organoleptic

简明释义

英[ˌɔːɡ(ə)nəʊˈleptɪk]美[ɔˌɡænoˈleptɪk]

adj. 感官的；用感官觉察的

英英释义

单词用法

同义词

反义词

例句

1.By the organoleptic quality score, the optimum dispensation of all material was confirmed as follows: oolong tea 42.

在各种原料感官品质评定的基础上逐一复配，确定了各种原料在复方保健乌龙茶中的适宜添加含量为乌龙茶42。

2.The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and Browning and by making organoleptic evaluation during storage.

通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定，探讨切分蔬菜品质保持技术。

3.Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.

另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。

4.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。

5.Elaboration of wines: scientific monitoring and objective tasting to achieve the highest analytic and organoleptic qualities.

葡萄酒加工：进行科学监测及客观品尝以取得最高的分析及感官品质。

6.Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.

另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。

7.Its organoleptic characteristics and its taste have always been considered highly pleasant.

其感官特征和味道都一直被视为相当满意的。

8.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。

9.The results showed that the chromaticity parameters were significantly different between various kinds of tea and correlated to the organoleptic quality of tea.

结果表明，茶类间色差参数差异显著，并与感官评分具有相关性。

10.The wine expert evaluated the organoleptic 感官的 qualities of the vintage, noting its aroma and taste.

这位葡萄酒专家评估了该年份的organoleptic 感官的 特性，指出其香气和味道。

11.In food science, organoleptic 感官的 tests are crucial for determining consumer preferences.

在食品科学中，organoleptic 感官的 测试对确定消费者偏好至关重要。

12.The chef used organoleptic 感官的 evaluation to refine her recipes, focusing on flavor and texture.

这位厨师通过organoleptic 感官的 评估来完善她的食谱，专注于味道和质地。

13.During the tasting event, participants were asked to provide organoleptic 感官的 feedback on the new chocolate flavors.

在品尝活动中，参与者被要求对新巧克力口味提供organoleptic 感官的 反馈。

14.The organoleptic 感官的 characteristics of the fish were assessed for freshness and quality.

鱼的organoleptic 感官的 特征被评估以判断其新鲜度和质量。

作文

The term organoleptic refers to the aspects of food or other substances that create an individual’s sensory perception. This includes taste, smell, texture, and appearance. Understanding the organoleptic properties of a product is essential for both consumers and producers alike. In the world of food science, these properties play a critical role in determining the quality and acceptability of food products. For instance, when tasting a new variety of apple, one might evaluate its sweetness, tartness, juiciness, and crunchiness—all of which are organoleptic characteristics. Food manufacturers invest significant resources in research and development to enhance the organoleptic qualities of their products. This can involve conducting sensory evaluations where panels of tasters assess various samples based on their organoleptic attributes. These evaluations help companies understand consumer preferences and improve their offerings accordingly. A product that scores well on organoleptic tests is more likely to succeed in the market. Moreover, the organoleptic properties of foods can be influenced by numerous factors, including the ingredients used, cooking methods, and even the environment in which the food is grown. For example, tomatoes grown in rich, fertile soil may have a more robust flavor compared to those grown in less nutrient-dense conditions. Similarly, the method of cooking can alter the organoleptic profile of a dish; roasting vegetables often brings out their natural sweetness, while boiling may result in a loss of flavor. In addition to food, the concept of organoleptic evaluation extends to other fields such as pharmaceuticals and cosmetics. In these industries, the sensory characteristics of products can significantly impact consumer acceptance. For instance, the smell and texture of a lotion can influence a customer’s decision to purchase it. Companies often conduct organoleptic assessments to ensure their products meet consumer expectations and stand out in a competitive market. Furthermore, the study of organoleptic properties is not limited to consumer goods. It also has applications in environmental science, where the sensory qualities of water or soil can indicate pollution levels or other ecological changes. Scientists may use organoleptic assessments to detect off-flavors in drinking water, which can signal contamination. In conclusion, the term organoleptic encompasses a broad range of sensory experiences that are crucial in evaluating the quality and appeal of various products. Whether in food, pharmaceuticals, or environmental science, understanding organoleptic properties allows us to make informed choices and enhances our overall experience with the products we consume. As consumers become more discerning, the importance of organoleptic evaluations will continue to grow, driving innovation and quality improvements across multiple industries.

“Organoleptic”一词指的是食品或其他物质创造个体感知的各个方面。这包括味道、气味、质地和外观。理解产品的organoleptic特性对消费者和生产者都是至关重要的。在食品科学的世界中，这些特性在决定食品质量和接受度方面发挥着关键作用。例如，在品尝一种新的苹果品种时，人们可能会评估其甜度、酸度、多汁性和脆度——这些都是organoleptic特征。 食品制造商在研发上投入了大量资源，以增强其产品的organoleptic特性。这可能涉及进行感官评估，评估小组的品尝者根据各种样本的organoleptic属性进行评估。这些评估帮助公司了解消费者偏好，并相应改进他们的产品。那些在organoleptic测试中得分较高的产品更有可能在市场上取得成功。 此外，食品的organoleptic特性可以受到多种因素的影响，包括所用成分、烹饪方法，甚至是食品生长的环境。例如，在肥沃的土壤中生长的番茄可能比在营养较少的条件下生长的番茄具有更浓郁的风味。同样，烹饪的方法也可以改变菜肴的organoleptic特征；烤蔬菜通常会带出它们的天然甜味，而煮沸可能导致风味的损失。 除了食品，organoleptic评估的概念还扩展到制药和化妆品等其他领域。在这些行业中，产品的感官特性可以显著影响消费者的接受度。例如，乳液的气味和质地可能会影响顾客的购买决策。公司通常进行organoleptic评估，以确保其产品符合消费者期望，并在竞争激烈的市场中脱颖而出。 此外，organoleptic特性的研究不仅限于消费品。它在环境科学中也有应用，其中水或土壤的感官特性可以指示污染水平或其他生态变化。科学家可能会使用organoleptic评估来检测饮用水中的异味，这可能表明污染。 总之，organoleptic一词涵盖了一系列广泛的感官体验，这对于评估各种产品的质量和吸引力至关重要。无论是在食品、制药还是环境科学中，理解organoleptic特性使我们能够做出明智的选择，并提升我们与消费产品的整体体验。随着消费者变得越来越挑剔，organoleptic评估的重要性将继续增长，推动多个行业的创新和质量提升。