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There was a significant correlation between the organoleptic score and the total VSC level as determined through use of other methods.
There was no significant correlation between the organoleptic score and the ammonia level measured with ammonia monitoring, whereas there was a significant correlation between ammonia level and the total level of volatile sulfur compounds measured with gas chromatography.
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The Ch group treated with ZEO 1% + PPE 1% + CN 1% had the best antibacterial effectiveness and also the highest organoleptic scores after 11 days (P < 0.05).
The purpose of this review was to assess the relationship between mean organoleptic scores (using a 0-to-5 scale) and concentrations of putative odorants representative of those thought to be important in oral malodor, as well as to propose a simple model that explains the dose-response curves obtained from a group of odor judges.
It is now commonly accepted that the organoleptic scoring method is a gold standard for the study of malodor.
Since the organoleptic scoring method is still considered to be the gold standard for determining oral malodor, the correlation coefficients of OT scores with the B/B Checker® and total concentration of VSCs measured by GC was calculated (Table 2).
Second, the mean organoleptic properties summary score was 75.7 ± 23.6.
The malodor levels in oral, exhaled, and nasal air were measured using the B/B Checker® and by organoleptic test (OT) scores.
The subjects who had score 2 or higher by the organoleptic test were diagnosed as genuine halitosis patients.
Meanwhile, the addition of xylanase remarkably modified organoleptic properties of fresh whole wheat bread, so that the total sensory properties score reached 93 when 1200 ppm of 50 U XYNZG was supplemented, while the control only got a score of 85.
This is the "organoleptic" method.
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CEO of Professional Science Editing for Scientists @ prosciediting.com