用电子鼻对牛奶、奶油和奶味香精进行气味测定。
Electronic nose was used for analyzing flavor of different matrix dairy products: milk, cream, and dairy flavoring.
用电子鼻对牛奶、奶油和奶味香精进行气味测定。
A natural milk flavor was prepared by lipase hydrolysis and subsequent oxygen pyrolysis of butter.
其他悬而未决的问题是，鼻子是否是全身中唯一受气味影响的部位，而且考虑到气味的非物质性成分，怎样才能够客观地测定它。
Other unanswered questions are whether the nose is the only part of the body affected by odours, and how smells can be measured objectively given the nonphysical components.
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