感官指标的英文

• oranoleptic indicator
• sensory index

• 感官:    sense organ
• 指标:    target; quota; norm; index; ...
• 感官:    sense organ; sensory organ 感官的印象 sense perception; 感官品质 organoleptic quality; 感官学 aesthesiology; aesthesiologia; aesthematology; esthematology
• 文官指寻处:    civil service directorate
• 指标:    target; quota; norm; index; merit; subscript; index arm; indicatrix 生产指标 production target; 质量指标 quality index

例句与用法

1. The main water quality indexes which were not eligible were microbial and sense
   水质不合格主要是微生物和感官指标。
2. The physiochemical indexes and sensory indexes of finished product wrapped starter were superior to that of flat - panel starter
   成品包包曲的理化指标和感官指标均优于平板曲。
3. Fungus protease a inhibitor containing multiple bioactive components including protein , polypeptide and polysaccharide etc . was added in pure draft beer , which could evidently improve foam stability of pure draft beer with no adverse effects on beer sensory index and physiochemical index
   摘要在纯生啤酒中加入灵芝真菌蛋白酶a抑制剂，可明显提高纯生啤酒的泡沫稳定性，对其感官指标、理化指标等都不会产生影响。
4. The results showed that there was notable effect of soybean protein on the frozen dumpling quality , and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein , the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168 , pubing 143 , 31 - 1 - 12 , 981 wheat flour dumpling both fell at different degrees , but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein , the frozen and boiled appearance , eating sense , boiled and dumpling soup character of 3 - 2 , 31 - 1 - 12 , 981 wheat flour dumpling were improved , but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected , but other sensory indexes were obviously improved
   结果表明，大豆蛋白对冷冻水饺质量有显著影响，对不同品种（系）小麦粉水饺的影响不同；添加适量大豆蛋白，可使陕168 ，普冰143 ， 31 - 1 - 12 ， 981小麦粉水饺的冻裂率和烹煮损失率有不同程度的降低，但使3 - 2小麦粉水饺的冻裂率和烹煮损失率升高；添加大豆蛋白能明显改善3 - 2 ， 31 - 1 - 12 ， 981小麦粉水饺冷冻后和煮后外观、口感、耐煮性及饺子汤特征；添加大豆蛋白虽对陕168水饺口感和普冰143水饺汤特征无明显影响，但可明显改善其他感官指标。