organoleptic

[ˌɔ:gənəʊ'leptɪk]
  • 释义

  • 影响器官（尤指味觉、嗅觉或视觉器官）的，器官感觉的;

  • 双语例句
  • 1、

    Applying fuzz mathematical method to evaluate food organoleptic quality is a noveler method.

    应用模糊数学法评价食品感官质量是一种较为新颖的方法.

    ——期刊摘选
  • 2、

    The level of ellagic acid is a main factor influencing the organoleptic quality of grape juice.

    鞣花酸的含量是影响葡萄汁感官指标的重要因素.

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  • 3、

    Effects of the fixing technology on the organoleptic qualities of green persimmon tea were studied.

    以不同的杀青方式,探讨杀青工艺对柿叶绿茶感官品质的影响.

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  • 4、

    And the optimum composition of the ingredients was determined by organoleptic evaluation and orthogonal experiments.

    以感观品质为评价指标,通过正交试验研究并得出了主要原辅材料的最佳组合.

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  • 5、

    Flavour , organoleptic quality and shelf - life of bread made by different process with different yeast was discussed.

    探讨了使用不同酵母和不同发酵工艺,对面包的风味 、 感官质量和保鲜期的影响.

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  • 6、

    Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture.

    食物的氧化可影响其味道 、 颜色和质构在感官方面的表现.

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  • 7、

    In addition, the radiation treatments had no negative effect on the organoleptic quality of Puer - tea.

    经过感官审评, 辐照茶样的感官品质无不良变化.

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