1) characteristics of sense quality
感官质量特性
1.
More and more characteristics of sense quality need to be effectively controlled.
从实际应用的角度,探讨了应用模糊理论将感官型质量特性数据化,构造语言项代表值,建立模糊控制图,从而实现对感官质量特性进行有效控
2) Smoking quality
感官质量
1.
Effects of Casing before Redrying on Major Chemical Composition, Aroma Components and Smoking Quality of Flue-cured Tobacco;
加料复烤对烤烟烟叶主要化学成分、香味成分和感官质量的影响
2.
Based on the soil and tobacco leaf samples gathered on some fixed position in Shandong province, the effects of temperature, raincapacity, soil parent material, soil type and altitude for tobacco smoking quality were studied under the different ecological conditions.
本文在山东不同生态条件下,定点采集土壤和烟叶样品,分析了山东省温度、降水、土壤母质、土壤类型、海拔高度对烟叶感官质量的影响。
3.
With the tobacco quality of Zimbabwe as a reference,comparative analysis of the appearance of leaf quality,physical properties,chemical composition and smoking quality of the tobacco from part of the import substitution project in Dafang county in 2005 and 2006 was performed.
以津巴布韦烟叶品质为参照,对比分析了2005～2006年大方县部分替代进口项目烟叶的外观质量、物理特性、化学成分和感官质量,结果表明:大方县烟叶外观质量较好,组织疏松、身份中等、色度强,但成熟度明显低于津巴布韦烟叶;平衡含水率和填充值较好,但在宽度、厚度、单叶重、叶面密度和燃烧性方面均低于津巴布韦烟叶。
3) Sensory quality
感官质量
1.
Comprehensive evaluation based on hierarchical fuzzy systemsof unblended cigarette sensory quality;
单料烟感官质量的层次模糊综合评价
2.
Effects of hurdle factors on sensory quality of imitated seafood from texturised low value fish protein by extrusion cooking;
栅栏因子对低值鱼蛋白组织化模拟食品感官质量的影响
3.
Study on the changes of sensory quality of redried tobacco leaves during aging in Heilongjiang province
片烟在黑龙江自然陈化过程中感官质量变化研究
4) sensory characteristic
感官特性
1.
The sensory characteristic of bovine and mutton muscle varied a lot after HHP treatment: color faded, extension decreased and mortem flavor e merged.
研究了液态静高压条件下牛、羊肌肉感官特性及显微结构的变化。
5) sensory characteristics
感官特性
1.
Changes in physicochemical and sensory characteristics of vacuum-packaged chilled pork irradiated at low-dose gamma ray;
真空包装冷却猪肉低剂量辐照后的理化和感官特性变化
2.
The effect of chilled pork treated with or without preservation solution, irradiation dose(1,2 and 3kGy)on the physicochemical and sensory characteristics of vacuum-packaged chilled pork stored at (4±1℃)for 21days were studied, in order to determine the best method of irradiation to extend shelf life of chilled pork.
研究真空包装冷却猪肉经保鲜液处理和未经过保鲜液处理,再分别经1kGy、2kGy和3kGy低剂量辐照后的理化和感官特性变化,进而确定最佳的辐照处理方式以延长冷却猪肉的货架期。
3.
Aroma is one of the most important sensory characteristics of wine, and it has regional character that makes it regarded as a basis of original wine protection.
香气是葡萄酒重要的感官特性,具有区域性特点,被认为是葡萄酒原产地域保护的依据。
6) organoleptic properties
感官特性
1.
The functional, nutritional, organoleptic properties and stimulative abil-ity of yeast growth of SPI hydrolyzed by papain under dlfferent DH (degree of hydroly-sis) were investigaed.
对于感官特性，酶解大豆分高蛋白苦味增加而豆腥味减弱。
补充资料：质量特性
质量特性
quality characteristics
zhilbng texing质t特性(甲dity cha阳cteristics)产品、过程或体系的内在特性。质量特性一般包括以下几方面:①技术或理化的特性。这些特性可以用理化检测仪器精确测定。例如机械零件的刚性、弹性、耐磨性，汽车的速度、牵引力、耗油量、废气排放且，手表的防水、防展、防磁等。科学技术的进步使得许多原来无法测定的特性可以进行精确的测定，从而使得人们对质t进行更加客观的判断成为可能。②心理方面的特性。例如服装的式样、食品的味道、汽车象征的地位和气派等等。这些特性反映了顾客的心理感觉和审美价值，一般很难用准确的技术指标来加以衡量。③时间方面的特性。例如耐用品的可幸性、可维修性、精度保持性，电力供应的及时性等。产品使用过程中的及时性、可靠性、可维修性以及使用费用等都极大地影响着顾客的质量评价。④安全方面的特性。产品的使用不仅要可靠、及时，更加重要的是不能给顾客造成伤害和事故，因此，产品必须有保证条款，有各种安全措施。⑤社会方面的特性。仅仅考虑顾客需要是不充分的，还必须考虑法律、法规、环保以及社会伦理等有关社会整体利益方面的要求。(焦叔斌)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条