常重视菜点的嗅觉感受,其中特别是香气的魅力。

Fragrance is an important sense index set for judging and evaluating the flavor of the cooked food. While in diet activities, people＇ s olfaction tends to go prior to gustation, even to vision. Western food values highly olfacatory senses of the dish, especially the charm of fragrance.