| 1. | Application of ordering method in sensory evaluation of the cigarettes
卷烟感官质量评价信息的优序法分析 |
| 2. | The aroma of tobacco is one of the most important factors in evaluating the qualities of tobacco leaf and cigarette
摘要烟草香味是评价烟叶及卷烟感官质量的重要指标。 |
| 3. | Unlike analog media , digital multimedia products can be easily copied without decreasing their fidelities
和模拟多媒体作品不同,数字多媒体作品的拷贝过程不会损失作品的感官质量。 |
| 4. | Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk
脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。 |
| 5. | The result of the qulity index of sensory orgar showed that except the colour index , flavour , sweet and taste of low - lactose - milk are all superior to general milk
感官质量指标评价结果显示：除色泽指标外，低乳糖乳的风味、甜度、口感等指标均优于普通乳。 |
| 6. | The experimental results show that , compared with common quantization index modulation ( qim ) techniques , the proposed method has better robustness and higher image visual quality
最后通过实验并与一般qim技术相比，该系统具有更强的鲁棒性和更好的图像感官质量。 |
| 7. | The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )
摘要采用广义回归神经网络分别对烤烟的主要化学成分与香气质、香气量、杂气、刺激、馀味、劲头和烟气浓度等感官质量进行建模。 |
| 8. | The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics . the major factors are analyzed with regression analysis to control the quality of the product
摘要应用模糊数学方法综合评判绿豆糕产品的感官质量，然后运用回归分析方法对主要因素进行了分析，从而控制产品的质量。 |
| 9. | The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality , total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity , content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0 . 99 % and 1 . 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar , better vinegar aroma , and improve vinegar quality ; and the optimum use level of dry yeast was 0 . 2 % ( for main grains )
摘要生香活性干酵母的食醋生产应用试验表明，试验样的感官质量及其总酸、总酯含量均比对照样有所提高；试验样（蒸馏液）香气成分的数量、含量和种类均比对照样（蒸馏液）多，尤其乙酸乙酯、乳酸乙酯的含量分别提高0 . 99 %和1 . 22 % ；应用生香活性干酵母可提高食醋中香气成分的含量，改善了食醋香气，提高了食醋质量；生香活性干酵母的适宜用量为0 . 2 % （对主粮） 。 |
