2) individual virtues representing the quality of an official
人品即官品
3) sensory evaluation
感官品评
1.
Studies were conducted to explore the(relationship) among different penetration parameters(including the high-point Y_1,Y_2,Y_3,the stable-point Y_4 and the area Y_5 of the penetration curve) and the sensory evaluation.
并比较分析了不同肌肉的穿透参数(包括3个极值点Y1,Y2,Y3,恒定值Y4和曲线所包围的面积Y5),与感官品评嫩度值之间的相关关系。
4) sensory quality
感官品质
1.
Effect of hydrophilic colloids on storage stability and sensory quality of defatted yoghurt;
亲水胶体对脱脂发酵乳储存稳定性和感官品质的影响
2.
Research of impact on sensory quality and sodium nitrite residues of brine cured ham
影响盐水火腿感官品质及亚硝酸钠残留量的研究
3.
Effect of processing conditions on the sensory quality of sand Artemisia noodles
工艺条件对沙蒿面条感官品质的影响
5) organoleptic quality
感官品质
1.
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。
2.
In order to improve the quality and solubility of instant green tea, this paper is an attempt to study the effect of different extracting times on the content of main taste compounds, liquor color difference and organoleptic quality of instant green tea.
为了提高速溶绿茶品质,改善产品的溶解性能,研究了不同浸提次数对速溶绿茶主要滋味成分含量、茶汤色差及感官品质的影响。
3.
Analysis on organoleptic quality of Dendrocalamus oldhami shoot by shape,size,harvesting time,storage duration demonstrated that horseshoe shoot was the best.
通过对不同形状、不同大小、不同采收时期、不同贮藏时间的马蹄笋进行感官品质分析,发现马蹄形马蹄笋感官品质最佳,可食用率在一定范围内随着基径的增粗而增大,不同采收时期的马蹄笋在平均重、基径、可食用率等方面有所不同,马蹄笋的感官级数随着贮藏时间的延长依次下降,可食用率与贮藏时间呈负相关关系。
6) sensorial taste
感官品尝
1.
It concluded that the synthetic judgement and sensorial taste have a same tendency and can betterexpress the dispersed degree of the identification.
葡萄酒感官品尝是鉴定葡萄酒质量优劣的主要方法,但它存在一定的主观性和不确定性,针对这一点,本文运用模糊数学中多因素综合评判的方法评价了几种样品,结果表明综合评判和感官品尝有着一致的趋势且综合评判能更好地反映品尝鉴定的离散程度。
补充资料：官品
1.官职的品第等级。三国魏开始将官职分为九品;北魏以后，品又分正﹑从。 2.指生物。
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