67.240 感官分析 标准查询与下载

20/30382888 DC BS EN ISO 11132 感官分析 方法 监测定量感官小组性能的指南

BS EN ISO 11132. Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel

ISO 11136:2014/Amd 1:2020 感官分析.方法学.在受控区域对消费者进行快乐试验的一般指南.修改件1

Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1

KS Q ISO 5495-2019 感官分析 方法论 配对比较试验

Sensory analysis－Methodology－Paired comparison test

KS Q ISO 6658-2019 感官分析 方法论 一般指导

Sensory analysis－Methodology－General guidance

KS Q ISO 3972-2019 感官分析—方法论—研究味觉敏感性的方法

Sensory analysis — Methodology — Method of investigating sensitivity of taste

KS Q ISO 11056-2019 感官分析 方法论 幅度估计法

Sensory analysis — Methodology — Magnitude estimation method

KS Q ISO 8589-2019 感官分析 测试室设计的一般指南

Sensory analysis — General guidance for the design of test rooms

KS Q ISO 8587-2019 感官分析 方法论 排名

Sensory analysis — Methodology — Ranking

KS Q ISO 10399-2019 感官分析 方法论 二重奏测试

Sensory analysis－Methodology－Duo-trio test

KS Q ISO 4120-2019 感官分析 方法论 三角试验

Sensory analysis－Methodology－Triangle test

KS Q ISO 4121-2019 感官分析 定量反应量表使用指南

Sensory analysis－Guidelines for the use of quantitative response scales

19/30383550 DC BS ISO 20784 感官和消费者声明证实指南

BS ISO 20784. Guidance on substantiation for sensory and consumer claims

BS ISO 16820:2019 感官分析 方法 序贯分析

What is ISO 16820- Methodology for sequential analysis in sensory analysis about? ISO 16820 discusses sensory analysis. ISO 16820 is an international standard on sequential analysis of food to ensure consumer expectations are met. ISO 16820 specifies a procedure for statistically analyzing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing. The sequential method under ISO 16820 allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments. The method specified under ISO 16820 is effective for: Determining that either a perceptible difference result or a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling, or storage Selecting, training, and monitoring assessors Who is ISO 16820- Methodology for sequential analysis in sensory analysis for? ISO 16820 on methodology for sequential analysis in sensory analysis is useful for: Food scientists Food laboratories Food technologists Sensory analysts Food health and safety departments Why should you use ISO 16820- Methodology for sequential analysis in sensory analysis ? Sensory research is a unique area of market research that combines data analysis and the use of our senses (sight, smell, taste, touch, and hearing) to evaluate consumer products.

Sensory analysis. Methodology. Sequential analysis

ISO 16820:2019 感官分析 - 方法 - 顺序分析

This document specifies a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing. The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments. The method is effective for: a) determining that either: 1) a perceptible difference results; or 2) a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) selecting, training and monitoring assessors.

Sensory analysis — Methodology — Sequential analysis

ASTM E679-19 通过强制选择升序浓度系列限制方法测定气味和味觉阈值的标准实践

1.1 This practice describes a rapid test for determining sensory thresholds of any substance in any medium. 1.2 It prescribes an overall design of sample preparation and a procedure for calculating the results. 1.3 The threshold may be characterized as being either (a) only detection (awareness) that a very small amount of added substance is present but not necessarily recognizable, or (b) recognition of the nature of the added substance. 1.4 The medium may be a gas, such as air, a liquid, such as water or some beverage, or a solid form of matter. The medium may be odorless or tasteless, or may exhibit a characteristic odor or taste per se. 1.5 This practice describes the use of a multiple forcedchoice sample presentation method in an ascending concentration series, similar to the method of limits. 1.6 Physical methods of sample presentation for threshold determination are not a part of this practice, and will depend on the physical state, size, shape, availability, and other properties of the samples. 1.7 It is recognized that the degree of training received by a panel of assessors with a particular substance may have a profound influence on the threshold obtained with that substance (1).2 1.8 Thresholds determined by using one physical method of presentation are not necessarily equivalent to values obtained by another method. 1.9 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the 1 This practice is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.04 on Fundamentals of Sensory. Current edition approved Aug. 15, 2019. Published September 2019. Originally approved in 1979. Last previous edition approved in 2011 as E679 – 04 (2011). DOI: 10.1520/E0679-19. 2 The boldface numbers in parentheses refer to the list of references at the end of this practice. Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States 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. 1 Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits

ASTM E1958-19a 感官要求证实的标准指南

Standard Guide for Sensory Claim Substantiation

BS ISO 20613:2019 感官分析 质量控制中感官分析应用的一般指南

What is ISO 20613- Guidance on the application of sensory analysis in quality control about? ISO 20613 discusses sensory analysis. ISO 20613 is an international standard that guides sensory analysis in quality control. ISO 20613 specifies guidelines for the implementation of a sensory analysis program in quality control (QC), including general elements and procedures. ISO 20613 applies to food and non-food industries. Note: ISO 20613 is limited to in-plant sensory analysis in QC. Who is ISO 20613- Guidance on the application of sensory analysis in quality control for? ISO 20613 on the guidance on the application of sensory analysis in quality control is relevant to: Quality control departments Product managers Entities involved in the production Product manufacturers Safety and health departments Why should you use ISO 20613- Guidance on the application of sensory analysis in quality control ? Sensory analysis is the way to obtain direct measurement of perceived attributes. Sensory anal...

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

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