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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 - 英文版
	GB/T 33406-2016 Guidelines for threshold determination of Baijiu flavor substances 白酒风味物质阈值测定指南 - 英文版

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