Rice taste quality can be rapidly identified by image analysis, to replace normal sensory evaluation in a batch determination of rice taste quality.

图像解析测定的白度和光泽值可以快速的鉴定水稻品种的食味品质，在批量检测米饭食味时可以替代常规的感官食味评价方法。

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The optimal recipe of the sweet-sour paste favored by consumers was determined through the sensory taste, adjustment of color and texture and consumer evaluation.

通过酸、甜口感，颜色、体态的调配，经品评确立出适合消费者口味的酸甜酱的产品配方。

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If new food which is good in the color, in the fragrance and in the taste has been made, its' sensory evaluation of ranking test way with the analysis of variance.

为获得色、香、味俱佳的新产品，可以方差分析作顺序判断的感官鉴定。

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