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.
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