In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标准。
In this paper, a method of dynamic experiment designs in sensory evaluation is presented that is based on dichotomy, and the principle of learning automata is applied in optimizing the dichotomy.
以二分法为基础，应用自动学习机原理建立一种动态的感官评估实验方法。
The contents and application of sensory profile description method were discussed, andthis method was used in the analysis of liquor's sensory evaluation.
本文讨论了感官剖面描述法的内容与意义，并把它应用于白洒品评感官分析。
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