1) "Stale Flavor"
陈香成分
2) declarative component
陈述性成分
3) stale flavor
陈香
1.
Five Pu-erh tea samples with stale flavor were selected from 36 samples by sensory tests,and the aroma constituents of these samples were determined by HS-SPME/GC-MS.
选用云南省内市售的36个普洱茶样品,采用顶空-固相微萃取法(HS-SPME)富集其香气物质并用GC-MS分析香气成分;结合香气感官审评结果,研究了陈香普洱茶的香气成分组成,并比较了陈香普洱茶与其它普洱茶在香气成分上的主要差异。
4) 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
5) 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
6) 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。
补充资料：陈述性／程序性知识
陈述性／程序性知识
declarative-procedural knowledge
陈述性程序性知识(d eelarative一proeeduralknowledge)现代认知心理学所划分的两种基本的知识类型。陈述性知识指知道是什么，即关于事实的知识;程序性知识指知道怎么做，即关于技能的知识。大部分陈述性知识能够用语言表述，而程序性知识却很难被意识到。例如，大多数人知道怎样骑自行车，但不能用语言清楚地表述出来;而3 X4二12则能用语言表述。前者是程序性知识，后者是陈述性知识。认知心理学主要关心这两类知识在头脑中是怎样被表征的。一般认为，陈述性知识有言语、意象和命题三种表征方式，而程序性知识则是由一套产生式系统来表征的。 (谭立海撰粤藕铃审)
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