Firstly to establish a reasonable crispness evaluation system after correlate analyses of sensory test and penetrometry test , and decided to select sensory test value as the main test index.
本文首先通过对油炸食品脆性的感官评定值与峰力值的测定和分析，确定了以感官评定为主、仪器分析值为参照的脆性评价方法。
The correlation of sensory evaluation and instrumental test for the bread made in different flours and the aging bread were studied in this paper.
对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。
Sensory evaluation The ultimate test for oxidized flavor in foods is a sensory one.
对食品中氧化气味的试验是感官评定。
Secondly, the reactants of simple model thermal reaction were selected by monofactorial test and sensory evaluation.
接着，通过感官品评，由单因素实验选择并确定简单热反应模型体系的反应原料；
The optimal formula and processing technology of formulated sour soybean milk drink with soybean and aloe as the raw materials were studied by the orthogonal test and sensory evaluation.
以大豆、芦荟为主要原料，采用正交试验设计等方法，依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。
The optimal formula and processing technology of formulated sour soybean milk drink with soybean and aloe as the raw materials were studied by the orthogonal test and sensory evaluation.
以大豆、芦荟为主要原料，采用正交试验设计等方法，依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。
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