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.
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 aroma components of roasted sunflower seeds were analyzed and the best roasting conditions were studied according to the analysis results of the aroma components.
对烘烤葵花籽的香气成分进行分析，并以此为依据对最佳烘烤条件进行研究。
Based on the data of 17 flavor components in 46 samples that were obtained by GC, GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples.
以46种白酒为样本，以每个样本的乙酸乙酯、己酸乙酯等17种香味成分的气相色谱、气质联用定性定量分析数据和感官评价结果为指标，用聚类分析研究了白酒香型数据。
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