organoleptic evaluation 中文意思是什麼
organoleptic evaluation
解釋
感官評價- organoleptic : adj. 1. 影響（或涉及）器官（尤指味覺、嗅覺或視覺器官）的。2. 對感官刺激敏感的。
- evaluation : n. 1. 估價，評價。2. 【數學】賦值，值的計算。
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The effects of salt - coagulants embedment ratio on instant soybean curd strength, water losing rate and organoleptic evaluation were studied
摘要研究了鹽類凝固劑的不同包埋比例對即食豆腐腦的凝膠強度、失水率及感官評定得分的影響。 -
The screening experiment of material combination was carried out for kudingcha drink, and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties. the results show that, when kudingcha gynostemma pentaphyllum makino wulong tea = 10 10 80 and the ratio of tea water is 1 120, it is more beneficial to the improvement of organoleptic quality and keeping - fresh during the process and storage of kudingcha drink
為開發苦丁茶飲料提供依據，通過設置不同的原料組合，採用以感官審評為主，結合測定茶湯化學成分和物理性狀的方法，對加工苦丁茶飲料的原料配伍進行了篩選.結果表明，採用苦丁茶、絞股藍、烏龍茶的質量比10 10 80配製，以1 120的茶水比進行浸提，有利於改善苦丁茶的感官品質及其飲料加工、貯藏中的保鮮性能
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