香吃味料,Fragrance,在线英语词典,英文翻译,专业英语

1) Fragrance

香吃味料

2) Aroma and taste

香吃味

Review on main techniques to improve aroma and taste of flue-cured tobacco;

提高我国烤烟香吃味的主要技术研究概述

Relationship between aroma and taste of tobacco leaves and geographical positions in Yunnan;

云南烟叶香吃味与海拔和经纬度的关系

The result indicated that the content of petroleum ether extract,aroma and taste of cured-leaf presented a trend of parabola curve.

采用二因素回归最优设计,研究了贵烟4号烘烤干筋恒定温度及持续时间对烤后烟叶香吃味评吸得分及石油醚提取物含量的影响。

3) aroma and flavor

香吃味

Factor analyses method was applied to study the factor of aroma and flavor of tobacco leaves.

运用因子分析法对云南代表烟区的烟叶香吃味指标的分析结果表明,按前4个因子对香吃味贡献率>90。

Effects of starch and its decomposing product on aroma and flavor of flue-cured tobacco leaves are discussed.

综述了烤烟叶片淀粉和蔗糖合成的场所、途径以及二者之间的相互转化以及调控;影响烤烟淀粉含量的主要因素;淀粉及代谢产物对烤烟香吃味的影响。

4) flavor

香吃味

The relationship between the amino acid content in flue cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).

利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。

5) smoking quality

香吃味

The results of both multiple linear regression and path coefficient analysis indicated that phosphorus and iron contents in flue cured tobacco leaves of Lichuan reduced the smoking quality,While N,Cu and K application could increase the smoking qualiry,which was in accordance with the results of linear correlation analysis.

多元线性回归分析和通径分析的结果指出，Ｐ和Ｆｅ肥对利川烟叶的香吃味有着较大的负相关，而Ｎ，Ｃｕ和Ｋ对香吃味却有较大的正相关。

补充资料：固体味料

盐（低钠盐）：烹调时最重要的味料。其渗透力强，适合腌制食物，但需注意腌制时间与量。

糖：红烧及卤菜中加入少许糖，可增添菜肴风味及色泽。

味精：可增添食物之鲜味。尤其加入汤类共煮最适合。

发粉：加入面糊中，可增加成品之膨胀感。

面粉：分为高、中、低筋三种。制作面糊时以中筋面粉为区。用于沾粉油炸时则具著色功能。

甘薯粉：多用于油炸物之沾粉。亦可作为芡粉。

生粉：为芡粉之一种，使用时先使其溶于水再勾芡，可使汤汁浓稠。此外，用于油炸物的沾粉时可增加脆感。用于上浆时，则可使食物保持滑嫩。

小苏打粉：以适量小苏打腌浸肉类，可使肉质较松滑嫩。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

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1) Fragrance 香吃味料 2) Aroma and taste 香吃味 1. Review on main techniques to improve aroma and taste of flue-cured tobacco; 提高我国烤烟香吃味的主要技术研究概述 2. Relationship between aroma and taste of tobacco leaves and geographical positions in Yunnan; 云南烟叶香吃味与海拔和经纬度的关系 3. The result indicated that the content of petroleum ether extract,aroma and taste of cured-leaf presented a trend of parabola curve. 采用二因素回归最优设计,研究了贵烟4号烘烤干筋恒定温度及持续时间对烤后烟叶香吃味评吸得分及石油醚提取物含量的影响。 3) aroma and flavor 香吃味 1. Factor analyses method was applied to study the factor of aroma and flavor of tobacco leaves. 运用因子分析法对云南代表烟区的烟叶香吃味指标的分析结果表明,按前4个因子对香吃味贡献率>90。 2. Effects of starch and its decomposing product on aroma and flavor of flue-cured tobacco leaves are discussed. 综述了烤烟叶片淀粉和蔗糖合成的场所、途径以及二者之间的相互转化以及调控;影响烤烟淀粉含量的主要因素;淀粉及代谢产物对烤烟香吃味的影响。 4) flavor 香吃味 1. The relationship between the amino acid content in flue cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA). 利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。 5) smoking quality 香吃味 1. The results of both multiple linear regression and path coefficient analysis indicated that phosphorus and iron contents in flue cured tobacco leaves of Lichuan reduced the smoking quality,While N,Cu and K application could increase the smoking qualiry,which was in accordance with the results of linear correlation analysis. 多元线性回归分析和通径分析的结果指出，Ｐ和Ｆｅ肥对利川烟叶的香吃味有着较大的负相关，而Ｎ，Ｃｕ和Ｋ对香吃味却有较大的正相关。补充资料：固体味料盐（低钠盐）：烹调时最重要的味料。其渗透力强，适合腌制食物，但需注意腌制时间与量。糖：红烧及卤菜中加入少许糖，可增添菜肴风味及色泽。味精：可增添食物之鲜味。尤其加入汤类共煮最适合。发粉：加入面糊中，可增加成品之膨胀感。面粉：分为高、中、低筋三种。制作面糊时以中筋面粉为区。用于沾粉油炸时则具著色功能。甘薯粉：多用于油炸物之沾粉。亦可作为芡粉。生粉：为芡粉之一种，使用时先使其溶于水再勾芡，可使汤汁浓稠。此外，用于油炸物的沾粉时可增加脆感。用于上浆时，则可使食物保持滑嫩。小苏打粉：以适量小苏打腌浸肉类，可使肉质较松滑嫩。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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