1) flavour mark
风味评分
3) organolepeic evaluation
滋味评分
1.
In addition, the correlation between the chemical compositions of green tea and the organolepeic evaluation was analyzed.
本文主要研究了绿茶主要品质成分在冲泡过程中的动态变化以及不同冲泡条件对绿茶主要品质成分浸出的影响；此外还分析了绿茶的呈味物质与滋味评分之间的相关性。
4) aroma components
风味成分
1.
Analysis of v olatile aroma components in Yu-lu by SPME and SDE;
固相微萃取和同时蒸馏萃取分析鱼露的风味成分
2.
Comparative studies on the aroma components of thefour traditional top teas;
四种传统名茶风味成分的比较研究
5) flavor compounds
风味成分
1.
The components and changes in flavor compounds of Nanjing dry-cured duck during processing;
南京板鸭生产过程中风味成分组成及其变化
2.
Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation
盐水鸭辐照前后风味成分的组成及变化
3.
The flavor compounds of wine were prepared by simultaneous distillation and extraction equipment (SDE).
以山楂果为原料,经浸泡与发酵相结合制得干红山楂果酒,利用同时蒸馏萃取法提取,经气相色谱-质谱联用仪对干红山楂果酒的风味成分进行分析,共鉴定了51种香味成分,并用面积归一化法测定了各种成分的质量分数,其主要成分为:β-苯乙醇(29。
6) flavor
[英]['fleivə] [美]['flevɚ]
风味成分
1.
The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine
论川味半固态复合调味料风味成分的来源和形成
2.
The form of precursors and flavor of beef are discussed, chemical classification of theflavor is introduced and some characteristic compounds in flavor substance of beef are emphatically approached.
论述了牛肉风味前体物质，风味物质的形成途径，介绍了牛肉的风味成分及其化学分类，并对牛肉风味物质中的一些特征化合物进行重点探讨。
补充资料：Bishop宫颈成熟度评分法
Bishop宫颈成熟度评分法
对宫颈成熟度进行评分，按宫口开大、宫颈管长度、宫颈软硬度、宫颈口位置及先露位置5项指标评定。见下表。Bishop评分可初步估计加强宫缩等措施的引产成功率。一般来说，评分在0～3分者引产均失败；如遇病情需要，急须终止妊娠时应改用其他方法如剖宫产结束分娩。评分在4～6分者，引产成功率为50%。评分在7～8分者引产成功率80%，9分以上均成功。
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