1.The whole house was filled with the aroma of coffee.

1.满屋子都是咖啡香味。

2.The president's room conveyed a delicate aroma of the mysterious East.

2.总统房间洋溢着神秘东方风味。

3.It offers an intense aroma with strong green pepper, fruity like cherry and marasca.

3.散发出浓郁香气，蕴含强烈绿胡椒与欧洲酸混合香气。

4.The major aromas were hexylic acid ethyl ester, benzyl ethanol, octylic acid and octylic acid ethyl ester.

4.主体风味成分是己酸乙酯、苯乙醇、辛酸辛酸乙酯。

5.Some important pyrazine flavors and their characteristic aromas and the general synthetic methods of pyrazines have been reviewed.

5.介绍了一些重要吡嗪类杂环香料及各自特征香气,并综述了此类化合物一般合成法。

6.Dark berried fruits and cherry aromas are also evident, as is a hint of oak and a background inkiness.

6.还有丝丝橡木味从浓郁又芬芳浆果、味道中渗透出来。

7.Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.

7.面包风味改善了,面包表皮颜色也由于非酶褐变反应所生成类精化合物而有所改善。

8.The flower of Liliumdavidii showed milkiness with aroma,while the flowers of other lily species showed nacarat or red without aroma.

8.花蕊特征差异明显,柱头、花柱、花药颜色存在差异。

9.Butanedione (diacetyl) is an important aroma chemical with strong butter flavor.In traditional method, 2, 3-Butanedione is produced via synthetic way.

9.摘要2，3-丁二酮又称双乙酰，是一种黄色至浅绿色具有强烈奶油香味重要香料。

10.Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.

10.对后发酵过程中甜香香型有贡献物质可能是：3-辛酮、3-蒈烯、芹子烯等，其含量均随着甜香加强而呈增加趋势。

11.Due to its low aroma and high acid, high production clones of pinot blanc are also used for blending with muscat in Spumante.

11.由于其淡香气含酸量，产白比诺在Spumante地区被用来与麝香品种（muscat）葡萄酒混合。

12.Bright rose pink, Lifted aromas of boiled lollies and rose petals, Rose petals and musk sticks, light bodied with hints of fizzy sherbert.

12.明亮粉玫瑰色，酒精糖玫瑰花瓣纤柔花香，口感中蕴含玫瑰花瓣麝香味道，酒体轻盈，带有牛奶果冻甜润。

13.Zesty flavors aromas of tropical fruit such as kiwi, gooseberry, pineapples and mangos with a hint of grassiness are complemented by creamy citrus notes.

13.丰富热带水果如猕猴、醋栗、菠萝芒果香味，并透着一丝青草气息配以柑橘类水果味道。

14.Hand picked and aged in French barrique for 11 month.Succulent black cherry and plum aromas lifted by vanilla, spicy oak and with a slightly gamey complexity.

14.这瓶酒葡萄是完全由人手采摘并在法国橡木桶中存放11个月。

15.The color of camellia oil is the original sleekness color. It is 100% pure, rich and fresh aroma.

15.滴少许茶花籽油于掌心中，在两手轻轻搓揉后闻有天然花果香气。

16.Estacion traditional oenology seeks to highlight the best of what chilean wines can offer, using state-of-the-art infrastructure to preserve the aromas and flavors of each grape variety.

16.雅特尚传统之酿酒法竭力显现智利葡萄酒之最，以崭新设备保存每种葡萄之果香及风味。

17.Approximately 30 compounds have been identified in the aroma of green tea, the major ones being benzyl alcohol, phenylethyl alcohol, a hexenol, linalool, geraniol and methyl salicylate.

17.约有30种化合物已从绿茶香气中鉴别出来，其中主要有苯甲醇、苯乙醇、已烯醇、沉香醇、香茅醇甲基水杨酸酯。

18.The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

18.沃尔夫斯堡烧开猪肉肠调料配比始于1937年，木炭燃烧产生温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

19.Bright, fresh fruit aromas of cherry, raspberry, and blueberry fill the glass. Youthfully exuberant with lots of sweet fruit on the palate with hints of spice and vanilla.

19.，红莓及蓝莓等水果芳香盈满酒杯，风味清新而明快。大量香甜果味在味蕾上汹涌澎湃，伴有淡淡香料与香草回味。

20.Powerful aromas of red fruits before swirling.The fruity aromas (especially black currant and raspberry) brought out by swirling are heightened by notes of garrigue, combining thyme and rosemary.

20.最初散发着浓郁红果芬芳，摇动酒体后，醋栗，山莓等果香在灌木，香草及香料映衬下更为突出。