| 1. | Standard guide for sensory evaluation methods to determine the sensory shelf life of consumer products
测定消费者产品感官品质保存期的感官评定方法标准指南 |
| 2. | The result showed that chitonas had better effect on inhibiting decay incidence and weight loss , prolonging the storability and quality
结果表明，该涂膜剂能有效地控制葡萄的腐烂率和鲜重损失，保持感官品质，延长存放期。 |
| 3. | The dynamic changing of the organoleptic quality , safety , and nutrition of pickled cucumber in pickled course was analysised with the orthogonal experimental design method l9 ( 3 ^ 4 )
摘要采用l9 ( 3 ^ 4 )正交试验设计，对腌渍过程中酸黄瓜的感官品质、安全品质、营养品质的动态变化进行了分析。 |
| 4. | The results showed that the film forming materials used in the emulsion system were able to form continuous liquid film in the strawberry surface , with increased sense of shine of the product after drying
研究结果发现，涂膜材料采用乳状液体系能在草莓表面形成连续液膜，而且干燥后表面亮泽，对草莓的感官品质无任何影响。 |
| 5. | Germinates the situation through the observation sweet potato stem section long root , the turning brown rotten situation determined maintains freshness the effect to the sweet potato stem section ; judges through the sense organ quality to the fruit juice preserved effect
通过观察甘薯茎段的长根发芽情况、褐变腐烂情况来确定对甘薯茎段的保鲜效果；通过感官品质来评判对果汁的保存效果。 |
| 6. | The organoleptic quality , respiration rate , opening degree , opening rate , as well as fresh weight and dry weight were studied during the opening of jasmine flower . free - form aromas , bound - form aromas and the activities of enzymes participated in aroma releasing were also investigated
本文主要研究了茉莉花在离体开放过程中外观形态、感官品质、游离态香气和结合态香气、呼吸、鲜重、干重以及可能的香气释放酶活性的变化。 |
| 7. | The effects of particle size and viscosity of flour of glutinous rice , glutinous rice dough formulation and freezing condition on the quality of dumplings made from glutinous rice were investigated in order to resolve the problem of dumpling cracking and to improve its dietary quality
摘要研究了不同糯米粉粒度、粉质粘度、粉团配方、冷冻条件等对速冻汤圆品质的影响，以提高速冻汤圆感官品质，解决速冻汤圆的开裂问题。 |
| 8. | The screening experiment of material combination was carried out for kudingcha drink , and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties . the results show that , when kudingcha gynostemma pentaphyllum makino wulong tea = 10 10 80 and the ratio of tea water is 1 120 , it is more beneficial to the improvement of organoleptic quality and keeping - fresh during the process and storage of kudingcha drink
为开发苦丁茶饮料提供依据，通过设置不同的原料组合,采用以感官审评为主，结合测定茶汤化学成分和物理性状的方法，对加工苦丁茶饮料的原料配伍进行了筛选.结果表明，采用苦丁茶、绞股蓝、乌龙茶的质量比10 10 80配制，以1 120的茶水比进行浸提，有利于改善苦丁茶的感官品质及其饮料加工、贮藏中的保鲜性能 |
| 9. | The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months
结果表明：随着稻谷储藏期的延长，米粉加工的成型及散粉质量可以得到明显改善；米粉吐浆值及酸度呈现增加趋势；成品含水量呈现下降趋势；用储藏期为9个月的稻谷加工的米粉断条率为零；当储藏期超过21个月时，感官品质开始下降；综合考虑米粉各品质指标，确定储藏期为9 ~ 11个月的稻谷较适宜加工高品质的米粉。 |
