感官期末(国外英语资料).doc

感官期末(国外英语资料) 1, food sensory testing is the accurate determination of human response to food technology, the brand of the potential bias effect and some other information on the influence of consumers to minimize the impact. 2, senses: sensory organs, we explore the outside world of technical tools and means. It is a group of responses to external stimuli that sense the composition of cells that carry sensory stimuli through the central nervous system to the brain. 3, feeling: is the objective characteristics of different things, stimulate the senses, the reaction produced in the brain. Vision, hearing, touch, smell, taste, pain and fatigue, etc.. Sensory receptor: Mechanical energy receptors (hearing, touch, pressure perception, balance); Radiation receptors (vision, heat, sleep, Leng Jue); Chemical energy receptors (taste, smell) 4, perception: to perceive the different characteristics of objective things into a whole, to understand and understand, and to give certain significance. 5, food sensory evaluation, including analysis of sensory evaluation (i.e. through human sensory organs and analyze and judge the quality characteristics of detected objects) and sensory evaluation (such as love hobby type not love, sweet, this kind of feeling by itself as object inspection.) 6, the definition of sensory evaluation: Sensory evaluation is a scientific method for evoking, measuring, analyzing, and interpreting the characteristics or properties of food and other substances perceived by the senses of vision, smell, taste, and hearing. 7, the characteristics of sensory evaluation: (1) intuitive, practical, accurate, sensitive, easy to operate, time-saving and cost-effective to identify the quality of food, without any instruments and equipment and dedicated, fixed inspection sites and professionals. (2) sensory evaluation is based on physical and chemical analysis, including psychology, physiology, statistics, food science and technology, etc.. It is an interdisciplinary and