GB/T 29604-2013Sensory analysis - General guidance for establishing references for sensory attributes (English PDF)
感官分析 建立感官特性参比样的一般导则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
July 19, 2013
Implementation date
December 31, 2013
Scope
GB/T 29604-2013 is the English-translated version of 感官分析 建立感官特性参比样的一般导则.
GB/T 29604-2013 is the Chinese standard "Sensory analysis - General guidance for establishing references for sensory attributes". Its scope clause reads: This standard specifies the establishment of the basic principles of sensory characteristics than the reference sample and general procedures.
This standard applies to food sensory evaluation of the organoleptic characteristics of the reference sample of the establishment, but also for non-food consumer products such as cosmetics, personal care When goods, textiles, and other sensory evaluation, the organoleptic properties of the reference sample of the establishment. Its clauses include terms and definitions.
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Document preview — GB/T 29604-2013
National Standard of the People's Republic of China
- ICS
- 67.240
- Classification
- B 04
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 3.1 Organoleptic properties sensoryattribute
- 3.2 Reference sample
- 3.3 Feel sensation
1 Scope
This standard specifies the establishment of the basic principles of sensory characteristics than the reference sample and general procedures.
This standard applies to food sensory evaluation of the organoleptic characteristics of the reference sample of the establishment, but also for non-food consumer products such as cosmetics, personal care
When goods, textiles, and other sensory evaluation, the organoleptic properties of the reference sample of the establishment.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 10221 Sensory analysis terminology (ISO 5492)
GB/T 12315 Sensory analysis - Methodology sorting method (ISO 8587)
GB/T 16861 Sensory analysis by multivariate analysis methods to identify and select descriptors for establishing a sensory profile (ISO 11035)
GB/T 19547 Sensory analysis - Methodology magnitude estimation method (ISO 11056)
ISO 4121 Sensory analysis of quantitative response scales Guide (Sensoryanalysis-Guidelinesfortheuseof quantitativeresponsescales)
3 Terms and Definitions
GB/T 10221 and defined by the following terms and definitions apply to this document. For ease of use, repeat the following list
GB/T 10221 Some terms and definitions.
3.1 Organoleptic properties sensoryattribute
Perceived by the sensory organs of product characteristics.
Note. For the purposes of food, including general appearance, texture, aroma, taste, flavor, texture and so on.
3.2 Reference sample
Used to define or clarify a characteristic or a particular level for a given characteristic of a substance.
Note 1. The reference test sample with a different kind than only as a control, comparison with other samples.
Note 2. The reference sample can be a product or an analog system.
Note 3. When a series of samples the reference sample for a given strength to the characteristics of the control, usually with a certain characteristic, covering the minimum to the maximum characteristics of strength becomes
Of the range.
Note 4. rewrite GB/T 10221-2012 definitions 2.21.
3.3 Feel sensation
Psychophysiological sensory stimulation response.
[GB/T 10221-2012, the definition 3.4] […]
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
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