香氣主要成分 的英文怎麼說

中文拼音 [xiāngqìzhǔyāochéngfēn]
香氣主要成分 英文
odorous principle
  • 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...
  • 要 : 要動詞1. （求） demand; ask2. （強迫; 威脅） force; coerceⅡ名詞（姓氏） a surname
  • 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. 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） 。
  2. From gas chromatogram chart, in addition to less composition of volatile compounds, onion oleoresin contained more resin that has sharp flavor and pigment

    從氣相色譜圖上可以看出，洋蔥油樹脂中除含少量洋蔥精油外，主要是沸點較高的倍半萜及代表辛香味的樹脂成分、色素等。
  3. Effects of different picking methods on chemical composition and content of volatile aromatic matter of upper leaves in flue - cured tobacco were studied

    摘要研究了不同採收方式對烤煙上部煙葉化學成分和主要揮發性香氣物質含量的影響。
  4. 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

    摘要對河南、湖南、辛巴威和巴西不同產地烤煙煙葉中主要中性致香物質成分與評吸香氣質、香氣量和評吸總分的關系進行了研究。
  5. The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )

    摘要採用廣義回歸神經網路分別對烤煙的主要化學成分與香氣質、香氣量、雜氣、刺激、餘味、勁頭和煙氣濃度等感官質量進行建模。
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