tea aroma 中文意思是什麼

tea aroma 解釋
茶香
  • tea : n 1 茶；茶葉。2 茶樹。3 茶水；茶湯。4 〈英國〉午後茶點，午後小吃；茶會。5 〈美俚〉大麻（葉），大...
  • aroma : n. 1. 芳香，香味。2. 氣派，風格，風味。
  1. Approximately 30 compounds have been identified in the aroma of green tea, the major ones being benzyl alcohol, phenylethyl alcohol, a hexenol, linalool, geraniol and methyl salicylate

    約有30種化合物已從綠茶的香氣中鑒別出來，其中主要的有苯甲醇、苯乙醇、已烯醇、沉香醇、香茅醇和甲基水楊酸酯。
  2. Rose bud has a satisfying, apple like aroma and flavor. rose bud consumed as tea is being used widely for beauty and health

    玫瑰花含有300多種化學成分，如槲皮代含香精的脂肪油有機酸等有益美容的物質，還有人體需要的18種氨基酸和微量元素。
  3. P - glucosidase ( - glc ) take a very important function to tea aroma and stress

    -葡萄糖苷酶在茶葉香氣和抗逆性方面有著舉足輕重的作用。
  4. Baekho of tea produced here, after fine after picking and processing made of the cable tight knot, baekho evident, and the shape of silver needle, nenlu liquor color, aroma fragrance lasting, strong xianshuang taste, aftertaste - gan, a chestnut - leaf green olive was at the end of its appearance bianben baekho evident, and the shape of silver needle, it is the fragrance fragrance is tea in need

    出產於此的白毫茶，經過精細採摘和加工后製成，條索緊結，白毫顯露，形似銀針，湯色嫩綠，香氣馥郁持久，滋味濃厚鮮爽，回味清甘，有板栗香，葉底呈青橄欖色，其外形遍體白毫顯露，形似銀針，聞之清香馥郁，是茶中的極品。
  5. This contributes to make clearly position and function of - glc in forming course of tea aroma, substantiate the theory that the aroma of tea forms and also establish the foundation that utilize genetic engineering techniques to improve the cultivar of tea plant, quality of tea and insect - resistance and disease - resistance afterwards. in the paper, the complete cdna squence of - glc of tea was cloned in the tea leaf at the first time

    因此，嘗試從茶葉中獲取-葡萄糖苷酶基因的cdna序列，將有助於進一步搞清-葡萄糖苷酶在茶葉花果香氣形成中的地位和作用，充實茶葉香氣形成的理論，也為以後利用基因工程手段改良茶樹品種，提高茶葉品質、抗病蟲能力以及該酶的轉化、調控的研究奠定基礎。
  6. The tea has sweet taste and lingering rose aroma

    由於其外觀金玉交錯般富麗堂皇，故名「金玉滿堂」 。
  7. For many people, fine tea is really about experiencing inner peace and harmony. and for connoisseurs, fine tea is a pursuit of joy, through taste, texture and aroma

    我們憑借對茶文化的熱愛和對網際網路的了解.我們相信:我們有能力為全球的茶葉愛好者提供一個最優秀的學習、交流、交易平臺.這將是全體茶海人的最終追求
  8. Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
  9. Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
  10. 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
  11. 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
  12. " phoenix narcissus " oolong tea is characterized by its straight and plump leaves and natural flower aroma. the tea can endure repeated infusions

    鳳凰水仙品質特點是條索挺直、肥大、有天然花香，耐沖泡。
  13. The aroma of jasmine tea has been added to these stamps during the printing process, making them the first - ever scented stamps issued in hong kong

    這套郵票亦是香港第一套帶有香味的郵票，只要在票面輕輕一擦，便會散發出淡淡的茉莉花茶香。
  14. A flavorful cup of tea has a quality known as " briskness, " and a distinct but subtle aroma

    一杯有香味的茶具有一種所謂"清新感"的品質，並且有明顯而微妙的香氣。
  15. Features ： full tea aroma, mixed with cheese and butter. it ' s tasty as an " oriental beauty "

    特色：含有濃厚香氣的紅茶，加入了起司及奶油，猶如東方美人般，令人細細品味。
  16. The paper presents the new research development in evaluating tea quality such as the shape of tea, the color of tea infusion, the aroma and taste of tea by instruments, especially the application of the machine vision to the shape of tea and the color of tea infusion, the electronic nose to the tea aroma and the electronic tongue to the taste of tea, it put forwards the tendency of the new technology application to tea quality evaluation

    本文綜述了國內外運用相關的儀器和技術對茶葉外形、湯色、香氣和滋味進行品質評價的研究進展，特別是機器視覺技術在茶葉外形和湯色評價，電子鼻技術在茶葉香氣評價和電子舌技術在茶葉滋味評價等方面的應用，並提出了新技術在茶葉品質評價中應用的發展趨勢。
  17. Akbar is a blend of the finest " small leaf " ceylon tea grown between 4000 and 6500 feet in the mountain range of ceylon where the air is crispp and pure. as a result it has its pleasing aroma, bright colour and rich smooyh flavor

    生長于海拔4000到6500英尺高山上的「小葉」錫蘭茶，是絕對正宗的錫蘭紅茶，有著美妙的香味，明亮的色澤及豐富的口感。
  18. Tea - leaves are graded according to natural colour, aroma and lustre

    主要以其天然的顏色香氣和光澤來區分茶葉的等級。
  19. The duck is first seasoned with orange peel, cinnamon, parsley and a mix of other spices and condiments. it is then marinated in rice wine, before being smoked over a charcoal fire, which is doused with tea leaves to develop a rich aroma and pleasant smoky taste

    首先以橙皮肉桂胡荽和其他腌料調味，再以米酒腌浸，然後放在加上茶葉的炭火上熏，做出一道令人垂涎的美食。
  20. A gentle rub on the surface of the stamp will release the aroma of jasmine tea, " mr. luk added

    這套郵票由何志仁設計，並由thehouseofquestaltd .以平板印刷印製。
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