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.
本文综述了绿茶香气成分和特征香气成分，香气物质在绿茶加工中的变化及绿茶香气形成的机理。
In this paper, the aroma components and the characteristic aroma components in green tea and their variation during processing and the formation mechanism of aroma were summarized.
本文通过GC - MS分析，研究了葡萄酒经高压脉冲电场催陈后，其香气成分的变化情况。
The content variation of aroma in wine treated by high voltage pulse electric field was measured by GC-MS.
为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析。
To reduce the influences on aroma by SDE, the changes of aroma of instant green tea during the process by headspace absorption were studied.
发现了香气成分中部分醇类、酯类、醛类和酸类各自特殊的变化过程和变化趋势。
The results indicated that the change process and the change trend of alcohol, acid, aldehyde and ester compounds were different.
发现了香气成分中部分醇类、酯类、醛类和酸类各自特殊的变化过程和变化趋势。
The results indicated that the change process and the change trend of alcohol, acid, aldehyde and ester compounds were different.
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