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1)  present-color materials
呈色物质
1.
This paper is focused on extraction of present-color materials in Tianjin-DongCai by supercritical CO2.
以超临界CO2为溶剂提取天津冬菜中的呈色物质。
2)  flavour components
呈味物质
1.
Comparison of flavour components content in different parts of squid;
柔鱼不同部位的呈味物质含量比较
2.
The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.
分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。
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3)  Taste compounds
呈味物质
1.
Effect of nitrogen on taste compounds,nitrate and yield of cucumber in solar-greenhouse;
氮对日光温室黄瓜呈味物质、硝酸盐含量及产量的影响
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4)  aroma compound
呈香物质
1.
The aroma compounds and water extraction of oolong tea were investigated to ascertain the optimal zuoqing technology.
研究了轻重做青方式对凤凰单枞乌龙茶水浸出物和茶汤呈香物质等品质的影响。
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5)  aroma & flavor-producing substances
呈香呈味物质
6)  a suBstance that affects crystalline form.
呈晶体状的物质
补充资料：议呈
1.谓具呈建议。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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