英语释义

1. being, affecting, or relating to qualities (such as taste, color, odor, and feel) of a substance (such as a food or drug) that stimulate the sense organs
organoleptic research

2. involving use of the sense organs
organoleptic evaluation of foods

3. being, affecting, or relating to qualities (as taste, color, odor, and feel) of a substance (as a food or drug) that stimulate the sense organs

片语

sensatory感官的，感觉的

organoleptic ethods感觉鑒别法

organoleptic state感官状态

Organoleptic Qualities感官品质

organoleptic test感官检验

organoleptic quality[粮食] 感官品质

organoleptic rating感官评价

organoleptic flavor感官回味

organoleptic examination感官检验

英汉例句

• with apple vinegar as main materials, the optimal prescription of a kind of apple vinegar beverage was studied by orthogonal experiment and organoleptic evaluation.

  并对苹果醋饮料的配方通过正交实验和感官评定进行了优化设计。

• the fuzzy synthetic evaluation was applied to evaluating the organoleptic quality of apple. themethod of fuzzy synthetic evaluation is recommended.

  将模糊综合评价法应用于苹果的感官质量评定中，介绍了具体的评价方法。

• its organoleptic characteristics and its taste have always been considered highly pleasant.

  其感官特征和味道都一直被视为相当满意的。

• by means of orthogonal design and organoleptic investigation, the research obtains the optimal prescription of product.

  研究通过正交试验设计和感官评价，确定最优的产品配方。

• apparatus analysis and organoleptic test were used to evaluate the texture of superfine pumpkin powder.

  本文采用仪器测定和感官检验两种方法对超细南瓜粉的质构进行全面评定。

• the article analyses chemical components and organoleptic quality of (40 grade) flue_cured tobacco in henan provience and shandong province.

  本文对河南、山东省区的（40级）烤烟烟叶进行了化学分析和感官质量鑒定。

• the freshness storage life of minimally processed vegetables were studied by testing their nutrient content and browning and by making organoleptic evaluation during storage.

  通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定，探讨切分蔬菜品质保持技术。

• learn food organoleptic professional english to learn english can be used as a starting point.

  学好食品感官英语可作为学习专业英语的起点。

• elaboration of wines: scientific monitoring and objective tasting to achieve the highest analytic and organoleptic qualities.

  葡萄酒加工：进行科学监测及客观品尝以取得最高的分析及感官品质。

• 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。

• organic wines were produced at pilot scale to select the best yeast strains to obtain wines with high organoleptic qualities.

  选择不同的酵母菌株在实验规模上生产有机红酒，产品具有良好的感官品质。

• in 1912, chemist wilbur scoville determined that no chemical test for spiciness could be as accurate as the human tongue, and so he devised a subjective scale, the scoville organoleptic test.

  1912年，化学家威尔伯·史高威尔断定任何化学方法测试辣度都不如人的舌头準确，所以他设计了一个辣度的主观标準——史高威尔感官检验（scovilleorganoleptictest）。

• by the organoleptic quality score, the optimum dispensation of all material was confirmed as follows: oolong tea 42.

  在各种原料感官品质评定的基础上逐一复配，确定了各种原料在复方保健乌龙茶中的适宜添加含量为乌龙茶42。

• description for organoleptic properties of common unifloral honey is supplemented;

  增加了常见单一花种蜂蜜的感官特性描述；

• this paper studies how to use rennet in the process of quark by rennet ferment power, quark extraction rate and organoleptic evaluation.

  本文以凝乳酶活力、夸克出品率和感官指标为依据，对凝乳酶在夸克生产中的应用进行了研究。

• a new mathematical model in food organoleptic test had been explored, and a basic data processing program for it had been worked out;

  对食品感官检验中一种新的数学模型进行了探讨，并为它编制了basic数据处理程序；

• the insoluble tea-leaf dietary fiber has high intermediate product whiteness, high organoleptic quality and high water holding capacity and expansibility.

  本发明制备的不溶性茶渣膳食纤维中间品白度高，感官品质好，具有高的持水力和膨胀性。

• 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。

• the main results listed:(1) the organoleptic evaluation is an important index to evaluate watermelon quality.

  感官鑒定是评价西瓜品质的重要因素。

• through the organoleptic investigation on grape wine including the organoleptic evaluation of wine color, wine clarity, wine aroma and wine styles by sensory organs such as eye, nose and tongue etc.

  通过人的眼、鼻、舌等感觉器官对葡萄酒进行感官分析，内容包括对葡萄酒的颜色、澄清度、香味、风格个性的评价；

• thanks to its peculiar organoleptic features, starting from 2008, maestri italiani barbera gained the docg appellation.

  由于其独特的感官特性，从2008年开始，意大利大师-巴贝拉就赢得了d。

• polyphenolic compounds which exhibit important biologic properties are regarded as 「skeleton component」 in red wines since they contribute to organoleptic characteristics.

  多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒「骨架成分」的重要活性物质。

• furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.

  另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。