香气特征：具有淡弱药草、花香。
香气特征：具有淡弱药草、膏香。
香气特征：具有清甜的果香。
香气特征：具有清甜花香。
香气特征：具有啤酒花特有的清爽芳香。
香气特征：具有枣子的芳香及温和的枣甜香。
Odor Characteristics: with dates dates aromatic and mild sweet.
香气特征：具有类似于焦糖和咖啡的柔和甘甜焦香。
Odor Characteristics: similar to caramel and coffee with soft sweet Jiao Xiang.
香气特征：具有类似枫戚糖浆样香气及焦甜的坚果仁香。
Aroma characteristics: a similar kind of maple syrup aroma of Qi and Hong Jiao sweet nuts.
香气特征：具有白芷特征的芳香，略带坚果仁的酸甜辛香。
Odor Characteristics: Angelica features with aromatic, slightly spicy sweet and sour nuts.
香气特征：具有酸梅固有的酸香特殊自然气息，香气纯正。
Odor Characteristics: a fragrant plum acid inherent in the special natural flavor, aroma pure.
香气特征：具有强的鲜果特征酸甜香味，略带花、木香底韵。
Odor characteristics: sweet and sour with a strong smell of the fruit characteristics, slightly flowers, woody end of rhyme.
结果表明，用鸡肉香气特征指纹图谱的方法来对鸡肉品质控制和评价是有效可行的。
It suggested that the chickens characteristic fingerprint method was feasible to control and evaluate the meat quality of chicken.
香气特征：具有弗吉尼亚地区烟草特殊香气，气味芳醇浓厚甜中伴有微酸，烟味圆和适中。
Odor Characteristics: District of Virginia tobacco with special aromas, sweet, strong odor associated with slightly acidic mellow, round and moderate smoke.
香气特征：具有津巴布韦地区烟草特殊香气，香韵丰富，烟气醇厚甜润而细腻、余味爽净。
Odor Characteristics: with special aroma of tobacco in Zimbabwe region, rich in nuances, mellow and sweet and delicate smoke, cool finish net.
概述了糠酸甲酯的性质、香气特征和应用，通过康尼查罗反应和酯化反应合成了糠酸甲酯。
The properties, aroma characteristics and application of methyl-furoate were discussed. Methyl-furoate was synthesized by Cannizzaro reaction and esterification.
介绍了以对、间甲酚为原料的一些重要合成香料的种类、香气特征、用途以及主要合成方法。
The types, aromatic characters, applications and the synthetic methods of some important synthetic per-fumes from p-cresol and m-cresol were reviewed.
对玫瑰精油制备方法进行了综述。按照化学物种类归纳了国产玫瑰精油的化学成分并对其香气特征进行了分析。
Then, according to chemical kinds, components and their aromatic characteristics of rose essential oil produced in China were summed up.
该红茶中的芳樟醇及其氧化物的含量与国家级茶树良种云南大叶十分相近，其香气特征与感观审评结果亦完全吻合。
Compared the linalool and oxidative with Yunnan Daye, the contents were closed to each other. And the aroma characteristic was similar by the sensory test.
本文对浓馥香兰素的理化性质、香气特征，以及在香精中的应用作了简单介绍，同时对浓馥香兰素的合成作一简单回顾。
The paper gives a brief introduction of the physicochemical properties, odor characteristics and its applications in fragrances and flavors, as well as synthetic methods of vanitrope.
本文论述了糠醛碱性缩合反应的基本原理和利用该反应合成呋喃类香料的具体应用，并对一些呋喃类香料的香气特征作了介绍。
In this article, the basic principle of alkaline condensation reactions of furfural as well as their application in the synthesis of furan perfume are described.
简略叙述了甲基紫罗兰酮的香气特征及其在香精方面的应用，主要介绍了从山苍子精油中提取柠檬醛来合成甲基紫罗兰酮的方法。
The aroma characteristic of methyl ionone and its application in essence is outlined briefly. The synthetic method of methyl ionone by using citral from litsea cubeba oil is mainly introduced.
介绍了一些重要的吡嗪类杂环香料及各自的特征香气，并综述了此类化合物的一般合成法。
Some important pyrazine flavors and their characteristic aromas and the general synthetic methods of pyrazines have been reviewed.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
本文对西式肉制品中常用的香辛料的香气味道特征、用途及使用中应注意事项作了简要介绍。
The flavor characteristics, applications and critical steps for spices incorporation during the processing of western-style meat products were discussed in this article.
此酒的主要特征结构，平均而言，其明显的代表是杏仁的香气和口味的。
The main characteristic of this wine, of average structure, is represented by its evident aromas and flavors of almond.
用客观方法，评价了白柠檬果皮油的特征香气成分。
Characteristic flavor compounds in peel oil of the lime were evaluated .
评吸结果表明，合成的葡萄糖四异戊酸酯能赋予混合型卷烟烟气以异戊酸的特征香气。
The sensory evaluation showed that the synthesized compound imparted a characteristic flavor of isovaleric acid to the smoke of blended type cigarette.
葡萄酒香气是评判葡萄酒品质的一个重要指标，是葡萄酒最主要的特征，它决定了葡萄酒的个性和品质。
As one of the most important characteristics of wine and a major index in evaluating its quality, wine aroma determines wine's individuality and quality.
任何一种特定食品的风味不但取决于咸、酸、苦、甜的组合，而且还取决于无数能产生食品特征香气的化合物。
The flavor of a given food is determined by both the mixture of salt, sour, bitter, and sweet tastes and by the endless number of compounds which give foods characteristic aromas.
任何一种特定食品的风味不但取决于咸、酸、苦、甜的组合，而且还取决于无数能产生食品特征香气的化合物。
The flavor of a given food is determined by both the mixture of salt, sour, bitter, and sweet tastes and by the endless number of compounds which give foods characteristic aromas.
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