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GB/T 12312-2012: Sensory analysis -- Method of investigating sensitivity of taste
Status: Valid GB/T 12312: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 12312-2012 | English | 229 |
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Sensory analysis -- Method of investigating sensitivity of taste
| Valid |
GB/T 12312-2012
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| GB/T 12312-1990 | English | 239 |
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Sensory analysis--Determination of sensitivity of taste
| Obsolete |
GB/T 12312-1990
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PDF similar to GB/T 12312-2012
Basic data | Standard ID | GB/T 12312-2012 (GB/T12312-2012) | | Description (Translated English) | Sensory analysis -- Method of investigating sensitivity of taste | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.240 | | Word Count Estimation | 10,174 | | Older Standard (superseded by this standard) | GB/T 12312-1990 | | Quoted Standard | GB/T 10220; GB/T 10221; GB/T 12805; GB/T 12806; GB/T 13868 | | Adopted Standard | ISO 3972-1991, MOD | | Regulation (derived from) | National Standards Bulletin No. 13 of 2012 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard provides the evaluators familiar with sensory analysis of a series of objective evaluation test methods. This standard applies to: a) training of evaluators to identify and distinguish the different flavors, b) training of evaluators to unde | GB/T 12312-2012: Sensory analysis -- Method of investigating sensitivity of taste---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.
ICS67.240
X04
National Standards of People's Republic of China
Replacing GB/T 12312-1990
Sensory analysis - Determination of sensitivity of taste
(ISO 3972.1991, Sensoryanalysis-Methodology-Methodofinvestigating
sensitivityoftaste, MOD)
Issued on. 2012-11-01 2012-06-29 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
Rules of the criteria based on GB/T 1.1-2009 given draft.
This standard replaces GB/T 12312-1990 "Determination of taste sensory sensitivity."
This standard and GB/T 12312-1990 compared to the main changes are as follows.
--- The standard name was changed to "Sensory analysis Determination of taste sensitivity";
--- Increasing the standard "foreword";
--- Modify the standard "range";
--- Added "Terms and definitions" (see Chapter 3);
--- Modify the "Method Synopsis";
--- Increasing the content of umami and metallic taste (see Table 1, Table 2);
--- Modified formulation dilutions (to be formulated by the two-step preparation step) (see 5.3);
--- Remove the requirement for constant temperature water bath (Chapter 6 original standard);
--- Remove the "Test Procedure" (Chapter 7, the original standard);
--- Adds flavor identification, recognition, and results are shown threshold, etc. (see Chapter 8, Chapter 9, Chapter 10);
--- Revised standard appendix.
This standard uses redrafted law revision adopted ISO 3972.1991 "Sensory analysis Determination of taste sensitivity."
This standard ISO 3972.1991 The main differences are as follows.
--- Equivalents adoption of international standards GB/T 10220 instead of ISO 6658.2005;
--- With a modified adoption of international standards GB/T 10221 instead of ISO 5492.2008;
--- With international standards non-equivalent of GB/T 12805 instead of ISO 385. 1984;
--- With a degree of consistency with international standards equivalent GB/T 12806 instead of ISO 1042. 1983;
--- Equivalents adoption of international standards GB/T 13868 instead of ISO 8589.2007.
This standard is proposed and managed by the People's Republic of China Ministry of Agriculture.
This standard was drafted. Quality Standards and Testing Technology Research Institute, Chinese Academy of Agricultural Sciences, the Ministry of Agriculture Quality Supervision and Testing of fruits and vegetables
Centre (Guangzhou).
The main drafters of this standard. Wang Fuhua, Wan Kai, Yang Hui, Qian Yong Zhong, Wang Min, Wang Xu, Ho dance, Li Li, Mao Xuefei.
This standard was first released in 1990, this is the first revision.
Sensory analysis - Determination of sensitivity of taste
1 Scope
This standard specifies that a reviewer familiar sensory analysis of a series of objective evaluation of test methods.
This standard applies to.
a) Training evaluators identify and distinguish the different flavors;
b) training of evaluators to understand and distinguish between different types of thresholds;
c) so that each reviewer to understand their taste sensitivity;
d) allowing the evaluation of the organizers of the assessor preliminary classification.
This standard also applies to members of the evaluation team conducted sensory analysis taste sensitivity of regular supervision and inspection.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated edition applies to this article
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 10220 Sensory analysis - Methodology Subjects (GB/T 10220-2012, ISO 6658.2005, IDT)
GB/T 10221 terminology Sensory analysis (GB/T 10221-2012, ISO 5492.2008, MOD)
GB/T 12805 laboratory glassware burette (GB/T 12805-2011, ISO 385.2005, NEQ)
GB/T 12806 laboratory glassware single marking flask (GB/T 12806-2011, ISO 1042.1998, NEQ)
GB/T 13868 Sensory analysis sensory analysis laboratory to establish general guidelines (GB/T 13868-2009, ISO 8589.2007,
IDT)
3 Terms and Definitions
GB/T 10221 and define the following terms and definitions apply to this document. For ease of use, repeat the following list
The GB/T 10221 certain terms and definitions.
3.1
Stimulation threshold stimulusthreshold
Perceived threshold detectionthreshold
The minimum needed to cause the feeling of sensory stimulation.
Note 1. The term "threshold" is often used in conjunction with limiting terms.
Note 2. No need to be identified to feel.
3.2
Recognition threshold recognitionthreshold
The minimum value can be perceived identify sensory stimulation of feeling.
Note. The term "threshold" is often used in conjunction with limiting terms.
3.3
Difference Threshold differencethreshold
Be the minimum stimulus intensity differences perceived.
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