1) primary aroma componen ts
一类香气物质
2) secondary aroma components
二类香气物质
1.
The comb in ed effects of dozens of even hundreds of components eventually formed the aroma of cider and these components were mainly the inherent volatile matters in app les treated as primary aroma components and the metabolic products of yeast dur ing the fermentation of cider treated as secondary aroma components.
苹果原料中主要是一类香气物质;发酵过程中产生的主要是二类香气物质。
3) aromatic components
香气物质
1.
Analysis of aromatic components in juice of kiwifruit by SPME/GC/MS;
猕猴桃果汁香气物质的固相微萃取GC/MS分析
2.
The aromatic components in Wuzi green tea were extracted by SPME and were analyzed by GC-MS.
不同生产季节绿茶中香气物质构成种类基本相同,其含量分布存在差异。
3.
【Method】 Simultaneous Distillation and Extraction(SDE) were employed to extract the aromatic components of green tea in greenhouse and out of greenhouse.
【结论】2种茶叶香气物质的基本组成成分相似,但香气类型、香气物质的组成比例、香气指数、香气物质的总量和大多数香气组分的相对含量差异较大。
4) aroma component
香气物质
1.
The correlation between the content accumulation of burley aroma components and curing conditions;
白肋烟香气物质的积累与调制条件的关系
2.
A rapid and simple method was developed for determination of aroma components in Brandy by head space solid-phase micro-extraction (HS-SPME) coupled to capillary gas chromatography-mass spectrometry (GC-MS).
利用顶空固相微萃取(HS-SPME)和气质联用技术(GC/MS)对白兰地酒中的香气成分进行分析,研究了萃取头种类、样品酒精度、预热时间、萃取温度、萃取时间和电解质NaCl用量等对白兰地酒中香气物质萃取的影响,优化了提取条件;比较了不同极性色谱柱对白兰地香气成分的分析效果,建立了快速测定白兰地酒中香气物质的方法。
3.
We further studied the influence of dominating microbial species on the content of aroma components of the fermentation flue-cured tobacco.
采用恒温恒湿发酵条件研究优势增质菌对发酵烤烟烟叶中香气物质含量的影响。
5) aroma components
香气物质
1.
Effects of sesame cake fertilizer on the main volatile aroma components in flue-cured tobacco leaves;
配施芝麻饼肥对烤后烟叶主要挥发性香气物质含量的影响
6) Aroma matter
香气物质
1.
The changes of aroma matter and chemical components in tobacco leaves during aging were studied with flue-cured tobacco (Nicotiana tabacum L.
）为试材，研究了陈代期间烟叶香气物质和主要化学成份含量的变化。
2.
Under the condition of 49℃, RH 60%, through the 40-day artificial fermentation, we can see that: With the artificial fermentation beginning, most of the aroma matters are increasing, at 15th-25th day the content is the highest, but then it begins to decrease.
以雪茄外包皮烟为材料,在温度49℃,相对湿度为60%的条件下在恒温恒湿箱中进行发酵,发酵天数为40天,结果表明:发酵开始后,大部分香气物质成分的含量上升,在发酵15天—25天时,烟叶香气物质含量最高,而后又开始下降。
补充资料：贵妃鸡翅香气袭人
鸡有很多做法，介绍一种贵妃鸡翅。它菜色泽金黄发亮，鲜中略带小荔枝味，质地柔糯，回味有葡萄酒的余香。
★材料：
翅中，葱姜蒜，红酒，番茄酱，盐、鸡精少许。
1.翅中洗净切两刀（不用腌），用纸巾擦干。
2.葱姜蒜切末。
3.锅内放油炸鸡翅。
4.金黄色捞出。
★做法：
1.锅内放油，放葱姜蒜末，炒香。
2.加入红酒，量要没过鸡翅。
3.放入番茄酱，我放了一袋。
4.烧开后放入鸡翅，中火煮。
5.汤收到一半时加盐、鸡精，快收干时关火，装盘，把锅里剩的汁浇在上面。
★总结：
1.鸡翅炸之前一定要用纸巾吸干水分，要不然炸的时候油到处乱溅，很容易烫伤。
2.火不能太大，要不红酒的味道很容易挥发，中火就好了。
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