67.240 感官分析 标准查询与下载

ASTM E1958-19 感官要求证实的标准指南

Standard Guide for Sensory Claim Substantiation

ISO 20613:2019 感官分析-食品质量控制中感官分析应用指南

This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements and procedures. It is applicable to food and non-food industries. It is limited to in-plant sensory analysis in QC.

Sensory analysis — General guidance for the application of sensory analysis in quality control

T/WHSPTYPTJCYXH WHPTCY0002-2018 乌海干红葡萄酒感官特征团体标准

2017年11月19~21日，乌海市葡萄与葡萄酒产业协会组织国内葡萄酒专家在乌海汉森酒庄对乌海产区沙漠葡萄酒样品进行了感官特征分析。通过感官分析专家对每一个酒样的感官特征描述和数据多元统计分析，得出如下“乌海产区沙漠葡萄酒（以下简称乌海葡萄酒）感官特征”结论。由于乌海独特的生态条件和葡萄品种结构，使乌海葡萄酒具有了独特的风格（即风土特征）。 乌海干红葡萄酒的特征描述符为：果香浓郁，黑色浆果、果酱香气；陈酿香气馥郁，香料香气和焙烤类香气；皮革和矿物气味。新酒果香浓郁，以黑色浆果和果酱香气为主；陈年酒香气馥郁，以香料香气和焙烤类香气为主。带糖的红葡萄酒除上述特征外，还有果脯类香气。

Group standards for sensory characteristics of Wuhai dry red wine

T/WHSPTYPTJCYXH WHPTCY0001-2018 乌海干白葡萄酒感官特征团体标准

2017年11月19~21日，乌海市葡萄与葡萄酒产业协会组织国内葡萄酒专家在乌海汉森酒庄对乌海产区沙漠葡萄酒样品进行了感官特征分析。通过感官分析专家对每一个酒样的感官特征描述和数据多元统计分析，得出如下“乌海产区沙漠葡萄酒（以下简称乌海葡萄酒）感官特征”结论。由于乌海独特的生态条件和葡萄品种结构，使乌海葡萄酒具有了独特的风格（即风土特征）。 乌海干白葡萄酒的特征描述符为：果香馥郁，热带水果香气，苹果、水蜜桃香气；花香怡人，蜂蜜、洋槐花和玫瑰花香；矿物气味。乌海甜白葡萄酒除具有上述特征外，还有蜜饯香气。

Group standards for sensory characteristics of Wuhai dry white wine

ASTM E1885-18 感官分析的标准试验方法&x2014；三角测试

1.1 This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products. 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. It does not determine the size or the direction of the difference. The attribute(s) responsible for the difference are not identified. 1.4 Compared to the duo-trio test, the triangle test can achieve an equivalent level of statistical significance with fewer assessors. For details on how the triangle test compares to other three-sample tests, see Refs (1), (2), (3) and (4).2 1.5 This test method is applicable only if the products are homogeneous. If two samples of the same product can often be distinguished, then another method, for example, descriptive analysis, may be more appropriate. 1.6 This test method is applicable only when the products do not cause excessive sensory fatigue, carryover or adaptation. 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 Test Method for Sensory Analysis—Triangle Test

ASTM E2610-18 感官分析的标准试验方法&x2014；二三试验

1.1 This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products. 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. It does not determine the size or the direction of the difference. The attribute(s) responsible for the difference are not identified. 1.4 Compared to the triangle test, the duo-trio test is statistically less efficient, but easier to perform by the assessors. For details on how the duo-trio test compares to other three-sample tests, see Refs (1-4).2 1.5 This test method is applicable only if the products are homogeneous. If two samples of the same product can often be distinguished, then another method, for example, descriptive analysis, may be more appropriate. 1.6 This test method is applicable only when the products do not cause excessive sensory fatigue, carryover or adaptation. 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 Test Method for Sensory Analysis—Duo-Trio Test

DB50/T 870-2018 麻辣火锅底料辣度量化及等级划分

本标准适用于用高效液相色谱仪（荧光检测器）检测麻辣火锅底料的辣椒素类物质含量，并确定麻辣火锅底料的辣度及其等级。其他辣椒制品可参照执行

Spicy Quantification and Grading of Spicy Hot Pot Base

ASTM E1958-18 感官要求证实的标准指南

Standard Guide for Sensory Claim Substantiation

BS ISO 13301:2018 感官分析 方法论通过三种可选强制选择（3-AFC）程序测量气味、味道和味道检测阈值的通用指南

Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

ISO 13301:2018 感官分析.方法学.用三点选配(3-AFC)法测定气味、香味和味觉探测阈值的通用指南

This document gives guidelines for — obtaining data on the detection of stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three-alternative forced-choice) procedure, and — the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus. Typically, the procedures will be used in one of the following two modes: — investigation of the sensitivity of assessors to specific stimuli; — investigation of the ability of a chemical substance to stimulate the chemoreceptive senses. (Although experiments can encompass both modes.) Examples of the first mode include studies of the differences among individuals or specified populations of individuals in sensitivities and of the effects of age, gender, physiological condition, disease, administration of drugs and ambient conditions on sensitivity. Examples of the latter mode include — studies in flavour chemistry and the impact of specified chemicals on the flavour of foods, — classification of chemicals for their impact on humans, if present in the environment, — studies on the relationship of molecular structure to capacity of a chemical to act as a stimulant, — quality assurance of gaseous effluents and of water, foods and beverages, and — studies in the mechanism of olfaction. In both modes, the way in which probability of a correct response changes with intensity of stimulus, i.e. the slope of the dose/response curve, could be an important aspect of the study as well as the threshold value, and the data processing procedures described here provide this information. The focus of this document is on data requirements and on computational procedures. Regarding the validity of the data, the text is restricted to general rules and precautions. It does not differentiate between detection and difference thresholds; fundamentally, the procedures measure a difference threshold because a test sample is compared with a reference sample. Typically, the reference sample is not intended to contain the stimulus under investigation, but the guidelines do not exclude experimental design in which the reference could contain the stimulus, or it might not be known if the reference contains the stimulus. The guidelines do not measure a recognition threshold as defined in in EN 13725.

Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

DIN EN ISO 10399:2018 感官分析.方法论.对比试验法(ISO 10399-2017);德文版本EN ISO 10399-2018

The document specifies a method for determining whether there is a difference between two products. This difference may relate to one specific organoleptic attribute or to a combination of organoleptic attributes. The method is not applicable for the determination of preference, nor for the evaluation of the character or intensity of the perceived difference. Two forms of this test are described: The balanced-reference technique and the constant-reference technique. The method is statistically less efficient than the triangle test described in DIN EN ISO 4120, but is easier to perform by the assessors.

Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017); German version EN ISO 10399:2018

ASTM E3000-18 在描述性感官面板上衡量和追踪评估者表现的标准指南

1.1 This guide provides guidelines for measuring and tracking the performance of individual assessors on a descriptive sensory panel. 1.2 This guide provides guidelines to assist sensory professionals in measuring performance for given assessors. Measuring performance will form the basis for (1) determining the reliability of the results, and (2) establishing remedial actions for an individual assessor. 1.3 This guide examines various aspects of trained assessor performance; such as repeatability, discrimination, and agreement and demonstrates some ways to measure them. The procedures will help the sensory professional determine areas of good performance as well as those that require improvement. 1.4 Individual assessor performance is tracked using established statistical procedures. These procedures depend on whether replicates are collected and if they are collected over multiple sessions or within a single session. 1.5 This guide provides suggested procedures, including statistical procedures that can be done using standard statistical software, for evaluating performance and is not meant to exclude other methods that may be effectively used for a similar purpose. 1.6 Methods for training and screening assessors are not within the scope of this guide. This guide does not address how to communicate performance feedback information to individual assessors. This monitoring of panel reproducibility, a measure of the panel’s ability to reproduce the results of other panels, is also not within the scope of this guide. 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 Measuring and Tracking Performance of Assessors on a Descriptive Sensory Panel

BS EN ISO 10399:2018 感官分析 方法 二人三人测试

Sensory analysis. Methodology. Duo-trio test

EN ISO 10399:2018 感官分析.方法论.味觉对比试验

Sensory analysis - Methodology - Duo-trio test

BS EN ISO 11132:2017 感官分析 方法 监测定量感官小组性能的指南

1   Scope This International Standard gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive panel and the performance of each member. A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes. Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a panel to detect, identify, and measure an attribute, use attributes in a similar way to other panels or assessors, discriminate between stimuli, use a scale properly, repeat their own results, and reproduce results from other panels or assessors. The methods specified allow the consistency, repeatability , freedom from bias and ability to discriminate of panels and assessors to be monitored and assessed. Monitoring and assessment of agreement between panel members is also covered. Monitoring and assessment can be carried out in one session or over time. Monitoring performance data enables the panel leader to improve panel and assessor performance , to identify issues and retraining needs or to identify assessors who are not performing well enough to continue participating. The methods specified in this International Standard can be used by the panel leader to appraise continuously the performance of panels or individual assessors.

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

ISO 10399:2017 感官分析.方法学.味觉对比试验法

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 less efficient than the triangle test (described in ISO 4120) but is easier to perform by the assessors. 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 fairly homogeneous. The method is effective for a) determining that 1) either a perceptible difference results (duo-trio testing for difference), or 2) a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage, and b) for selecting, training and monitoring assessors. Two forms of the method are described: — the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production); — the balanced-reference technique, used when one product is not more familiar than the other.

Sensory analysis - Methodology - Duo-trio test

ASTM E3000-17 在描述性感官面板上衡量和追踪评估者表现的标准指南

Standard Guide for Measuring and Tracking Performance of Assessors on a Descriptive Sensory Panel

ASTM E1871-17 食品和饮料感官评估服务协议标准指南

1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 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. 1.4 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 Serving Protocol for Sensory Evaluation of Foods and Beverages

DIN ISO 16779:2017 感官分析. 食品货架期评估(测定和验证) (ISO 16779:2015)；德文和英文文本

Measurements of product changes over time provide a basis for the determination and verification of the shelf life of foodstuffs. This document specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. It is intended to support the development of individual approaches. For the purposes of calculating the shelf life, microbiological, chemical and physical investigations results are used in addition to sensory testing.

Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs (ISO 16779:2015); Text in German and English

BS ISO 6658:2017 感官分析 方法 一般指导

1   Scope This International Standard gives general guidance on the use of sensory analysis . It describes tests for the examination of foods by sensory analysis , and includes some general information on the techniques to be used if statistical analysis of the results is required. Generally these tests are intended only for objective sensory analysis . However, if a test can be used for determining preference in hedonic test, this is indicated. A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests are given in ISO 11136. WARNING This document does not purport to address all of the safety problems, if any, associated with its use. It is the responsibility of the user to establish appropriate safety and health practices and to ensure compliance with any national regulatory conditions.

Sensory analysis. Methodology. General guidance