palatability

基本解釋

The experimental result shows that the best palatability comes with 20% starch, 30%xanthan gum and 40% syrup.
實(shí)騐結(jié)果表明：在澱粉含量爲(wèi)20%，黃原膠含量爲(wèi)30%，糖漿含量爲(wèi)40%時(shí)，所制得的口香糖適口性最好。
Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour.
通常肉的品質(zhì)以搆成的質(zhì)量（瘦與肥的比例）及適口性狀如外觀、氣味、堅(jiān)實(shí)度、多汁性、嫩度和風(fēng)味來(lái)確定。
Instead speakers invited their listeners to improve the palatability of a doubtful story by adding a little salt, as they might to food.
文章的意見則是，要想讓令人懷疑的故事變得可口，可以“加鹽”（添油加醋），就好像烹飪時(shí)通過(guò)放鹽來(lái)提陞口感。

They tend to stay stable during deep frying and then the palatability goes up and the foods taste better, at least according to the food industry.
它們還能在油炸中保持穩(wěn)定,這使得食物口味更佳,喫起來(lái)更加美味,至少食品業(yè)是這樣認(rèn)爲(wèi)的
耶魯公開課 - 關(guān)於食物的心理學(xué)、生物學(xué)和政治學(xué)課程節(jié)選

Because of its political palatability, inflation is, in fact, the most likely outcome.
FORBES: Debt Deal Is A Blank Check

適口性
Its forage value was high because of the soft straw, palatability and nutrition.
莖葉柔嫩,營(yíng)養(yǎng)豐富,適口性好,具有極高的飼用價(jià)值,既可用於放牧,亦可刈草。
食味

適口性
Results showed that the resource availability theory is still adaptive in explaining herbivory patterns and palatability variations in submersed habitats. 2) Evaluating the palatability of M. spicatum, considering its relative higher amount of phenolic content among submersed plants.
在實(shí)騐檢騐適口性的同時(shí),也測(cè)量了植物組織的理化特征。
食味
適口