GB/T 39625-2020 English PDF

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GB/T 39625-2020: Sensory analysis - Methodology - General guidance for establishing a sensory profile
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Basic data

Standard ID: GB/T 39625-2020 (GB/T39625-2020)
Description (Translated English): Sensory analysis - Methodology - General guidance for establishing a sensory profile
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B04
Classification of International Standard: 67.240
Word Count Estimation: 42,473
Date of Issue: 2020-12-14
Date of Implementation: 2020-12-14
Quoted Standard: ISO 5492; ISO 5496; ISO 6658; ISO 8586; ISO 8589; ISO 11035; ISO 11136
Adopted Standard: ISO 13299-2016, IDT
Regulation (derived from): National Standard Announcement No. 28 of 2020
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration
Summary: This standard specifies guidelines for the establishment of sensory profiles. This standard applies to the sensory analysis of all products or samples (such as food, beverages, tobacco products, cosmetics, textiles, paper, packaging materials, air or water samples, etc.) that can pass visual, smell, taste, tactile or auditory evaluation. This standard also applies to research on human cognition and behavior.

GB/T 39625-2020: Sensory analysis - Methodology - General guidance for establishing a sensory profile

---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.
(Sensory Analysis Methodology Guidelines for Establishing Sensory Profiles) ICS 67:240 B04 National Standards of People's Republic of China Sensory Analysis Methodology Guidelines for establishing sensory profiles (ISO 13299:2016, IDT) 2020-12-14 release 2020-12-14 implementation State Administration for Market Regulation Issued by the National Standardization Management Committee

Table of contents

Foreword Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 1 4 General conditions of inspection 3 4:1 Laboratory and equipment 3 4:2 Evaluator 3 4:3 Product 4 4:4 Sample 4 4:5 Initial discussion 4 5 Principles and main characteristics of descriptive methods 4 5:1 Consensus sexy profile 4 5:2 Control deviation from the reference description method (relative reference score) 4 5:3 Free choice of profile 4 5:4 Sorting profile of optional features 5 5:5 Quantitative description of profile 5 5:6 Stereoscopic profile 5 5:7 Dynamic Dominant Sensory Attribute Test (TDS) 5 6 Step 5 of establishing sensory profile 6:1 General 5 6:2 Test preparation 5 6:3 Carry out tests 7 6:4 Statistics and interpretation of results 7 6:5 Test report 7 Appendix A (informative appendix) consensus profile 9 Appendix B (informative appendix) Control reference description method (relative reference score) 11 Appendix C (informative appendix) Free choice of profile 13 Appendix D (informative appendix) Self-selected characteristic sequencing profile 15 Appendix E (informative appendix) Definite sensory profile 17 Appendix F (informative appendix) Quantitative description profile 19 Appendix G (informative appendix) Dynamic Dominant Sensory Attribute Test (TDS) 25 Appendix H (informative appendix) Univariate analysis of evaluation team data 29 Reference 38

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 "αδir is the product × repeated interaction effect" in the original standard H:4:1:1 to "αδir---evaluator × 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 "MSa×p×s" to "-MSa×p×s"; --- 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: The main drafters of this standard: Zhong Kui, Zhao Lei, Shi Bolin, Wang Houyin, Li Rui, Shen Yujun, Su Yufang, Tian Shiyi, Zhang Lulu, Liu Longyun: Sensory Analysis Methodology Guidelines for establishing sensory profiles

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: ......

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