1) aroma
[英][ə'rəʊmə] [美][ə'romə]
香气
1.
Study on aromas of apples of different cultivars;
不同榨汁苹果的香气研究
2.
Effects of different vinifications on aroma components of wild Vitis quinquangularis red wine;
不同酿造工艺对毛葡萄酒香气的影响
3.
Optimization of wine aroma analysis by solid-phase microextraction;
葡萄酒香气成分固相微萃取条件的优化
2) flavor
[英]['fleivə] [美]['flevɚ]
香气
1.
Production of Rice Liquor with a high concentration flavor from the post-distillation slurry;
从蒸馏废液中制造高香气米烧酒
2.
Isolation and Identification of Flavor of Tianjin Jujuba;
天津红枣香气成分的分离与鉴定
3.
Effect of enzymatic hydrolysis on fragrance of pork flavor
猪肉酶解对热反应猪肉香精香气的影响
3) fragrance
[英]['freɪɡrəns] [美]['fregrəns]
香气
1.
Research on the fragrance and chemical composition characteristics of Yingde Rich Fragrance type tea;
英德高香型茶叶香气及化学组成特征研究
2.
The light fragrance of talking about soy sauce forms and improves the application technology of the fragrance of soy sauce;
浅谈酱油的香气形成及改善酱油香气的应用技术
3.
Effects of Bagging on the Fragrance of Mini-watermelon in Greenhouse
套袋对日光温室微型西瓜香气的影响
4) odor
[英]['əudə] [美]['odɚ]
香气
1.
Application of ambergris structure-odor relationship.;
龙涎香型香料分子结构与香气关系的应用研究
2.
Their characteristic odors were evaluated and compared with ethyl cyclohexylacetate, ethyl 4 trimethylsilyl cyclohexylacetate.
通过1 HNMR、MS分析配合 GC测定纯度确定了它们的结构 ,请评香专家评定了它们的香气 ,并与环己基乙酸乙酯 ,4 -三甲硅基环己基乙酸乙酯的香气进行了比
3.
Their characteristic odor have been evaluated.
通过 IR、1HNMR、对 MS碎片解析并配合气相色谱测定纯度确证了它们的结构 ,请评香专家评定了它们的香气 ,并讨论了化合物结构和香气之间的关系。
5) odour
[英]['əʊdə(r)] [美]['odɚ]
香气
1.
Study on the synthesis of 2,2-bibenzyl4,6-bi(p-)methoxyphenyl-1,3,5-trithiane and odour;
2,2-二苄基-4,6-二(对甲氧基)苯基-1,3,5三硫环己烷的合成及香气研究
2.
Study on the synthesis of 2,2-bibenzyl-4,6-bi(p-) dimethylaminophenyl-1,3,5-trithiane and odour;
2,2-二苄基-4,6-二(对二甲氨基)苯基-1,3,5三硫环己烷的合成及香气研究
3.
Study on the synthesis of 3,3,6,6-tetrabenzyl-1,2,4,5-tetrathiane and odour;
3,3,6,6-四苄基-1,2,4,5-四硫环己烷的合成及香气研究
6) fragrant
[英]['freɪɡrənt] [美]['fregrənt]
香气
1.
In order to explore the influence on superficial secretion to the flue-cured tobacco fragrant quality,the fragrant content and the chemical compounds,flue-cured tobacco K326 is taken as the material,simulating rainwater,rinsing the mature fresh leaf with water by the half leaf method after topping.
为了探明烟叶表面分泌物的损失对烤烟香气量、香气质及化学成分的影响,以烤烟K326为材料,采用半叶法,模拟雨水于打顶后15d和25d用清水洗刷烟叶表面,分析烤后烟叶的香气组分及部分化学成分。
补充资料：香气
分子式：
CAS号：
性质：指令人感到愉快舒适的气息的总称，它是通过人们的嗅觉器官感觉到的。在调香中香气包括香韵或香型的涵义。
CAS号：
性质：指令人感到愉快舒适的气息的总称，它是通过人们的嗅觉器官感觉到的。在调香中香气包括香韵或香型的涵义。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条