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aromatic constituent
相关语句
  香气成分
    The highest content of aromatic constituents in all cultivars of Dangui and other four famous oolong tea was nerotidol,especially in Dangui and its female parent(Rougui) reaching 69 % and 61 % respectively,showing that nerotidol was the main aromatic constituent of oolong tea in Fujian Province.
    丹桂与其他4个名优乌龙茶品种香气成分含量最高的都是橙花叔醇,说明橙花叔醇是构成福建乌龙茶品种最主要的香气成分。 尤其是丹桂与其母本肉桂的橙花叔醇含量均很高,分别达69%和61%。
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  “aromatic constituent”译为未确定词的双语例句
    The aromatic type of fragrant green tea was determined by content, composition and different sensory threshold value of each aromatic constituent.
    花香绿茶的香型由各香气成分的组成、含量及其各自阈值决定。
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The aromatic constituents in dark green teas manufactured by orthodoxpile-fermenting(OPF)and sterile pile-fermenting(SPF)respectively wereanalyzed and compared by GC and GC/MS.OPF sample contained moreterpenols and phenols,while SPF sample contained more aldehydes andketones.Results showed that the water-thermal effect accelerating degra-dation of fatty matters was dominant in the SPF process and microbialmetabolism producing terpenols and phenols was obvious in the OPFprocess.Through the analysis,11 characteristic...

The aromatic constituents in dark green teas manufactured by orthodoxpile-fermenting(OPF)and sterile pile-fermenting(SPF)respectively wereanalyzed and compared by GC and GC/MS.OPF sample contained moreterpenols and phenols,while SPF sample contained more aldehydes andketones.Results showed that the water-thermal effect accelerating degra-dation of fatty matters was dominant in the SPF process and microbialmetabolism producing terpenols and phenols was obvious in the OPFprocess.Through the analysis,11 characteristic compounds were tentativelyidentified in the aromatic constituents in dark green tea:6-methyl-5-hept-adien-2-one,phloroglucinol,methyl azulene,a-cubebene,N,N-dimethyl-2-pyrimidinamide,α-copaene,β-copaene,2-pentyl-pyridine,O-cresol,3-am-ino-4-methyl phenol and dibenzofuran.

用气相色谱和色—质联用技术分析了无菌渥堆和传统渥堆处理的黑毛茶中香气组成的变化,并探明了微生物在黑毛茶香气形成中的作用。研究表明,传统处理样品中萜烯醇和酚类化合物的含量较高,而无菌处理的样品中醛、酮类化合物含量较高。在无菌处理中以使脂质等自动降解的湿热作用为主,在传统处理中能产生萜烯醇类化合物及酚类化合物的微生物作用则较为突出。通过分析,在黑毛茶中鉴定出11种一般绿茶未曾检出的香气成分:6-甲基-5-庚二烯-2-酮、间苯三酚、甲薁、α-荜澄茄油烯,N,N-二甲基-2-嘧啶酰氨、α-玷(王巴)烯、β-玷(王巴)烯、α-戊基-吡啶、邻甲酚、3-氨基-4-甲基苯酚及二苯并呋喃。它们赋予了黑茶以特征香气。

The aroma constituents in roasted green tea manufactured by "improving aroma by raising temperature" (IART) method and traditional method (TM) at the end of roasting were analyzed by GC and GC/MS, respectively. The results showed that there was no remarkable difference in the main compositions between IART and TM, but content of almost all the aromatic constituents of IART increased except a few constituents. Soluble sugars and free amino acids were also analyzed with HPLC and the result revealed...

The aroma constituents in roasted green tea manufactured by "improving aroma by raising temperature" (IART) method and traditional method (TM) at the end of roasting were analyzed by GC and GC/MS, respectively. The results showed that there was no remarkable difference in the main compositions between IART and TM, but content of almost all the aromatic constituents of IART increased except a few constituents. Soluble sugars and free amino acids were also analyzed with HPLC and the result revealed that the content of soluble sugars and amino acids except Glu and His were decreased and the content of Amadori compounds increased in IART sample. Therefore, the changes of these compounds were beneficial to the aroma formation during IART process.

用GC,GC/MS分析炒青绿茶干燥后期采用“升温增香”技术和一般方法加工所得茶样香气.结果表明:采用“升温增香”技术比一般方法加工的茶样,香气组分差异不明显,但含量差异明显,大部分含量明显上升.利用高效液相色谱法分析茶样游离氨基酸和可溶性糖组分含量.结果表明:同一般加工方法相比,“升温增香”所得茶样氨基酸总量及除谷氨酸、组氨酸外其它氨基酸含量下降;可溶性糖总量及组分含量下降.糖胺化合物含量上升.在“升温增香”过程中这些物质的变化有利于茶叶香气的发展.

Aromatic constituents of 8 Chinese famous green teas made from the same fresh leaves were analysed by GC and GC/MS.According to the aroma pattern similarity analysis,significant differences existed between the aroma patterns of the famous green teas with and without rolling process.Significant aroma pattern differences also existed among the famous teas without rolling process.The non rolling processing technology was beneficial to the aroma of the famous teas.Mechanism of the effect of processing technology...

Aromatic constituents of 8 Chinese famous green teas made from the same fresh leaves were analysed by GC and GC/MS.According to the aroma pattern similarity analysis,significant differences existed between the aroma patterns of the famous green teas with and without rolling process.Significant aroma pattern differences also existed among the famous teas without rolling process.The non rolling processing technology was beneficial to the aroma of the famous teas.Mechanism of the effect of processing technology on the aroma was also discussed.

用GC、GC/MS法分析了用同一鲜叶原料加工成的8种名优绿茶的香气组成。香型相似率分析表明,不揉捻的名茶与揉捻的名茶香型差异较大;凡经揉捻的名茶,它们之间香型比较接近,而未揉捻的名茶之间香型差异也较大,这说明加工工艺对香气形成有着重要的影响。分析结果还表明,不揉捻的名茶加工工艺(尤其是龙井茶的制作工艺)更有利于香气品质的形成。文中就制茶工艺对香气影响的原因进行了讨论

 
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