A. sharply defined classifications of taste are needed.
B. more research should be done regarding the molecular constituency of food.
C. food values are objectively determined by an expert “smeller”.
D. temperature is an important factor in the value of food.
The authors of the book suggest the use of deaf subject because
A. deaf people are generally introversive.
B. the auditory sense is an important factor in food evaluation.
C. they are more fastidious in their choice of foods.
D. All types of subjects should be used.
Vocabulary
preservation 保鲜,保存
sensory appeal
感官的魅力
be provocative of脱颖而出
exhaustive
详尽的,无遗漏的
discursive推论的
be provocative of引起……争论/兴趣等的
crisp 有力的,有劲的
perception
感觉,知觉,直觉
modality 方式
modality of taste(味)感觉到
discrimination鉴别力
localization
地区性,定位
merit 值得……,有……价值
crunchy
嘎吱作响的
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