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结论柳茶的主成分为E-罗勒烯酮和芳樟醇。CONCLUSION The main constituents are E-ocimenone and Linalool.

研究了芳樟醇与乙酸酐酯化反应动力学。The kinetics of esterification of linalool with acetic anhydride was studied.

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在此基础上，研究表明里哪醇的含量可以作为评价啤酒酒花香气的重要指标。The content of linalool was regarded as important indicatrix estimating hop aroma in beer.

结论野黄桂叶油是一种资源植物且挥发性成分中芳樟醇和桉叶素含量较高，具有较高的开发价值。Mazz is a useful resource plant of high value for containing abundant Linalool and 1,8-cineole.

结果表明黑茶样品的挥发性成分中十六烷酸和芳樟醇两种化合物含量较高。The hexadecyclic acid and the linalool were included in volatile oil and the contents were higher.

再由柠檬醛，经次氯酸钠选择性环氧化，而后开环转化为芳樟醇。Citral underwent selective epoxidation of sodium hyp rite and Wharton transposition to afford Linalool.

方法可以用于芳樟醇合成工艺中过程样品及芳樟醇成品的分析。The method is suitable for the analysis of samples from the synthesis process of linalool and its products.

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研究了氧化芳樟醇的合成工艺，用GC-MS法对氧化芳樟醇产物组成与香气的关系进行了探讨。A detail research on the synthetic technology and the relationship of constituent and aroma of linalool oxide by means of GC MS method is reported.

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。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.

我们现在主要是间歇加氢反应，现在车间加氢主要有丁炔醇的加氢和去氢芳樟醇的加氢。We are now mainly intermittent hydrogenation, hydrogenation of now there are small workshops alcohol dehydrogenase of hydrogenation and the hydrogenation of linalool.

结果表明，在培养基pH4.5时，其抗菌效力从强到弱依次为柠檬醛、香茅醛、山苍子油、香叶醇、芳樟醇、甲基庚烯酮。The results suggest that in the medium eight kinds of moulds, antibiotic activities in turn decrease on citral, citronellal, litsea cubeba oil, geraniol, linalool and methyl heptenone at a pH of 4.5.