tea aroma meaning in Chinese
茶香
透素
Examples
- P - glucosidase ( - glc ) take a very important function to tea aroma and stress
-葡萄糖苷酶在茶叶香气和抗逆性方面有着举足轻重的作用。 - Features ： full tea aroma , mixed with cheese and butter . it ' s tasty as an " oriental beauty "
特色：含有浓厚香气的红茶，加入了起司及奶油，犹如东方美人般，令人细细品味。 - This contributes to make clearly position and function of - glc in forming course of tea aroma , substantiate the theory that the aroma of tea forms and also establish the foundation that utilize genetic engineering techniques to improve the cultivar of tea plant , quality of tea and insect - resistance and disease - resistance afterwards . in the paper , the complete cdna squence of - glc of tea was cloned in the tea leaf at the first time
因此，尝试从茶叶中获取-葡萄糖苷酶基因的cdna序列，将有助于进一步搞清-葡萄糖苷酶在茶叶花果香气形成中的地位和作用，充实茶叶香气形成的理论，也为以后利用基因工程手段改良茶树品种，提高茶叶品质、抗病虫能力以及该酶的转化、调控的研究奠定基础。 - The paper presents the new research development in evaluating tea quality such as the shape of tea , the color of tea infusion , the aroma and taste of tea by instruments , especially the application of the machine vision to the shape of tea and the color of tea infusion , the electronic nose to the tea aroma and the electronic tongue to the taste of tea , it put forwards the tendency of the new technology application to tea quality evaluation
本文综述了国内外运用相关的仪器和技术对茶叶外形、汤色、香气和滋味进行品质评价的研究进展，特别是机器视觉技术在茶叶外形和汤色评价，电子鼻技术在茶叶香气评价和电子舌技术在茶叶滋味评价等方面的应用，并提出了新技术在茶叶品质评价中应用的发展趋势。