This paper explained the sense organ test method of palatability characteristics on Japoni-ca varieties including the appearance, smell, taste, viscosity and comprehensive appraisement.

对粳稻品种的食味感官鉴定方法进行了介绍，内容涉及熟米饭粒的外观、气味、味道、粘性及综合评价。

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Method the orthogonal test was used to optimize the preparation process of Herba Sarcandrae Buccal Tablet, palatability and dissolution time as the assessment index.

方法采用正交试验法，以含片的口感和溶出时限为指标，对含片的制备工艺进行优选。

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