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Sensory analysis - Methodology - Magnitude estimation method
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Basic data
| Standard ID | GB/T 19547-2025 (GB/T19547-2025) |
| Description (Translated English) | Sensory analysis - Methodology - Magnitude estimation method |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | B04 |
| Classification of International Standard | 67.240 |
| Word Count Estimation | 34,374 |
| Date of Issue | 2025-10-05 |
| Date of Implementation | 2026-05-01 |
| Older Standard (superseded by this standard) | GB/T 19547-2004 |
| Issuing agency(ies) | State Administration for Market Regulation and Standardization Administration of China |
GB/T 19547-2025: Sensory analysis - Methodology - Magnitude estimation method
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.240
CCSX04
National Standards of the People's Republic of China
Replaces GB/T 19547-2004
Sensory analysis methodology. quantification estimation
(ISO 11056.2021, IDT)
Published on 2025-10-05
Implemented on May 1, 2026
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Table of contents
Preface III
Introduction IV
1.Scope 1
2 Normative References 1
3.Terms and Definitions 1
4.Principle 2
5.Basic Test Conditions 2
6.Selection and training of sensory evaluators 3
6.1 Basic Requirements for Selection and Training 3
6.2 Specialized training on quantity estimation methods 3
7.Number of sensory evaluators 4
7.1 General Principles 4
7.2 Sensory Evaluation Panel 4
7.3 Consumer Evaluation Group 4
8.Program 5
8.1 Samples provided 5
8.2 External Reference Sample 5
8.3 Order of Sample Provision 5
8.4 Quantity Estimation 5
9 Data Analysis 6
9.1 Selection of Data Analysis Methods 6
9.2 Provision of Raw Data 6
9.3 Determination of Product Differences 6
9.4 Regression Analysis 6
9.5 Rescaling Methods 7
10 Test Reports 7
Appendix A (Informative) Questionnaire Template 9
A.1 Questionnaire Format Without Fixed Modulus Reference Sample 9
A.2 Questionnaire format with a fixed module reference sample 9
Appendix B (Informative) Data Analysis Example 10
B.1 Data analysis with no duplication and no rescaling – all reviewers evaluated all products in the series at once.
B.2 Data analysis with no duplication and internal rescaling – all evaluators evaluated all products in the series at once.13
B.3 Data analysis of internally rescaled data for subgroup samples 15
B.4 Data Analysis of Externally Rescaled Data 18
B.5 Data Analysis with Duplicate Data 21
B.6 Determining the Slope of the Regression Curve (Stevens' Power Function, see 9.4) 24
References 28
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
This document supersedes GB/T 19547-2004 "Methodology of Sensory Analysis. Measurement Estimation Method" and is consistent with GB/T 19547-2004.
Compared to previous versions, aside from structural adjustments and editorial changes, the main technical changes are as follows.
a) The scope of this document has been expanded (see Chapter 1);
b) The definitions of the terms "external reference sample" and "internal reference sample" have been changed (see 3.2, 3.3; 3.2, 3.5 of the.2004 edition);
c) Change the "Note" in "Specialized Training on Value Estimation Methods" to the main text (see 6.2.4,.2004 edition 6.2.4);
d) The number of members on the consumer evaluation panel was changed (see 7.3,.2004 edition of 7.3);
e) The content in "Selection of Data Analysis Methods" has been changed (see 9.1,.2004 version 9.1);
f) Change the "Note" in "Provide of Raw Data" to the main text (see 9.2,.2004 edition 9.2);
g) Change the "Note" in "Rescaling with Reference Samples" to the main text (see 9.5.2,.2004 version 9.5.2);
h) Added "Date of Test" (see Chapter 10).
This document adopts ISO 11056.2021 "Methodology of sensory analysis - Estimation of values".
The following minimal editorial changes have been made to this document.
a) Added notes for the terms “external reference sample” and “internal reference sample”.
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was proposed and is under the jurisdiction of the National Technical Committee on Standardization of Sensory Analysis (SAC/TC566).
