organoleptic 中文意思是什麼

organoleptic 解釋
adj. 形容詞 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。

  1. Optimization of the suspension and organoleptic properties of loquat leaf drink

    枇杷葉植物飲料懸浮穩定性和口味的優化
  2. Mark giving method of organoleptic examination on quality for export oolong tea

    出口烏龍茶品質感官審評評分方法
  3. Investigation on organoleptic examination in the production of luzhou - flavor liquor

    濃香型白酒生產中感官檢驗方法的探討
  4. The manage ment of the cellar and the requirement of organoleptic and chem. - physical characters of mud are also discussed

    以及怎樣合理建窖，使用窖養護窖具體要求；泥的感觀和理化要求。
  5. Influence of organic materials on water intended for human consumption - organoleptic assessment of water in storage systems - test method

    有機材料對人類生活用水的影響.儲水系統中水的感官評定.試驗方法
  6. Influence of organic materials on water intended for human consumption - organoleptic assessment of water in storage systems - part 1 : test method

    有機材料對人類生活用水的影響.儲水系統中水的感官評定.第1部分:試驗方法
  7. 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。
  8. Influence of organic materials on water intended for human consumption - organoleptic assessment of water in storage systems - part 1 : test method ; german version en 14395 - 1 : 2004

    有機材料對人類生活用水的影響.儲水系統中水的感官評
  9. Influence of cementitious products on water intended for human consumption - test methods - part 1 : influence of factory made cementitious products on organoleptic parameters ; german version en 14944 - 1 : 2006

    用於人消費的水中水泥產品的影響.試驗方法.第1部分:水
  10. Based on the description of the natural environment of golden seed distillery, the production technology, chem. - physical, organoleptic characters and style are introduced in detail

    摘要介紹了金種子酒業自然地域的概況，重點介紹了柔和種子酒的生產工藝和理化、感官及風格特徵。
  11. 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
  12. The dynamic changing of the organoleptic quality, safety, and nutrition of pickled cucumber in pickled course was analysised with the orthogonal experimental design method l9 ( 3 ^ 4 )

    摘要採用l9 （ 3 ^ 4 ）正交試驗設計，對腌漬過程中酸黃瓜的感官品質、安全品質、營養品質的動態變化進行了分析。
  13. The organoleptic quality, respiration rate, opening degree, opening rate, as well as fresh weight and dry weight were studied during the opening of jasmine flower. free - form aromas, bound - form aromas and the activities of enzymes participated in aroma releasing were also investigated

    本文主要研究了茉莉花在離體開放過程中外觀形態、感官品質、游離態香氣和結合態香氣、呼吸、鮮重、干重以及可能的香氣釋放酶活性的變化。
  14. Results indicated that the diameter, color, texture indices except cohesiveness, and the organoleptic test indices except taste of meatballs were not significantly affected by these four ingredients

    結果顯示，除了產品直徑、顏色、附著性之外的其他組織性質，和味覺之外的其他官能品評性質等皆不受此四種添加物之影響。
  15. Currently the quality assurance department has established the laboratories for organoleptic testing, physical and chemical testing and microbial testing and strengthened the quality investigation and control of on - line products to guarantee effectively the steady increase of product quality

    目前品控部已建立感官檢驗室、理化檢驗室、微生物檢驗室，並加強在線產品現場檢測，有效地保證了產品質量的穩定提高。
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