1.
Characteristic Aroma of Light Aroma Style Chinese Rice Wines and Effects of Wheat Qu by GC-O Coupled with GC-MS;
清爽型黄酒香气特征及麦曲对其香气的影响
2.
Identification and Molecular Marker Study of Characteristic Trait of High Aroma in Nicotiana.tabacum L.;
烟草（N.tabacum L.）高香气特征性状的鉴定及其分子标记研究
3.
Synthesis and aroma characteristic of 3-Benzylthiothiophene,3-Furfurylthiothiophene and 3-Dodecylthiothiophene
3-苄硫基噻吩、3-糠硫基噻吩和3-十二烷硫基噻吩的合成及其香气特征
4.
Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors
浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
5.
Tasting Notes：This Chardonnay offers you a wine with an attractive color and aromas.
品尝特征：此酒颜色和香气都十分迷人而浓郁。
6.
Study on the Aroma Analysis, Variation and Physicochemical Characteristic Index of Pears;
梨香气成分分析、变化及理化特征指标的研究
7.
Characteristic Aroma Component of Orange Juice and Its Variation during Storage;
柑橘果汁特征香气组成及其在贮藏中的变化
8.
Influence of Different Fertilizer Amounts on the Main Components of Aroma of Three Kinds of Yunnan Flue-Cured Tobacco;
施肥量对云烟不同香气成分特征影响的研究
9.
Quantitative analysis of characteristic aromatic compounds in red berry(Myrica rubra Sieb. et Zucc)by HS-SPME and GC/MS
基于HS-SPME和GC/MS定量分析杨梅特征香气成分
10.
Formation of characteristic aroma in wine and influencing factors on it
葡萄酒中特征性香气成分的形成及其影响因素
11.
Correlation of Aroma Components with Integrated Score of Smoking and Aroma Characteristics of Flue-cured Tobacco
烤烟香气成分与其评吸总分和香味特征的相关性
12.
Effects of Regulators on Aroma Content and Physiological Characteristics of Aromatic Rice
增香剂对香稻香气和生理特性的影响
13.
Study on the Synthesis of Characteristic Aroma-2-phenylethanol in Vidal Grape at Ripping and After-ripping
威代尔葡萄成熟和后熟过程中特征香气-2-苯乙醇形成的研究
14.
Emission Characteristics of Polycyclic Aromatic Hydrocarbons in the Smoke from Eight Mosquito Coils in Chinese Market
我国8种市售蚊香燃烧烟气中多环芳烃的排放特征
15.
Characterization and relationship of long-term visibility and air pollutant changes in the Hongkong region
香港大气能见度与污染物长期变化的特征和相互关系
16.
Construction and Application Analysis of Characteristic Fingerprint Digital Standards of Patchouli、Amomum Villosum and Huoxiang-zhengqi Preparation
广藿香、阳春砂仁、藿香正气制剂特征指纹图谱“数字化标准”的构建与应用
17.
Fine, elegant and distinguished by an elegant scent of violets and tenuous perfumes of wild berries.
香气优雅而独特，有优雅的紫罗兰香气和细微的野莓香气。
18.
A fresh vibrant wine displaying varietal characters of peach and pineapple.
特点：新鲜、活泼的酒体展现出带有近似于桃子和菠萝香气的品种特征。