1) sensuality of aesthetic appreciation
审美感官化
2) aesthetic senses
审美感官
1.
Thus,to learn about some characteristics of aesthetic senses not only helps to gain complete enjoyment when the beautiful images appear in different senses, but also helps to travel in the aesthetic world.
在审美活动中人的视觉和听觉具有不同的作用和功能，了解和掌握审美感官特点，就可以在美的形象诉诸感官时获得充分的美感享受，可以更、有成效地在美的世界里邀游。
3) sense aesthetic
感官型审美
1.
Inner aesthetic is sense aesthetic which is based on aesthetic object and media of audio and visual properties.
内审美是相对于建立在审美对象基础上的、以耳目视听为媒介的感官型审美的内在精神型审美。
4) sensory evaluation
感官审评
1.
Electronic tongue can be also used to determine the electronic tongue sensors that were best correlated with sensory evaluation and provide the objective results in estimating tea quality.
为了探讨茶叶的感官审评结果与电子舌测定结果的相关性,3个等级的云南普洱散茶分别被用于感官审评以及电位型电子舌的检测。
2.
The contents of water,ash,polyphenols,thearubibins(TR) ,theaflavins(TF) ,theabrown(TB) were determined and the quality characteristics were analyzed by the sensory evaluation way.
为发挥云南红茶独特的品质优势,通过对云南主要红茶产区进行实地调查,并收集不同产区、不同生产厂家的部分红茶样品,测定红茶样品的水分、灰分、茶多酚、茶红素、茶黄素、茶褐素等主要理化指标,通过感官审评和理化分析对云南红茶的品质特点进行初步分析。
3.
In the experiment,the water content of Pu-erh tea was artificially changed by destructive method,and the sensory evaluation and chemical components of tea were determined at different storage stages to study the effects of water contents on the quality of Pu-erh tea and the relationship between tea quality and changes of water content during storage.
采用破坏性实验方法人为改变普洱茶中的含水量,并在贮藏过程的不同时间段对其进行感官审评和化学成分测定,研究贮藏过程中普洱茶(饼)的含水量对其品质的影响,分析贮藏过程中普洱茶品质的变化与其含水量之间的关系。
5) Organoleptic evaluation
感官审评
1.
Through orthogonal tests and organoleptic evaluation,the effects of the granule sizes and proportions of the materials on the tea bags’quality were studied.
以鹧鸪茶为主料,柠檬片、杭白菊为辅料,通过正交试验和感官审评,研究了原料的颗粒大小及比例对袋泡茶品质的影响。
6) Jonah complex
感官之美
补充资料：审美
亦称“审美活动”。人所进行的一切创造和欣赏美的活动。是构成人对现实的审美关系，满足人的精神需要的实践、心理活动。是理智与直觉、认识与创造、功利性与非功利性的统一。
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