片语

general sensory evaluation感官综合评价

sensory evaluation indexes感官指标

Food Sensory Evaluation Lab食品感官评价实验室

taste sensory evaluation口味感官

artificial sensory evaluation人工感官评价

Intelligent Sensory Evaluation智能感官评估

method for sensory evaluation感官评定法

tea sensory evaluation data茶叶审评

Sensory quality evaluation茶叶感官审评

英汉例句

• this paper briefly discussed the influencing factors and contents of sensory evaluation of soy sauce and vinegar, as well as demands for the panalists.

  该文简要论述了影响酱油、食醋等发酵调味品感官鑒评的因素，感官鑒评的内容以及对感官鑒评者的要求。

• so using neural networks, statistics and data extraction to realize intelligent sensory evaluation for kdd will be important and significant.

  因此，借助神经网络、统计分析、数据挖掘等技术手段实现智能感觉评估中的知识发现，将具有重要的现实意义。

• in this paper, a method of dynamic experiment designs in sensory evaluation is presented that is based on dichotomy, and the principle of learning automata is applied in optimizing the dichotomy.

  以二分法为基础，应用自动学习机原理建立一种动态的感官评估实验方法。

• now ms. wasilewska runs tasting panels as a sensory evaluation coordinator.

  现在，瓦西莱夫斯基在品酒小组中担任感官评价协调人。

• the promotion of knowledge, stimulation of research, and the development of principles and standards for the sensory evaluation of materials and products.

  推广知识，促进研发，制定材料和产品敏感性评估的原则和标準。

• the correlation of sensory evaluation and instrumental test for the bread made in different flours and the aging bread were studied in this paper.

  对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。

• and the sensory evaluation was used as the index, studying the fermentation process of purple sweet potato yogurt by orthogonal experiment.

  以感官评价为考察指标，通过正交试验研究紫薯酸奶发酵工艺条件。

• after analyzing the principle and flow of the arithmetic, application in tobacco sensory evaluation for kdd is achieved.

  在分析了该算法的原理、流程之后，将其应用在卷烟的感觉评估领域，实现了烟草数据知识发现。

• sensory evaluation was carried out according to the index of bacterial number in orthogonal experiment.

  通过正交试验，以乳酸菌数为指标进行感官评价。

• in order to develop new cigarette flavors, the smoke analysis and sensory evaluation of cigarettes added with geranyl glycoside were conducted.

  为开发新型烟用香料，将香叶醇糖苷添加到卷烟中，而后进行烟气分析和评吸。

• next, we apply sensory evaluation to analysis the consumption psychology of customers, and propose an analysis model of questionnaire data.

  其次，将感官评估应用到顾客消费心理分析与调查，提出了用户调查数据分析模型。

• sensory evaluation results also suggested that claret color deepened and claret taste was more enjoyable after flash distillation.

  感官品评结果也显示，闪蒸处理后的葡萄酒颜色加深，醇厚感、结构感增强。

• quality identification of wine relay primarily on the standards of sensory evaluation and physic-chemistry.

  目前，葡萄酒质量的鑒别主要靠感官分析和理化指标分析的方法来确定。

• in this article the definition, the methods , the influence factors and application in food industry of sensory evaluation were induced, and the developing trend in future was advised.

  介绍了感官评价的定义、主要方法、影响因素，并对感观评价在食品中的研究概况进行了综述，指出了未来发展方向。

• in this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.

  本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标準。

• the method of sensory evaluation of 「scented」 rice based on fuzzy mathematics was developed and then examined by with the technique of gc ms.

  前言： 应用模糊数学理论建立了一套大米增香剂对普粳米增香效果的评定方法，并用gc-ms方法验证。

• xiaoshun river water and jian lake water were used to brew rice wine in the same condition separately, and components analysis and sensory evaluation of the two brewed rice wines were carried out.

  采用小舜江水和鑒湖水同条件下分别酿制黄酒，并对所酿酒进行成分分析和感官评价。

• stepwise regressions between instruments and sensory evaluation are obtained, and the better model belongs to tpa parameters for prediction of sensory characteristics.

  通过建立仪器分析与感官评定间的数学模型，本实验提示质构剖面分析更能全面预测猪肉感官品质。

• finally, the weight for color, flavor and texture of gel yoghurt were 0.312, 0.347 and 0.341 through combination weight method by statistical analysis of sensory evaluation data.

  最后，运用组合赋权的统计方法对感观品评数据进行分析，确定了凝胶型酸乳的色泽、风味和质构状态三项感官评价指标所占的权重分别为：0.312、0.347和0.341；

• this method can apply for tobacco sensory evaluation to extract input indexes which are more correlative with output indexes and the piecewise linear rules.

  通过对输入神经元进行削减实现了输入空间的压缩。 将该算法应用于卷烟感觉评估，提取了烟叶理化指标与感官质量指标之间的规则。

• the optimum fermentation conditions and the major-minor sequence among factors are decided by the sensory evaluation and mathematical analyses.

  结合顺序法进行的嗜好性测试，确定了最佳的发酵工艺参数，并考察了各因素之间影响的主次顺序。

• the sensory evaluation showed the characteristics of cake withβ-glucan as 20% fat substitute had no significant difference with th…

  感官评定表明，加入20%脂肪替代品的蛋糕感官指标与传统重油蛋糕较为接近。