All translations
Jump to navigation
Jump to search
Enter a message name below to show all available translations.
Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == Flavour == The main flavour components of ghee are [[carbonyls]], [[free fatty acids]], [[lactone]]s, and [[Alcohol (chemistry)|alcohol]]s. Along with the flavour of milk fat, the ripening of the [[butter]] and the temperature at which it is [[Clarified butter|clarified]] also affect the flavour. For example, ghee produced at {{convert|100|C}} or lower has a milder flavour, whereas {{convert|120|C}} results in a strong flavour. |
| h Japanese (ja) | == 風味{{Anchor|Flavour}} == ギーの主な風味成分は、[[Carbonyl group/ja|カルボニル化合物]]、[[Fatty acid/ja|遊離脂肪酸]]、[[Lactone/ja|ラクトン]]、そして[[Alcohol (chemistry)/ja|アルコール類]]である。乳脂肪自体の風味に加え、[[Butter/ja|バター]]の熟成度や、[[Clarified butter/ja|澄ましバター]]にする際の温度も風味に影響を及ぼす。例えば、{{convert|100|C}}以下で製造されたギーはより穏やかな風味を持つ一方で、{{convert|120|C}}で製造されたものは強い風味をもたらすのである。 |