科学家认为这不是那些人的错。上个月，科学家分离出肉加热后引起香气魔力的化学变化，正是这种魔力才令熏肉三明治难以抗拒。
That is not their fault, say scientists, who last month isolated the chemical changes that trigger aromatic magic when the meat is heated, the very magic that makes the sarnies so hard to resist.
在此保持时间内，绿叶中的酶催化了一些成分的氧化作用，这些氧化作用的结果使得颜色，味道和香气发生了变化。
During this holding period enzymes in the green leaf catalyze the oxidation of constituents which results in changes in color, taste, and aroma.
采用SDE-GC/MS法对祁红毛茶初制过程中香气成分变化进行了跟踪分析。
The changes of aroma of Qimen raw black tea during processing were studied by SDE-GC/MS method.
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