1、

Smoking aroma quality is one of important index to evaluate the quality of tobacco leaves.

香气质是评价烟叶品质的重要指标之一.

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2、

A study was carried out on aroma components of aromatic tobacco condensate with GC/ MS.

采用GC/MS技术对香料烟浸膏的香气物质进行了研究。

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3、

Studies on aroma components of aromatic tobacco condensate Holly Smoke

香料烟浸膏香气物质成分研究

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4、

At the same time, the contents of aroma components were tested with 3 extraction methods of Aromatic tobacco condensate.

同时,对3种提取工艺条件下香料烟浸膏的香气成分含量进行了对比分析。

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5、

GC-O is a widely used flavor analysis technology, the AEDA method of GC-O plays an important role in identification of key aroma compounds.

GC-O(GC-olfactometry)技术是近年来国外广泛使用的一种香味分析技术,其中的稀释方法AEDA在鉴别关键芳香化合物方面具有优势。

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6、

Extraction of Tea Aroma by Absorption Column Method and SDE Method

柱吸附法和SDE法提取茶叶香气的研究

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7、

This straw-coloured wine has aroma of herbs and tropical fruit, hints of lime and green fig.

这款稻草黄色的葡萄酒散发着植物和热带水果的芳香, 伴有些许柠檬和无花果的气息.

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8、

Like wine having been stores away in a cellar for a long time, solitariness will not lose her fiery character; on the contrary, she will acquire more subtleness of taste or pervasiveness of aroma.

不过,寂寞如酒,在长时间的封存和孤独中,不但没有消失它原有的火一般的热烈,反而更增添了几分幽幽的抑或是浓郁的芳香。

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9、

Every drop of high-class wine is full of strong aroma.

上等葡萄酒,滴滴香浓.

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10、

We are essential oil massage, traditional Chinese massage and aroma foot care.

我们这里有精油按摩中式按摩和芳香足浴.

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11、

Subtle Tasting term applied to aroma or perfume which is fine and delicate.

用于描述葡萄酒的香气细腻精雅的品尝术语.

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12、

Towel sleeve aroma floating over dark, when suddenly has come to flower.

香气暗浮巾袖满, 蓦然已到落花时.

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13、

Jin Xuan-With a clear natural fruit aroma, taste like honey, color, feeling charm and extravagance.

新派金萱 - 茶叶色泽翠绿有光泽, 滋味清纯滑润,带有淡淡奶香及花香, 味道甘美, 风味独特.

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14、

All of these functions , however, are secondary to the role of hops in flavor and aroma.

当然, 与酒花对啤酒气味和口味方面的作用相比,所有的这些功能都是次要的.

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15、

That very hungry boy was attracted by the aroma of the bread.

面包的香气让饥肠辘辘的男孩走了过来.

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16、

Italian food is perfect in color, aroma and taste . They appreciate Chinese food very much.

意大利人在制作菜肴时讲究色香味, 其风味菜肴可与法国大菜比美.

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17、

Flavor is the always essential melding of aroma, lunette de soleil, acidity, and body that creates an overall notion.

味道是建立一种总的印象,全部重要的是香气的吞没,酸度和身体。

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18、

Junshan silver needle is famous for its excellent shape, color, aroma and taste.

君山银针以形 、 色 、 香、味俱美著称于世.

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19、

Tasting Note : Brilliant straw yellow with green tint. Full of aroma likes pear, grapefruit and citrus.

特征: 明亮的麦秆黄色略泛绿光,扑鼻浓郁果香,似梨 、 西柚香.

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20、

Color, aroma , and flavor arethe only the key elements in Chinese cooking; nutrition is also concerned.

“中国菜不仅强调色 、 香、味, 而且还非常重视营养”.

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