1) aromatic compounds formation
茶香气形成
1.
Progress of separated genes involved in catechins metabolism, caffeine synthesis and aromatic compounds formation were reviewed in this paper, according to published papers and searching results from National Center for Biotechnology information (NCBI).
根据发表的文章以及对美国生物技术信息中心(NCBI)的检索结果,从茶树儿茶素类代谢相关基因、咖啡碱代谢相关基因、茶香气形成相关基因等方面介绍茶树重要功能基因分离研究进展。
2) aroma formation
香气形成
1.
Effects of environmental factors on β glucosidase activity concerned with aroma formation and alcoholic aroma in tea fresh leaves;
环境因子对香气形成有关的β-葡萄糖苷酶活性及醇系香气的影响(英文)
3) tea aroma
茶叶香气
1.
To work out a good method of tea aroma extraction and study its conditions,XAD-2 resin was selected as an absorbent of absorptive column method on the basis of the results of comparison experiments of four resins.
为探求茶叶香气提取的最佳方法及条件 ,对 4种树脂进行了对比试验 ,筛选出 XAD- 2树脂作为柱吸附法的吸附剂 。
4) Tea Flower essence
茶树花香气
5) aroma of black tea drink
红茶饮料香气
1.
Analysis of aroma of black tea drink by combined chromatography-mass spectrography-computer;
利用色谱-质谱-计算机联用分析红茶饮料香气
6) The scented tea smells of flowers.
花茶有花的香气。
补充资料：香气
分子式：
CAS号：
性质：指令人感到愉快舒适的气息的总称，它是通过人们的嗅觉器官感觉到的。在调香中香气包括香韵或香型的涵义。
CAS号：
性质：指令人感到愉快舒适的气息的总称，它是通过人们的嗅觉器官感觉到的。在调香中香气包括香韵或香型的涵义。
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