butanedioic acid
- butanedioic acid的基本解释
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丁二酸, 琥珀酸
- 更多网络例句与butanedioic acid相关的网络例句 [注:此内容来源于网络,仅供参考]
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Aroma components of Hexylalcohol,Benzeneethanol,Butylalcohol,Pentylalcohol, ethyl acetate, Lactic acid ethylester, Butanedioic acid,diethylester, isopentylacohol acetate, acetic acid hexylester, acetic acid phenethylester, hexanoic acid ethylester, ethyl caprylate, decanoic acid ethylester, octanoic acid, linalool andα-terpineol were identified in former kiwi wine reports.
本试验首次在猕猴桃酒中发现了油酸乙酯,棕榈酸乙酯,9-癸烯酸,肉豆蔻酸乙酯,月桂酸乙酯,香茅醇,法呢醇,异薄荷酮香气物质,目前国内外资料中报道的猕猴桃酒香气物质—己醇,苯乙醇,丁醇,戊醇,乙酸乙酯,乳酸乙酯,琥珀酸二乙酯,乙酸异戊酯,乙酸己酯,乙酸苯乙酯,己酸乙酯,辛酸乙酯,癸酸乙酯,辛酸,芳樟醇,α-松油醇等均在本试验研究中也检测出,并得到证实。
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In these components, 2-methyl-1-propanol, ethyl acetate, 3-methyl-1- propanol, 2,3-butanediol, phenylethyl alcohol, butanedioic acid diethyl ester, ethyl hydrogen succinate, 2-hydroxy-ethyl propanoic acid and 4-hydroxy-benzeneethanol were main aroma components, these volatile componds provided the typical sensory style of wine.
其中,2-甲基-1-丙醇、乙酸乙酯、3-甲基-1-丙醇、2,3-丁二醇、2-羟基丙酸乙酯、苯乙醇、丁二酸二乙酯、乙基-氢化琥珀酸和4-羟基苯甲醇等成分构成了葡萄酒的主体香气,这些主体香气与其他风味成分一起构成葡萄酒的典型风味特征。
- 更多网络解释与butanedioic acid相关的网络解释 [注:此内容来源于网络,仅供参考]
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butanoic acid:丁酸,酪酸
butanedioic acid 丁二酸,琥珀酸 | butanoic acid 丁酸,酪酸 | butanol 丁醇
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butanoic acid:丁酸,酪酸
butanedioic acid 丁二酸,琥珀酸 | butanoic acid 丁酸,酪酸 | butanol 丁醇