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.

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.

Take cake as example, the method of how to make fuzzy comprehensive evaluation of food sense quality was demonstrated.

A new mathematical model in food organoleptic test had been explored,and a BASIC data processing program for it had been worked out;Debugging results showed that using is convenient,running is exact and reliability.

Some problems are put forward for BASIC Data processing program worked out in paper“the application of fuzz mathematical method in combination with minicomputer in food organoleptic test” to discuss with authors;the program is corrected,and a practical program is debuged out,which can be run normally and exactly Four usual methods put already forward to this day is reviewed;the re.