General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Status
Latest
GB/T 16290-1996
Scope
This standard specifies various test methods for sensory evaluation of samples using several types of scales. This standard is divided into three parts: the first part is the guidelines and basic conditions for the two types of inspection; the second part is the inspection using the equidistant scale or the ratio scale, and the food is evaluated by scoring; the third part is the inspection using the ordinal scale , including the use of an ordinal scale to classify the general or specific properties of these products by scores or descriptors, applicable to the evaluation of specific foods. This standard applies to the evaluation of sensory characteristics (such as taste, smell, texture) or a certain property (such as sweetness, mint flavor intensity, tenderness) of samples. It is especially useful for determining the effects of changes in raw materials and methods of production, processing or storage. The number of samples and the number of characteristics evaluated in one inspection depends on the nature of all products inspected.
GB/T 16290-1996 history
1996GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales