1) organolepeic evaluation
滋味评分
1.
In addition, the correlation between the chemical compositions of green tea and the organolepeic evaluation was analyzed.
本文主要研究了绿茶主要品质成分在冲泡过程中的动态变化以及不同冲泡条件对绿茶主要品质成分浸出的影响；此外还分析了绿茶的呈味物质与滋味评分之间的相关性。
2) taste component
滋味成分
1.
The research progress in the changes of taste components of Pu'er tea during manufacturing and preservation and its relationship with quality were reviewed,which offered the reference for the manufacture,preservation and research of Pu′er tea.
综述了国内外普洱茶滋味成分在加工和贮藏过程中的变化及其与品质的关系的最新研究进展,旨在为普洱茶生产、收藏和科研提供参考。
3) taste compounds
滋味成分
1.
Changes in taste compounds of marinated duck during processing;
盐水鸭加工过程中滋味成分变化研究
2.
The special processes of water-boiled salted duck and the roasting of roasted duck promoted their products to obtain more non-volatile taste compounds than those of water-boiled duck.
采用高效液相色谱和氨基酸自动分析仪分析比较了不同加工鸭肉的滋味成分。
3.
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。
4) main taste compounds
主要滋味成分
1.
In order to improve the quality of instant black tea, this paper studied the effect of extracting times and cooling temperature on the content of main taste compounds, liquor color difference and organoleptic quality of final product.
为提高速溶红茶品质 ,研究了浸提次数、冷却过滤温度对速溶红茶主要滋味成分含量、茶汤色差及感官品质的影响。
5) flavor
[英]['fleivə] [美]['flevɚ]
滋味
1.
in all the tastes of green tea, especially phenol ammonia plays a leading role in the sense organ evaluation and the quality of the green tea in the flavor of the green tea.
影响绿茶滋味的主要物质有多酚类。
2.
The raw materials,manufacturing methods,product characteristics and applications in food industry of the natural fishery flavor products are introduced in the paper.
主要介绍了天然水产滋味类产品的原料、生产工艺、产品特性及其在食品工业中的应用。
6) taste
[英][teɪst] [美][test]
滋味
1.
Comparison on Aroma and Taste of Oolong Tea Between Two Organoleptic Evaluation Methods;
两种不同乌龙茶审评方法香气与滋味的比较
2.
Study on the Effect of Stack cover Process on the Taste of Yellow Tea;
闷堆对黄茶滋味影响的研究
补充资料：不是滋味
1.不是味道，不是味儿。
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