1) Liquor aroma
白酒香味物质
2) White liquor fragrance material threshold value determination
白酒香味物质阈值的测定
3) flavor components
香味物质
1.
Study on effect of the organic nitrogen ratio on flavor components,yield and quality of oriental tobacco;
有机氮用量对香料烟香味物质及产量品质的影响
2.
For expressing the superior aroma of new flue-cured line 8306,the experiments were conducted to compare the flavor components of eight flue-cured genotypes,with quantitative determination of leaf surface trichome exudate by spectrophotometry and the petrolum ether extract by residual method,and the identification of flavor components in "8306" and Zhongyan100 by GC/MS.
用分光光度法测定叶面分泌物含量和残余法测定浸提后石油醚提取物的含量,用气相色谱/质谱联用仪(GC/MS)对"8306"和中烟100的香味物质含量和组成进行鉴定。
4) Aroma Compositions
香味物质
1.
Development of the Research on Aroma Compositions of Tobacco and the precursor substances;
烟草香味物质及其形成的前体物质研究进展
5) flavor substance
香味物质
1.
In this experiment, raw materials containing different content of protein were mixed in different ratios to acquire the best fermentation matrix and to lift the content of flavor substance in Maotai-flavour liquor.
本实验对含蛋白质不同的发酵原料按不同的配比进行比较 ,以获得最佳的发酵基质 ,来提高酱香型白酒的香味物质含量。
6) aromatic matter
香味物质
1.
Study on relationship between property of the aromatic matter in food and topological index~nL;
食品香味物质的性质与拓扑指数~nL的相关性
2.
The results indicate that MCI is linearly related to RI or T, and can be used topredict the physicochemical parameters of the aromatic matter in food.
本文简要介绍了分子连结性指数法的产生、发展和计算方法，主要讨论了食品香味物质分子连结性指数与色谱保留值及香气阈值之间的依存关系。
补充资料：香味
分子式：
CAS号：
性质：指令人感到愉快舒适的气息和味感的总称，它是通过人们的嗅觉和味觉器官感觉到的。
CAS号：
性质：指令人感到愉快舒适的气息和味感的总称，它是通过人们的嗅觉和味觉器官感觉到的。
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