1) Type of aroma
香气类型
2) aroma group
香气类群
3) The kind of Si Te bouquet type
"四特类"香型
4) glycosidic aroma precursors
糖苷类香气前体
1.
To elucidate the effects of processing techniques on aroma and glycosidic aroma precursors in fresh tea leaves,fresh tea leaves with mixtures of one bud,two leaves and one bud,three leaves were plucked from Camellia Sinensis cv.
为了研究不同的加工工艺对茶鲜叶香气和糖苷类香气前体的的影响,利用槠叶种群体的一芽二、三叶鲜叶为原料,按照传统的加工工艺分别制成红茶、绿茶,应用SDE提取、GC/MS对香气组成进行分析,同时应用溶剂提取、双相酶解和GC/MS对糖苷类香气前体物质进行系统分析。
2.
The content of glycosidic aroma precursors significantly increased during 0～8 h spreading.
鲜茶叶在 12h摊放过程中 ,总的变化趋势是 :随着摊放时间的延长 ,叶组织逐步失水 ;细胞的呼吸速率逐渐降低 ;内源β 葡萄糖苷酶活性明显提高 ;游离态香气的含量增加 ,摊放 4h最高 ,此后下降并稳定在这个相对低的水平上 ;糖苷类香气前体含量较鲜茶叶上升 ,特别是在摊放 0～ 8h期间 ,后期有所下降 ,在摊放 10h后与鲜茶叶中的含量相当。
5) primary aroma componen ts
一类香气物质
6) 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。
补充资料：血液有形成分各种类型的血细胞虚线指示中间类型的细胞。
李瑞端绘
[图]
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