Studies on the effect of cooling temperature on the content of main compounds, liquor color difference, organoleptic color quality and solubility of instant green tea, the results showed that the solubility of products are obvious difference because of proportion change of main compounds in finally products cooled at different temperature.

Effect of hydrophilic colloids on storage stability and sensory quality of defatted yoghurt;

Research of impact on sensory quality and sodium nitrite residues of brine cured ham

Effect of processing conditions on the sensory quality of sand Artemisia noodles

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

In order to improve the quality and solubility of instant green tea, this paper is an attempt to study the effect of different extracting times on the content of main taste compounds, liquor color difference and organoleptic quality of instant green tea.

Analysis on organoleptic quality of Dendrocalamus oldhami shoot by shape,size,harvesting time,storage duration demonstrated that horseshoe shoot was the best.

Procedures of time-intensity response curves as a kinetics mation of research of sensory quality of foods are established, which can significantly expand our understanding of the perceptual processes of flavor and textural attributes of foods.

Applying fuzz mathematical method to evaluate food organoleptic quality, is a noveler method;this paper makes a program design for four usual methods,i e “maximum y\-j component method”,“double weight method”,“h function method”and “f function method”,put already forward to this day.