片语

Sensory quality analysis感官指标分析

tobacco sensory quality烟叶外观质量

change sensory quality感觉质变

sensory quality assessment感官质量评价

sensory organ quality感官质量

sensory and physiochemical quality感官和理化品质

Sensory quality index质量指数

food sensory quality食品感观质量

英汉例句

• the result shows that the physical characters, quality component contents and sensory quality of the sample teas were deteriorated during shelf period.

  结果表明，优质绿茶在货架期内，物理性状、品质成分、感官品质都逐渐下降或劣变。

• relationship of main components and sensory quality of apple wine were studied by relating analysis and principal components analysis.

  采用相关分析、主成分分析对苹果酒的主要成分与感官质量的关系进行了研究。

• traditional thermal sterilization methods can kill microorganisms, and inactivate the enzymes in milk, but it is likely to cause loss of nutrients and decline in sensory quality of milk.

  传统的加热杀菌方法能够有效杀灭牛奶中的微生物和钝化酶的活性，但容易造成营养成分的丧失，并引起牛奶感官品质的下降。

• scores of sensory quality of a building is an essential parameter in the evaluation of a unit engineering quality.

  观感质量的评定得分率，是组成单位工程质量「合格」、「优良」等级的内容之一。

• evaluations indicated that the processed applesauce maintained high sensory quality during 470 days of storage.

  评估表明，经处理过的苹果酱在470天的储存期内具有很高的感官质量。

• objective to investigate the sharp hole - coagulation bath prepared by coixenolide microencapsulation technology, embedded reached high rate of sensory quality coixenolide microcapsule products.

  目的探讨锐孔-凝固浴法制备薏苡仁酯微胶囊化的工艺条件，得出包埋率高、感官质量好的薏苡仁酯微胶囊产品。

• the stability of the pressure drop of the cigarette has great impact not only on the physical index and chemical index of the cigarette , but also on the sensory quality of cigarette.

  卷烟的吸阻稳定性不仅对卷烟的烟气化学的稳定性有重要的影响，同时对卷烟的感官质量也是影响巨大。

• the sensory quality of dried red sea buckthorns fruit wine was influenced by its turbid state caused from colloidal granule.

  沙棘汁由于含有多种胶体微粒而呈浑浊态，影响其感官品质。

• it is difficult to obtain quantative comprehensive evaluation results because descriptive language for different single index was mostly used to evaluate the sensory quality of unblended cigarette.

  单料烟感官质量评定大多采用描述性语言对各单项指标进行评价，不易形成定量的综合评价结果。

• samples of korean and chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.

  从韩国和中国市场收集的炒青绿茶样品，通过感官品质审评、化学成分和茶汤色差分析，比较两国绿茶的品质特点和化学成分含量差异。

• the sensory quality of the water chestnut juice was influenced by its turbid state caused from colloidal granule.

  荸荠汁由于含有多种胶体微粒而呈浑浊态，影响其感官品质。

• by the principal component analysis, establish the controlling mathematic model between sensory quality and compose and absolute content.

  通过苹果酒感官品质与可调控工艺参数之间关系的研究，构建了苹果酒品质调控数学模型；

• the result showed that adding lentinus edodes powder will make sensory quality and cooking quality of the noodles change significantly.

  结果表明：随着香菇粉的添加，会对面条的感官品质和蒸煮品质产生一定的影响。

• the suitable fermentation methods of those tobaccos were identified by researching the changes of physical characters, chemical compositions and sensory quality in the fermentation processing.

  分析烟叶在发酵过程中理化特性和感官质量的变化，确定两个等级烟叶的最佳发酵方法。

• the protein content, amylose content, head rice rate, chalkiness rate, chalkiness degree, pasting temperature, peak time etc, have greater impact on the sensory quality of daohuaxiang.

  蛋白质含量、直链淀粉含量、整精米率、垩白粒率、垩白度、糊化温度、峰值时间等对稻花香品种食味品质影响较大。

• the best sensory quality of sichuan-type sausage is the group which culture starter include sla, lm, se and ao, the sensory quality of the groups which culture starter be lack of se or ao are worse.

  采用乳链球菌、肠膜明串珠菌、葡萄酒酵母和米曲霉进行发酵的川味香肠感官质量最好，若发酵剂中缺少米曲霉或葡萄酒酵母则产品质量较差。

• degree of sugar and glucose content in kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied.

  研究了猕猴桃果汁饮料，糖水梨和糖水桔子罐头中的蔗糖水解程度，以及产品的葡萄糖含量对感官质量的影响。实验结果表明；

• a method of core collection construction for sensory quality traits of summer-planted vegetable soybean was investigated.

  研究了夏播菜用大豆感官品质性状核心种质构建的方法。

• the practice of new national criteria can ensure the enhancement of the purity of alcohol and the improvement of sensory quality to quality and hygienic development.

  新国标更有利于提高酒精纯凈度，改善感官质量，向纯凈、优质、卫生发展。

• the effects of whole potato flour(pf) on moisture, acidity, specific volume and sensory quality of bread were studied, and a test for bread preservation was carried out.

  研究了马铃薯全粉对面包的水分、酸度、比体积和感观品质的影响，并进行了面包的贮藏试验。

• lactobacillus inoculation could rapidly activate malolactic fermentation, shorten fermentation time, reduce the acidity, achieve complete fermentation, and improve the sensory quality of grape wine.

  接种乳酸菌能迅速启动苹果酸-乳酸发酵，缩短发酵时间，降低酸度，苹果酸-乳酸发酵更彻底；提高和改善葡萄酒的感官质量。

• degree of sugar and glucose content in kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied.

  研究了猕猴桃果汁饮料，糖水梨和糖水桔子罐头中的蔗糖水解程度，以及产品的葡萄糖含量对感官质量的影响。