《食品感官评定》是2006年07月轻工业出版社出版的图书，作者是张晓鸣。本书系统地论述感官评定分析方法的等内容。
介绍了食品感官评定技术所需要的组成要素及其注意事项。
The factors of composing the food sensory evaluation and what should we pay attention to is introduced.
本文首先通过对油炸食品脆性的感官评定值与峰力值的测定和分析，确定了以感官评定为主、仪器分析值为参照的脆性评价方法。
Firstly to establish a reasonable crispness evaluation system after correlate analyses of sensory test and penetrometry test , and decided to select sensory test value as the main test index.
对食品中氧化气味的试验是感官评定。
Sensory evaluation The ultimate test for oxidized flavor in foods is a sensory one.
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