67.240 感官分析 标准查询与下载

T/CAB 0258-2023 婴幼儿配方乳粉感官质量要求

本文件规定了婴幼儿配方乳粉的术语、定义、感官质量要求、检验方法、检验规则等。  本文件适用预包装和成品婴幼儿配方乳粉。

Sensory quality requirements for Infant formula milk powder

ASTM E3313-23 评估员和小组表现沟通的标准指南

1.1 This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel. 1.2 This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring. 1.3 This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors. 1.4 Descriptive, discrimination, and quality panels are within the scope of this guide. 1.5 This guide does not cover consumer panels (qualitative or quantitative). 1.6 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard. 1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.8 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Guide for Communication of Assessor and Panel Performance

ISO 16657:2023 感官分析 仪器 橄榄油品尝杯

This document specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass does not apply for the analysis of the colour or texture of olive oils. In addition, this document describes an adapted heating unit used to reach and maintain the right temperature for this analysis.

Sensory analysis — Apparatus — Olive oil tasting glass

ASTM E3009-23 感官分析的标准测试方法 etrad 测试

1.1  This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products or to estimate the magnitude of the perceptible difference. 1.2  This test method applies whether a difference may exist in a single sensory attribute or in several. 1.3  This test method is applicable when the nature of the difference between the samples is unknown. The attribute(s) responsible for the difference are not identified. 1.4  The tetrad test is more efficient statistically than the triangle test (Test Method E1885 ) or the duo-trio test (Test Method E2610 ). 1.5  This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6  This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Test Method for Sensory Analysis—Tetrad Test

GSO ISO 4120:2023 感官分析 方法论 三角测试

This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes. The method is statistically more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours. The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are homogeneous. The method is effective for: a) determining that: either a perceptible difference results (triangle testing for difference); a perceptible difference does not result (triangle testing for similarity), when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) selecting, training and monitoring assessors.

Sensory analysis — Methodology — Triangle test

ISO 8586:2023 感官分析.选定的评估员和专业感官评估人员的选择、培训和监视的通用指南

This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products. It is applicable to all industries concerned with the evaluation of products by the sense organs. This document supplements the information given in ISO 6658.

Sensory analysis — Selection and training of sensory assessors

KS Q ISO 13299-2022 感官分析方法建立感官图谱的一般指南

Sensory analysis Methodology General guidance for establishing a sensory profile

KS Q ISO 16820-2022 感官分析方法顺序分析

Sensory analysis Methodology Sequential analysis

ASTM E1958-22 感官声称证明的标准指南

1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed. 1.2 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Guide for Sensory Claim Substantiation

T/GDOAA 0004-2022 食品加工人员穿戴标准智能识别检测管理系统技术规范

主要技术内容： (一)  文件的修订原则 该文件的修订坚持先进性、科学性、广泛性和可操作性，修订过程中，经过标准化  专家团队充分的市场调研， 同时查阅大量食品加工人员穿戴标准，结合生产商、食品加工基地、食品安全检测机构、加工食品流通商等实践经验数据，立足于我国国情，增强可操作性，提高标准制订后的适用面。此外，尽力保持与现行的有关标准相衔接、协调一致。在编制过程中， 坚持高标准， 严要求，博采众家之长， 无论在收  集资料、查询文献过程中， 还是资料分析中， 以科学严谨的态度对待标准指定过程中的每  一个环节， 突出科学性与适用性，尊重国内同行专家的意见， 努力提高标准的编制质量。 (二)      确定各项技术内容的依据 根据信息调研、资料收集分析的内容，确定标准框架包括范围 、规范性引用文件 、 术语和定义、技术要求、食品加工人员着装要求、食品加工人员行为要求、食品加工人员操作要求、食品行业加工人员控制水平等级、生产加工过程卫生要求。 表 6  技术内容的确定 序号　技术内容　确定依据 1　术语和定义　主要考虑文件适用的广泛性，定义的准确性 。 2　技术要求　食品安全要求： 根据法律法规和食品安全标准要求确定，同时分析抽检公布信息和国外标准制定更严格指标要求 。 3　食品加工人员着装要求　根据标准适用的先进性确定； 4　食品加工人员行为要求　按照 GB 14881 确定 。 5　食品加工人员操作要求　食品安全法实施条例。 6　食品行业加工人员控制水平等级　根据食品生产加工企业质量安全监督管理实施细则确定 。 7　生产加工过程卫生要求　按 GB 14881 。

Food processing personnel wear standard intelligent identification detection management system technical specification

DB50/T 1288-2022 重庆火锅底料麻度分级

本文件适用于重庆火锅底料的麻度分级

Classification of pockmarks for Chongqing hotpot bottom ingredients

GSO ISO 11036:2022 感官分析 方法论 质地概况

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definitions and evaluation techniques for textural characteristics; — characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes; — improving old products and developing new products; — studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions; — comparing a product with another similar product to determine the nature and intensity of textural differences; — correlating sensory and instrumental and/or physical measurements.

Sensory analysis — Methodology — Texture profile

T/ZNZ 095-2021 初榨橄榄油感官评价方法

本文件规定了初榨橄榄油感官评价的术语和定义、基本要求、评价方法和等级判定。 本文件适用于初榨橄榄油的感官评价。

Organoleptic assessment of virgin olive oil

DIN EN ISO 11132:2021 感官分析 方法 定量描述性感官小组性能测量指南（ISO 11132:2021）；德文版 EN ISO 11132:2021

This document gives guidelines for assessing the overall performance of a quantitative descriptive panel and the performance of each panel member. This document is applicable to the validation of the training of individual assessors or panels, as well as to the performance monito

Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021); German version EN ISO 11132:2021

SN EN ISO 11132:2021 感官分析 方法 定量描述性感官小组性能测量指南（ISO 11132:2021）

Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)

DS/ISO 11132:2021 感官分析 方法学 定量描述性感官小组的性能测量指南

Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel

DS/EN ISO 11132:2021 感官分析“方法论”定量描述感官面板性能测量指南（ISO 11132:2021）

Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)

BS EN ISO 11132:2021 感官分析 方法 定量描述性感官小组性能测量指南

Sensory analysis. Methodology. Guidelines for the measurement of the performance of a quantitative descriptive sensory panel

ISO 11132:2021 感官分析.方法体系.定量感官仪表性能监控导则

This document gives guidelines for assessing the overall performance of a quantitative descriptive panel and the performance of each panel member. This document is applicable to the validation of the training of individual assessors or panels, as well as to the performance monitoring of established panels. This document does not apply to the panel performance for descriptive methods where the individual scores of each assessor are not recorded, where there is no single list of attributes that is common to all the assessors, or where dominance rather than intensity is measured. Consequently, the performance of descriptive panels using methods such as consensus profile, free-choice profile, flash profile and temporal dominance of sensations (TDS) are out of scope. The methods specified in this document are for monitoring and assessing the ability of a panel and its assessors to discriminate between products, the agreement between assessors of the same panel and the repeatability of these assessors in their intensity scoring. Reproducibility, including both the comparison between panels and the comparison within the same panel of several evaluations conducted under different conditions (i.e. separated in time), is out of scope of this document. The methods specified in this document can be used, in full or a selection only, by the panel leader to appraise continuously the performance of panels or individual assessors. The methods listed are not exhaustive and other appropriate methods can also be used.

Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel

EN ISO 11132:2021 感官分析.方法体系.定量感官仪表性能监控导则

Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)