查询词典 linalool

Aroma components of Hexylalcohol,Benzeneethanol,Butylalcohol,Pentylalcohol, ethyl acetate, Lactic acid ethylester, Butanedioic acid,diethylester, isopentylacohol acetate, acetic acid hexylester, acetic acid phenethylester, hexanoic acid ethylester, ethyl caprylate, decanoic acid ethylester, octanoic acid, linalool andα-terpineol were identified in former kiwi wine reports.

本试验首次在猕猴桃酒中发现了油酸乙酯，棕榈酸乙酯，9-癸烯酸，肉豆蔻酸乙酯，月桂酸乙酯，香茅醇，法呢醇，异薄荷酮香气物质，目前国内外资料中报道的猕猴桃酒香气物质—己醇，苯乙醇，丁醇，戊醇，乙酸乙酯，乳酸乙酯，琥珀酸二乙酯，乙酸异戊酯，乙酸己酯，乙酸苯乙酯，己酸乙酯，辛酸乙酯，癸酸乙酯，辛酸，芳樟醇，α-松油醇等均在本试验研究中也检测出，并得到证实。

The major compone- nts were: linalool,benzyl acetate,cis-caryophyllene,cis-3-benzyl benzoate,methyl an- thranflate and indole.These results show the components of the extract have no qualita- tive difference from absolute oil.

在植物的易挥发成分的采集方法中，由Likens和Nickerson在1966年发展起来的同时蒸馏一萃取，'法(sDE，simul：aneous distillation and solvent extraetion)〔7，，国际上目前应用得比较多。

ConclusionThe main constituents in the essential oil from Dictamnus dasycarpus. are calarene( 27.17%),linalool(11.97%)transcaryophyllene(8.07%)βmaaliene (8.04%)gurjunene(6.04%).

结论白鲜皮挥发免费发布信息油主要化学成分是白菖油烯（27.17%）、芳脑醇（11.97%）、反石竹烯（8.07%）、β马榄烯（8.04%）、古芸烯（6.04%）等。

The made tea fertilized with organic fertilizers possessed higher contents of geraniol, geranic acid,phenyl ethanol,linalool and its oxides,and the aroma was characterizd as of "keemum geraniol," with sweet smelling.

全年施用有机肥的红茶中，香叶醇、香叶酸、苯乙醇、芳樟醇及其氧化物含量高，红茶甜香，具有明显的&祁门香&特征

There's also linalool, a jasmine-like scent that Mr. Illy calls the ultimate flowery aroma.

&也有芳樟醇，茉莉花般的香味，意利先生称之为&终极华丽的香气。

Samples were subjected to high pressure ranging from 100 to 500 MPa. After high pressure treatments, the flavour compounds were extracted by Solid-Phase Microextraction. Analysis was carried out by Gas Chromatography-Mass Spectrometry. The key flavour compounds of orange juice were three alkenes (namely limonene, myrcene and α-pinene), two alcohols (linalool and α-terpineol), three aldehydes, one ketone and two esters (ethyl butyrate and 3-OH-ethyl hexanoate).

采用固相微萃取（Solid Phase Microextraction，SPME）方法对不同压力（100～500 MPa）超高压处理的鲜榨橙汁中的香气成分进行富集，并经气相色谱-质谱联用仪（Gas Chromatography-Mass Spectrometry，GC-MS）检测分析，橙汁中的主要香气成分有：3种烯（柠檬烯、月桂烯、α-蒎烯）；2种醇；3种醛；1种酮；2种酯（丁酸乙酯、3-OH-己酸乙酯），它们是构成橙汁的主要特征致香成分。

Aromatic constituents of Huangdan Oolong tea were analysed with GC and MS and were compared in different green-making humid conditions.The major aromatic constituents of Huangdan Oolong tea were nerolidol,α-farnesene, linalool and its oxide, geraniol, pheny lacetal dehyde, indole, cis-jasmine lactone β-ionone cis-jasmone, benzyl acetate and so on.At the same temperature,the content of aromatic constituents were different, the aromatic quality in the 75% humid condition was better,which was more fragrant and kept longer.

用GC/MS法分析了黄旦品种乌龙茶的香气组分，并对不同湿度做青环境条件下生产的乌龙茶香气组分进行比较分析表明：黄旦乌龙茶主要香气成分为橙花叔醇、α-法呢烯、芳樟醇及其氧化物、香叶醇、苯乙醛、吲哚、顺-茉莉内酯、β-紫罗酮＋顺-茉莉酮、乙酸苄酯等；在相同温度（23℃），不同湿度做青环境生产的黄旦乌龙茶香气主要特征成分含量和精油总量各不相同，且香气品质以做青环境相对湿度75％为好，香气高且持久。

Molecular Distillation is a kind of high vacuum distillation method, which is suitable for the separation of high boiling, heat sensitivity and viscidity products.

分子蒸馏技术是一种在高真空条件下进行的连续蒸馏过程，适合于分离高沸点、热敏性及具有生物活性的混合物。

They are to the Noughties what yuppies were to the Eighties .

那在六十年代是时髦的，但在八十年代肯定是过时了