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Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’
simultaneous distillation extraction (SDE) gas chromatography (GC) ‘Shizu-Inzatsu 131’ ‘Fujikaori’
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2009/9/10
Volatile constituents of the new Japanese tea (Camellia sinensis) clonal cultivar ‘Sofu’, which has a characteristic aroma, were extracted by means of a simultaneous distillation extraction method and...
Effect of the Skin Contact on the Aroma Composition of the Must of the White Emir Grape Variety
the Skin Contact the Aroma Composition White Emir Grape Variety
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2009/1/14
The effect of the skin-contact on the composition of free and glycosidically bound aroma components of the must of Vitis vinifera cv. Emir was investigated. Aroma components were analysed by GC-MS. Se...
Effect of Glucosidases Enzyme Treatment on Aroma Compounds of the White Muscat of Alexandria and Emir Wines
Aroma compounds glycosydase enzyme muscat of Alexandria wine Emir wine
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2009/1/14
The effect of an exogenous commercial enzyme with glycosidase activities on free and glycosidically bound aroma compounds of the white wines obtained from muscat of Alexandria and Emir cultivars was ...
Comparison of Methodologies for the Identification of Aroma Compounds in Strawberry
Strawberry volatiles aroma SPME GC/MS
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2009/1/12
Three strawberry (Fragaria x ananassa. Duch.) varieties commercially grown in Israel (Tamar, Yael and Malach) were studied for their volatile compositions. Two techniques were compared: headspace soli...