1) The major contribution aroma substances
香气贡献物质
2) food contribution
食物贡献
3) aromatic components
香气物质
1.
Analysis of aromatic components in juice of kiwifruit by SPME/GC/MS;
猕猴桃果汁香气物质的固相微萃取GC/MS分析
2.
The aromatic components in Wuzi green tea were extracted by SPME and were analyzed by GC-MS.
不同生产季节绿茶中香气物质构成种类基本相同,其含量分布存在差异。
3.
【Method】 Simultaneous Distillation and Extraction(SDE) were employed to extract the aromatic components of green tea in greenhouse and out of greenhouse.
【结论】2种茶叶香气物质的基本组成成分相似,但香气类型、香气物质的组成比例、香气指数、香气物质的总量和大多数香气组分的相对含量差异较大。
4) aroma component
香气物质
1.
The correlation between the content accumulation of burley aroma components and curing conditions;
白肋烟香气物质的积累与调制条件的关系
2.
A rapid and simple method was developed for determination of aroma components in Brandy by head space solid-phase micro-extraction (HS-SPME) coupled to capillary gas chromatography-mass spectrometry (GC-MS).
利用顶空固相微萃取(HS-SPME)和气质联用技术(GC/MS)对白兰地酒中的香气成分进行分析,研究了萃取头种类、样品酒精度、预热时间、萃取温度、萃取时间和电解质NaCl用量等对白兰地酒中香气物质萃取的影响,优化了提取条件;比较了不同极性色谱柱对白兰地香气成分的分析效果,建立了快速测定白兰地酒中香气物质的方法。
3.
We further studied the influence of dominating microbial species on the content of aroma components of the fermentation flue-cured tobacco.
采用恒温恒湿发酵条件研究优势增质菌对发酵烤烟烟叶中香气物质含量的影响。
5) aroma components
香气物质
1.
Effects of sesame cake fertilizer on the main volatile aroma components in flue-cured tobacco leaves;
配施芝麻饼肥对烤后烟叶主要挥发性香气物质含量的影响
6) Aroma matter
香气物质
1.
The changes of aroma matter and chemical components in tobacco leaves during aging were studied with flue-cured tobacco (Nicotiana tabacum L.
）为试材，研究了陈代期间烟叶香气物质和主要化学成份含量的变化。
2.
Under the condition of 49℃, RH 60%, through the 40-day artificial fermentation, we can see that: With the artificial fermentation beginning, most of the aroma matters are increasing, at 15th-25th day the content is the highest, but then it begins to decrease.
以雪茄外包皮烟为材料,在温度49℃,相对湿度为60%的条件下在恒温恒湿箱中进行发酵,发酵天数为40天,结果表明:发酵开始后,大部分香气物质成分的含量上升,在发酵15天—25天时,烟叶香气物质含量最高,而后又开始下降。
补充资料：香气
分子式：
CAS号：
性质：指令人感到愉快舒适的气息的总称，它是通过人们的嗅觉器官感觉到的。在调香中香气包括香韵或香型的涵义。
CAS号：
性质：指令人感到愉快舒适的气息的总称，它是通过人们的嗅觉器官感觉到的。在调香中香气包括香韵或香型的涵义。
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