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.
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。
Relationship of main components and sensory quality of apple wine were studied by relating analysis and principal components analysis.
采用相关分析、主成分分析对苹果酒的主要成分与感官质量的关系进行了研究。
Rice taste quality can be rapidly identified by image analysis, to replace normal sensory evaluation in a batch determination of rice taste quality.
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。
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