1.
In snakes, the twin tips of the tongue pull scent molecules from the air
蛇舌头上的一对尖端 能吸住空气中的气味分子。
2.
(2) sorption of odorant molecules into the mucus at the air mucus interface;
（2）气味分子被嗅觉粘膜表面的粘液所吸附；
3.
The Molecular Structure and Odor Recognition of Odorant-binding Proteins of Cotton Bollworm, Helicoverpa Armigera (Hübner);
棉铃虫气味结合蛋白的分子结构及对气味的识别
4.
Advances in cellular and molecular mechanism of insect olfaction
昆虫感觉气味的细胞与分子机制研究进展
5.
Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor.
姜黄粉气味芬芳，发出一种橙子和生姜的气味。味道辛辣微苦而清香。
6.
Ironically, these chemicals are more often associated with aromas picked up by the nose than with flavors detected by the tongue.
难以置信的是，这些化学成分更多地是与鼻子接收到的气味密切相关，而不是单靠舌头品出味道。
7.
sensing an odor by inhaling through the nose.
通过鼻子吸入气体来感知气味。
8.
A colorless, odorless gaseous alkane, C2H6, that occurs as a constituent of natural gas and is used as a fuel and a refrigerant.
乙烷一种无色无味的气态链烷，分子式为C2H6，是天然气的组成成分，可用作燃料或致冷剂
9.
Comparative analysis of chemical constituents in fruits of Schisandra chinensis (Turcz.) Baill.and Schisandra sphenanthera Rehd.et Wils.
北五味子和南五味子化学成分的比较分析
10.
a beery taste, smell
啤酒的味道、 气味
11.
When an aroma is sensed, the molecules from the vapor interact with numerous receptors, causing them to send a signal to the brain.
当某种气味被感觉到时，来自蒸气的分子与为数众多的感官相互作用，导致它们将信号送到大脑。
12.
This circumstance means that cool molecular gas is located there, a vestige of the original gas-dust cloud from which not massive stars were formed, spawning HII zones.
这种情形意味着那里有冷分子气体，它是形成大质量高温星、产生HⅡ区的原始气尘云残余。
13.
There is a powerful smell in the room.
这个屋子里有浓烈的气味。
14.
There's a smell in here．Let's open the window to get rid of it．
这里有味儿。把窗子开开换一下气吧。
15.
The house smells of fresh paint.
这房子有股未干的油漆气味。
16.
The smell made my dog's nose twitch.
那股气味使我的狗的鼻子抽动着。
17.
Phenological Observations on Schisandra chinensis and Impact of Meteorological Factors on Its Phenological Characteristics
北五味子物候的观测及气象要素影响
18.
A Preliminary Revision of Taxonomic System of Schisandra (Schisandraceae)
五味子属(五味子科)分类系统的初步修订