香氣成分 的英文怎麼說

中文拼音 [xiāngqìchéngfēn]
香氣成分 英文
odorous constituents
  • 香 : Ⅰ形容詞1 （氣味好聞） fragrant; sweet smelling; aromatic; scented:稻香千里 the fragrance of ripen...
  • 氣 : Ⅰ名詞1 （氣體） gas 2 （空氣） air 3 （氣息） breath 4 （自然界冷熱陰晴等現象） weather 5 （氣味...
  • 成 : Ⅰ動詞1 （完成; 成功） accomplish; succeed 2 （成為; 變為） become; turn into 3 （成全） help comp...
  • 分 : 分Ⅰ名詞1. （成分） component 2. （職責和權利的限度） what is within one's duty or rights Ⅱ同 「份」Ⅲ動詞[書面語] （料想） judge
  • 香氣 : sweet smell; frangrance; aroma
  1. Satisfaction at the ubiquity in eastern and western terrestrial hemispheres, in all habitable lands and islands explored or unexplored the land of the midnight sun, the islands of the blessed, the isles of greece, the land of promise of adipose posterior female hemispheres, redolent of milk and honey and of excretory sanguine and seminal warmth, reminiscent of secular families of curves of amplitude, insusceptible of moods of impression or of contrarieties of expression, expressive of mute immutable mature animality

    地球的東西兩半球所有已勘探或未勘探過的那些適于居住的陸地及島嶼午夜的太陽之國401幸福島402希臘的各個島嶼403被應許的土地404上，到處都是脂肪質女性臀部後半球散發出奶與蜜以及分泌性血液與精液的溫暖香氣，令人聯想到古老血統的豐滿曲線，既不喜怒無常，也不故意鬧別扭，顯示出沉默而永遠不變的成熟的動物性。
  2. This red is a potent wine, dark, rich and concentrated, with a tight, intense, sharply focused beam of spicy currant, black cherry, blackberry and boysenberry fruit that unfolds gracefully, revealing extra facets of depth and complexity

    譯文：這是一支有力的紅酒，深色，富饒而集中，帶有緊而濃郁的，極端凝聚的辛香的醋栗味，黑櫻桃、黑莓和野生莓果香氣，裏面蘊含的優美的深度和復雜成分正在慢慢開啟而還沒有完全打開。
  3. Efficacy : nourish hair thoroughly to form hair protecting film ; prevent hair from getting dry, furcated or from hurt of hair drier ; keep moist, shiny, elegant, fascinating and fashionable

    功效：全方位滋潤每根頭發，形成發絲保護膜，防止頭發乾枯、分叉、免受電吹風的熱傷害，保濕、亮澤、飄逸，香氣迷人，充滿時尚感。
  4. Gas chromatography could be used in the control of liquor sanitary indexes such as methanol and fusel oil, the measurement of main flavoring components contents and the contents of four main esters and trace flavoring substances in liquor, the research on the relations between liquor flavoring compositions and liquor flavors, and the determination of liquor fragrance content

    利用氣相色譜可對白酒衛生指標甲醇和雜醇油進行控制；對白酒中的主體香含量、四大酯含量、微量香味成分含量進行測定；開展對白酒芳香成分的剖析和風味關系的研究；以及對白酒中酒用香精含量的測定。
  5. The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )

    摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。
  6. Effect of different zuo - qing temperature on aromatic constituents in lingtoudancong oolong tea

    做青溫度對嶺頭單樅烏龍茶香氣成分影響的研究
  7. Effect of different green - making humidity on aromatic constituents in lingtoudancong oolong tea

    做青濕度對嶺頭單樅烏龍茶香氣成分影響的研究
  8. Solid phase microextraction of fragrance of michelia albaby gc ms analysis

    固相微萃取氣質聯用分析白蘭花的香氣成分
  9. Optimization of technology for kiwi wine making and analysis of aroma components

    獼猴桃酒釀造工藝參數優化及其香氣成分分析
  10. Analysis of aroma components of granoir dry red wine

    的干紅酒香氣成分分析
  11. Rapid determination of aroma components in kiwifruit wine by hs - spme and gc - ms

    頂空固相微萃取在獼猴桃酒香氣成分測定中的應用
  12. Gas chromatography measurement and mathematical analysis of the fragrance components of vinegar

    山西老陳醋香氣成分分析
  13. Gc - ms analysis of volatile fragrance components in vinegar

    質譜聯用法分析食醋中揮發性香氣成分
  14. A study on the typical fragrane components of chi - xiang style rice wine

    豉香型米酒特徵香氣成分研究
  15. Study advance of metabolic mech - anism of aroma composition of oolong tea

    烏龍茶香氣成分代謝機制研究進展
  16. The influence of concentrating technology on the flavor of oolong tea

    烏龍茶汁的濃縮工藝對其香氣成分的影響
  17. Research progress in fragrance component and aroma - forming mechanism in tea products

    茶葉香氣成分以及香氣形成的機理研究進展
  18. A study was carried out on the influence of condensate of oriental tobacco extract on chemical components and smoke components and flavor quality of flue - cured tobacco leaves during different concentration. the results showed that with the increasing of quality score of oriental tobacco extract condensate, the amount of reducing sugar in tobacco leaves decreased ( by 1. 49 % ？

    研究了不同濃度條件下香料煙浸膏對烤煙煙葉化學成分、煙氣成分和香吃味質量的影響.結果表明，隨著香料煙浸膏質量分數的增大，煙葉中各種化學成分表現出不同程度的變化，其中還原糖下降幅度為1 . 49 % ？
  19. Research progress in variation of fragrance components and formation mechanism during the processing period of oolong tea

    烏龍茶加工過程香氣成分變化及形成機理的研究進展
  20. ( 7 ) analyzed volatile chemical composition of two kind of herbs with hs - spme " gc - ms. the results are satisfactory, proving that adopting self - spme apparatus can be succeed in enrichment of volatility composition and used in the microanalysis of the volatile matter

    （ 7 ）用自製裝置spme一一gc / ms分別對山奈和新鮮的劍麻鮮花香氣成分進行了剖析，效果令人滿意，說明採用自製的spme裝置可成功地富集揮發性成分，可用於痕量揮發物的分析。
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