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GB/T 41408-2022 Sensory analysis Methodology - General guidelines for testing consumer preferences in controlled areas 感官分析 方法学 受控区域消费者喜好测试一般导则 - 中英文版 |
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GB/T 22366-2022 Sensory analysis - Methodology - General guidelines for the determination of smell, taste and flavor perception thresholds using the three-point forced choice method (3-AFC) 感官分析 方法学 采用三点强迫选择法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则 - 中英文版 |
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GB/T 15549-2022 Sensory analysis Methodology Introduction and training of evaluators in detection and identification of odors 感官分析 方法学 检测和识别气味方面评价员的入门和培训 - 中英文版 |
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GB/T 39992-2021 Sensory analysis—Methodology—Balanced incomplete block designs 感官分析 方法学 平衡不完全区组设计 - 中英文版 |
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GB/T 38495-2020 Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method 感官分析 花椒麻度评价 斯科维尔指数法 - 中英文版 |
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GB/T 39558-2020 Sensory analysis—Methodology—“A”-“not A” test 感官分析 方法学 “A”-“非A” 检验 - 中英文版 |
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GB/T 39625-2020 Sensory analysis—Methodology—General guidance for establishing a sensory profile 感官分析 方法学 建立感官剖面的导则 - 中英文版 |
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GB/T 17321-2012 Sensory analysis Method - Duo-trio test 感官分析方法 二-三点检验 - 中英文版 |
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GB/T 12312-2012 Sensory analysis - Method of investigating sensitivity of taste 感官分析 味觉敏感度的测定方法 - 中英文版 |
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GB/T 12311-2012 Sensory analysis Method - Triangle test 感官分析方法 三点检验 - 中英文版 |
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GB/T 12310-2012 Sensory analysis Method - Paired comparison test 感官分析方法 成对比较检验 - 中英文版 |
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GB/T 10220-2012 Sensory analysis - Methodology - General guidance 感官分析 方法学 总论 - 中英文版 |
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GB/T 25006-2010 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging 感官分析 包装材料引起食品风味改变的评价方法 - 中英文版 |
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GB/T 25005-2010 Sensory analysis - Methods for sensory evaluation of instant noodles 感官分析 方便面感官评价方法 - 中英文版 |
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GB/T 22366-2008 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure 感官分析 方法学 采用三点选配法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则 - 中英文版 |
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GB/T 12315-2008 Sensory analysis - Methodology - Ranking 感官分析 方法学 排序法 - 中英文版 |
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GB/T 21172-2007 Sensory analysis - General guidance and test method for assessment of the colour of foods 感官分析 食品颜色评价的总则和检验方法 - 中英文版 |
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GB/T 19547-2004 Sensory analysis--Methodology--Magnitude estimation method 感官分析 方法学 量值估计法 - 中英文版 |
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GB/T 16860-1997 Sensory analysis Methodology--Texture profile 感官分析方法 质地剖面检验 - 中英文版 |
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GB/T 15549-1995 Sensory analysis--Methodology--Initiation and training of assessors in the detection and recognition of odours 感官分析 方法学 检测和识别气味方面评价员的入门和培训 - 中英文版 |
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GB/T 12316-1990 Sensory analysis--Methodology--“A”-“not A”test 感官分析方法“A”-“非A” 检验 - 中英文版 |
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GB/T 12314-1990 Sensory analysis Method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible 感官分析方法 不能直接感官分析的样品制备准则 - 中英文版 |
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GB/T 12313-1990 Sensory analysis Method--Flavour profile test 感官分析方法 风味剖面检验 - 中英文版 |
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