GB/T 29605-2013Sensory analysis - Guide for food sensory quality control (English PDF)
感官分析 食品感官质量控制导则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
July 19, 2013
Implementation date
December 1, 2013
Scope
GB/T 29605-2013 is the English-translated version of 感官分析 食品感官质量控制导则.
GB/T 29605-2013 is the Chinese standard "Sensory analysis - Guide for food sensory quality control".
Its scope clause reads: This standard presents the basic requirements of food sensory quality control should be met, and the implementation of the general program of food sensory quality control. package Selection and description of sensory quality control standards established, the formation of sensory evaluation team, sensory evaluation methods include sensory elements of quality control Quality control using graphs and so on.
This standard applies to food businesses sensory quality control and other consumer goods companies can use and reference. Its clauses include terms and definitions.
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Document preview — GB/T 29605-2013
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
- 4 Basic requirements
- 5 General Procedure
- 5.1 Overview
- 5.3 Sensory quality control standards established
- 5.4 Sensory Evaluation Group set up
- 5.6 Application of Quality Control Chart
- Appendix A (informative) Description Table, answer sheets and recording forms Shape
- Appendix B (normative) Quality Criteria
- Annex C (informative) liquid milk sensory quality control sample
- References
1 Scope
This standard presents the basic requirements of food sensory quality control should be met, and the implementation of the general program of food sensory quality control. package
Selection and description of sensory quality control standards established, the formation of sensory evaluation team, sensory evaluation methods include sensory elements of quality control
Quality control using graphs and so on.
This standard applies to food businesses sensory quality control and other consumer goods companies can use and reference.
2 Normative references
The following documents for the application of this standard 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 4091 conventional control charts (ISO 8258)
GB/T 10221-2012 Sensory analysis terminology (ISO 5492)
GB/T 12311 three sensory analysis test (ISO 4120)
GB/T 16291.1 sensory analysis selection, training and monitoring of assessors General guidance Part 1. selected assessors (ISO 8586-1)
GB/T 16291.2 sensory analysis selection, training and monitoring of assessors General guidance Part 2. Expert assessors (ISO 8586-2)
ISO 4121 Sensory analysis RQ-scale application guide (Sensoryanalysis-Guidelinesfortheuseofquan- titativeresponsescales)
ISO 13299 Sensory analysis - Methodology - Guidelines for establishing a sensory profile (Sensoryanalysis-Methodology-General guidanceforestablishingasensoryprofile)
ISO 22935-1 Milk and milk products - Sensory analysis - Part 1. rater hiring, selection, training and monitoring with the general guidelines (Milkandmilkproducts-Sensoryanalysis-Part 1. Generalguidancefortherecruitment, selection, trainingandmonitoringofassessors)
3 Terms and Definitions
GB/T 10221-2012 define the following terms and definitions apply to this document. For ease of use, repeat the following list
GB/T 10221-2012 some terms and definitions.
3.1 Organoleptic properties sensoryattribute
Perceived by the sensory organs of product characteristics. For food purposes, including general appearance, texture, aroma, taste, flavor, texture and so on.
3.2 Quality
Reflecting product, process or service to meet the needs of the sum of the explicit or implicit characteristic.
[GB/T 10221-2012, the definition 2.36]
3.3 Quality control
To achieve the quality requirements of the job technical or activities undertaken, hereinafter referred to as quality control.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 18 pages — is available in the English PDF.
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