色泽
Color | 较白,偏黄
Whiter, Yellowish (15-11) | 发黄
Yellow (10-6) | 黄褐色
Tawny (5-1) |
表观形状
Surface | 颗粒完整
Complete grains (15-11) | 颗粒稍有破损
Slightly damaged grain (10-6) | 颗粒破损严重
Severe particle damage (5-1) |
硬度
Hardness | 硬度适中
Moderate hardness (20-17) | 较硬或较软
Hard or soft (16-12) | 过硬或过软
Too hard or too soft (11-1) |
口味
Flavor | 杏仁味浓郁
Fragrant apricot smell (20-17) | 杏仁味较浓,有酸味
apricot smell, sour (16-12) | 杏仁味淡,过酸
Less apricot smell, too sour (11-1) |
脆性
Fragility | 酥脆
Crisp (15-11) | 较脆
Crispy (10-6) | 质地不酥松
Not crisp (5-1) |
黏性
Stickiness | 爽口、不黏
Tasty, non-stick (15-11) | 较黏
Sticky (10-6) | 很黏
Too sticky (5-1) |