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1)  tobacco aroma substances
烟草香味物质
2)  flavor components
香味物质
1.
Study on effect of the organic nitrogen ratio on flavor components,yield and quality of oriental tobacco;
有机氮用量对香料烟香味物质及产量品质的影响
2.
For expressing the superior aroma of new flue-cured line 8306,the experiments were conducted to compare the flavor components of eight flue-cured genotypes,with quantitative determination of leaf surface trichome exudate by spectrophotometry and the petrolum ether extract by residual method,and the identification of flavor components in "8306" and Zhongyan100 by GC/MS.
用分光光度法测定叶面分泌物含量和残余法测定浸提后石油醚提取物的含量,用气相色谱/质谱联用仪(GC/MS)对"8306"和中烟100的香味物质含量和组成进行鉴定。
3)  Aroma Compositions
香味物质
1.
Development of the Research on Aroma Compositions of Tobacco and the precursor substances;
烟草香味物质及其形成的前体物质研究进展
4)  flavor substance
香味物质
1.
In this experiment, raw materials containing different content of protein were mixed in different ratios to acquire the best fermentation matrix and to lift the content of flavor substance in Maotai-flavour liquor.
本实验对含蛋白质不同的发酵原料按不同的配比进行比较 ,以获得最佳的发酵基质 ,来提高酱香型白酒的香味物质含量。
5)  aromatic matter
香味物质
1.
Study on relationship between property of the aromatic matter in food and topological index~nL;
食品香味物质的性质与拓扑指数~nL的相关性
2.
The results indicate that MCI is linearly related to RI or T, and can be used topredict the physicochemical parameters of the aromatic matter in food.
本文简要介绍了分子连结性指数法的产生、发展和计算方法,主要讨论了食品香味物质分子连结性指数与色谱保留值及香气阈值之间的依存关系。
6)  Aroma matter
香味物质
1.
Multivariate statistical analysis of main chemical components and aroma matters in different flue-cured tobacco genotypes
不同基因型烤烟主要化学成分与香味物质的多变量分析
2.
The genetic variation laws and heterosis performance of main aroma matter in the parents and F_1 combinations of flue-cured tobacco were studied, and the correlations between parents and offspring and among different kinds of heterosis were analyzed.
田间试验分别于2004、2005年在云南省烟草科学研究所试验基地进行,研究了烤烟亲本和F_1组合主要香味物质含量的遗传变异规律,初步预测了主要香味物质的杂种优势表现,并对亲子关系及杂种优势间的相关进行了分析。
补充资料:反应香味物
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性质: 通过人工处理使天然产物具有特殊香味的物质。下列五种情况称为反应香味物:(1)无香味的天然原料经加工后产生所希望的香味轮廓(如可可/巧克力型);(2)氨基酸和还原糖经Maillard反应及其他有关反应产生的香味物(如仿肉类香味);(3)控制下的酶反应生成的香味物(如干酪和黄油);(4)发酵产生的香味物(如葡萄酒和醋);(5)应用生物工程制得的香味料。

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