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GB/T 29604-2013 English PDF

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GB/T 29604-2013: Sensory analysis -- General guidance for establishing references for sensory attributes
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB/T 29604-2013	English	139	Add to Cart	3 days [Need to translate]	Sensory analysis -- General guidance for establishing references for sensory attributes	Valid	GB/T 29604-2013

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Basic data

Standard ID	GB/T 29604-2013 (GB/T29604-2013)
Description (Translated English)	Sensory analysis -- General guidance for establishing references for sensory attributes
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	B04
Classification of International Standard	67.240
Word Count Estimation	6,644
Quoted Standard	GB/T 10221; GB/T 12315; GB/T 16861; GB/T 19547; ISO 4121
Regulation (derived from)	National Standards Bulletin 2013 No. 10
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 specifies: the establishment of the sensory characteristics of the reference sample basic principles and general procedures. This standard applies to the sensory characteristics of food sensory evaluation reference sample build, also applies

GB/T 29604-2013: Sensory analysis -- General guidance for establishing references for sensory attributes

---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. General guidance for establishing references for sensory attributes ICS 67.240 B04 National Standards of People's Republic of China Sensory Analysis General guidance for the establishment of the organoleptic properties of the reference sample Issued on. 2013-07-19 2013-12-31 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard is proposed and managed by China National Institute of Standardization. This standard drafting units. China National Institute of Standardization, Guangxi Zhuang Autonomous Region Quality and Technical Supervision, Beijing Agricultural College, COFCO Limited The company, Jiangsu Academy of Agricultural Sciences. The main drafters of this standard. Zhao Lei, Cai and Su, Xi Xing Jun, Rui Cong support, Shibo Lin, Lu Daxin, Dingqing Bo, Huang sequence, cattle Lai Ying. Sensory Analysis General guidance for the establishment of the organoleptic properties of the reference sample

1 Scope

This standard specifies the establishment of the basic principles of sensory characteristics than the reference sample and general procedures. This standard applies to food sensory evaluation of the organoleptic characteristics of the reference sample of the establishment, but also for non-food consumer products such as cosmetics, personal care When goods, textiles, and other sensory evaluation, the organoleptic properties of the reference sample of the establishment.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 10221 Sensory analysis terminology (ISO 5492) GB/T 12315 Sensory analysis - Methodology sorting method (ISO 8587) GB/T 16861 Sensory analysis by multivariate analysis methods to identify and select descriptors for establishing a sensory profile (ISO 11035) GB/T 19547 Sensory analysis - Methodology magnitude estimation method (ISO 11056) ISO 4121 Sensory analysis of quantitative response scales Guide (Sensoryanalysis-Guidelinesfortheuseof quantitativeresponsescales)

3 Terms and Definitions

GB/T 10221 and defined by the following terms and definitions apply to this document. For ease of use, repeat the following list GB/T 10221 Some terms and definitions. 3.1 Organoleptic properties sensoryattribute Perceived by the sensory organs of product characteristics. Note. For the purposes of food, including general appearance, texture, aroma, taste, flavor, texture and so on. 3.2 Reference sample referencesample Used to define or clarify a characteristic or a particular level for a given characteristic of a substance. Note 1. The reference test sample with a different kind than only as a control, comparison with other samples. Note 2. The reference sample can be a product or an analog system. Note 3. When a series of samples the reference sample for a given strength to the characteristics of the control, usually with a certain characteristic, covering the minimum to the maximum characteristics of strength becomes Of the range. Note 4. rewrite GB/T 10221-2012 definitions 2.21. 3.3 Feel sensation Psychophysiological sensory stimulation response. [GB/T 10221-2012, the definition 3.4]

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