1) extraction of essential oil
香精油提取
2) Essence
香精
1.
Analysis and Quality Control of Essence Used in Cigarette Manufacturing by GC-MS with Multivariate Analysis;
气相色谱-质谱法和主成分投影分析法用于烟用香精的分析和质量控制
2.
A study of microencapsulation in essence (Ⅰ) select wall materials of preparing the micro encapsulation for fat-soluble flavoring;
香精的微胶囊化研究(Ⅰ)壁材对香精包埋效果的影响
3.
A study of micro encapsulation in essence (Ⅱ) the optimized preparation technics of micro encapsulation;
香精的微胶囊化研究(Ⅱ)微胶囊工艺的优化
3) fragrance
香精
1.
Preparation and application of control-released fragrance microcapsules;
缓释型香精微胶囊的制备及应用
2.
The Compatibility Study of Several Kinds of Mosquito-Repellent Agents with Different Fragrances;
几种驱避剂与不同香精配伍初探
3.
Study of adsorption and controlled-release properties of rose fragrance on starch microspheres;
淀粉微球对玫瑰香精的吸附及缓释性能研究
4) perfume
香精
1.
Study on the preparation of β-cyclodextrin micro-capsules of perfume;
包结络合法制备香精微胶囊的研究
2.
Seven inclusion complexes of β CD with perfume were prepared.
制备了β-环糊精与薄荷、玫瑰等 7种香精的包合物 。
3.
With perfume as core and gelatin - gum arabic as membrane, a series of microcapsules are prepared by means of complex coacervation at various technical conditions.
以香精为芯料,以明胶-阿拉伯胶为囊材,通过复凝聚法制备出一系列不同工艺条件下的微胶囊,分别测得微胶囊的内径、外径和膜厚,从而揭示出微胶囊制囊工艺对微胶囊性能的影响规律。
5) Flavor
香精
1.
GC/MS Analysis of 3 Cigarette Flavors with Polar Coupling Column System;
3种烟用香精的极性偶合柱系统-GC/MS分析
2.
HPLC Fingerprint Analysis of Tobacco Flavors;
烟用香精的高效液相色谱指纹图谱分析
3.
The Stability of Beverage Flavor Emulsions;
饮料乳化香精的稳定性研究
6) milk flavor
奶味香精
1.
The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS).
利用气相色谱-质谱联用技术对两种天然奶味香精中的致香成分进行了分析鉴定,结合计算机质谱图库,确定两种香精中的主要致香成分为内酯类、中短链脂肪酸、酯类、噻唑类等化合物。
2.
Cream,cheese and milk were hydrolyzed by lipase to produce milk flavor,and strong odor was obtained in non-aqueous media.
在非水介质下水解,得到了奶香浓郁,赋香效果明显的奶味香精。
参考词条
补充资料：香精油、挥发油
分子式：
CAS号：
性质：又称香精油、挥发油或芳香油。从植物的花、果皮、根、茎、叶、皮或全株，采用水蒸气蒸馏、压榨或溶剂萃取等得到的芳香挥发性油状液体。大多不溶或微溶于水。可用于日化及食用香精或提取单离香料。
CAS号：
性质：又称香精油、挥发油或芳香油。从植物的花、果皮、根、茎、叶、皮或全株，采用水蒸气蒸馏、压榨或溶剂萃取等得到的芳香挥发性油状液体。大多不溶或微溶于水。可用于日化及食用香精或提取单离香料。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。