1) flavor and taste
香吃刺劲
1.
Total volatilize alkal also has influence on the flavor and taste.
对云南烟叶化学成分及香吃刺劲之间的线性回归分析,结果表明,非挥发酸和总有机酸是影响因变量的主要因素;其中总有机酸与香气成正相关,与吃味、刺激和劲头成负相关;非挥发酸与香气成负相关,与吃味、刺激和劲头成正相关。
3) Aroma and taste
香吃味
1.
Review on main techniques to improve aroma and taste of flue-cured tobacco;
提高我国烤烟香吃味的主要技术研究概述
2.
Relationship between aroma and taste of tobacco leaves and geographical positions in Yunnan;
云南烟叶香吃味与海拔和经纬度的关系
3.
The result indicated that the content of petroleum ether extract,aroma and taste of cured-leaf presented a trend of parabola curve.
采用二因素回归最优设计,研究了贵烟4号烘烤干筋恒定温度及持续时间对烤后烟叶香吃味评吸得分及石油醚提取物含量的影响。
4) aroma and flavor
香吃味
1.
Factor analyses method was applied to study the factor of aroma and flavor of tobacco leaves.
运用因子分析法对云南代表烟区的烟叶香吃味指标的分析结果表明,按前4个因子对香吃味贡献率>90。
2.
Effects of starch and its decomposing product on aroma and flavor of flue-cured tobacco leaves are discussed.
综述了烤烟叶片淀粉和蔗糖合成的场所、途径以及二者之间的相互转化以及调控;影响烤烟淀粉含量的主要因素;淀粉及代谢产物对烤烟香吃味的影响。
5) flavor
[英]['fleivə] [美]['flevɚ]
香吃味
1.
The relationship between the amino acid content in flue cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).
利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。
6) smoking quality
香吃味
1.
The results of both multiple linear regression and path coefficient analysis indicated that phosphorus and iron contents in flue cured tobacco leaves of Lichuan reduced the smoking quality,While N,Cu and K application could increase the smoking qualiry,which was in accordance with the results of linear correlation analysis.
多元线性回归分析和通径分析的结果指出，Ｐ和Ｆｅ肥对利川烟叶的香吃味有着较大的负相关，而Ｎ，Ｃｕ和Ｋ对香吃味却有较大的正相关。
补充资料：吃香
1.受欢迎，被人重视。
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