香气

FONCAUSSADE SEC Classification: AOC Bergerac Sec Vintage: 2007 Blend: 10% Sauvignon Blanc, 90% semillon Alcohol:12% Volume: 75cl Tasting notes: Brilliant yellow colour. Green apple, lemon, pea, and flower on the nose and palate, with touches of flint.

卡赛特干白葡萄酒等级：法国贝杰哈克法定产区干白年份：2007 葡萄品种：10%长相思， 90%赛美蓉酒精度：12％容量：75cl 评语：呈淡金色，晶莹剔透，有着青苹果\柠檬\豌豆\花的香气，另带有燧石的气息，随着瓶陈将会有热带水果和蜂蜜的香气。

FONCAUSSADE SEC Classification: AOC Bergerac Sec Vintage: 2007 Blend: 10% Sauvignon Blanc, 90% semillon Alcohol:12.5% Volume: 750ml Tasting notes: Brilliant yellow colour. Green apple, lemon, pea, and flower on the nose and palate, with touches of flint.

卡赛特干白葡萄酒 FONCAUSSADE SEC 等级：法国贝杰哈克法定产区干白年份：2007 葡萄品种：10%长相思， 90%赛美蓉酒精度：12.5％容量：750ml 评语：呈淡金色，晶莹剔透，有着青苹果、柠檬、豌豆、花的香气，另带有燧石的气息，随着瓶陈将会有热带水果和蜂蜜的香气。。

The components of algycone were benzyl alcohol, trans-linalool oxide, linalool, phenyl ethanol, methyl salicylate and geraniol in fresh tea leaves while those in green tea was five kinds as those of fresh tea leaves excepted benzyl alcohol and those in black tea were only phenyl ethanol and trans-linalool oxide.

糖苷类香气前体检测结果表明，鲜叶中的香气前体苷元有6种，分别为苯甲醇、反式-芳樟醇氧化物、芳樟醇、苯乙醇、水杨酸甲酯和香叶醇；绿茶中有5种，苯甲醇未检测出；而红茶中只检测出了反式-芳樟醇氧化物和苯乙醇两种。

The research showed that yellow rice wine brewed by grape wine yeast had higher content of flavoring substances.

所酿制的黄酒呈浅黄色，口感醇和、鲜爽，具有明显的水果香气，香气浓郁，令人愉悦，具有特殊的风格。

A rapid and simple method was developed for determination of aroma c omponents of apple wine by head space solide-phase microextraction coupled to capillary gas chromatography-mass spectrometry. Four paramete rs, including fiber coatings,extraction time,concentration of salt, and extraction temperature,were optimized. 2-Octanol was used as an inter nal standard for accuracy improvement.

以顶空固相微萃取法（Head Space Solid-Phase Micro-Extractions，HS-SPME）和气相色谱质谱（Gas Chromatgraphy-Mass Spectrometry，GC-MS）联用，2-辛醇为内标，研究了萃取头、萃取时间、加盐质量浓度、萃取温度对苹果酒中香气物质萃取的影响，优化了分析条件，建立了快速测定苹果酒中香气物质的方法。

A very open, complex nose on which fresh fruit and floral aromas mingle with denser notes of vanilla, tobacco leaf and cedarwood.

非常明显、复杂的香气，包括新鲜水果香以及花香，与较浓的香草、烟叶和雪松木的香气融合在一起，入口强劲。

The changes of volatile compounds in Muscat Hamburg (Vitis vinifera L.) for pergola and vertical trellis systems were examined during maturation by GC/MS, and the aroma compounds were determined in wines at late ripening by SPME-GC/MS in this research.

cv。 Muscat Humburg为试材，采用GC/MS 分析法，分析了棚架和篱架栽培条件下，不同采摘时间葡萄果实中的挥发性香气物质，并对成熟后期所酿葡萄酒的香气物质进行了SPME-GC/MS 分析；以赤霞珠Vitis Vinifera L。

It offers red fruit aromas like plum and sour cherry with chocolate and vanilla tones.

散发出似李子、樱桃般的红色水果香气，并伴有巧克力和烟草的香气。

In these components, 2-methyl-1-propanol, ethyl acetate, 3-methyl-1- propanol, 2,3-butanediol, phenylethyl alcohol, butanedioic acid diethyl ester, ethyl hydrogen succinate, 2-hydroxy-ethyl propanoic acid and 4-hydroxy-benzeneethanol were main aroma components, these volatile componds provided the typical sensory style of wine.

其中，2-甲基-1-丙醇、乙酸乙酯、3-甲基-1-丙醇、2，3-丁二醇、2-羟基丙酸乙酯、苯乙醇、丁二酸二乙酯、乙基-氢化琥珀酸和4-羟基苯甲醇等成分构成了葡萄酒的主体香气，这些主体香气与其他风味成分一起构成葡萄酒的典型风味特征。

It has great bead and perfume of sweet pastries, golden delicious apple and a touch of lime.

此酒发泡好，有糕饼、苹果的香气和淡淡的酸橙香气。

Methods: Five patients with parkinsonism or dystonia were assigned to general anesthesia using an modified endotracheal tube.

本实验依照人体实验之相关规定进行，五位患有帕金森氏症或肌张力异常的病人接受神经立体定位手术。

If you can benefit from this book, it is our honour.

如果您能从本书获益，这将是我们的荣幸。