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- at 5% level. volatile aroma components 挥发性香气物质
- Studies on the Main Volatile Aroma Components in Tobacco from Different Flue-Cured Tobacco Production Regions 不同烤烟产区烟叶中主要挥发性香气物质的研究
- volatile aroma components 挥发性香气物质
- Title: Studies on the Volatile Aroma Compounds in Fruit of Chinese White Olive Sanling (Canarium album Raeusch. 关键词:棱榄;果实;香气;固相微萃取;气相色谱-质谱联用仪
- Aroma components of high content didn't change obviously,on the cont... 研究发现,含量较高的香气成分变化不大,而微量特征香气成分变化较大。
- Changes of aroma components in burley tobacco during aging were studied. 对醇化过程中白肋烟香味成分含量的变化进行了研究。
- Using simultaneous distillation-extraction technique,the volatile aroma compounds of Beijing ducks and Cherry Valley ducks were investigated by means of GC-MS. 北京鸭 /樱桃谷鸭分别经同时蒸馏提取 ,香气提取物用Vigreux柱浓缩后 ,用气 质联用仪对其进行分析。
- Several compounds in coffee may contribute to its antioxidant capacity, including phenols, volatile aroma compounds and oxazoles that are efficiently a orbed. 咖啡中的一些成分有助于咖啡的抗氧化能力,包括可以被有效吸收的苯酚、可挥发的芳香族化合物、唑。
- Comparing HS-SPME with SDE method, the volatile aroma compounds which represented the "odor" of flavor were monitored by the former and the latter embodied the "taste" of flavor. 比较两种提取挥发性成分的方法可知,HS-SPME法主要检出香气组分中的易挥发性化合物,它们代表了风味物质的“香气”;
- Several compounds in coffee may contribute to its antioxidant capacity, including phenols, volatile aroma compounds and oxazoles that are efficiently absorbed. 咖啡中的一些成分有助于咖啡的抗氧化能力,包括可以被有效吸收的苯酚、可挥发的芳香族化合物:唑。
- The aroma components in Chardonnay dry white wine were extracted and analyzed by GC/MS. 46 peaks were detected in which 44 were identified. 采用液-液萃取法提取霞多丽干白葡萄酒中的香气成分,经气相色谱-质谱联机分析,共检出46个峰,鉴定出了44种挥发性化合物。
- The analysis of aroma components in ghee from XIZANG was carried out by gas chromatography/ mass spectrometry. 采用气相色谱-质谱联用技术对西藏酥油中挥发性香气成分进行分离、鉴定。
- As Dai Dai petals thick, aromatic oil at a higher temperature conditions under which easily distributed, so often and hot scenting to benefit the volatile aroma of tea and billet-absorption. 由于玳玳花瓣厚实,芳香油在较高的温度条件下才容易散发,因此常加温热窨,以有利香气的挥发和茶坯吸香。
- With these organisms growing in concert, acid is produced by Streptococcus, and aroma components are formed by the Lactobacillus. 随着这些微生物的协同生长,由链球菌产酸,乳酸杆菌产生香味成分。
- Neutral aroma components in flue-cured tobacco leaf in the west of Henan Province under flue-curing in three types of flue-curing barns were studied. 摘要对不同类型烤房烘烤条件下的豫西烤烟中性香气成分进行了对比分析。
- Aroma components of mature strawberry furits after thinning were extracted by solvent extraction, and then analyzed by GC/MS. 采用溶剂萃取法提取经不同疏果处理后的成熟草莓果实芳香成分,进行气相色谱-质谱联用仪(GC/MS)分析。
- The results indicated that organo-sulfur compounds were the main aroma components,accounting for 90.45% of the total content. 结果表明:挥发性物质中主要成分为硫化物;占总挥发性物质的90.;45%25。
- By comparison flaver modification effect after MLF by No. N7-03 and commercial starer cultures, the results showed that there were slightly differences in aroma components and contents after MLF. The wine sensory style after MLF were also similar. 商业发酵剂与N7-03在苹果酸-乳酸发酵后的主体风味物质的种类与含量变化不大,仅在微量成分上存在细微差异,苹果酸-乳酸发酵后,葡萄酒风味特征极为相似。
- During the fermentation of three monovariety dry red wines and one white wine, 95, 99, 105 and 131 aroma components from Cabernet Sauvignon, Merlot, Cabernet Gernischt and Chardonnay were detected by GC-MS respectively. 干红、干白葡萄酒发酵过程中,检测出赤霞珠、梅尔诺、蛇龙珠、霞多丽香气成分总共有95、99、105和131种。
- Many substances in the pyrolytic products of PDS were similar to the aroma components in cigarette smoke, and the smoking quality of cigarette containing PDS was better than that of cigarette cont... PDS的裂解产物中含有多种与烟草致香物质相近的成分,同等条件下其改善烟气的作用优于丙二醇。