The colour and odour are produced by Bacterial action on chemical constituents.

粪便的颜色和气味是细菌作用于化学物质的结果。

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The preservation of the colour, the odour and the taste of dietary fiber drink of persimmon was also studied.

另外还探讨了柿子膳食纤维饮料的色、香、味保持问题。

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Each bead is doped with a mixture of chemicals that become electrically charged in response to odour molecules and that charge alters the colour of the dye.

ECONOMIST: Wine-tasting will never be the same again