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Sensory analysis methodology - Texture profile
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GB/T 16860-2025
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| GB/T 16860-1997 | English | 629 |
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Sensory analysis methodology. Texture profile
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GB/T 16860-1997
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Standard similar to GB/T 16860-2025 GB/T 50034 GB/T 50082 Basic data | Standard ID | GB/T 16860-2025 (GB/T16860-2025) | | Description (Translated English) | Sensory analysis methodology - Texture profile | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.240 | | Word Count Estimation | 22,264 | | Date of Issue | 2025-10-05 | | Date of Implementation | 2026-05-01 | | Older Standard (superseded by this standard) | GB/T 16860-1997 | | Issuing agency(ies) | State Administration for Market Regulation and Standardization Administration of China | GB/T 16860-2025: Sensory analysis methodology - Texture 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.
ICS 67.240
CCSX04
National Standards of the People's Republic of China
Replaces GB/T 16860-1997
Sensory analysis methods for texture profile inspection
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
1.Scope 1
2 Normative References 1
3.Terms and Definitions 1
4.Principle 2
5.General requirements for inspection 2
5.1 Laboratory 2
5.2 Materials and Equipment 2
6.Method 2
6.1 Composition of a Texture Profile 2
6.2 Classification of Texture Characteristics 2
6.3 Terminology Establishment 5
6.4 Reference Sample 5
6.5 Order of Characteristic Evaluation
6.6 Evaluation Techniques 6
6.7 Use of the strength scale 7
7.Selection and screening of the evaluation team
7.1 General Requirements 7
7.2 Selection of the Evaluation Team 7
7.3 Selection of the Evaluation Team 7
8.Training for the Evaluation Team
8.1 First Stage. Mechanical Characteristics
8.2 Second Stage. Geometric and Surface Properties (Wetting and Lipid Feel)
8.3 Third Stage. Establishing the Scale
9.Preparation and provision of samples for training and evaluation 8.
10 Evaluation Team Evaluations 8
11 Data Analysis 8
Appendix A (Informative) Example of a Reference Scale for Food Mechanical Texture Properties 9
Appendix B (Informative) Classification of Sensory Texture Terminology for Non-Food Products Based on Vision and Touch 11
Reference 13
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 replaces GB/T 16860-1997 "Sensory Analysis Methods - Texture Profile Inspection". Compared with GB/T 16860-1997, except for...
Aside from structural adjustments and editorial changes, the main technical changes are as follows.
a) The terms "mechanical properties," "geometric properties," and "surface properties" have been removed (see 3.2, 3.3, and 3.4 of the.1997 edition);
b) A new sampling method has been added (see 5.2);
c) The content in "Order of Feature Appearance" has been changed (see 6.1,.1997 version 6.1);
d) The definition and evaluation techniques for mechanical properties have been changed (see Table 1,.1997 edition);
e) Reference samples for product geometry have been removed (see Table 2 in the.1997 edition);
f) The content of the "Reference Sample Selection Criteria" has been modified (see 6.4.2,.1997 version 6.4.2);
g) The content of the "Texture Evaluation Process" has been changed (see Figure 1, Figure 1 of the.1997 version);
h) The selection process for the evaluation panel has been enhanced (see 7.2).
This document is equivalent to ISO 11036.2020 "Sensory analysis methodology - texture profile".
The following minimal editorial changes have been made to this document.
a) To align with existing standards, the standard name will be changed to "Sensory Analysis Methods for Texture Profile Inspection";
b) Change “6.2.1~6.2.3” in section 6.2.1 to “6.2.2~6.2.4” to correct the original text error;
c) Change “ISO 13299” to “ISO 8586” in 7.3 to correct the original error.
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., Jiangsu University, and Heilongjiang Feihe.
Dairy Co., Ltd., Amway (Shanghai) Technology Development Co., Ltd., Betterway (Shanghai) Cosmetics Co., Ltd., Shandong Freda Biotechnology Co., Ltd.
Limited Company, Dalian University of Technology, Shenzhen Xinrongyang Food Technology Co., Ltd., Jiangsu Weikang Inspection and Testing Technology Co., Ltd., Jiangzhong Diet Therapy Department
Technology Co., Ltd., Haotu Technology (Shanghai) Co., Ltd., Zhejiang University of Commerce, Luzhou Laojiao Co., Ltd., and Pan Asia Fragrance (Wuhan) Technology Co., Ltd.
Coty International Trading (Shanghai) Co., Ltd., Shanghai Jiayou High Standard Testing Technology Co., Ltd., Zhejiang Fengdao Food Co., Ltd.
The company, Chaji (Shanghai) Brand Management Co., Ltd., Luohe Weilong Biotechnology Co., Ltd., Hubei Juhui Agricultural Development Co., Ltd., Inner Mongolia
Yili Industrial Group Co., Ltd., Qinhuangdao Municipal Institute of Quality and Technical Supervision and Inspection, Inner Mongolia National Dairy Technology Innovation Center Co., Ltd.
Company, Guangdong Li'ao Oils Co., Ltd., Genki Forest (Beijing) Food Technology Group Co., Ltd., Zhejiang Liziyuan Food Co., Ltd.
Guangdong Zhengzhengnian Biotechnology Co., Ltd., China Green Food Co., Ltd., and Tea Research Institute of Chinese Academy of Agricultural Sciences.
The main drafters of this document are. Zhong Kui, Zhao Lei, Li Hongliang, Shi Bolin, Zhu Beiwei, Zou Xiaobo, Wen Ting, Liu Guirong, Hou Jiaoliang, and Wang Houyin.
Xiang Yake, Zhang Di, Dong Xiuping, An Zhicong, Fei Yajun, Shi Jiyong, Li Yilin, Zhao Feifei, Zhuang Baoxia, Yang Suzhen, Chen Yurong, Sun Yanlin, Wu Peng,
Yao Meixiang, Yi Yufeng, Qian Jiayi, Tian Shiyi, Ding Hailong, Sun Rui, Li Yan, Huang Chen, Li Yunlong, Li Yifan, Liu Zhongsi, Shui Jing, Wu Yongchao
Wu Yongkang, Su Yufang, Liu Ruiping, Yuan Xianghua, Gao Fei, Wang Shunyu, Wang Tao, Tang Fei, Xu Yongquan.
The release history of this document and the document it replaces is as follows.
---First published in.1997 as GB/T 16860-1997;
---This is the first revision.
Sensory analysis methods for texture profile inspection
1 Scope
This document describes a method for establishing a product texture profile, covering all the steps involved in comprehensively establishing the product's texture characteristics.
This document applies to food (solid, semi-solid, and liquid) or non-food products (such as cosmetics).
The main applications of this document include the following.
---Selection and training of evaluators;
---Establish definitions and evaluation techniques for product texture characteristics, and provide guidance to evaluators;
---Identify key characteristics in the product's texture properties and establish a standard texture profile to identify any changes in the product over time;
---Optimize existing products and develop new products;
---Study various factors that may affect the texture characteristics of a product, such as manufacturing process, time, temperature, ingredients, packaging, shelf life, and storage.
conditions etc;
---Compare similar products to identify differences in texture and strength;
---Analyze the correlation between sensory evaluation and instrumental and/or physical measurements.
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 5492 Sensory analysis - Vocabulary
Note. GB/T 10221-2021 Sensory Analysis Terminology (ISO 5492.2008, 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 5492 and 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.
3.1
texture
All mechanical and geometric aspects of a product perceived through mechanical, tactile methods, and, under appropriate conditions, by visual and auditory receptors.
and surface properties.
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GB/T 16860-2025: Sensory analysis methodology - Texture profile
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