1) fragrance component extraction
香味成分提取
2) 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。
3) aroma constituents
香味成分
1.
On the components changes of tobacco aroma constituents in different technological conditions of casing process;
加料工序的不同工艺条件对烟草香味成分含量变化的影响研究
2.
Research on the supercritical CO_2 extraction of aroma constituents from Maojian tea;
超临界CO_2萃取毛尖茶香味成分的研究
3.
Aroma constituents are important index of cigarette quality.
采用内标法定量测定了烟丝中的噻唑、吡啶、四甲基吡嗪、吡咯和吲哚等 18种碱性香味成分 ;芳樟醇、二氢大马酮、香叶基丙酮、氧化异佛尔酮和二氢猕猴桃内酯等 4 7种中性香味成分 ;乙酸、3-甲基戊酸、十四酸和棕榈酸等 12种酸性成分。
4) Aroma components
香味成分
1.
The volatile neutral aroma components in flue-cured tobacco have been extracted with simultaneous distillation and extraction(SDE), and identified and quantitatively analyzed by GC-MS,respectively.
采用同时蒸馏萃取法(SDE)对烤烟烟梗中的挥发性中性香味成分进行萃取,再用气相色谱/质谱联用法(GC/MS)进行定性和定量分析,并对这种萃取方法鉴定出的化学成分进行重现性分析和回收率实验。
2.
s:Aroma components of grape from F 1 generation of two Vitis interspecific crossings were analysed with Gas chromatography Mass spectrum Computer System(GC MS CS).
利用气相色谱—质谱—计算机联用系统 (GC MS CS)对两个葡萄种间杂交的亲本及其后代的香味成分进行了研究。
3.
It can be determined that the SPME-GC-MS can be used for the fast determination of scenting agent aroma components.
应用SPME对果味香味剂中香味物质进行萃取,并对影响萃取效果的因素及实验参数加以探讨、优化,进而确定最佳萃取条件,同时结合GC-MS对萃取的香味成分进行分析鉴定,为果味香味剂中香味物质成分的快速测定及进一步研究提供技术保证。
5) flavoring components
香味成分
1.
The flavoring components were detected by headspace solid-phase microextraction gas charomatography-mass spectrometry(GC-MS) and the detection conditions were as follows: water bathing temperature at 75 ℃,4 h stability time,and 2 min desorption.
采用顶空固相微萃取气相色谱-质谱法测定大曲中的香味成分[1]。
2.
The flavoring components esters mainly are ethyl lactate and ethyl acetate with their average contents above35mg/100m.
其香味成分酯类以乳酸乙酯和乙酸乙酯为主,含量均在35mg/100ml以上,占总酯的95。
6) flavor compounds
香味成分
1.
Optimization of determination condition for flavor compounds in soy sauce by SPME-GC;
固相微萃取气相色谱测定酱油香味成分条件的优化
2.
The changes of main flavor compounds in UHP treated tobacco at different moisture contents were measured by simultaneous distillation and extraction(SDE) and analyzed by capillary gas chromatography.
为探讨超高压条件下烟叶含水率对香味成分的影响,将烟叶在500M Pa压力、25℃、烟叶含水率为12%~28%条件下处理20 min后,利用同时蒸馏萃取和毛细管气相色谱法测定烟叶香味成分的变化,并进行了感官质量评价。
3.
Main flavor compounds in UHP treated tobacco at different moisture were isolated by simultaneous distillation and extraction(SDE)and analyzed by capillary gas chromatography.
为探讨超高压条件下烟叶含水率对香味成分的影响,将烟叶(河南产中部烤烟)在500MPa压力、25℃、烟叶含水率为12%～28%条件下处理20min后,利用同时蒸馏萃取和毛细管气相色谱法测定烟叶香味成分的变化,并进行了感官质量评价。
补充资料：反应香味物
分子式：
CAS号：
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。
CAS号：
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。
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