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GB/T 12314-1990Sensory analysis method. Guidelines for the preparation of samples for which direct sensory analysis is not feasible (English PDF)

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Issued by

State Bureau of Technical Supervision

Level / Type

National · Recommended

Issue date

April 18, 1990

Implementation date

December 1, 1990

Scope

GB/T 12314-1990 (Sensory analysis method. Guidelines for the preparation of samples for which direct sensory analysis is not feasible) is available as an English-translated PDF.

GB/T 12314-1990 — This standard specifies guidelines for sample preparation because food rich flavor or physical state (viscosity, color, powdered, etc.) reasons not directly sensory analysis.

This standard is particularly suitable for products with strong odors (such as spices and tune ignorant goods) and special concentrated liquid products (syrup and some extracts).

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Document preview — GB/T 12314-1990

National Standard of the People's Republic of China

ICS: 67.24
Classification: B 04

Issued by: State Bureau of Technical Supervision

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard specifies guidelines for sample preparation because food rich flavor or physical state (viscosity, color, powdered, etc.) reasons not directly sensory analysis. This standard is particularly suitable for products with strong odors (such as spices and tune ignorant goods) and special concentrated liquid products (syrup and some extracts). This standard does not apply to the traditional way to boil, cook, cook consumption of beverages (such as tea, coffee, medicinal plants).

Document data

International classification (ICS): 67.24.

Chinese classification (CCS): B04.

Estimated length of the Chinese original: 4,438 words.

Adopted international standard: ISO 5497-1982, MOD.

Standards quoted by this document

GB 10221.1; GB 10221.2; GB 10221.3; GB 10221.4

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 3 pages — is available in the English PDF.

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