图像解析测定的白度和光泽值可以快速的鉴定水稻品种的食味品质，在批量检测米饭食味时可以替代常规的感官食味评价方法。
Rice taste quality can be rapidly identified by image analysis, to replace normal sensory evaluation in a batch determination of rice taste quality.
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.
通过感官评价和（TPA）质地剖面分析分析来比较酵头发酵馒头和工厂化生产馒头的品质差别。
The qualities of Jiaotou fermented CSB and that of commercially produced ones were compared by sensory analysis and texture profile analysis(TPA).
对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究，并对其感官品质和营养价值进行了评价。
The raw material properties, the processing formulation, the thickeners, the preservation methods of low-sugar apricot jam were studied, and its sense qualities and nutrition was appraised.
对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究，并对其感官品质和营养价值进行了评价。
The raw material properties, the processing formulation, the thickeners, the preservation methods of low-sugar apricot jam were studied, and its sense qualities and nutrition was appraised.
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