GB/T 10221.1-1988Sensory analysis - Vocabulary (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" Drafting.

This document replaces GB/T 10221-2012 "Glossary of Sensory Analysis". Compared with GB/T 10221-2012, except for editorial changes in addition, the main technical changes are as follows.

---Added 34 terms such as evaluator deviation, uniformity, sequence deviation, and outliers (see Appendix A);

---Modified the names of 79 terms such as attributes, sensory evaluators, expert sensory evaluators, sensory evaluation teams (see Appendix A);

---Modified the definitions of 173 terms such as sensory, preferred evaluator, expert sensory evaluator, sample (see Appendix A);

--- Added "Terms and Definitions Added and Modified in this Document" (see Appendix A).

The translation method used in this document is equivalent to ISO 5492:2008 "Terms of Sensory Analysis".

This document has made the following editorial changes.

a) Include the contents of the amendment 1 of ISO 5492:2008/AMD1.2016 "Terms of Sensory Analysis";

b) Number the scope of the international standard without the serial number of chapters, number Chapter 1, number the normative reference documents, number Chapter 2, and number other chapters Successively postpone;

c) Note 1 in the scope is deleted, because the content of the annotation "marks part of speech for some terms to facilitate use", which does not belong to the scope content;

d) Note 2 in the scope is deleted, notes 5.5, 5.10, 6.24, and 6.25 in the document.

File irrelevant;

e) A note of 3.3 has been added to facilitate understanding and use;

f) A note of 4.19 has been added to supplement the current knowledge;

g) A note of 4.23 has been added to supplement other possible distributions of tactile receptors;

h) Added Note 2 of 5.35, citing relevant standards to define the concepts introduced in the term definition that may not be well-known, such as absolute White and absolute black;

i) A note in 6.6 has been added, pointing out the various rating tools that can be used in the current technology;

j) Added priority terms of 6.23, 6.24, 6.25, 6.26, 6.27, 6.55;

k) A note in 6.38 has been added to show the correspondence between different expressions;

l) Put the explanatory content or examples in the definition of some terms in "Notes" and "Examples";

m) Appendix NA has been added to illustrate the main revisions of this document to the replacement GB/T 10221-2012.

1 Scope

This document defines the terms and definitions related to sensory analysis, including general terms, terms related to sensory, and sensory characteristics.

Related terms and terms related to methods.

This document is applicable to all areas where the sensory evaluation of products is performed.

2 Normative references

There are no normative references in this document.

3 General terms

Sensory analysis (noun) sensoryanalysis, noun the science of evaluating the sensory characteristics of products with sensory organs.

Sensory (adjective) sensory, adj Related to sensory perception, such as personal (sensory) experience.

Attribute (noun) attribute, noun Perceivable characteristics.

Note. Attributes are often mixed with characteristics.

Sensory (adjective) organoleptic,adj Pertaining to the attributes perceived by the sensory organs (ie the sensory characteristics of the product).

(Sensory) assessor (noun) (sensory)assessor,noun People taking sensory tests.

Note 1.A naiveassessor is a person who does not meet certain criteria.

Note 2.The initial assessor (initiatedassessor) is a person who has participated in a sensory test.

Preferred assessor (noun) selectedassessor, noun Selected evaluators who have the ability to conduct sensory tests.

Expert (noun) expert, noun for a certain field, a person who has the ability to give an opinion based on his knowledge or experience.

Expert sensory assessor (noun) expertsensoryassessor, noun it has proven sensory sensitivity and has undergone considerable sensory testing training and practice, and can make consistent and reproducible results for certain types of products.