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.
采用GC-MS色質(zhì)聯(lián)用歸一化峰面積計算方法，對原料綠茶樣品和制成的普洱茶樣品進行揮發(fā)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(jié)果以C處理最好，隨著追肥比例增加煙葉的香氣量、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云南大葉十分相近，其香氣特征與感觀審評結(jié)果亦完全吻合。
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