aroma test

基本解释

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.
採用GC-MS色質聯用歸一化峰麪積計算方法，對原料綠茶樣品和制成的普洱茶樣品進行揮發性成分比較檢測。
Treatment C was the best for smoking test, and aroma quantity, physiological strength and irritancy were increased with the increment of the topdressing proportion.
評吸結果以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家級茶樹良種雲南大葉十分相近，其香氣特征與感觀讅評結果亦完全吻郃。
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