color aroma and taste 中文意思是什麼

color aroma and taste 解釋
色、香、味
  • color : 〈美國〉＝〈英國〉 colour。n 1 顏色，色彩；色調；著色；色素，顏料，染料；〈pl 〉 圖畫顏料。2 臉色...
  • aroma : n. 1. 芳香，香味。2. 氣派，風格，風味。
  • and : n. 1. 附加條件。2. 〈常 pl. 〉附加細節。
  • taste : vt 1 嘗，嘗味，品（嘗）味道；吃出…的味道；〈通例用於否定句〉飲食，吃。2 經驗，享受；體會（雙關語...
  1. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  2. With our special coffee bean baking process brings out the special color, aroma, and taste

    我們精選高級原生咖啡豆烘焙，使咖啡豆呈現出獨特的咖啡色，香，味與口感。
  3. We specialize in the coffee bean, with our special coffee bean baking process brings out the special color, aroma, and taste

    本公司專門生產咖啡豆，我們精選高級原生咖啡豆烘焙，使咖啡豆呈現出獨特的咖啡色，香，味與口感。
  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. 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。
  6. 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。
  7. 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。
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