organoleptic analysis

简明释义

瀑感觉分析

英英释义

例句

1.The chef emphasized the importance of organoleptic analysis in selecting fresh ingredients for his dishes.

厨师强调了在为他的菜肴选择新鲜食材时进行感官分析的重要性。

2.In the laboratory, students learned to perform organoleptic analysis on different food samples to assess their quality.

在实验室里，学生们学习对不同的食品样本进行感官分析以评估其质量。

3.Before launching the new product, the company conducted an organoleptic analysis to ensure it met customer preferences.

在推出新产品之前，公司进行了感官分析以确保其符合客户的偏好。

4.The wine tasting event included an organoleptic analysis of the various wines, focusing on their aroma, taste, and appearance.

这次品酒活动包括对各种葡萄酒的感官分析，重点关注它们的香气、味道和外观。

5.During the sensory evaluation, participants were asked to provide feedback based on their organoleptic analysis of the product.

在感官评估中，参与者被要求根据他们对产品的感官分析提供反馈。

作文

In the realm of food science and sensory evaluation, the term organoleptic analysis refers to the assessment of the sensory properties of food products. This type of analysis focuses on the qualities that can be perceived by the human senses, including taste, smell, sight, touch, and even sound. The importance of organoleptic analysis cannot be overstated, as it plays a crucial role in determining the quality and acceptability of food items in both commercial and home settings.The process of organoleptic analysis typically involves trained panels or consumer testers who evaluate various attributes of food. These attributes include flavor, aroma, texture, and appearance. For instance, when tasting a new variety of apple, evaluators might assess its sweetness, tartness, juiciness, and crispness. Similarly, they may evaluate the apple's color and overall visual appeal. Through this comprehensive approach, organoleptic analysis provides valuable insights into how consumers perceive and enjoy food products.One of the primary applications of organoleptic analysis is in product development. Food manufacturers often rely on this analysis to refine recipes and improve existing products. By understanding consumer preferences through sensory evaluations, companies can make informed decisions about ingredient substitutions, processing techniques, and packaging designs. For example, if a sensory panel indicates that a particular chocolate bar lacks sufficient creaminess, the manufacturer might adjust the formulation to enhance the texture, thus increasing its market appeal.Moreover, organoleptic analysis is essential for quality control in food production. Regular sensory evaluations help ensure that products meet established standards for flavor and appearance, thereby maintaining consistency across batches. If a batch of yogurt tastes off or has an undesirable texture, quality control teams can quickly identify the issue and take corrective actions. This not only protects the brand's reputation but also safeguards consumer health.In addition to its applications in food manufacturing, organoleptic analysis is also relevant in culinary arts. Chefs utilize their sensory skills to create dishes that are not only delicious but also visually appealing. Understanding the principles of organoleptic analysis allows chefs to experiment with flavors and textures, ultimately enhancing the dining experience. For example, a chef may combine different herbs and spices to achieve a harmonious balance of flavors, ensuring that each bite is a delight to the senses.Furthermore, organoleptic analysis extends beyond food to other industries, such as cosmetics and pharmaceuticals. In these fields, sensory properties can influence consumer choices just as much as they do in food. For instance, the scent of a lotion or the texture of a tablet can significantly impact a customer’s satisfaction and willingness to repurchase.In conclusion, organoleptic analysis is a vital tool in understanding and enhancing the sensory experience of food and other products. Its applications in product development, quality control, and culinary arts demonstrate its significance across various sectors. As consumers become increasingly discerning about what they eat and use, the role of organoleptic analysis will undoubtedly continue to grow, shaping the future of food science and product innovation.

在食品科学和感官评估的领域中，术语感官分析指的是对食品产品感官特性的评估。这种类型的分析专注于可以通过人类感官感知的品质，包括味道、气味、外观、触感甚至声音。感官分析的重要性不容小觑，因为它在确定食品项目的质量和可接受性方面发挥着至关重要的作用，无论是在商业还是家庭环境中。感官分析的过程通常涉及经过培训的评审小组或消费者测试者，他们评估食品的各种属性。这些属性包括风味、香气、质地和外观。例如，在品尝一种新型苹果时，评估者可能会评估其甜度、酸度、多汁性和脆度。同样，他们可能会评估苹果的颜色和整体视觉吸引力。通过这种全面的方法，感官分析提供了关于消费者如何感知和享受食品产品的宝贵见解。感官分析的主要应用之一是在产品开发中。食品制造商通常依赖这种分析来完善配方和改进现有产品。通过了解消费者偏好，企业可以就成分替代、加工技术和包装设计做出明智的决策。例如，如果感官小组表示某种巧克力棒缺乏足够的奶油感，制造商可能会调整配方以增强质地，从而提高其市场吸引力。此外，感官分析对于食品生产中的质量控制至关重要。定期的感官评估有助于确保产品符合既定的风味和外观标准，从而保持批次之间的一致性。如果一批酸奶味道异常或质地不理想，质量控制团队可以迅速识别问题并采取纠正措施。这不仅保护了品牌的声誉，也保障了消费者的健康。除了在食品制造中的应用，感官分析在烹饪艺术中也很相关。厨师利用他们的感官技能来创造不仅美味而且视觉吸引的菜肴。理解感官分析的原则使厨师能够尝试不同的风味和质地，从而最终提升用餐体验。例如，厨师可能会结合不同的草药和香料，以实现风味的和谐平衡，确保每一口都是感官的享受。此外，感官分析不仅限于食品，还扩展到其他行业，如化妆品和制药。在这些领域，感官特性同样会影响消费者的选择。例如，一种乳液的气味或一种药片的质地可以显著影响客户的满意度和再次购买的意愿。总之，感官分析是理解和增强食品及其他产品感官体验的重要工具。它在产品开发、质量控制和烹饪艺术中的应用展示了其在各个行业中的重要性。随着消费者对饮食和使用的要求日益挑剔，感官分析的角色无疑将继续增长，塑造食品科学和产品创新的未来。