1) aroma component
香气成分
1.
Analysis of volatile aroma components in oak chips by GC-MS;
GC-MS分析橡木片中的挥发性香气成分
2.
Optimization of technology for kiwi wine making and analysis of aroma components;
猕猴桃酒酿造工艺参数优化及其香气成分分析
3.
Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS;
8804果实和干红葡萄酒香气成分的GC/MS分析
2) aroma components
香气成分
1.
Studies on the analysis of aroma components in roasted sunflower seeds and the best roasting conditions;
烘烤葵花籽的香气成分分析及最佳烘烤条件研究
2.
Analysis of the composition of amino acids and aroma components in fermented glutinous rice wine;
纯种发酵江米甜酒中游离氨基酸和挥发性香气成分的组成分析
3.
GC-MS analysis of aroma components of different Chaenomeles fruits;
不同木瓜果实香气成分的GC-MS分析
3) flavoring compositions
香气成分
1.
The main flavoring compositions with higher relative content were benzeneethanol, 3-hexen-1-ol, 1,3-butanediol, methionol, ethyl hydrogen succinate, ethyl lactate, γ-Butyrolactone, diethyl dl-malate, acet.
利用溶剂萃取提取刺梨干酒香气成分,经GC/MS分析,应用色谱峰面积归一法测定各成分的相对含量共检出36个峰,鉴定出31种香气化合物,占总含量的97。
2.
The flavoring compositions of tomato wine after distillation was extracted by CH2CI2.
采用CH2CI2萃取番茄酒酒精蒸馏后的香气成分,经GC-MS分析共分离鉴定出3种化合物,其含量占测定成分的99。
3.
The flavoring compositions of Pinot Noir dry red wine were extracted by two different solvents(dichloromethane and ether∶ hexane(1∶1)) and further analzyed by capillary gas chromatography-mass spectrometry.
采用二氯甲烷和乙醚∶正己烷(1:1)两种不同溶剂提取黑比诺干红葡萄酒中的香气成分,并用GC-MS进行分析比较。
4) aromatic constituents
香气成分
1.
Effect of Two Different Scenting Technology on the Change of Aromatic Constituents and TP of Jasmine Tea;
两种不同加工工艺对茉莉花茶香气成分及多酚类的影响
2.
Aromatic constituents of 3 mature starfruit (Averrhoa carambola L.
采用顶空固相微萃取取法(HS-SPME),用气相色谱-质谱联用(GC-MS)技术分析了3个杨桃品种成熟果实的香气成分。
3.
Aromatic constituents of Fuxiang Tea and Daye Tea were analyzed by GC/ MS method,and the analysis results of major aromatic constituents were listed as follows.
结果表明,佛香茶与大叶茶的主要香气成分如下:佛香茶是芳樟醇、α松油醇、香叶醇、橙花醇、橙花叔醇;大叶茶是芳樟醇、十六碳酸、9,12,15 十八碳三烯酸甲酯、α松油醇、香叶醇。
5) aroma constituents
香气成分
1.
Analysis of aroma constituents in Chloranthus spicatus;
珠兰香精油的提取及其香气成分分析
2.
Effect of different potassium application rates on the contents of aroma constituents in flue-cured tobacco;
不同钾肥施用量对烟叶香气成分含量的影响
3.
The aroma constituents of two cultivars orange juice were studied.
采用同时蒸馏提取法(SDE)制备样品,GC-MS联机分析,计算机谱图库检索定性,对锦橙和宫川蜜柑果汁的香气成分进行了鉴定,共检测出73种香气化合物。
6) aroma compounds
香气成分
1.
Comparative studies on the extracting methods of aroma compounds from green tea liquid
绿茶茶汤香气成分提取方法的比较研究
2.
In order to study characteristic flavor compounds in essential oil of the lime,atomic characteristic value δi of aroma compounds in essential oil were defined,amended and calculated by the technique of molecule graphics to acquire hydrogen line index mH.
为研究白柠檬精油的特征香气成分,定义并修正了原子的特征值δi,利用分子图形学技术获得了氢谱指数mH,基于多元回归方法建立能估算和预测白柠檬精油香气成分保留指数和香气值的定量结构-性质相关性模型,得到多元回归方程,回归方程相关系数r分别为0。
补充资料：贵妃鸡翅香气袭人
鸡有很多做法，介绍一种贵妃鸡翅。它菜色泽金黄发亮，鲜中略带小荔枝味，质地柔糯，回味有葡萄酒的余香。
★材料：
翅中，葱姜蒜，红酒，番茄酱，盐、鸡精少许。
1.翅中洗净切两刀（不用腌），用纸巾擦干。
2.葱姜蒜切末。
3.锅内放油炸鸡翅。
4.金黄色捞出。
★做法：
1.锅内放油，放葱姜蒜末，炒香。
2.加入红酒，量要没过鸡翅。
3.放入番茄酱，我放了一袋。
4.烧开后放入鸡翅，中火煮。
5.汤收到一半时加盐、鸡精，快收干时关火，装盘，把锅里剩的汁浇在上面。
★总结：
1.鸡翅炸之前一定要用纸巾吸干水分，要不然炸的时候油到处乱溅，很容易烫伤。
2.火不能太大，要不红酒的味道很容易挥发，中火就好了。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条