67.240 感官分析 标准查询与下载

ASTM E1909-13(2017) 感官属性时间强度评估标准指南

1.1 This guide covers procedures for conducting and analyzing time-intensity (T-I) evaluations of products or other sensory stimuli. Time-intensity is the measurement of the intensity of a single sensory sensation over time in response to a single exposure to a product or other sensory stimulus. Simultaneous evaluations of multiple sensory attributes are possible, although are outside of the scope of this document. See Reference List for more information. 1.2 This guide utilizes a specially trained panel to measure the intensity of a single continuous sensation during the time from initial exposure: 1.2.1 To its extinction, 1.2.2 To a specified intensity, or 1.2.3 To a predetermined limit of time. 1.3 Applications not covered in this guide include measuring: 1.3.1 Multiple sensations, 1.3.2 Multiple exposures within a single measurement, and 1.3.3 Qualitative or hedonic changes in the perceived sensation. 1.4 This guide includes protocols for the selection and training of judges, descriptions and use of physical data collection devices, and methods of data handling, summarization, and statistical analysis. Illustration of two different data handling and analysis approaches are included in the appendixes. 1.5 This guide is not applicable to measure product shelf life or stability that require evaluations over extended time. 1.6 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. 1.7 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 Time-Intensity Evaluation of Sensory Attributes

BS ISO 8588:2017 感官分析.方法学.“A”-“非A”试验

Sensory analysis. Methodology. "A". "not A" test

ISO 8588:2017 感官分析.方法学.“A”-“非A”试验

This document specifies a procedure for determining whether a perceptible sensory difference exists between samples of two products. The method applies whether a difference exists in a single sensory attribute or in several. The “A” – “not A” test can be used in sensory analysis in the following ways: a) as a difference test, particularly for evaluating samples having variations, for example, in appearance (making it difficult to obtain strictly identical repeat samples) or in aftertaste (making direct comparison difficult); b) as a recognition test, particularly for determining whether an assessor or group of assessors identifies a new stimulus in relation to a known stimulus (for example, recognition of the quality of the sweet taste of a new sweetener); c) as a perception test, to determine the ability of an assessor to discriminate stimuli. The “A” – “not A” test is not appropriate for assessing if two products are sufficiently similar to be used interchangeably (i.e. for similarity testing) because the “A” – “not A” test inherently involves replicate evaluations of the same products by all assessors. These replicate evaluations violate the basic assumptions for similarity tests to be statistically valid. Examples of its application are given in Annex B. NOTE Bi and Ennis[1] point out that the estimate of the discriminal distance, d’, between the “A” and “not A” samples is the same regardless of the nature of the replicated evaluations performed in the test but that the estimate of the variance of d’ does depend on how the replicate evaluations were performed. As such, no general discussion of a Thurstonian analysis of the “A” – “not A” method, nor of the power of the test is undertaken in this document. Interested readers are referred to Reference [1] for a detailed discussion of the topic.

Sensory analysis - Methodology - "A" - "not A" test

ISO 6658:2017 感官分析.方法学.总则

This document gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products 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 is given in

Sensory analysis - Methodology - General guidance

EN ISO 11132:2017 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 monitoring the performance of a quantitative sensory panel

EN ISO 11136:2017 感官分析. 方法学. 受控区域内消费者进行享乐性测试的通用指南

Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area

T/PJDZ 0006-2017 粳稻食味品评员的培训方法

本标准规定了粳稻食味品评员培训方法的术语和定义、注意事项、品评员的测试与训练、粳稻食味品质的品尝评定内容、要求及评分结果表示。

Method of rice evaluator training

T/PJDZ 0005-2017 粳稻品种蒸煮食用品质感官评价方法

稻谷经砻谷、碾白，制备成国家标准一等精度的大米，取一定量的大米，在规定条件下蒸煮成米饭。品评人员借助感官鉴定米饭的气味、外观结构、味道、适口性及冷饭质地，以综合评分表示，结果采用统计学方法以消除评定中的偏差，最终对稻米食味品质作出客观的感官评定。

