1.
Fruit Aroma Component of 'Pink Lady' Apple during Cold Storage with 1-MCP Treatment
1-MCP对‘粉红女士’苹果冷藏期间品质变化和香气形成的影响
2.
Formation of characteristic aroma in wine and influencing factors on it
葡萄酒中特征性香气成分的形成及其影响因素
3.
Bouquet: An enticing mixture of ripe plum, blackberry, aniseed, spice with a hint of black pepper. Dark chocolate and black coffee characters add to the wines charm.
气味：混合有成熟的洋李、黑莓、香料等香味而形成的迷人酒香，还带有几分巧克力和咖啡的香味。
4.
Influence of different terrain on aroma components of Cabernet Sauvignon dry red wine
地形对赤霞珠干红葡萄酒香气成分的影响
5.
Study on the Form, Variation and Aroma Regulation of Typical Aroma in Apple Juice Processing;
苹果汁加工中典型芳香成分的形态、变化及香气调控的研究
6.
Physiological Studies on Aroma Volatile Formation in Peach Fruit;
桃果实成熟过程中香气成分形成及其生理机制研究
7.
Study on the Synthesis of Characteristic Aroma-2-phenylethanol in Vidal Grape at Ripping and After-ripping
威代尔葡萄成熟和后熟过程中特征香气-2-苯乙醇形成的研究
8.
The Gas Reservoir-forming Conditions and Accumulation Models of Subtle Traps in Upper Triassic in Central Sichuan Basin;
川中上三叠统香溪群岩性气藏形成条件与聚集规律研究
9.
Investigation of Volatile Aroma Components of Xiangxi Natural Savory Vinegar by GC-MS
湘西原香醋香气成分的GC-MS分析
10.
Comparison analysis of aroma compounds in fresh and pasteurized nankou juice
巴氏灭菌对南香果汁香气成分的影响
11.
GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino
海红果香气成分的气相色谱-质谱分析
12.
In addition, there is no vapor-liquid interface when using a wash column for ice crystal separation. Thus, freeze concentrated products also maintain original flavors.
此外,用洗床分离冰晶时不会形成气液分界面,因此,冷冻浓缩后仍保持原有香味。
13.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
14.
Study on Aromatic Constituents and Aromatic Improving Measure of Rainy Jasmine;
雨水茉莉花香气成分分析及其增香措施的研究
15.
Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components
利用鲢鱼制备肉味香精及其香气成分的研究
16.
Canonical correlation analysis on neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco
烤烟中性致香成分与香气质量的典型相关分析
17.
Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors
浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
18.
Bouquet: Powerful aromas of sweet, ripe black currants (cassis) dominate, followed by lighter notes of fennel/anise, lightly caramelized spices (clove, cardamom) and vanilla.
气味：芳香甜美，主要是成熟黑加仑子香，还有轻微的茴芹、丁香、和香草香。