1) quality of aroma
香气质
1.
Research on relationships between neutral aroma constituents and concentration and quality of aroma of flue-cured tobacco in Panxi tobacco-growing areas;
攀西烤烟香气质量与中性致香成分的关系研究
2.
Canonical correlation analysis on neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco
烤烟中性致香成分与香气质量的典型相关分析
2) Smoking aroma quality
香气质
1.
Smoking aroma quality is one of important index to evaluate the quality of tobacco leaves.
香气质是评价烟叶品质的重要指标之一。
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 character
香气品质
1.
Studies on the aroma character of the suspension fermented black tea beverage of tea leaf homogenates;
茶鲜叶匀浆悬浮发酵红茶饮品的香气品质研究
6) 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
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