1) volatile fragrance compounds
头香成分
1.
The volatile fragrance compounds released from fresh flowers of Lilium.
采用固相微萃取(SPME)/气相色谱-质谱(GC-MS)联用技术分析香水百合的头香成分,通过保留指数与质谱解析相结合的方法,共鉴定出(E)-罗勒烯、芳樟醇、苯甲酸甲酯、(E)-2-甲氧基-4-(1-丙烯基)-苯酚、4-甲基-2-甲氧基苯酚、月桂烯和(Z)-罗勒烯等35种化合物。
2) forward flavour ingredient
酒头香味成分
1.
This paper investigates theoretically the distribution and the moving pattern with alcohol of the forward flavour ingredient in distillation,Mathematics models the distribution and the moving pattern of the torward forward flavour ingredient are put forward.
本文从理论上研究了固态法白酒甑桶蒸馏过程中酒头香味成分在醅层中的分布及其随乙醇的运动规律，提出了描述酒头成分分布及运动规律的数学模
3) aroma components
香气成分
1.
Studies on the analysis of aroma components in roasted sunflower seeds and the best roasting conditions;
烘烤葵花籽的香气成分分析及最佳烘烤条件研究
2.
Analysis of the composition of amino acids and aroma components in fermented glutinous rice wine;
纯种发酵江米甜酒中游离氨基酸和挥发性香气成分的组成分析
3.
GC-MS analysis of aroma components of different Chaenomeles fruits;
不同木瓜果实香气成分的GC-MS分析
4) aroma component
香气成分
1.
Analysis of volatile aroma components in oak chips by GC-MS;
GC-MS分析橡木片中的挥发性香气成分
2.
Optimization of technology for kiwi wine making and analysis of aroma components;
猕猴桃酒酿造工艺参数优化及其香气成分分析
3.
Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS;
8804果实和干红葡萄酒香气成分的GC/MS分析
5) flavor components
香味成分
1.
Analysis of flavor components in volatile oil of Phyllostachys glauca leaves and its application in cigarettes flavoring;
淡竹叶挥发油的香味成分分析及在卷烟加香中的应用研究
2.
In beverages and condiments,esters,organic acids,sugars and amino acids are the major flavor components.
饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。
3.
The extraction of flavor components from tea leaves by using the supercritical fluid extraction(SCFE) was studied.
82%,共鉴定出28种香味成分。
6) aroma constituents
香气成分
1.
Analysis of aroma constituents in Chloranthus spicatus;
珠兰香精油的提取及其香气成分分析
2.
Effect of different potassium application rates on the contents of aroma constituents in flue-cured tobacco;
不同钾肥施用量对烟叶香气成分含量的影响
3.
The aroma constituents of two cultivars orange juice were studied.
采用同时蒸馏提取法(SDE)制备样品,GC-MS联机分析,计算机谱图库检索定性,对锦橙和宫川蜜柑果汁的香气成分进行了鉴定,共检测出73种香气化合物。
补充资料：头香
分子式：
CAS号：
性质：嗅闻某种香精或加香制品时所得到的最初的香气印象。头香通常由香精中香气扩散力最强或易挥发的组分形成。
CAS号：
性质：嗅闻某种香精或加香制品时所得到的最初的香气印象。头香通常由香精中香气扩散力最强或易挥发的组分形成。
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