1) aroma substance
致香物
1.
The influence of medium and micro fertilizer on the aroma substance and smoking quality was studied by using of the distillation,top-vacuum extraction method and GS-MS analysis technique.
采用蒸馏萃取、顶空分离前处理方法及气相色谱-质谱联用分析技术,探索中微肥对白肋烟挥发性致香物及吸味品质的影响。
2) aroma constituents
致香物质
1.
Effects of combining application of N,P,K fertilizers on chemical components and content of aroma constituents in flue-cured tobacco leaves;
氮、磷、钾肥配施对烤烟化学成分和致香物质含量的影响
2.
The Effects of different temperature and humidity yellowing conditions on the aroma constituents of tobacco leaves during bulk curing were studied by using the electric-heated flue-curing barn designed and made by Henan Agricultural University.
采用河南农业大学设计的电热式温湿自控密集烤烟箱,研究了不同变黄温湿条件对烟叶致香物质的影响。
3.
Correlation on major neutraland acidicaroma constituents in flue-cured tobacco leaves from HubeiProvince and quality of aroma,concentration of aroma,smoking total scoreswas researched in this paper.
对湖北宣恩、咸丰和尖山不同产地烤烟烟叶中主要致香物质成分与评吸香气质、香气量和评吸总分的关系进行了研究。
3) aroma components
致香物质
1.
The aroma components among major cultivar types of N.
以普通烟草种中常规烤烟、特香型烤烟、香料烟和晒、晾烟等不同品质类型的原烟为供试材料,应用气相色谱技术检测分析了普通烟草主要栽培类型间烟叶的致香物质成分。
2.
This paper made a systematically and comprehensively analysis for the characteristic of flue-cured tobacco quality in Nanping area mainly form four aspects including the appearance quality, sensory quality of smoking, routine chemical components and aroma components.
本文重点从烟叶的外观品质、感官评吸品质、常规化学成分和致香物质四个方面,对南平烟区的烤烟品质特色进行了系统全面地分析。
3.
Field experiment in Yanbian area was carried out to study the effect of nitrogen fertilizer rates on contents of aroma components and flavor quality of a tobacco(Nicotiana tabacum) cultivar Jiyan 9 from 2005 to 2006.
hm-2的处理在不同程度上提高了烟叶中类西柏烷类、类胡萝卜素类和棕色化产物类致香物质的含量,改善了烟叶的香气质量,使香气量较足、杂气较少、刺激性较低、余味舒适、烟气浓度大、燃烧性好、总得分最高,说明施氮量60 kg。
4) Fragment chemicals
致香物质
1.
It was found that the main characteristics of the drying method were making the subject become yellowish gradually,lowering the proportion of blackish tobacco and increasing orange-yellow tobacco,whose active LOX was hoisted and chlorophyll and carotenoid were decomposed more thoroughly, as well as producing many fragment chemicals and depressing certain harmful compounds.
低温慢变黄使青烟比例降低，桔黄烟比例升高，脂氧合酶（ＬＯＸ）活性增强，叶绿素和类胡萝卜素降解充分，烟叶内能形成很多致香物质，有害成分相应降低。
5) flavor matter
致香物质
1.
A field experiment was conducted to study the effects of irrigation during maturing stage on agronomic characteristics,chemical components and contents of flavor matter of flue-cured tobacco.
采用田间试验研究了成熟期灌水对烤烟农艺性状、化学成分和致香物质含量的影响。
6) producing mellow microorganism
致香微生物
1.
The object of this research was supplying information on producing-smell tasting microorganism, and serving as a basis in using and developing producing mellow microorganism.
采用先进的微生物分离技术,将土壤中存在的致香微生物进行分离,筛选获得两株具产香效果的细菌菌株,其中菌株B33具浓郁的水果香味,菌株B41具坚果味。
补充资料：香物
1.芳香的物品;香料或其制品。
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