Article 6 Food shall be nontoxic and harmless, conform to proper nutritive requirements and have appropriate sensory properties such as colour, fragrance and taste.
第六条食品应当无毒、无害、符合应当有的营养要求，具有相应的色、香、味等感官性状。
The fat substitute could meliorate the sensory properties of low fat ice cream.
脂肪替代品能明显改善低脂冰淇淋的感官品质。
The sensory properties improve with the increase of the salt pickled time. The optimum salt pickled time is 24 hour.
香卤鸡蛋的感官品质随腌制时间的增加而提高，腌制时间：24小时。
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