organoleptic property

简明释义

瀑感觉特性

英英释义

例句

1.In sensory evaluation, the organoleptic property 感官特性 of a product is crucial for determining its marketability.

在感官评估中，产品的organoleptic property 感官特性对于确定其市场潜力至关重要。

2.The organoleptic property 感官特性 of chocolate includes its texture, flavor, and aroma.

巧克力的organoleptic property 感官特性包括其质地、风味和香气。

3.Chefs often rely on the organoleptic property 感官特性 of ingredients to create flavorful dishes.

厨师们常常依赖食材的organoleptic property 感官特性来制作美味的菜肴。

4.The wine's organoleptic property 感官特性 is assessed through taste, aroma, and appearance.

通过味道、香气和外观来评估这款葡萄酒的organoleptic property 感官特性。

5.Food scientists study the organoleptic property 感官特性 of products to ensure quality and consumer satisfaction.

食品科学家研究产品的organoleptic property 感官特性以确保质量和消费者满意度。

作文

The term organoleptic property refers to the aspects of food or other substances that create an individual’s sensory experience. These properties include taste, smell, texture, and appearance. Understanding the organoleptic property of a product is crucial in various fields, particularly in food science, quality control, and culinary arts. For instance, when developing a new food product, manufacturers must consider how the organoleptic property will affect consumer acceptance. A product that looks appealing, smells inviting, has a pleasant texture, and tastes delicious is more likely to succeed in the market.In the realm of food science, researchers often conduct sensory evaluations to assess the organoleptic property of different foods. These evaluations involve trained panels or consumer groups tasting and scoring products based on their sensory attributes. The results help producers understand which characteristics are most favorable and can guide them in improving their recipes. For example, if a chocolate bar receives low scores for its texture, the manufacturer may decide to adjust the ingredients or processing methods to enhance this organoleptic property.Moreover, the organoleptic property is not only significant for food products but also for beverages. Wine tasting is a classic example where experts evaluate the organoleptic property of wine based on its color, aroma, flavor, and mouthfeel. Each of these sensory attributes contributes to the overall experience of enjoying a glass of wine. Therefore, winemakers pay close attention to the organoleptic property during production to ensure that their wine meets the expectations of connoisseurs and casual drinkers alike.In addition to food and beverages, the organoleptic property can also apply to other products such as cosmetics, pharmaceuticals, and even packaging materials. For example, the scent and texture of a lotion can significantly impact a consumer's perception of its effectiveness. Similarly, the appearance and tactile feel of packaging can influence a buyer's decision to purchase a product. Thus, understanding the organoleptic property is essential across various industries to create products that are not only functional but also enjoyable to use.Furthermore, cultural factors play a significant role in shaping our perceptions of organoleptic property. Different cultures have unique preferences for flavors, aromas, and textures. For instance, while some cultures may favor spicy foods, others may prefer sweeter or milder options. This variation highlights the importance of considering the target audience when evaluating the organoleptic property of a product. Companies that wish to expand their market reach must adapt their offerings to cater to diverse sensory preferences.In conclusion, the concept of organoleptic property encompasses a wide range of sensory characteristics that influence our experiences with food, beverages, and other products. By understanding and optimizing these properties, producers can enhance consumer satisfaction and improve their market success. Whether it’s through sensory evaluations, cultural adaptations, or innovative product development, the organoleptic property remains a vital aspect of product design and marketing strategies.

“感官特性”一词指的是食物或其他物质创造个体感官体验的各个方面。这些特性包括味道、气味、质地和外观。理解产品的感官特性在多个领域中至关重要，尤其是在食品科学、质量控制和烹饪艺术中。例如，在开发新食品产品时，制造商必须考虑感官特性如何影响消费者接受度。看起来吸引人、闻起来诱人、质地愉悦且味道美味的产品更有可能在市场上成功。在食品科学领域，研究人员通常进行感官评估，以评估不同食品的感官特性。这些评估涉及训练有素的小组或消费者群体对产品进行品尝和打分，基于其感官属性。结果帮助生产者了解哪些特性最受欢迎，并可以指导他们改进配方。例如，如果一块巧克力棒在质地上得分较低，制造商可能会决定调整成分或加工方法以增强这一感官特性。此外，感官特性不仅对食品产品重要，也适用于饮料。葡萄酒品鉴就是一个经典的例子，专家们根据颜色、香气、风味和口感评估葡萄酒的感官特性。每一个感官属性都对享用一杯葡萄酒的整体体验有贡献。因此，酿酒师在生产过程中非常关注感官特性，以确保他们的葡萄酒符合鉴赏家和普通饮用者的期望。除了食品和饮料，感官特性还可以应用于其他产品，如化妆品、药品甚至包装材料。例如，乳液的气味和质地可以显著影响消费者对其有效性的看法。同样，包装的外观和触感也会影响买家的购买决策。因此，理解感官特性在各个行业中都是至关重要的，以创造不仅功能性强而且使用愉悦的产品。此外，文化因素在塑造我们对感官特性的认知中发挥着重要作用。不同文化对味道、气味和质地有独特的偏好。例如，一些文化可能偏爱辛辣食品，而另一些文化可能更喜欢甜或温和的选择。这种差异突显了在评估产品的感官特性时考虑目标受众的重要性。希望扩展市场的公司必须调整其产品以迎合多样化的感官偏好。总之，感官特性的概念涵盖了影响我们与食品、饮料和其他产品体验的广泛感官特性。通过理解和优化这些特性，生产者可以增强消费者满意度，提高市场成功率。无论是通过感官评估、文化适应还是创新产品开发，感官特性始终是产品设计和营销策略的重要方面。