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GB/T 15549-2022: Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours
Status: Valid GB/T 15549: Evolution and historical versions
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| GB/T 15549-2022 | English | 354 |
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Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours
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GB/T 15549-2022
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| GB/T 15549-1995 | English | 599 |
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Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours
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GB/T 15549-1995
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PDF similar to GB/T 15549-2022
Basic data | Standard ID | GB/T 15549-2022 (GB/T15549-2022) | | Description (Translated English) | Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.240 | | Word Count Estimation | 19,188 | | Date of Issue | 2022-10-12 | | Date of Implementation | 2023-05-01 | | Older Standard (superseded by this standard) | GB/T 15549-1995 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 15549-2022: Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours
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Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odors
ICS 67.240
CCSX04
National Standards of People's Republic of China
Replacing GB/T 15549-1995
Sensory Analysis Methodology
Induction and training of evaluators in detecting and identifying odors
(ISO 5496.2006, IDT)
Released on 2022-10-12
2023-05-01 implementation
State Administration for Market Regulation
Released by the National Standardization Management Committee
table of contents
Preface I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Principle 1
5 Reagents and materials 1
6 Basic experimental conditions 2
6.1 Laboratory 2
6.2 General Experiment 2
7 Method 2
7.1 Direct sniffing method 2
7.2 Retronasal sniffing 5
8 Answers to Form 6
9 Interpretation of results 6
9.1 Getting Started 6
9.2 Training 7
9.3 Selection 7
Appendix A (Normative) Preparation of Dilution of Odor Substances 8
Appendix B (Informative) Answer Form 13
Appendix C (informative) Sniffing strip entrance nasal sniffing method 14
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules for Standardization Documents"
drafting.
This document replaces GB/T 15549-1995 "Introduction and training for evaluators in sensory analysis methodologies for the detection and identification of odors".
Compared with GB/T 15549-1995, except for structural adjustment and editorial changes, the main technical changes are as follows.
a) Changed the expression of "test articles" to "reagents and materials" (see Chapter 5, Chapter 4 of the.1995 edition);
b) Changed the expression of "substance" to "material" (see 7.1.1.2, 7.1.2.2, 7.1.3.2, 6.1.1.2, 6.1.2.2,.1995 edition
6.1.3.2);
c) Changed the expression of "apparatus" to "apparatus" (see 7.1.1.3, 7.1.2.3, 7.1.3.3, 6.1.1.2, 6.1.2.2,.1995 edition
6.1.3.2);
d) Changed "brown glass bottle" to "dark glass bottle" (see 7.1.1.3.1, 7.1.2.3.3, 6.1.1.3, 6.1.2.3.3 of the.1995 edition);
e) Changed the requirements for the use of smell strips (see 7.1.2.5, 6.1.2.5 of the.1995 edition);
f) Changed the requirements for straw material (see 7.2.1.3.3, 6.2.1.3.3 of the.1995 edition);
g) The structural representation of "d-limonene, citral, l-menthol, β-caryophyllene, α-santalol, 2-methylisoborneol" in A.2 and A.3 has been changed
Form, replaced some reagents, changed to "D-limonene, citral (neral geranial), L-menthol, diacetyl, γ-nonyl
Esters, β-ionone" (see Table A.2, Table A.3, Table A.2, Table A.3 of the.1995 edition).
This document is equivalent to ISO 5496.2006 "Introduction and training for evaluators in sensory analysis methodology for the detection and identification of odors".
Training".
This document adds a "Terms and Definitions" chapter (see Chapter 3).
The following minimal editorial changes have been made to this document.
a) Incorporated the amendments of ISO 5496.2006/Amd1.2018;
b) Changed some footnotes in ISO 5496.2006 and replaced them with notes in the corresponding chapters;
c) Corrected the marking position of filter paper sniffing strips in ISO 5496.2006.
Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed and managed by the National Standardization Technical Committee on Sensory Analysis (SAC/TC566).
This document is drafted by. China National Institute of Standardization, Lihewei (Qingdao) Food Industry Co., Ltd., China Green Food Co., Ltd.
Company, Inner Mongolia Yili Industrial Group Co., Ltd., Qingdao CTI Testing Technology Co., Ltd., Heilongjiang Feihe Dairy Co., Ltd.,
Tsingtao Brewery Co., Ltd., Zhejiang University, Yuanqi Forest (Beijing) Food Technology Group Co., Ltd., China National Accreditation for Conformity Assessment
Xin, Beijing Technology and Business University, Zhejiang Technology and Business University, Beijing Forestry University, Jiangnan University.
The main drafters of this document. Liu Wen, Wang Houyin, Shi Bolin, Zhong Kui, Wang Sisi, Zhao Lei, Zhang Yongchang, Jia Rong, Tang Fei, Su Yufang, Zhang Chan,
Li Yilin, Dong Jianjun, Gong Shuying, Gao Fei, Wu Xiaohuai, Liu Ye, Tian Shiyi, Zhu Baoqing, Zhang Lulu, Huo Jianglian, Wei Yangji, Huang Wenqiang, Zhao Huafeng,
Tang Ke, Yang Yan.
This document was first published as GB/T 15549-1995 in.1995, and this is the first revision.
Sensory Analysis Methodology
Induction and training of evaluators in detecting and identifying odors
1 Scope
This document describes several different methods for confirming the ability of assessors to identify and describe odorous products and for training assessors.
The methods described in this document are suitable for use in the agri-food industry and other industries that use olfactory analysis (e.g. flavors, fragrances and cosmetics)
Wait).
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document.
ISO 6658 Sensory analysis-Methodology-Generalguidance
Note. GB/T 10220-2012 General Introduction to Sensory Analysis Methodology (ISO 6658.2005, IDT)
ISO 8589 Sensory analysis General guidelines for the establishment of sensory analysis laboratories (Sensoryanalysis-Generalguidancefor
Note. GB/T 13868-2009 Sensory Analysis General Guidelines for Establishing Sensory Analysis Laboratories (ISO 8589.2007, IDT)
3 Terms and Definitions
This document does not have terms and definitions that need to be defined.
4 principles
Odor substances in different forms and concentrations are provided to the evaluators following the procedures specified in this document. It is up to the evaluators to evaluate and identify the
detect the odors emitted by these substances and record the results.
5 Reagents and Materials
5.1 Water. neutral, odorless, tasteless, gas-free.
5.2 Ethanol. 96.9% (volume fraction), no external smell, even if the concentration is very low.
5.3 Other suitable media. meet the requirements of the corresponding industry.
5.4 Odor substances, as pure as possible.
a) Select the substances given in Table A.2 of Appendix A and use them at the recommended concentration;
b) Select other available substances according to the purpose of the experiment or the requirements of the relevant industry.
During the training phase, the odorants collected should include several representative odorants (such as terpenes, floral aromas) and the
Odors tested (to ensure that the evaluator does not have an olfactory deficit for these odors).
In addition, typical odors also include odors that the evaluator may encounter in subsequent evaluations (such as typical odors of cleaning agents and printing inks).
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