香气质是评价烟叶品质的重要指标之一。
Smoking aroma quality is one of important index to evaluate the quality of tobacco leaves.
以河南产烤烟为试材，研究了烤烟烟叶成熟度与香气质量关系。
The relationship between maturity and aroma quality was studied using flue-cured tobacco leaves in Henan.
有机肥和覆盖不仅能提高醇系香气数量，而且能提高醇系香气质量。
Organic fertilizer and covering could improve not only quantity but also quality of the tea alcoholic aroma.
施用有机肥特别是菜籽饼肥与烟叶香气质和香气量的形成关系非常密切。
Applying organic manure especially rapeseed cake fertilizer has close relation with the composing of tobacco fragrance quality and fragrance quantity.
从评吸评价结果看，锌促进了豫西烤烟下部和中部叶片香气质量的提高。
Neutral aroma components and flavor quality in flue-cured tobacco leaf in the west of Henan Province under the zinc fertilizer were studied.
陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。
Bouquet.. Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.
陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。
Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.
改善烟叶的香气质，提高香气量，已成为当前我国烟叶生产需要解决的重大课题。
Improving fragrance quality and increasing amount of fragrance are important task urgently requesting been resolved in tobacco production in China.
采用多元统计典型相关分析方法研究了烤烟各类中性致香成分与香气质、香气量的关系。
The relationship between neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco were analyzed with canonical correlation in multiple statistics analysis.
为改进柏木油香气质量，主张以水蒸汽蒸馏技术取代水上蒸馏法，不赞成用干馏法或“红锅”法来制取柏木原油。
In order to improve the odour quality of cedar wood oil, the water distillation (over water boiler) should be replaced by steam distillation.
为提供优质烤烟新品种选育中提高香气质和香气量的依据，对中国11个烤烟品种定型叶片的腺毛密度和在成熟过程变化的规律进行了跟踪研究。
This text reports the tracks of studying to the shape and density of gland trichomes for 11 different genotype of flue﹣cured tobacco in mature period.
倾城之恋：清新典雅的香气，烘托出独特的气息，形成一股充满温柔，神秘，自信的气质，引领你走进爱的森林。
Pleasure:Fresh and elegant aroma, bring out the unique flavor, forming a full of tender, mysterious, confident personality, leading you into the forest of love.
以42日龄AA肉鸡的胸肉为样品，采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。
Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method.
采用同时蒸馏法提取并用气质联用检测绍兴霉干菜中挥发性香气成分。
Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS.
采用同时蒸馏法提取并用气质联用检测绍兴霉干菜中挥发性香气成分。
Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS.
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