aroma component

基本解释

Ethyl caproate is the major aroma component of liquor, widely used in the field of food flavoring.
己酸乙酯是浓香型白酒的主香，广泛用于食品调香领域；
In this paper, we introduce the community, isolation, identification, conservation, cultivation, aroma component and application of aroma - producing yeasts.
本文主要介绍了生香酵母的类群、筛选分离、鉴定、保存、培养、香气成分及其应用现状。
Conclusion 】The storge conditions of A. argyi leaves optimized by orthogonal design method can maintain component content of volatile oil and aroma quality, which should be extended in production.
【结论】采用正交设计法优化得到的艾叶储存条件能有效保持其挥发油成分含量和香气质量，可在实际生产中推广应用。

香气成分
With the concentrated temperature increased, the contents of 60% aroma component decreased.
随着浓缩温度的升高，大约60％的香气成分的含量是逐渐降低的，相对含量增高的是糠醛和5-(羟甲基)-2糠醛，增高数值达25％。
农业科学
香气成分