organoleptic

The organoleptic quality of noodles sheeted by corrugated rolls was improved, because the sheeting was multi-directional, much like the way of manual sheeting.

在制面工艺中采用波纹辊进行多向压延以提高面条的食用品质。

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The results show that the brewing time of 10 and 7 minutes with boiling water are best both for organoleptic tasting and main chemical constituents of the liquor of Kong brick and Jin-jian tea. But with the method of boiling, the best treatment is 3 minutes.

结果表明：康砖、金尖审评均以沸水10分钟和7分钟冲泡品质最佳，茶汤中主要化学成分浸出量均最多，而煮渍法却以3分钟处理较佳。

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Methods: 117 periodontitis patients were divided into two groups according to organoleptic rating ( OR): halitosis group ( HG, 85 cases) and no halitosis group ( NHG, 32 cases).

方法：全身健康牙周炎患者117例，鼻闻法评价口臭程度（OR）后分成两组，口臭组85例，无口臭组32例。

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Influence of somatic cell count in raw milk on yield, texture and organoleptic properties of Cheddar cheese

原料乳体细胞数不同对契达干酪产出量、质构及感官的影响

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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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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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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.

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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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Effects of fixing technology on organoleptic qualities of green eucommia tea

杀青工艺对杜仲绿茶感官品质的影响

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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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Relative errors by comparing remaining shelf life predicted based on growth model of Pseudomonas spp. with remaining shelf life experimentally determined by analyzing organoleptic 、 VBN and the number of Pseudomonas spp. on tilapia are 5.9% and-9.1%, respectively.

以假单胞菌生长动力学模型预测的剩余货架期，与波动温度贮藏罗非鱼的感官、VBN和假单胞菌数评价获得的实测剩余货架期相比较，相对误差分别为5.9%和-9.1%。

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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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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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