This document was drafted by. China National Institute of Standardization, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., and Amway (Shanghai) Technology Development Co., Ltd.
Limited Liability Company, Heilongjiang Feihe Dairy Co., Ltd., Xiamen Yuanzhidao Biotechnology Co., Ltd., Betterway (Shanghai) Cosmetics Co., Ltd.
Guangdong Jianlibao Co., Ltd., Shanghai University, Qingdao Shengtong Nutritional Food Co., Ltd., Shenzhen Xinrongyang Food Technology Co., Ltd.
Jiangsu Chuangjian Medical Technology Co., Ltd., Beijing University of Science and Technology, Zhengzhou Tobacco Research Institute of China National Tobacco Corporation, and Inner Mongolia Yili Industrial Group
Group Co., Ltd., Hebei China Tobacco Industry Co., Ltd., Sichuan Dingdianer Food Development Co., Ltd., China Tropical Agricultural Sciences
The Institute of Fragrance and Beverages, Shuiyang Group Co., Ltd., Shanghai Kangshi Food Technology Co., Ltd., and Beijing Andeputai Medical Technology Co., Ltd.
Company, Haotu Technology (Shanghai) Co., Ltd., Yiweitang Testing Technology (Shanghai) Co., Ltd., Shijiazhuang Huikang Food Co., Ltd., Shandong Gu
Bentang Health Industry Development Group Co., Ltd., Sichuan Yuankun Education Technology Co., Ltd., Bright Dairy Co., Ltd., and Luzhou Laojiao.
Joint-stock company, Hangzhou Langcheng Biotechnology Co., Ltd., Zhejiang Fengdao Food Co., Ltd., Sichuan Milaotou Food Industry Group Co., Ltd.
Co., Ltd., Chaji (Shanghai) Brand Management Co., Ltd., Shede Spirits Co., Ltd., Longnan Lihe Extraction Technology Co., Ltd., China
Tea Research Institute, Academy of Agricultural Sciences.
The main drafters of this document are. Zhong Kui, Zhao Lei, Li Hongliang, Shi Bolin, Hou Jiaoliang, Liu Guirong, Wen Ting, Wang Houyin, An Zhicong, and Xiang Yake.
Fei Yajun, Li Yilin, Zhao Feifei, Huang Junyang, Zhuang Baoxia, Zheng Qun, Tang Suting, Gao Haiyan, Qin Zhen, Xu Qingli, Sun Yanlin, Shi Yefei, Zhi Ruicong
Qiao Xueyi, Zhu Danye, Su Yufang, Feng Wenning, Luo Qiangzu, Liao Xin, Dong Wenjiang, Zhang Tingzhi, Zhang Dingwu, Zhao Chunjiang, Yi Yufeng, Li Mingyuan, Jiang Li
Li Yongxin, Li Juqiang, Pei Qinghua, Yang Yu, Zhang Fenghua, Xiong Yanfei, Xu Xingxing, Tang Liming, Miao Yu, Li Yifan, Li Qingsong, Zhao Nan, Xu Yongquan.
The release history of this document and the document it replaces is as follows.
---First published in.2004 as GB/T 19547-2004;
---This is the first revision.
Introduction
Quantity estimation is a psychophysical scaling technique in which sensory evaluators estimate the intensity of a particular sensory characteristic of a sample and assign it a value.
The corresponding numbers. This method requires that the estimates given by the evaluator conform to the principle of proportionality, that is, if the intensity of a certain characteristic of sample B is greater than that of sample A...
If the value of sample B is twice that of sample A, then the assigned value for sample B is twice that of sample A. Characteristics such as sample strength, pleasantness, and acceptability can all be estimated using the magnitude estimation method.
To conduct an evaluation.
Compared to continuous or discontinuous response scaling methods defined by testers, quantity estimation methods are less susceptible to the "end effect."
When evaluators are unfamiliar with the range of intensity of sensations a product evokes, the "end effect" can easily occur. Consequently, the evaluator might overemphasize a particular initial sensation.
