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- 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。
- Changes of neutral aroma components in sun-cured red tobacco during aging 晒红烟陈化过程中中性致香物质含量的变化
- Analysis on neutral aroma components in flue-cured tobacco from high quality tobacco development zone "Jinpanxi" "金攀西"优质烟开发区烤烟中性致香物质分析
- Changes of Main Neutral Aroma Components in Cut Tobacco before and after Microwave Drying 微波烘丝前后烟丝中主要中性香味成分分析
- neutral aroma components 中性致香物质
- Neutral aroma component 中性香味成分
- 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。
- The influence of temperature and humidity on neutral aroma matter was more obvious than on acid and alkalescence. 温度、湿度对中性香气物质的影响比酸性、碱性更为明显。
- 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。
- 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。
- Correlation between major neutral aroma constituents in flue-cured tobacco leaves from Hunan Province, Hunan Province, Zimbabwe and Brazil and quality of aroma, concentration of aroma, smoking total scores was researched in this paper. 摘要对河南、湖南、津巴布韦和巴西不同产地烤烟烟叶中主要中性致香物质成分与评吸香气质、香气量和评吸总分的关系进行了研究。
- 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。
- 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。
- He has a rather neutral character. 他品性平平。
- In this paper, we introduce the community, isolation, identification, conservation, cultivation, aroma component and application of aroma - producing yeasts. 本文主要介绍了生香酵母的类群、筛选分离、鉴定、保存、培养、香气成分及其应用现状。
