organoleptic evaluation 感官评价 ; 感官审评
food organoleptic evaluation 食品感官评价
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。
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。
By the orthogonal experiment and organoleptic evaluation, the optimal technological parameters were determined as follows: fresh milk 8%, Carambola fruit juice 8%, sugar 15%, citric acid 0.
探讨了杨桃果奶的生产工艺流程和操作要点，采用正交试验和感官评定确定了最佳工艺参数为：鲜牛奶8%、杨桃汁8%、白砂糖15%、柠檬酸0。
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