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.
采用GC-MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
Treatment C was the best for smoking test, and aroma quantity, physiological strength and irritancy were increased with the increment of the topdressing proportion.
评吸结果以C处理最好，随着追肥比例增加烟叶的香气量、劲头、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.
该红茶中的芳樟醇及其氧化物的含量与国家级茶树良种云南大叶十分相近，其香气特征与感观审评结果亦完全吻合。
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