Analysis of key odorant compounds in brandy by sensory evaluation;
白兰地主要香气物质感官分析
Microcosmic factor analysis of yielding difference of major pay of gas field in the center of Ordos basin;
鄂尔多斯盆地中部主力气层异常产能贡献微观因素解析
Through detailed observation and test analysis both in field and laboratory,thepetrological characteristics of the major pay penecontemporary dolostones in the Lower Paleozoic of Ordos region are systematically studied.
本文通过野外与室内详细的观察与测试分析，深入系统地研究了鄂尔多斯地区下古生界主力气层准同生白云岩的岩石学特征，并配合阴极发光、微量元素、电子探针、氧碳同位素及扫描电镜等多种测试手段，研究其形成机理，进一步将之划分为云坪型准同生白云岩、膏盐湖型和受改造型准同生白云岩，并分别论述了它们的油气储集性。
Effect of alterative puffing regime on Benzo[a]pyrene delivery in mainstream smoke;
抽吸条件对卷烟主流烟气苯并[a]芘释放量影响的研究
Study on the analysis of benzo[a]pyrene in mainstream smoke;
卷烟主流烟气中苯并[a]芘的测定方法研究
Research on particle size distribution in cigarette mainstream smoke aerosols
卷烟主流烟气气溶胶分布研究
Changes of Aroma Components in the Distillation of Litchi Wine
荔枝酒蒸馏过程中主要香气成分的变化规律
Effect of nutrient deficiency on contents of major aroma precursors in flue-cured tobacco
养分亏缺对烤烟主要香气前体物含量的影响
Effects of ultra high pressure treatment on main flavour compounds in orange juice
超高压处理对鲜榨橙汁中主要香气成分的影响
Determination of principal aroma components in wine by static headspace-gas chromatography
静态顶空-气相色谱法测定葡萄酒中主要香气成分研究
Effects of Temperature on Moisture Content and Chiefly Fragrant Precursor of the Flue-cured Tobacco
烘烤温度对烟叶含水率及主要香气前体物的影响
Studies on Volatile Constituents in Mainly Cultivated Apricot Native to Xinjiang
新疆主要栽培杏品种香气成分的研究
Identification of the Main Aroma and Flavor Constituents in Flue-cured Tobacco with Special Flavoring Aroma and Genetic Studies on its Aroma Property;
特香型烤烟主要致香物质检测和香气性状遗传研究
Bouquet: Powerful aromas of sweet, ripe black currants (cassis) dominate, followed by lighter notes of fennel/anise, lightly caramelized spices (clove, cardamom) and vanilla.
气味：芳香甜美，主要是成熟黑加仑子香，还有轻微的茴芹、丁香、和香草香。
Diesel vehicles are major contributors to Hong Kong's vehicle emission problems.
香港的车辆废气问题，主要由柴油车辆造成。
Root age is the chief factor which influences essential oil yield and guality.
根龄是影响油产量和香气质量的主要因素。
Trans-2-hexenal formed from linolenic acid is major component of the aroma.
由亚麻酸生成的反式-2-已烯醛，是茶叶香气的一个主要成分。
The Influence of Flue-Curing and Pretreatment on N Metabolism and Aroma in Tobacco Leaf;
烘烤及烤前处理对烤烟主要含氮化合物和香气物质的影响
Effects of Nitrogen Fertilizer and Harvesting Methods on Content of the Main Volatile Aroma Components of Flue-Cured Tobacco;
施氮及采收方式对烤烟主要挥发性香气物质含量的影响
Relationship between potassium content of flue-cured tobacco leaves and main volatile aroma components as well as sensory evaluation
烤烟钾含量与主要挥发性香气物质及感官质量的关系分析
Effects of different maturities on main chemical components and aroma quality of Yanbian flue-cured tobacco
不同成熟度对延边烤烟主要化学成分和香气质量的影响
the dominant flavour in a dish
一份菜肴的主要香味
Ingredient: Lavender and sandalwood etc.
主要成份：薰衣草、檀香、蜜柑、香茅。
Ingredient: Lavender and vanilla etc.
主要成份：薰衣草、香蜂草、橙、玫瑰、檀香。