香气

In the nose, red berries aromas remain over the oaky and balsamic notes from its aging in wood.

红色浆果的香气伴随着丝丝的橡木香脂味扑鼻而来。

Hung over a valley, where dwarf willows and barberry bushes stoodclothed in green. The blooming lychnis exhaled sweet odours.

嶙峋的岩石上覆盖着冰，浓黑的云悬在点缀着翠绿矮柳和草莓丛的山谷上，含苞的剪秋罗吐纳着馥郁的香气。

Her scent hit me like wrecking ball, like a battering ram.

她的香气就像破碎机的吊球或是攻城用的巨锤，击中我。

This grape's inherent tartness should be embraced in youth , for wines made from albari ?

该品种的葡萄固有的酸的口感适合在其年轻的时候享用，因为用该品种酿造的葡萄酒不适宜陈酿，而且该品种所有的香气在灌装后的时间里会很明显的消去。

Sauvignon Blanc (SO-vin-yawn BLONK): Generally lighter than Chardonnay, with bright melon and citrus aromas and a herbal character suggesting bell pepper or freshly mown grass; a versatile food wine for shellfish, lighter fish and chicken dishes, pasta with pesto and Caesar salad.

长相思：一般比霞多丽酒体轻，带淡淡的瓜和感觉的香气，有类似于甜椒和新草等草本植物味道。可配贝类，清淡的鱼类和鸡肉，带蒜酱和凯萨色拉的通心粉。

The relationship between glycosidic precursors and its aroma components was studied. The results showed: The dominant aroma constituents in aroma oil of jasmine tea include benzyl acetate, linalool, methyl antyranilate, cis-3-hexenyl benzoate, benzyl alcohol, indole, farnisene, methyl benzoate, methyl salicylate, geraniol, cis-3-hexenyl-acetate etc.; and the higher the concentration of these components is, the higher the quality of jasmine tea is.

结果表明：茉莉花茶香精油中，含量较高的有乙酸苄酯、芳樟醇、邻氨基苯甲酸甲酯、苯甲酸顺-3-己烯酯、苯甲醇、吲哚、法尼烯、苯甲酸甲酯、顺-3-己烯酯、水杨酸甲酯、橙花叔醇、乙酸顺-3-己烯酯、香叶醇；这些成分的含量随花茶品质的提高而增多；研究表明，花茶的高含量香气成分也是茉莉花中的主要赋香成分。

TASTING It has a charming deep bigarreau cherry colour with a subtle and complex aroma with smoked tinges from the oak on which the black fruit preserve is placed.

品尝 它有一个迷人的深层深樱桃红色与微妙和一点点的复杂香气和吸烟的橡木的黑色水果保存。

The aroma compositions were analyzed by Bitter orange oil, Jinchen oil,Grapefruit oil, Owari oil using GC-MS.

运用气质联用法分别对苦橙精油、锦橙精油、葡萄柚精油、尾张精油的香气成分进行分析。

It fades into bittersweetness in the wet aroma, but resurfaces in the cup flavors.

冲水之后，渐渐转为苦中带甜的湿香，但在杯中表现时，这迷人的带有杏仁味的香气再次显现。

Roast Style 5 → Full City+ Roast means the coffee is roasted to the stage counted from 30 seconds after 2nd crack to 60 seconds after 2nd crack. End of North Italian Roast. At this stage you can hardly feel the acidity and dancing aromas; instead, you get more bittersweetness and pungency notes and more body in the cup. Dry-Processed Mochas and Sumatra/Sulawesi coffees are roasted to this stage in most cases.

Roast Style 6 →维也纳式烘焙 Vienna Roast，中义式烘焙的起点，第二爆60秒~90秒剧烈期的程度，烟熏类的香气结构，几乎已很难察觉到酸味的存在，苦味比例较高，因此带有黑巧克力苦甜味的豆种在此时会更像高纯度黑巧克力的风貌，另外像摩卡类的咖啡豆此时也会有迷人的酒香微熏感。

Cynanchum Lingtai apricot production in the average weight 65 grams, the brightly-colored fruit, juicy rich, sweet-sour taste, sweet from the nucleolus, when the late Qing Dynasty famous Shaanxi, Gansu provinces, the Qing imperial court Tongzhi tribute for years.

灵台生产的牛心杏平均单果重65克，果实色泽鲜艳，汁多味浓，甜酸适口，离核仁甜，清末时就驰名陕、甘两省，清同治年间曾为朝廷贡品。

Chenopodium album,Solanum nigrum, and Amaranthus retroflexus were very susceptible to the herbicides. Polygonum persicaria and Abutilon theophrasti were relatively less susceptible to the herbicides, and Lycopersicon esculentum was not susceptible to it. The relationship between reduction rates of weed biomass and PPM values of weed leaves 2,4, and 6 days after treatment was established.

供试的6种杂草对该混剂的敏感性存在显著差异：红心藜Chenopodium album、龙葵Solanum nigrum和反枝苋Amaranthus retroflexus对该混剂最敏感，ED90值分别为47.65、71.67和29.17g/hm2；春蓼Polygonum persicaria和苘麻Abutilon theophrasti敏感，ED90值分别为96.91、114.20g/hm2；而番茄不敏感。