1) Aroma and taste
香吃味
1.
Review on main techniques to improve aroma and taste of flue-cured tobacco;
提高我国烤烟香吃味的主要技术研究概述
2.
Relationship between aroma and taste of tobacco leaves and geographical positions in Yunnan;
云南烟叶香吃味与海拔和经纬度的关系
3.
The result indicated that the content of petroleum ether extract,aroma and taste of cured-leaf presented a trend of parabola curve.
采用二因素回归最优设计,研究了贵烟4号烘烤干筋恒定温度及持续时间对烤后烟叶香吃味评吸得分及石油醚提取物含量的影响。
2) aroma and flavor
香吃味
1.
Factor analyses method was applied to study the factor of aroma and flavor of tobacco leaves.
运用因子分析法对云南代表烟区的烟叶香吃味指标的分析结果表明,按前4个因子对香吃味贡献率>90。
2.
Effects of starch and its decomposing product on aroma and flavor of flue-cured tobacco leaves are discussed.
综述了烤烟叶片淀粉和蔗糖合成的场所、途径以及二者之间的相互转化以及调控;影响烤烟淀粉含量的主要因素;淀粉及代谢产物对烤烟香吃味的影响。
3) flavor
[英]['fleivə] [美]['flevɚ]
香吃味
1.
The relationship between the amino acid content in flue cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).
利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。
4) smoking quality
香吃味
1.
The results of both multiple linear regression and path coefficient analysis indicated that phosphorus and iron contents in flue cured tobacco leaves of Lichuan reduced the smoking quality,While N,Cu and K application could increase the smoking qualiry,which was in accordance with the results of linear correlation analysis.
多元线性回归分析和通径分析的结果指出，Ｐ和Ｆｅ肥对利川烟叶的香吃味有着较大的负相关，而Ｎ，Ｃｕ和Ｋ对香吃味却有较大的正相关。
5) taste
[英][teɪst] [美][test]
吃味
1.
Research Status Analysis on Flavor and Taste of Domestic Tobacco Products in China;
国内烟草制品香吃味研究近况探析
2.
In order to find the relation between the fluorescence properties and the taste of tobaccos the petroleum ether extractions of some types of tobaccos were studied by the three dimension fluorescence spectrometry.
研究不同品种烟草石油醚冷萃取物的三维荧光光谱，包括烟草所共有的荧光性质和各自的荧光特性，寻找它们与烟草香味、劲头等吃味之间的关系，选择合适的量值指标，为烟草品质的主观感官评估提供一个实用的对照方法。
补充资料：吃重午粽
在明代，该日，“造角黍，以馈亲戚”。角黍，即棕子，民间的制作法是：以箬叶包糯米放在水中烧煮而成。以纯糯米包成的，称为米粽；有在糯米中加入豇豆或赤小豆的，称为豆粽；亦有在糯米加入蕃薯（以鲜蕃薯刨成丝，剁细）的，称为蕃薯粽。还有一些农户特在纯糯米中嵌进少量红枣、金丝蜜枣或莲子等，以增加风味，包粽子用的箬叶是箬竹的叶。箬叶包成的粽子，既无毒，且有清香之味，食之宜人。束缚粽子的绳子，一般用棕榈叶片。此叶片烧煮后亦具有清香之味。粽子的形状，多以四角为主，称为角粽，亦有戏作螺旋形的，称为“袅脚粽”。温俗规定，一般是四十个粽扎一把，内有一个特大的叫“粽娘”（一升米做四个）；又有一把特小的叫“子孙粽”（一升米做十个）；普通的叫“新庚粽”（一升米做六个），是分送亲友邻居的。粽子有两种，上品是馅肉粽、白糖莲子粽；其次是蚕豆粽、槐豆粽、白粽。后者是用早稻秆或豆秆烧灰，取汁浸而煮之（最大特色），通过热水淋掉碱质后即成，俗称“淋粽”。有的地区午宴以粽子为主食。
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