1) nitrile perfume
腈类香料
2) ester flavors
酯类香料
1.
A study on dissipation rates of ester flavors in cigarettes;
一些酯类香料在卷烟加香后散失率研究
2.
Some ester flavors were injected into cigarettes and then treated at different conditions, the cigarettes flavored were extracted with SDE and then the lost ratios of ester flavors in cigarettes were determined with GC and GC/MS.
使用同时蒸馏萃取及气相色谱(GC)和气相色谱/质谱联用(GC/MS)分析方法,对注射加入卷烟中的酯类香料的散失情况进行了研究,发现加香后直接分析时卷烟中酯类香料散失率跨度很大,在具有相同官能团的同系物中,分子量越大沸点越高,散失率越低。
3) terpenic fragrance
萜类香料
1.
In this paper, the literatures concerning the chemistry of pinane were reviewed, whichincluded pinane's preparation, oxidation and isotrierization, together with the application of oxidixing products and isomerization product of pinane in the synthetic terpenic fragrance.
本文综述了近年来人们在蒎烷化学方面所做的一些工作，包括蒎烷的制备、蒎烷的氧化和异构化反应，以及蒎烷的氧化产物和异构化产物在合成萜类香料方面上的应用。
5) meat flavor aroma
肉类香味料
1.
Study on enzymatic hydrolysis of grass carp skin and synthesis of meat flavor aroma of enzymatic hydrolysates through Maillard reaction;
草鱼皮酶促水解及其水解液Maillard反应合成肉类香味料的研究
6) Nitriles
腈类
1.
The main quantitative detection methods of nitriles were GC,chemical method for determination of nitrogen and infrared spectroscopic method.
测定异硫氰酸酯主要有重量法、容量法、碘量法、氧化还原法和色谱法;测定噁唑烷硫酮主要有紫外分光光度计法和液相色谱(HPLC)法;测定硫氰酸酯主要有分光光度法、气(液)相色谱法及红外法;测定腈类主要有气相色谱法、化学定氮法及红外法。
补充资料：食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂费勇摄
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条