GB/T 39625-2020Sensory analysis - Methodology - General guidance for establishing a sensory profile (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1:1-2009:

The translation method used in this standard is equivalent to ISO 13299:2016 "Guidelines for the Establishment of Sensory Profiles in Sensory Analysis Methodology":

The Chinese documents that have a consistent correspondence with the international documents cited in this standard are as follows:

---GB/T 10220-2012 Sensory Analysis Methodology Overview (ISO 6658:2005, IDT)

---GB/T 10221-2012 Sensory Analysis Terms (ISO 5492:2008, MOD)

---GB/T 13868-2009 Sensory Analysis General Guidelines for the Establishment of Sensory Analysis Laboratory (ISO 8589:2007, IDT)

---GB/T 15549-1995 Sensory Analysis Methodology Detection and Recognition of Odor Evaluator's Introduction and Training (idtISO

5496:1992)

---GB/T 16291:1-2012 Sensory Analysis, Selection, Training and Management General Guidelines for Evaluators Part 1: Preferred Evaluation

(ISO 8586-1:1993, MOD)

---GB/T 16291:2-2010 Sensory Analysis, Selection, Training and Management of General Guidelines for Evaluators Part 2: Expert Evaluation

(ISO 8586-2:2008, IDT)

---GB/T 16861-1997 Sensory Analysis Identify and select descriptors used to establish sensory profiles through multiple analysis methods

(idtISO 11035:1994)

This standard has made the following editorial changes:

--- Change "ISO 5492:2008/amendment 1:-1)" in the original standard terminology and definition 3:9 to "ISO 5492:2008/amendment

Single 1:2016", delete footnote 1 "in press" in the original standard, and move the other footnote numbers forward in the standard in turn

1 person;

---Change the last sentence of H:2:2 in Appendix H of the original standard "Table H:1 data indicates not significant" to "Table H:2 data indicates that the product

Factors have significant influence", correct the original text error;

--- Change "alphadeltair is the product x repeated interaction effect" in the original standard H:4:1:1 to "alphadeltair---evaluator x repeated interaction

Effect" to correct the original error;

--- Change "r-1=1" in Table H:5 of the original standard H to "s-1=1" to correct the original text error;

--- In the formula for calculating the degrees of freedom of the denominator of F'in the original standard H:4:1:2, change "MSaxpxs" to "-MSaxpxs";

--- Change "MSerror" in Appendix H of the original standard to "MSe";

--- Change "8:842" in Table H:9 in Appendix H of the original standard to "8:839" and "38:85" to "38:56", correct the original text

error;

--- Change "8:84" in Table H:11 in the appendix of the original standard to "0:87", "0:0003" to "0:47", and "77:09" to

"77:00" and "1:62" were changed to "1:63" to correct the errors in the original text:

This standard was proposed and managed by the National Standardization Technical Committee for Sensory Analysis (SAC/TC566):

Drafting organizations of this standard: China National Institute of Standardization, China Tobacco Company, Zhengzhou Tobacco Research Institute of China National Tobacco Corporation, Inner Mongolia Yili

Industrial Group Co:, Ltd:, Zhejiang Gongshang University:

1 Scope

This standard gives guidelines for establishing sensory profiles:

This standard applies to all products or samples (such as food, beverages, tobacco products) that can pass visual, smell, taste, touch or auditory evaluation:

Sensory analysis of products, cosmetics, textiles, paper, packaging materials, air or water samples, etc:):

This standard also applies to research on human cognition and behavior:

Some applications of sensory profiles are as follows:

---Used to develop or improve products;

---Define products based on sensory characteristics, formulate production standards or trade standards;

---Define the "fresh" reference sample used for product shelf life testing;

---Research and improve the shelf life of products;

---Compare products with reference samples, similar products on the market or products under development;

---Describe the perceptual characteristics of the product and correlate it with factors such as instrumental analysis, physical and chemical properties, and/or consumer acceptance;

---Describe the type and intensity of odor or peculiar smell in the sample (such as pollution studies):

2 Normative references

The following documents are indispensable for the application of this document: For dated reference documents, only the dated version applies to this article

Pieces: For undated references, the latest version (including all amendments) applies to this document:

ISO 5492 Sensory Analysis-Vocabulary (Sensoryanalysis-Vocabulary)

ISO 5496 Sensory Analysis Methodology: Introduction and Training of Evaluators in the Detection and Recognition of Odor

Methodology-Initiationandtrainingofassessorsinthedetectionandrecognitionofodours)

ISO 6658 Sensory Analysis-Methodology-General Guidance

ISO 8586 Sensory Analysis-General Guidance for Selection, Training and Management of Evaluators (Sensoryanalysis-General guidance for

theselection,trainingandmonitoringofassessors)

ISO 8589 Sensory analysis General guidelines for the establishment of sensory analysis laboratories (Sensoryanalysis-General guidance for

thedesignoftestrooms)

ISO 11035 Sensory Analysis identifies and selects descriptors (Sensoryanal-

ysis-Identification and selection of descriptors for establishing a sensory profile by a

multidimensionalapproach)

ISO 11136 Sensory Analysis Method: General Guidelines for the Preference Test of Consumers in Controlled Areas (Sensoryanalysis-

Methodology-Generalguidanceforconductinghedonictestswithconsumersinacontroledarea)

3 Terms and definitions

The following terms and definitions defined in ISO 5492 apply to this document: