1.
Comparison of Odor Compounds in Fugu obscurus and Fugu rubripes
暗纹东方鲀与红鳍东方鲀气味成分差异研究
2.
GC-MS Analysis of Flavor Components in Smoked Tilapia Fillets
气相色谱-质谱分析熏制罗非鱼片的风味成分
3.
A Study on Analysis Methods for Volatile Flavor Ingredients in Rice Milk
米饮料中香气挥发性风味成分分析方法的研究
4.
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。
5.
Oxygen is the second largest component of the atmosphere, comprising 20.8% by volume. Gaseous oxygen is colorless, odorless, tasteless, and nonflammable.
氧是空气的第二大组成成分，体积占20.8%。气态氧无色，无嗅，无味，不可燃。
6.
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
7.
Study on the volatile chemical components in cigarette acetate tow
烟用醋酸纤维素丝束气味的化学成分研究
8.
Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry
顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分
9.
Study on the flavor components in pea sauce from Pixian by simultaneous distillation-extraction and GC/MS
同时蒸馏萃取/气质联机分析郫县豆瓣酱风味成分的研究
10.
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
11.
a colorless and odorless inert gas; one of the six inert gases; comprises approximately 1% of the earth's atmosphere.
无色无味的惰性气体，六种惰性气体之一，构成地球大气约百分之一的部分。
12.
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
13.
Temperatures of more than 70 degrees break down the ingredients in beer, and sunlight damages a beer's taste.
70多度（华氏）的气温会破坏啤酒中的成分，阳光会损害啤酒的味道。
14.
Noodle dishes into thinness, Marinates Instant, tomato sauce, aroma spell, then great.
成菜面条细薄，卤汁酥香，咸鲜微辣，香气扑鼻，十分入味。
15.
Aroma Compounds and Fermenting Process of Mussel Juice Condiment;
贻贝蒸煮液调味品香气成分及其酿造工艺的研究
16.
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。
17.
Bouquet: Notes of ripe red fruits, such as strawberries, blackberries, and ripe plums.
气味：带有成熟的红色水果味道，如草莓、莓和洋李等味。
18.
a beery taste, smell
啤酒的味道、 气味