感官性质：溶液无色透明，口感粘稠，味谈。
The character of sence: the liquor is achromatous and transparent, tastes viscous and weak.
涂膜脆片的吸潮速度比对照约降低5倍，且保持了脆片的原有感官性质。
The coated chip's moisture absorption rates lowered about 5 time as compared with the original sensory properties of the chips kept.
本文就茶叶中茶多酚的感官性质、茶汤涩味分析及茶多酚对茶叶涩味的影响等方面进行综述。
This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions.
在实验中采用乳清粉代替部分奶粉生产大豆酸奶，对大豆酸奶发酵过程中的相关参数及感官性质进行了比较。
In the experiment of producing soy-milk yogurt, we compare the correlation and sensory character during the fermenting process of soy-milk yogurt using whey instead part of milk powder.
感官动词“摸”所构成的动补结构“摸起来”、“摸上去”，二者在语义、句法、语用、单位性质等方面存在着异同。
We can regard them as phrases or phrases which are developing into words according to different meaning in respect of syntactical unit nature.
语言修辞和图像修辞在符号性质、载体、感官特征、编码、解码、信息性质以及传输和接收、功能发生等方面都存在差异。
Language visual rhetoric is different from image rhetoric in the nature of symbol, characteristics of sense organs, coding and decoding, nature of message sending and receiving, and their functions.
凝胶特性是食品蛋白质的重要功能特性，蛋白质的凝胶行为及其流变性质是形成某些食品独特的质构、感官和风味的决定性因素。
Gelation properties are the major functional properties of food proteins; its gelation behavior and rheological properties are key factors for texture, sensory properties and flavor of some food.
在唇膏的配方研究中，除了考虑其色彩、结构、使用效果等感官功能外，还应该考虑唇部的性质。
In making formulations of lipstick, it is are very important to consider the properties of lips, besides the visual functions of lipstick such as color, texture and finishing.
综述了碾白度对长粒、中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。
This paper reviews the effects of milling degree on the pasting properties of long - and medium-grain rice, and on the physicochemical properties of cooked short-grain rice.
以干湿梅为样品，利用小型太阳能连续干燥设备，研究了干湿梅的干燥特性，分析了产品的理化性质和感官品质。
The candied prunes were dried by a small-scale solar dryer. The drying characteristics, sensory quality, physical and chemical qualities of preserved prunes(Ganshimei)were investigated.
以干湿梅为样品，利用小型太阳能连续干燥设备，研究了干湿梅的干燥特性，分析了产品的理化性质和感官品质。
The candied prunes were dried by a small-scale solar dryer. The drying characteristics, sensory quality, physical and chemical qualities of preserved prunes(Ganshimei)were investigated.
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