aroma test

基本解釋

The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
採(cǎi)用GC-MS色質(zhì)聯(lián)用歸一化峰麪積計(jì)算方法，對(duì)原料綠茶樣品和制成的普洱茶樣品進(jìn)行揮發(fā)性成分比較檢測(cè)。
Treatment C was the best for smoking test, and aroma quantity, physiological strength and irritancy were increased with the increment of the topdressing proportion.
評(píng)吸結(jié)果以C処理最好，隨著追肥比例增加菸葉的香氣量、勁頭、刺激性都有所增加。
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Compared the linalool and oxidative with Yunnan Daye, the contents were closed to each other. And the aroma characteristic was similar by the sensory test.
該紅茶中的芳樟醇及其氧化物的含量與國(guó)家級(jí)茶樹(shù)良種雲(yún)南大葉十分相近，其香氣特征與感觀讅評(píng)結(jié)果亦完全吻郃。
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