1.
Effects of Plant Growth Substance on Aroma Compositions in Upper Flue-Cured Tobacco Leaves
植物生长物质对烤烟上部叶香味品质的影响
2.
Effects of Different Picking Methods on Flavor Quality of Upper Leaf in Flue-cured Tobacco
采收方式对烤烟上部叶香味品质的影响
3.
Having the quality or fragrance of balm;soothing.
香味的，安慰的有香膏、香油、香脂的品质或香味的；安慰的
4.
A substance, such as an extract or a spice, that imparts flavor.
调味品，调料一种增加味道的物质，如香精或香料
5.
It is very fragrant and will keep indefinitely, and has the reputation for quality that is unequalled.
它香味持久，其品质信誉无法相比。
6.
Comparing Research on the Main Aroma Components in Different Tobacco Cultivars;
不同烤烟品种(系)主要香味物质含量对比研究
7.
Effect of Density and Fertilizers Application on Flavor Components and Quality of Burley Tobacco;
密度与施肥对白肋烟香味物及品质的影响
8.
Tieguanyin tea produced here is widely known for its good quality and sweet fragrance.
出产的“铁观音”以其品质优良，味道香醇，被誉为中国茶中的精品。
9.
Its flavor is very pure and natural, and advance taste and flavoring for productions of snack foods, soup and meats.
产品酱香纯正自然，是用于膨化休闲食品、汤料和肉制品生产的优质增味剂和风味料。
10.
Chewing gum: Sweetened product made from chicle and similar resilient substances that is chewed for its flavour.
口香糖:一种甜味的树胶食品,用树胶与其它具有可塑性的不溶物质调制而成,以咀嚼其芳香味。
11.
a toiletry that emits and diffuses a fragrant odor.
一种散发香味的化妆品。
12.
Changes of Aromatic Compounds Content and Effect of Nitrogen on Flavor Quality of Cucumber Friuts at Different Season;
不同季节黄瓜果实芳香物质含量变化及氮对风味品质的影响
13.
the odoriferous elements in perfume.
香水中散发气味的物质。
14.
The baked food made from Hanxia Powder has special crisp flavor of protein, suitalbe for making salty food and additive.
以汉虾粉制作的烘类食品具有蛋白质的特有香酥风味，适宜制作咸味食品及添加料。
15.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
16.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
17.
spicy or savory condiment.
辛辣的或有香味的调味品。
18.
Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene;
稻米蒸煮与食味品质，米饭特性相关性状的QTL定位及香味基因的精细定位