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GB/T 21172-2022 English PDF

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GB/T 21172-2022: Sensory analysis - Guidelines for sensory assessment of the colour of products
Status: Valid

GB/T 21172: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 21172-2022English354 Add to Cart 4 days [Need to translate] Sensory analysis - Guidelines for sensory assessment of the colour of products Valid GB/T 21172-2022
GB/T 21172-2007English514 Add to Cart 3 days [Need to translate] Sensory analysis -- General guidance and test method for assessment of the colour of foods Obsolete GB/T 21172-2007

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Basic data

Standard ID GB/T 21172-2022 (GB/T21172-2022)
Description (Translated English) Sensory analysis - Guidelines for sensory assessment of the colour of products
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X04
Classification of International Standard 67.240
Word Count Estimation 19,149
Date of Issue 2022-10-12
Date of Implementation 2023-05-01
Older Standard (superseded by this standard) GB/T 21172-2007
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 21172-2022: Sensory analysis - Guidelines for sensory assessment of the colour of products

---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 - Guidelines for sensory assessment of the color of products ICS 67.240 CCSX04 National Standards of People's Republic of China Replacing GB/T 21172-2007 Sensory Analysis Guidelines for Sensory Evaluation of Product Color (ISO 11037.2011, 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 Introduction II 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Inspection conditions 3 4.1 General 3 4.2 Inspection room 3 4.3 Workspace 3 4.4 Lighting 4 4.5 Illumination 5 4.6 Illumination and viewing angles 5 4.7 Evaluator 5 5 Inspection method 6 5.1 Basic principles 6 5.2 Reference sample (standard color) 6 5.3 Appliances 6 5.4 Tested samples 6 5.5 Inspection step 6 6 Expression of results 9 7 Inspection Report 9 Appendix A (Informative) Metamerism Matching 10 Appendix B (informative) Evaluator observation position 11 Appendix C (Informative) Supplementary Information 13 Reference 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 21172-2007 "General principles and test methods for sensory analysis of food color evaluation", and GB/T 21172- Compared with.2007, except for structural adjustment and editorial changes, the main technical changes are as follows. a) Added terms and definitions (see Chapter 3); b) Changed the requirements for the work area (see 4.3, 4.3 of the.2007 edition); c) Change "liquid sample" to "opaque liquid sample" (see 5.5.1.3, 5.5.1.3 of the.2007 edition); d) Added relevant index parameters for the evaluation of "clarified liquid samples" (see 5.5.2.8, 5.5.2.8 of the.2007 edition). This document is equivalent to ISO 11037.2011 "Guidelines for Sensory Evaluation of Color of Sensory Analysis Products". 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, Jiangsu University, Heilongjiang Feihe Dairy Co., Ltd., Liheweiwei (Qingdao) Food Co., Ltd. Industry Co., Ltd., Feed Research Institute of Chinese Academy of Agricultural Sciences, China Agricultural University, Beijing Huiyuan Food and Beverage Co., Ltd., China Green Food Products Co., Ltd., Inner Mongolia Yili Industrial Group Co., Ltd., Shanghai CTI Pinbiao Testing Technology Co., Ltd., China Tobacco Corporation, Tsinghua University University, Yuanqi Forest (Beijing) Food Technology Group Co., Ltd., Sichuan Dingdianer Food Development Co., Ltd., China National Conformity Assessment Accreditation Center, Zhejiang Technology and Business University, Beijing Technology and Business University, Beijing Forestry University, Food and Nutrition Development Research Institute of the Ministry of Agriculture and Rural Affairs. The main drafters of this document. Liu Wen, Wang Houyin, Zhao Lei, Zou Xiaobo, Li Yilin, Yan Haijie, Zhan Jicheng, Li Shaozhen, Zhong Kui, Shi Bolin, Zhang Yongchang, Li Lin, Tang Fei, Su Yufang, Chai Pinghai, Li Rui, Wang Lingyuan, Luo Qiangzu, Sun Pei, Gao Fei, Huo Jianglian, Tian Shiyi, Cui Fang, Liu Ye, Zhang Lulu, Zhu Baoqing, Wang Sisi, Wei Yangji, Wu Ziyan, Zhu Dazhou, Jin Anwen. The release status of previous versions of this document and the documents it replaces are as follows. ---It was first published as GB/T 21172-2007 in.2007; --- This is the first revision.

Introduction

Standardized color sensory evaluation, carried out by evaluators with normal color vision under reproducible lighting conditions and evaluation conditions. usually in The color matching between the sample and the standard is carried out under sunlight, but the spectral composition of sunlight varies greatly. Although the spectral distribution of artificial sunlight sources is difficult Precisely controlled, but more stable than daylight within a specified time, thus ensuring better repeatability of color evaluation results. Unless otherwise approved, this document specifies the use of diffuse sunlight of a specific phase or an artificial light source with a color temperature of 6500K (CIE Standard illuminant D65) for routine comparison. In case of dispute, the color evaluation shall be carried out under a specific artificial daylight source. In order to implement the national standards in a consistent manner, the light source and illuminant data should be based on the relevant national standards. It should be noted that, in the In documents related to visual evaluation, "observer" is often used instead of "evaluator". Sensory Analysis Guidelines for Sensory Evaluation of Product Color

1 Scope

This document provides guidelines for the sensory evaluation of product color. This document applies to solid, semi-solid, powder and liquid products that are opaque, cloudy, translucent, transparent, matte and glossy. This document presents sensory analyzes (e.g. differentials conducted by a panel of preferred assessors or in specific cases by independent experts). Requirements for evaluation and lighting conditions in various situations in individual inspection, profile analysis and grading method. This document is not intended for consumer testing, nor for the evaluation of metamerism in the color of food products. Note 1.See Appendix A for metamerism matching. Note 2.The sensory evaluation of the color of a specific product is in accordance with the provisions of the corresponding international documents, such as GB/T 40003-2021 [1] stipulates the evaluation requirements for wine tasting glasses.

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 5492 Sensory Analysis-Vocabulary Note. GB/T 10221-2021 Sensory Analysis Terminology (ISO 5492.2008, IDT) ISO 6658 Sensory analysis-Methodology-Generalguidance Note. GB/T 10220-2012 General Introduction to Sensory Analysis Methodology (ISO 6658.2005, IDT) ISO 8586 General guidelines for the selection, training and supervision of preferred and expert assessors for sensory analysis (Sensoryanal- sory assessors) ISO 8589 Sensory analysis General guidelines for the establishment of sensory analysis laboratories (Sensoryanalysis-Generalguidancefor Note. GB/T 13868 Sensory Analysis General Guidelines for Establishing Sensory Analysis Laboratories (ISO 8589.2007, IDT) Note. GB/T 2900.65-2004 Electrotechnical term lighting (IEC 60050-845|CIE17.1987,MOD)

3 Terms and Definitions

ISO 5492 and IEC 60050-845 | CIE17 defined and the following terms and definitions apply to this document. 3.1 Personnel involved in sensory evaluation of product color. [Source. GB/T 10221-2021, 3.5, with modifications] 3.2 hue hue The surface exhibits visual properties similar to one or a combination of the perceived colors red, yellow, green, and blue.

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