GB/T 25005-2010 (English Version) PDF

Standard No.: GB/T 25005-2010
Language: Chinese, Available in English version
Release Date: 2010
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 25005-2010

Scope: This standard specifies the terms and definitions, general requirements, evaluation procedures, statistical analysis and presentation of evaluation results for sensory evaluation of instant noodles. This standard is applicable to the sensory evaluation of various instant noodle cakes such as instant noodles, boiled noodles, and mixed noodles.

GB/T 25005-2010 Referenced Document

GB/T 10220 Sensory analysis.Methodology.General guidance*， 2012-06-29 Update
GB/T 12313 Sensory analysis method--Flavour profile test
GB/T 13868 Sensory analysis.General guidance for the design of test rooms
GB/T 14195 Sensory analysis--General guidance for the selection and training of selected assessors
GB/T 16291.2 Sensory analysis--General guidance for the selection, training and monitoring of assessors--Part 2:Expert sensory assessors
GB/T 21172 Sensory analysis—Guidelines for sensory assessment of the colour of products*， 2022-10-14 Update
ISO 4121 Sensory analysis - Guidelines for the use of quantitative response scales

2010 GB/T 25005-2010 Sensory analysis-Methods for sensory evaluation of instant noodles