不同湿度做青环境对乌龙茶香气的影响 _和茶网--全球最大最专业的网上茶叶、茶具商城 关键词： 做青环境；湿度；乌龙茶；香气组分 [gap=1015]Key words ：Green-making condition; Humid; Oolong tea;Aromatic constituents
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...湿度；乌龙茶；香气组分 中图分类号：S 571.1 文献标识码：A [gap=988]Key words：Green-making condition; Humid; Oolong tea;Aromatic constituents ...
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GC/MS分析青皮甜石榴果皮香味组成成分_职称论文发表网 关键词：石榴；石榴皮；香气组分；GC/MS [gap=666]Key words:pomegranate;pericarp;aromatic components;GC/MS
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·2,447,543篇论文数据，部分数据来源于NoteExpress
绿茶香气组分目前已分离鉴定达300多种。
At present, over 300 aroma components in green tea were analyzed and identified.
UHT瞬时高温灭菌处理对绿茶鲜汁的香气组分影响主要表现在醇类成分减少、生成新的酮类单体及酮类香气总量增长以及酷类香气的大量增加。
The influence on the VFC of the juice by UHT is: the alcohols reducing, the ketone producing and increasing, the ester aroma increasing in large amount.
本文采用GC-MS测定了橡木中的挥发性香气成分，共鉴定出38种化合物，其中种类最多的是酮类化合物，有13种，其次是酚类8种，酯类6种，醛类和醇类各5种，酸类1种，其他组分1种。
Volatile components in oak chips were determined by GC-MS and 38 compounds were identified, including 13 ketones, 8 phenolic compounds, 6 esters, 5 aldehydes, 5 alcohols, 1 acid and 1 other component.
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