The test samples were assigned to categories near the scale endpoints. The results showed that the categories near the endpoints lacked sufficient subdivision.
This leads to samples that are perceptually different being grouped into the same category. Metric estimation can avoid this by using a quantitative method, because its theoretical basis...
Each category clearly corresponds to a different numerical value.
Each evaluator chooses any number to assign a value (i.e., each evaluator uses their own scale), which raises a very important question. "evaluation..."
The "price gouging" effect. However, there are several solutions to this problem.
---Analysis of variance (ANOVA) can analyze the rater effect and its interaction with other factors;
---Using an assigned reference sample allows evaluators to use a common scaling range;
---Rescaling transforms the data provided by each evaluator into a common scale range.
The test manager should choose the most appropriate method based on the actual situation.
The magnitude estimation method is not only the preferred method for determining Stevens' psychophysical power functions, but it can also be used to solve specific problems.
Note. When distinguishing stimuli with subtle differences or evaluating them near the detection threshold, the quantitative estimation method is not the most effective method.
Example 1.A company produces a best-selling beverage product, but recently its competitor launched a product with a higher sweetness level, which has taken away the market share of the company's product.
To regain some of the lost market share, the company decided to increase the sweetness of its products by one-third. During the development of the new product formula, if...
Knowing the power function of sweeteners will help estimate the amount of sweetener needed to increase sweetness by one-third.
Example 2.During the development of a new low-sugar beverage formula, the required sweetness intensity has been determined, but it has not yet been decided whether to use aspartame or sucrose as the sweetener.
Based on the known power functions of two sweeteners, isosweetness curves can be plotted to determine the required sweetness level for each sweetener.
The required concentration. Combining this information with cost/production data through comprehensive analysis can help determine which sweetener is more cost-effective.
Appendix B uses R software for data calculations. The R software package is freely available; this information is provided to facilitate the use of users of this document.
This provision does not constitute an endorsement or recommendation of the exclusive use of the R software package. Users may also use other software to perform the calculations required by this document.
Yes. Due to the different software used, the data may sometimes have slight differences in the results due to rounding.
Sensory analysis methodology. quantification estimation
1 Scope
This document describes a method for evaluating sensory characteristics using quantity estimation, including the training of sensory evaluators, the acquisition of estimates, and numerical methods.
According to statistical interpretation.
This document applies to the evaluation of a product’s sensory characteristics, such as intensity, pleasantness, and acceptability.
2 Normative references
The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.
For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.
This document.
ISO 3534-1 Statistical terminology and notation – Part 1.General statistical terminology and terminology used for probability (Statistics-
Note. GB/T 3358.1-2009 Statistical vocabulary and symbols - Part 1.General statistical terminology and terminology used in probability (ISO 3534-1.2006)
IDT)
Part 3.Design of Experiments
Note. GB/T 3358.3-2009 Statistical vocabulary and symbols - Part 3.Experimental design (ISO 3534-3.1999, IDT)
Note. GB/T 39501-2020 Guidelines for the use of quantitative response scales in sensory analysis (ISO 4121.2003, IDT)
ISO 5492 Sensory analysis - Vocabulary
Note. GB/T 10221-2021 Sensory Analysis Terminology (ISO 5492.2008, IDT)
ISO 6658 Sensory analysis - Methodology - General guidance
Note. GB/T 10220-2012 General Methodology of Sensory Analysis (ISO 6658.2005, IDT)
soryassessors)
Note. GB/T 46555-2025 Selection and training of sensory evaluators for sensory analysis (ISO 8586.2023, IDT)
ISO 8589 Sensory analysis - General guidance for establishing a sensory analysis laboratory
Note. GB/T 13868-2009 Sensory analysis - General guidelines for establishing sensory analysis laboratories (ISO 8589.2007, IDT)
3 Terms and Definitions
The terms and definitions defined in ISO 3534-1, ISO 3534-3, and ISO 5492, as well as the following terms and definitions, apply to this document.
The URLs for the terminology databases maintained by ISO and IEC for standardization are as follows.
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