The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
采用GC - MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
The waste yeast was also used for bread fermentation test and the product bread had the properties of loose and soft bread body, even pore size, not sticking and slight hops aroma.
用作面包发酵试验，产品结构疏松，质地柔软，孔隙大小均一，不粘牙，略有酒花香。
Production test indicated that the application of esterified starter could effectively improve aroma-producing capability in pit and greatly increase quality product...
生产试验表明，应用酯化曲能有效地促进窖内发酵体系的生香功能，在保证出酒率的基础上，大幅度地提高浓香型白酒的优质品率。
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