1 感官指标研究 感官评定(Sensory evaluation) 是以人的感觉器官 作为测量手段的一种评定分析方法,现代感官分析 融合了生理学、心理学、化学、生物化学、物理学、数 学及计算机...
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... organoleptic 感官的 organoleptic investigaation 感官分析；感官评定 organoleptic properties 感官特征 ...
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Sensory evaluation result indicated that as the lower salt addition, the color, rough, saltiness also decreased. , when the salt addition lever was reduced to 1.0%, the products would not be accepted.
感官评定结果表明，随着食盐添加量降低，火腿肠颜色变浅，切面粗糙，咸味下降，当食盐添加量降低到1.0% 时不易被接受。
参考来源 - 降低食盐添加量对火腿肠的感官、质构及保水特性的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
采用正交设计和感官评定的方法，研制出复合汁饮料的生产工艺。
The processing technique for the mixed healthy beverage was studied through the orthogonal test and the sense assessment.
通过单因素试验、正交试验和感官评定，确定了最佳生产工艺。
The best processing technology was obtained by single factor experiment, orthogonality test and sensory perception.
在国内外，对茶叶品质的评价大多数是由评茶师通过感官评定的。
Basically, the quality of tea is evaluated by the tea experts through senses.
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