排序法是按指定特性强度或喜好程度对数个样品排列出顺序的一种感官分析方法。
In ranking method, samples are ranked according to the degree of a specific attribute or liking.
1987年，霍诺顿在“元分析”中研究了数百项自动超感官知觉全域测试的结果，这种分析是一种统计方法，旨在从一系列研究中得出全面的结果。
In 1987, results from hundreds of autoganzfeld tests were studied by Honorton in a "meta-analysis", a statistical technique for finding the overall results from a set of studies.
应用响应面回归分析的方法评价了不同磷酸盐对贻贝感官质量的影响。
The response surface method was used to evaluate the effects of phosphates on the mussel sensory quality.
综述了食品感官分析技术的分类、方法及在产品开发中的应用。
This paper summarized the classify, methods and apply in of food sense analysis technics.
根据对奶类制品的香气分析和感官感知，对一些微量单体原料用过度剂量的调配方法配制不同的奶类香精。
According to the analysis of the flavor and sensory perception of dairy products, different kinds of dairy essence can be created by compounding over-dose of some trace monomer component.
通过泵站使用及维修中的“感官诊断”方法，并结合诊断经验，分析了乳化液泵在使用过程中出现的故障，给出了其处理方法和措施。
Moreover, by the sense diagnoses in use and maintenance and the experience, it analyses the faults of the emulsion pump in use and then proves solutions and measures.
仪器分析与内在质量感官评吸对比结果表明，采用微波膨胀烟梗方法制成的梗丝对改善其吸味品质、增加烟香、提高填充能力和成丝率以及协调叶组配方等有明显效果。
The results showed that the former had improved taste, enhanced aroma, higher filling power and percentage of usable cut stem, and better blending adaptability, in contrast with the latter.
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.
分析烟叶在发酵过程中理化特性和感官质量的变化，确定两个等级烟叶的最佳发酵方法。
The suitable fermentation methods of those tobaccos were identified by researching the changes of pHysical characters, chemical compositions and sensory quality in the fermentation processing.
目前，葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定。
Quality identification of wine relay primarily on the standards of sensory evaluation and physic-chemistry.
分析了凝固型酸奶的常见感官缺陷，并提出了生产中的控制方法，为凝固型酸奶的质量控制提供依据。
The sense defects and its reasons as well as its prevention ways are discussed in this paper. The paper is to provide what the processing of the solidified yoghurt can be rest on.
本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标准。
In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标准。
In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
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