GB/T 25005-2010Sensory analysis - Methods for sensory evaluation of instant noodles (English PDF)

1 Scope

This standard specifies the instant noodles sensory evaluation of terms and definitions, general requirements, evaluation procedures and statistical analysis and presentation of evaluation results.

This standard applies to instant noodles, cooking sensory evaluation, instant noodles, bread and other types of noodles.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent

Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research

Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB/T 10220 Sensory analysis Subjects (GB/T 10220-1988, neqISO 6658. 1985)

GB/T 12313 Sensory Analysis flavor sectional test (GB/T 12313-1990, eqv ISO 6564. 1985)

GB/T 13868 Sensory analysis sensory analysis laboratory to establish general guidelines (GB/T 13868-2009, ISO 8589.2007,

IDT)

GB/T 14195 Sensory analysis Sensory analysis of selection and training of selected assessors guidelines (GB/T 14195-1993, neq

ISO 8586-1.1993)

GB/T 16291.2 sensory analysis selection, training and monitoring of assessors general guidelines - Part 2. Expert reviewers (GB/T 16291.2-2010, ISO 8586-2.2008, IDT)

GB/T 21172 Sensory analysis - General and testing methods (GB/T 21172-2007, ISO 11037 food color evaluation of.

1999, IDT)

ISO 4121 Sensory analysis using quantitative response scales general guidelines (Sensoryanalysis-Guidelinesfortheuseof quantitativeresponsescales)

3 Terms and Definitions

The following terms and definitions apply to this standard.