主体风味成分是己酸乙酯、苯乙醇、辛酸和辛酸乙酯。
The major aromas were hexylic acid ethyl ester, benzyl ethanol, octylic acid and octylic acid ethyl ester.
乳酸菌的二次污染使啤酒中异戊醇、辛酸乙酯显著升高，使乙醛含量明显低于正常的啤酒。
Secondary contamination of lactobacillus would evidently increase the content of isoamyl alcohol and ethyl caprylate and decrease the content of ethyl aldehyde (lower than that in normal beer).
报道肉芝软珊瑚素的重要中间体6-甲基-8-三甲硅氧基-6-烯-2-酮-1-辛酸乙酯的合成。
This paper reports the synthesis of 6-methyl-8-trimethylsiloxy-oct-6-ene-2- one-1-acid acetate.
葡萄酒主要的香气成分如琥珀酸二乙酯、苯乙醇、辛酸、葵酸，在污染酒样中比例显著减低，甚至未检出。
The main flavoring compositions including diethyl succinate, phenylethanol, octanoic acid and decanoic acid in contaminated grape wine decreased evidently and even not detected.
葡萄酒主要的香气成分如琥珀酸二乙酯、苯乙醇、辛酸、葵酸，在污染酒样中比例显著减低，甚至未检出。
The main flavoring compositions including diethyl succinate, phenylethanol, octanoic acid and decanoic acid in contaminated grape wine decreased evidently and even not detected.
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