1) trace flavoring compositions
微量芳香成分
1.
The characteristics of its trace flavoring compositions are as follows: low content of total acids and total esters,high content of total alcohols,the structure of flavoring compositions intervening between Fen-flavor liquor and Luzhou-flavor liquor in general,and adequate.
其微量芳香成分特征是总酸总酯含量较低,总醇含量较高,香味组分构成总体上介于清香型酒和浓香型酒之间,各主要微量香味成分之间有恰当的量比关系和较为固定的含量范围。
2) Aroma component
芳香成分
1.
The top quality pear cv nanguo from Datun of Haicheng city was used as materials, and compared with the white pear from Suizhong, it was found that the aroma components in pear cv nanguo was a mixture of some substances such as 3-furancarboxylic acid, methyl ester etc.
通过研究发现,南果梨中的主要芳香成分可能是3-呋喃甲酸甲酯等物质的混合物。
2.
Results indicated that the four treatments (high-N, middle-N, low-N, CK)contained 27,29,28,26 aroma components, and they respresented 94.
采用溶剂萃取法提取经不同氮素水平处理后的成熟草莓果实芳香成分 ,进行气相色谱 -质谱联用仪 (GC/MS)分析。
3.
Aroma components of mature strawberry furits after thinning were extracted by solvent extraction, and then analyzed by GC/MS.
采用溶剂萃取法提取经不同疏果处理后的成熟草莓果实芳香成分,进行气相色谱-质谱联用仪(GC/MS)分析。
3) aroma compounds
芳香成分
1.
Headspace solid-phase microextraction and gas chromatographymass spectrometry analysis of aroma compounds in mango;
顶空固相微萃取-气质联用技术分析芒果的芳香成分
4) trace fragrance components
微量香味成分
5) Fragrant ingredients
芳香性成分
1.
The article introduced the technology of supercritical CO_2 extraction of fragrant ingredients from fresh flower of pomelo and analysis method by gas chromatography and mass spectrometry (GC-MS), putting emphasis on the effects of pressure, temperature and time on extraction ratio.
介绍了新鲜柚子花中芳香性成分超临界CO2萃取分离工艺和分析检测方法,重点探讨了压力、温度、时间对萃取率的影响。
2.
This paper introduced those fragrant ingredients from the fresh leaf of Boronia heterophy(lla)introduced and cultivated from New Zealand which were extracted by vapor distillation—ether extraction, and analyzed by gas chromatography—mass spectrometry(GC-MS).
采用水蒸气蒸馏—乙醚萃取法对从新西兰引种栽培的香蜜儿叶中芳香性成分进行了提取,并用气相色谱—质谱联机技术对其中化学成分进行分析鉴定。
6) quality of white wine
微量芳香组份
补充资料：海水微量和痕量成分
海水微量和痕量成分
minor and trace constituents of sea water
ha一shui wei}iang he hen4long ehengfen海水微量和痕量成分(mino:and trace constituentsofsea water)海水中除11种主要成分外，其他成分均应为海洋中微量和痕量成分。要严格地把微量和痕量区别开来是困难的，但通常人们把平均浓度为1 x 10一”(重量)或更低的成分称为海水中的痕量成分，其他则称为微量成分。 海水中微量和痕量成分的一个主要特点是不像海水主要成分那样，在浓度与盐度之间有一恒定的比例关系，因此称之为海水中的非保守成分;这是因为它们的浓度常会受到海洋中一系列生物和化学过程影响。另外，海水中的微量甚至痕量成分，尽管它们在海水中的含量很低，但由于全球海水总量约为1.4xl了亿吨，因此，它们在海水中的总储量仍然十分可观。而且，有些元素还是陆地上十分紧缺的，因此，开发利用海水中某些微量成分，有着十分诱人的前景。(余国辉)
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