1) neutral flavor constituents
中性香味成分
1.
Some important neutral flavor constituents and routine constituents of Henan flue-cured tobacco leaves from different mature and different stalk position were analyzed.
对中部和上部不同成熟度河南烤烟烟叶中的多种重要中性香味成分和常规成分进行了分析研究。
3) flavor components
香味成分
1.
Analysis of flavor components in volatile oil of Phyllostachys glauca leaves and its application in cigarettes flavoring;
淡竹叶挥发油的香味成分分析及在卷烟加香中的应用研究
2.
In beverages and condiments,esters,organic acids,sugars and amino acids are the major flavor components.
饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。
3.
The extraction of flavor components from tea leaves by using the supercritical fluid extraction(SCFE) was studied.
82%,共鉴定出28种香味成分。
4) aroma constituents
香味成分
1.
On the components changes of tobacco aroma constituents in different technological conditions of casing process;
加料工序的不同工艺条件对烟草香味成分含量变化的影响研究
2.
Research on the supercritical CO_2 extraction of aroma constituents from Maojian tea;
超临界CO_2萃取毛尖茶香味成分的研究
3.
Aroma constituents are important index of cigarette quality.
采用内标法定量测定了烟丝中的噻唑、吡啶、四甲基吡嗪、吡咯和吲哚等 18种碱性香味成分 ;芳樟醇、二氢大马酮、香叶基丙酮、氧化异佛尔酮和二氢猕猴桃内酯等 4 7种中性香味成分 ;乙酸、3-甲基戊酸、十四酸和棕榈酸等 12种酸性成分。
5) Aroma components
香味成分
1.
The volatile neutral aroma components in flue-cured tobacco have been extracted with simultaneous distillation and extraction(SDE), and identified and quantitatively analyzed by GC-MS,respectively.
采用同时蒸馏萃取法(SDE)对烤烟烟梗中的挥发性中性香味成分进行萃取,再用气相色谱/质谱联用法(GC/MS)进行定性和定量分析,并对这种萃取方法鉴定出的化学成分进行重现性分析和回收率实验。
2.
s:Aroma components of grape from F 1 generation of two Vitis interspecific crossings were analysed with Gas chromatography Mass spectrum Computer System(GC MS CS).
利用气相色谱—质谱—计算机联用系统 (GC MS CS)对两个葡萄种间杂交的亲本及其后代的香味成分进行了研究。
3.
It can be determined that the SPME-GC-MS can be used for the fast determination of scenting agent aroma components.
应用SPME对果味香味剂中香味物质进行萃取,并对影响萃取效果的因素及实验参数加以探讨、优化,进而确定最佳萃取条件,同时结合GC-MS对萃取的香味成分进行分析鉴定,为果味香味剂中香味物质成分的快速测定及进一步研究提供技术保证。
6) flavoring components
香味成分
1.
The flavoring components were detected by headspace solid-phase microextraction gas charomatography-mass spectrometry(GC-MS) and the detection conditions were as follows: water bathing temperature at 75 ℃,4 h stability time,and 2 min desorption.
采用顶空固相微萃取气相色谱-质谱法测定大曲中的香味成分[1]。
2.
The flavoring components esters mainly are ethyl lactate and ethyl acetate with their average contents above35mg/100m.
其香味成分酯类以乳酸乙酯和乙酸乙酯为主,含量均在35mg/100ml以上,占总酯的95。
补充资料：中性黑BGL
分子式：
CAS号：
性质：黑色粉末。在羊毛上的牢度：日晒7，皂洗4～5。5-硝基-2-氨基苯酚和4-硝基-2-氨基苯酚重氮化后与2-萘酚及1-乙酰胺基-7-萘酚偶合，再加酸性媒介黑A，铬化，经过滤，干燥而得。用于毛、丝、锦纶、维纶的染色和印花。也可染皮革。
CAS号：
性质：黑色粉末。在羊毛上的牢度：日晒7，皂洗4～5。5-硝基-2-氨基苯酚和4-硝基-2-氨基苯酚重氮化后与2-萘酚及1-乙酰胺基-7-萘酚偶合，再加酸性媒介黑A，铬化，经过滤，干燥而得。用于毛、丝、锦纶、维纶的染色和印花。也可染皮革。
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