1) concentration of aroma
香气量
1.
The relationship between neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco were analyzed with canonical correlation in multiple statistics analysis.
采用多元统计典型相关分析方法研究了烤烟各类中性致香成分与香气质、香气量的关系。
2) flavor quality
香气质量
1.
Neutral aroma components and flavor quality in flue-cured tobacco leaf in the west of Henan Province under the zinc fertilizer were studied.
从评吸评价结果看,锌促进了豫西烤烟下部和中部叶片香气质量的提高。
2.
A field experiment was done to study the effect of priming time on content of major aroma constituents and flavor quality of flue-cured tobacco(Nicotiana tabacum L.
结果表明,下部叶提前1周至常规采收、中部叶和上部叶推迟1周左右采收,烟叶中大部分致香物质含量较高,致香物质总量和类胡萝卜素类致香物质含量明显增加;烟叶评吸总分及香气质、香气量、余味得分较高,香气质量较好,适宜在生产上推广应用。
3) Aroma quality
香气质量
1.
On relations between maturity and aroma quality in flue-cured tobacco leaves;
烤烟烟叶成熟度与香气质量的关系
2.
Effect of nitrogen fertilizer on economic characteristics,chemical components,and aroma quality in flue-cured tobacco
施氮量对烤烟经济性状、化学成分及香气质量的影响
3.
Effects of growth regulation substances and regulation measures on aroma quality of flue-cured tobacco
生长调节物质及不同调控措施对烤烟香气质量的影响
4) aroma
[英][ə'rəʊmə] [美][ə'romə]
香气
1.
Study on aromas of apples of different cultivars;
不同榨汁苹果的香气研究
2.
Effects of different vinifications on aroma components of wild Vitis quinquangularis red wine;
不同酿造工艺对毛葡萄酒香气的影响
3.
Optimization of wine aroma analysis by solid-phase microextraction;
葡萄酒香气成分固相微萃取条件的优化
5) odour
[英]['əʊdə(r)] [美]['odɚ]
香气
1.
Study on the synthesis of 2,2-bibenzyl4,6-bi(p-)methoxyphenyl-1,3,5-trithiane and odour;
2,2-二苄基-4,6-二(对甲氧基)苯基-1,3,5三硫环己烷的合成及香气研究
2.
Study on the synthesis of 2,2-bibenzyl-4,6-bi(p-) dimethylaminophenyl-1,3,5-trithiane and odour;
2,2-二苄基-4,6-二(对二甲氨基)苯基-1,3,5三硫环己烷的合成及香气研究
3.
Study on the synthesis of 3,3,6,6-tetrabenzyl-1,2,4,5-tetrathiane and odour;
3,3,6,6-四苄基-1,2,4,5-四硫环己烷的合成及香气研究
6) flavor
[英]['fleivə] [美]['flevɚ]
香气
1.
Production of Rice Liquor with a high concentration flavor from the post-distillation slurry;
从蒸馏废液中制造高香气米烧酒
2.
Isolation and Identification of Flavor of Tianjin Jujuba;
天津红枣香气成分的分离与鉴定
3.
Effect of enzymatic hydrolysis on fragrance of pork flavor
猪肉酶解对热反应猪肉香精香气的影响
补充资料：贵妃鸡翅香气袭人
鸡有很多做法，介绍一种贵妃鸡翅。它菜色泽金黄发亮，鲜中略带小荔枝味，质地柔糯，回味有葡萄酒的余香。
★材料：
翅中，葱姜蒜，红酒，番茄酱，盐、鸡精少许。
1.翅中洗净切两刀（不用腌），用纸巾擦干。
2.葱姜蒜切末。
3.锅内放油炸鸡翅。
4.金黄色捞出。
★做法：
1.锅内放油，放葱姜蒜末，炒香。
2.加入红酒，量要没过鸡翅。
3.放入番茄酱，我放了一袋。
4.烧开后放入鸡翅，中火煮。
5.汤收到一半时加盐、鸡精，快收干时关火，装盘，把锅里剩的汁浇在上面。
★总结：
1.鸡翅炸之前一定要用纸巾吸干水分，要不然炸的时候油到处乱溅，很容易烫伤。
2.火不能太大，要不红酒的味道很容易挥发，中火就好了。
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