1.
Research on the Distilling Extraction Rates of Trace Flavoring Compositions in Fermented Grains of Multiple-grains Luzhou-flavor Liquor
多粮浓香型白酒糟醅微量香味组分蒸馏提取效率的研究
2.
Analysis of Perfume Constituents in Beer Using Headspace Capillary Gas Chromatography;
顶空进样—毛细管柱气相色谱法分析啤酒的香味组分
3.
Taste: Clean, fruity and complex on the palate, with plenty of finesse and a long finish reminiscent of toast and spices.
口感:入口干爽、杂、果味，由烤面包和香料味组成的后味十分悠长。
4.
Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness.
鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口。
5.
Study on Aroma Characteristics and Molecular Basis of Japonica Rice (Oryza sativa L.) Cultivars with Different Fragrance Alleles
不同香味等位基因粳稻的分子和香味特性研究
6.
Study on Maintainer Lines of Aromatic Rice and Analysis of Aroma Genetic;
几个香稻保持系研究和香味遗传分析
7.
It has bright dark color, natural fragrant and wooden barrel scent, full aftertaste, mild and smooth taste.
色透亮深厚,味自然香味加木捅清香,回味非常充分,口感顺和柔畅。
8.
Bouquet: An enticing mixture of ripe plum, blackberry, aniseed, spice with a hint of black pepper. Dark chocolate and black coffee characters add to the wines charm.
气味：混合有成熟的洋李、黑莓、香料等香味而形成的迷人酒香，还带有几分巧克力和咖啡的香味。
9.
The Separation,Identification and Aroma Components Analysis of Ester-producing Yeasts
产香酵母分离鉴定及其香味成分GC-MS分析
10.
Analysis of Flavor Components in Chinese Date Extract and its Application in Cigarettes
天然枣香料香味成分的分析及在卷烟中的应用
11.
ANALYSIS OF COMPOSITION AND GENESIS OF A KIND OF FRAGRANT STONE(JADE)
一种香石(玉)的矿物种属及香味成分与成因分析
12.
Study on the Fragrant Ingredients from Jasminum sambac(L.)Aiton;
食用茉莉花香味成分的GC/MS分析
13.
GC-MS analysis for flavor components in Yunxiao healthy vinegar
云晓养生保健醋香味成分的GC-MS分析
14.
Of, relating to, or having the odor of musk.
麝香味的麝香味的、有关麝香味的或有麝香味的
15.
Bouquet: Fruity, like apple, grape fruit, banana.
气味：水果香味，象苹果、葡萄、香蕉等香味。
16.
an odorous glandular secretion from the male musk deer; used as a perfume fixative.
雄的麝香鹿的有气味的分泌物；用来做定香剂。
17.
Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology
生物技术制备天然枣香料的香味化合物分析
18.
Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components
利用鲢鱼制备肉味香精及其香气成分的研究