帕米拉•黛儿顿，博士，气味专家、感官心理学家，供职于宾夕法尼亚州费城的蒙奈尔化学感官中心
Pamela Dalton, PhD, odor-perception expert and sensory psychologist at Monell Chemical Senses Center, Philadelphia, Pennsylvania
帕米拉·黛儿顿，博士，气味专家、感官心理学家，供职于宾夕法尼亚州费城的蒙奈尔化学感官中心。
Pamela Dalton, PhD, odor-perception expert and sensory psychologist at Monell Chemical Senses Center, Philadelphia, Pennsylvania.
舌头上有味蕾，它们是一小群能识别食物中化学成分的感官细胞，能识别出甜、酸、咸、苦。
Taste. The tongue contains small groups of sensory cells called taste buds that react to chemicals in foods.
舌头上有味蕾，它们是一小群能识别食物中化学成分的感官细胞，能识别出甜、酸、咸、苦。
Taste. The tongue contains small groups of sensory cells called taste buds that react to chemicals in foods. Taste buds react to sweet, sour, salty, and bitter.
卷烟的吸阻稳定性不仅对卷烟的烟气化学的稳定性有重要的影响，同时对卷烟的感官质量也是影响巨大。
The stability of the pressure drop of the cigarette has great impact not only on the physical index and chemical index of the cigarette , but also on the sensory quality of cigarette.
研究了不同提取工艺对花生乳物理、化学及感官特性的影响。
The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) was investigated.
本文对河南、山东省区的(40级)烤烟烟叶进行了化学分析和感官质量鉴定。
The article analyses chemical components and organoleptic quality of (40 grade) flue_cured tobacco in Henan Provience and Shandong Province.
从韩国和中国市场收集的炒青绿茶样品，通过感官品质审评、化学成分和茶汤色差分析，比较两国绿茶的品质特点和化学成分含量差异。
Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.
以灰色绝对关联度为依据，结合烤烟感官质量评定可以评价不同烤烟产区化学成分的相似性。
Chemical components comparability from different main tobacco-growing areas can be evaluated on the basis of absolute degree of grey incidence combined with sensory evaluation.
研究了新加工模式的原料感官质量和化学模式识别分类方法。
It studied tobacco visual quality after the new process pattern and the chemical module recognizable tobacco classification.
皮革化学性能、物理性能、材料力学性能、卫生性能以及感官性能的量化评价方法是表征皮革应用性能和质量的重要方法。
Quantificational evaluation of leather, including chemical, physical, mechanical, hygienic and handle property of leather, is valuable to characterize leather quality and application.
北卡罗莱纳州立大学（North CarolinaState University）感官分析和食品风味化学专业的教授玛丽安娜•德雷克表示：“这是所有年龄段的人都喜欢的口味，轻松席卷各种人群。”
"It's a flavor line that's appealing across all age groups, " says MaryAnne Drake, a professor of sensory analysis and flavor chemistry at North Carolina State University. "It transcends demographics.
北卡罗莱纳州立大学（North CarolinaState University）感官分析和食品风味化学专业的教授玛丽安娜•德雷克表示：“这是所有年龄段的人都喜欢的口味，轻松席卷各种人群。”
"It's a flavor line that's appealing across all age groups, " says MaryAnne Drake, a professor of sensory analysis and flavor chemistry at North Carolina State University. "It transcends demographics.
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