香味

Rufo-olivaceu soup wasred brown, and had the flavor ofC. rufo-olivaceu. In all, C. rufo-olivaceu extraction is bright colour and good colour durability, and rich innutrition.

结果显示，紫红丝膜菌饮料茶颜色为紫红色，口感细腻，既有紫红丝膜菌的浓香味，又有绿豆、茶叶的清香味；汤料颜色为棕红色，具有紫红丝膜菌固有的香味。

The results of sensory evaluation and GC/MS showed: adding oxidated leaf fat could improve the lipid flavor but could not improve the characteristic flavor,adding oxidated lean fat could improve both the lipid flavor and characteristic flavor.

感官评定和气质联用的结果表明：添加氧化后的鸡板油增加了反应体系的脂香，但不能提高反应产物的特征香味；添加氧化后的肌肉脂肪后，由于生成了壬醛、2-十一烯醛、E，E-2，4-癸二烯醛，使得反应体系的特征香味增强。

Exclusively produced from bush vines planted in 1908.rietvallei estate,one of the oldest wine producing estates in the robertson region,has been in the burger family since 1864.current owner and winemaker,johhy burger and fifth generation on the estate,is proud to prsent this special and traditional rievallei wine to you.muscadel was the first wine to be produred on the eatate.the wine is stillmade according to the original recipe as set out by the first winemaker on rietvallei, jacobus burger ,who also planted the bush vines,form which this wine was prouduced,in1908.this is a wine that we,as a family,cherish dearly,because it represents all thal is rietvallei...a fimeless family tradition.rietvallei 1908 muscadel is deep red in colour,full-bodied,rich,yet gentle.a floral bouquet comes throuth on the nose,with typical raisiny sweetness and an intense flaours that lingers on the palate and follows through on the afterteste.addintional bottle maturation gives excellent results.

好象这几篇翻译都是你发出的关于一个主题的。大概是有人向你推销葡萄酒或则是找代理销售商吧！Bush vine 成立于1908 ，作为独家生产商，它是一个最古老的葡萄酒基地在robertson 地区，早在1864年它就是burger家族企业，目前该所有经营者和制酒者 Johhy burger和第五代家族成员非常自豪的向你展现制造这种独特的传统配方美酒。muscadel是在这里制作的第一种葡萄酒，Jacobus burger，培育的葡萄园在1908就酿造了第一种葡萄酒，bugger家族人员非常珍爱这种葡萄酒，它就代表着rietvallei，一种家族传统的配方制作。muscadel 颜色深红，饱满柔和，香味牵引着鼻子。典型的葡萄干味道还有夹杂着深深的香味在嘴边不停的徘徊回味无穷。通过后来有关坚定，瓶装的发酵对此发挥了巨大的作用能力有限，供仁兄参考之用

From the Greece and Rome who absorbed fragrance with oil to the rose essential oil which is refined by applying distillation in Arabia and the dense fragrance of palace which was constructed with muskiness and slurry, various fragrant products, fragrant greases, fragrant creams, aromatic essential oils, flavor and perfume, people are enchanted to various fragrance and are willing to obtain them with high cost.

从希腊人和罗马人用油吸收植物的香味到阿拉伯发明了蒸溜法提炼玫瑰精油到用麝香混入泥浆来修建宫殿使宫殿散发出浓烈持久的香味，各种香品、香脂、香膏、香精油、香料、香水出现，人们对各种香越来越着迷，并愿意为之付出很大代价获取。

The analysis of the components and contents of volatile material indicated that fruit of apples treated with 2 and 4ml/kg of ethanol increased the content and kinds of the characteristic volatile and improved flavor and quality in apple, while the fruit treated with 6ml/kg of ethanol produced higher contents of volatile material and developed off-flavor. Fruit of'Yar'pear treated with 2 and 4ml/kg of ethanol increased the sweet taste and aroma, but higher ethanol concentration showed off-flavor.

对苹果挥发性物质成分的分析表明，2及4ml/kg的乙醇处理增加了苹果特征风味挥发性物质的组分及含量，使水果呈现果香和花香，改善了苹果的品质，而6ml/kg的乙醇处理也能增加苹果果香，但由于强烈果香味的乙酸乙酯等组分在所增加的挥发性物质中所占比例较大，果实呈现浓烈的果香，并使果实的在口中的余味较差，在感官评价中稍差。2和4ml/kg的乙醇处理增加鸭梨甜味，并具有清爽的果香味，而高剂量的乙醇处理余味较差。4ml/kg乙醇处理，在挥发性物质组分数量上与对照差异不大，但却使乙醇形成酯类增加，使鸭梨果实呈现浓郁的果香。

The functional pit mud was used in liquor production. Four months production practice indicated that the average yield per pit increased by 75.48 kg than before for consecutive three months and quality product rate increased by 8.56 % than before. Besides, the application of funtional pit mud could improve pit mud flavor, strengthen ester aroma of pit mud, reduce the off-flavor of produced liquor, increase main flavoring compositions and the complex flavoring compositions in liquor, perfect liquor body, and enhance the purity and softness of the liquor.

将功能性人工窖泥应用生产，结果表明，投产4个月后，连续3个月每窖平均产量比用原窖泥配方多产酒75.48kg，优质品率比原窖泥配方提高8.56%；功能性窖泥还可改善窖泥风味，增强窖泥的酯香味，减少新窖产酒的邪杂味和泥臭味，增加新酒中的主体香及其复杂香味成分，改善了酒体风格，增强新产酒的绵柔度和纯净感。

A class superfine fragrant pressing peanut oil is rich in linoleic acid and oleic acid,coriander oil with rich of oleic acid is a condiment oil,and perilla seed oil is rich in α-linolenic acid.

浓香型压榨一级花生油富含油酸、亚油酸，香味浓郁；芫荽籽油富含油酸，香味独特，是良好的调味油；紫苏籽油富含亚麻酸。

Aroma: Very aromatic and expressive bouquet with quince and citrus fruits aromas.

香味： 非常芬香的口味，并带有温柏花香味和柑桔柠檬水果味。

Hunan Liu Yupei: The Hunan cuisine "hundred change" the red pepper Does the red pepper by the long angular hot pepper (line hot pepper, two catty strip hot pepper to be possible) to be made,"the gongbao chicken","the hot pepper pig's intestines","the hand rips the cabbage","to cook in soy the cucumber" and so on vegetable general uses is this kind does the hot pepper, use time needs to fry the fragrance in the oil, the cardinal principle process is first: The pot puts the bottom oil to burn to 30% heat, drains the hot pepper, the salt, the flame fries the fragrance to assume to the hot pepper seal brown, under enters raw material again.

干红椒由长角形辣椒（线辣椒、二斤条辣椒均可）制成，"宫保鸡丁"、"辣子肥肠"、"手撕包菜"、"炝黄瓜"等菜一般使用的就是这种干辣椒，使用的时候需要先在油中炒出香味，大体的过程是：锅放底油烧至三成热，放干辣椒、盐，小火炒出香味至辣椒呈深褐色，再下入原料。

Complex structure, sootiness flavour, nutmeg, cinnamon and spices aromas.

结构复杂的香味，充满烟熏味、香料以及肉豆蔻、肉桂的香味。

If you are unfortunate enough to the lovelorn, please tell me, I will help you out, really, please contact me!

如果你不幸失恋了，请告诉我，我会帮助你摆脱困境，真的，请联系我啦！

China's plan to cut energy intensity by 20 percent and pollutant discharges by 10 percent between 2006 and 2010 is a case in point.

中国计划在2006年到2010间降低20%的能源强度和减少10%的主要污染物排放，就是一个这样的例子。