organoleptic
美 [ˌɔrgənoʊ'lɛptɪk] 
英 [ˌɔ:gənəʊ'leptɪk]
- adj.影响(或涉及)器官(尤指味觉,嗅觉或视觉器官)的
- 网络感官评品；感官的；性状检查
英汉解释
adj. | 1. 影响(或涉及)器官(尤指味觉,嗅觉或视觉器官)的 |
英英解释
例句
Trying to Analyse "the Application of Fuzz Mathematical Method in Combination with Minicomputer in Food Organoleptic Test"
试析“模糊数学法与微机联用在食品感官检验中的应用”
Turbidity is an organoleptic index of drinking water, and also has great significance in safety issues concerning microorganisms in water.
它既是饮用水的感官性状指标，同时在水的微生物安全方面也具有重要意义。
It holds chemical and organoleptic certification and its barrier properties ensure water remains fresh and pure.
它拥有化学和感官认证，其阻隔性能，确保饮水仍然新鲜，纯洁。
And the optimum composition of the ingredients was determined by organoleptic evaluation and orthogonal experiments.
以感观品质为评价指标，通过正交试验研究并得出了主要原辅材料的最佳组合。
Organic wines were produced at pilot scale to select the best yeast strains to obtain wines with high organoleptic qualities.
选择不同的酵母菌株在实验规模上生产有机红酒，产品具有良好的感官品质。
The results obtained in the sensory analysis suggest that yeast produced wines of higher organoleptic quality.
用感官分析的方法确定某菌株生产的红酒具有最优良的感官品质。
The results indicate: cheese containing 5% soy protein isolate showed acceptable organoleptic properties that was superior to the control.
结果表明，质量分数为5%大豆分离蛋白的干酪与纯牛乳干酪相比，其感官特性最佳。
The organoleptic investigation on grape wine could be done by the aid of certain instruments under certain conditions.
对葡萄酒的感官分析需要一定的仪器和在一定的条件下才能实现；
and calculating the organoleptic quality Y according to the fingerprint total X of the measured samples.
根据所测样品的指纹图谱总面积X，计算出感官质量Y。
Organoleptic properties for common unifloral honey are modified and supplemented.
修改、增补了常见单一花种蜂蜜的感官特性。
The management of the cellar and the requirement of organoleptic and chem.
以及怎样合理建窖，使用窖养护窖具体要求；
acid is a main factor influencing the organoleptic quality of grape juice.
鞣花酸的含量是影响葡萄汁感官指标的重要因素。
A new mathematical model in food organoleptic test had been explored, and a BASIC data processing program for it had been worked out;
对食品感官检验中一种新的数学模型进行了探讨，并为它编制了BASIC数据处理程序；
Organoleptic Analysis Technology and its Application in Food-processing Industry
感官分析技术及其在食品工业中的应用
A New Evaluation Function of Food Organoleptic Quality and Its Data Processing Program
新的食品感官质量评价函数及其数据处理程序
The influence of different processing conditions on physicochemical and organoleptic properties of peanut milk
不同提取工艺对花生乳物理、化学及感官特性的影响
Organoleptic Inspection Methods for Commercial Poultry Carcases
市售禽肉胴体感官检验方法
Organoleptic Differentiation of Several Common Lung Lesions in Postmortem Inspection of Pigs
生猪宰后检验中常见几种肺脏病变感观鉴别
Application of Fuzzy Synthetic Evaluation to Organoleptic Quality Evaluation of Apple
苹果感官品质的模糊综合评价
The Application of Fuzzy Mathematics on Organoleptic Assess about Tapioca Vermicelli
模糊数学在木薯淀粉粉皮感官评定中的应用
Organoleptic Identification of Several Common Livestock and Poultry Meats of Bad Quality
几种常见劣质畜禽肉的感观鉴别
Improving nutritional and organoleptic quality
提高食品的营养价值和口感
Investigation on Organoleptic Examination in the Production of Luzhou-flavor Liquor
浓香型白酒生产中感官检验方法的探讨
Influence of somatic cell count in raw milk on yield, texture and organoleptic properties of Cheddar cheese
原料乳体细胞数不同对契达干酪产出量、质构及感官的影响
Effects of Fixing Technology on Organoleptic Qualities of Green Persimmon Leaves'Tea
杀青工艺对柿叶绿茶感官品质的影响
Description for organoleptic properties of common unifloral honey is supplemented;
增加了常见单一花种蜂蜜的感官特性描述；
Effects of fixing technology on organoleptic qualities of green eucommia tea
杀青工艺对杜仲绿茶感官品质的影响
Primary Thought About Organoleptic Analysis Method of Edible Alcohol
食用酒精感官分析方法的初步设想
Fuzzy Judgment of Organoleptic Quality on the Eight Precious and Glutinous Rice Wine
八宝糯米酒感官质量的模糊评判
Mark giving method of organoleptic examination on quality for export oolong tea
出口乌龙茶品质感官审评评分方法
Discussion on Organoleptic Flavor of Luzhou-flavor Liquor
浓香型白酒感官风味的探讨
Fuzzy Mathematics of Organoleptic Assess Bean Milk
模糊数学在豆浆感官评定中的应用