Method for sensory evaluation of japonica rice varieties cooking and eating quality

T/PJDZ 0004-2017 粳稻食味品评员的筛选方法

本标准规定了粳稻蒸煮实验的术语和定义、原理、仪器和器具、操作步骤、米饭品质的品尝评定内容、评分及筛选结果表示。

Method of screening on japonica rice evaluator

GOST ISO 11136-2017 感官分析 方法 在受控区域对消费者进行享乐测试的一般指南

Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area

GOST ISO 16779-2017 感官分析 食品保质期的评估（确定和验证）

Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs

GOST ISO 11036-2017 感官分析 方法 纹理轮廓

Sensory analysis. Methodology. Texture profile

GOST ISO 13302-2017 感官分析 评估包装引起的食品风味改变的方法

Sensory analysis. Methods for assessing modifications to the flavor of foodstuffs due to packaging

DIN EN ISO 5495:2016 感官分析.方法论.配对比较试验(ISO 5495-2005+Cor 1-2006+Amd 1-2016).德文版本EN ISO 5495-2007+A1-2016

Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016); German version EN ISO 5495:2007 + A1:2016

DIN EN ISO 13299:2016 感官分析.方法论.确立感觉曲线的通用指南(ISO 13299-2016).德文版本EN ISO 13299-2016

Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016); German version EN ISO 13299:2016

DIN 10976:2016 感官分析 与控制测试（DfC-测试）的区别

Sensory analysis - Difference from Control-Test (DfC-Test)

BS EN ISO 13299:2016 感官分析 方法 建立感官概况的一般指南

Sensory analysis. Methodology. General guidance for establishing a sensory profile

EN ISO 13299:2016 感官分析.方法论.确立感觉曲线的通用指南

Diese Internationale Norm gibt Leitlinien für das gesamte Verfahren der Erstellung eines sensorischen Profils vor. Sensorische Profile können für alle Produkte (Prüfmaterialien) oder Proben erstellt werden, die mit Hilfe des Gesichts-, Geruchs-, Geschmacks-, Tast- oder Gehörsinns bewertet werden können (z. B. Lebensmittel, Getränke, Tabakerzeugnisse, kosmetische Mittel, Textilerzeugnisse, Papier, Verpackungen, Luft- oder Wasserproben). Diese Internationale Norm kann auch zur Untersuchung der menschlichen Wahrnehmung und des menschlichen Verhaltens anwendbar sein. Einige Anwendungen sensorischer Profilerstellung sind die folgenden: - Entwicklung oder Änderung eines Produkts; - Charakterisierung eines Prüfmaterials, Produktionsstandards oder Handelsstandards in Bezug auf dessen sensorische Merkmalseigenschaften; - Charakterisierung einer "frischen" Referenzprobe für die Prüfung der Mindesthaltbarkeit; - Untersuchung und Verbesserung der Haltbarkeitsdauer eines Produkts; - Vergleich eines Prüfmaterials mit einem Referenzprodukt oder mit anderen gleichartigen Produkten, die sich auf dem Markt oder in der Entwicklung befinden; - Darstellung der wahrgenommenen Merkmalseigenschaften eines Prüfmaterials, um sie auf Parameter, wie z. B. instrumentelle, chemikalische oder physikalische Eigenschaften, und/oder die Akzeptanz der Verbraucher zu beziehen; - Charakterisierung der Art und Intensität von Fremdgeruch oder Fremdgeschmack in einer Probe (z. B. bei Studien zur Umweltverschmutzung).

Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)

EN ISO 5495:2007/A1:2016 感官分析.方法论.配对比较试验 包含修改件A1,2016

Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016)

ISO 13299:2016 感官分析.方法论.确立感觉曲线的通用指南

Sensory analysis - Methodology - General guidance for establishing a sensory profile