感观分析_国内外标准网文献检索下载

1.[标准] Standard Guide for Communication of Assessor and Panel Performance

评估员和小组绩效沟通的标准指南

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
现行

标准号：
ASTM E3313-24

发布时间：
2024-02-15

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.1.2This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.1.3This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.1.4Descriptive, discrimination, and quality panels are within the scope of this guide.1.5This guide does not cover consumer panels (qualitative or quantitative).1.6Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.1.7This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.8This 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. ====== Significance And Use ======4.1The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback: (1) on their data-based performance, (2) on any behavior changes that are needed to improve their performance, and (3) to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.4.2This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
2.[标准] Standard Test Method for Sensory Analysis—Tetrad Test

感官分析的标准试验方法四等分试验

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
现行

标准号：
ASTM E3009-24

发布时间：
2024-02-15

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products or to estimate the magnitude of the perceptible difference.1.2This test method applies whether a difference may exist in a single sensory attribute or in several.1.3This test method is applicable when the nature of the difference between the samples is unknown. The attribute(s) responsible for the difference are not identified.1.4The tetrad test is more efficient statistically than the triangle test (Test MethodE1885) or the duo-trio test (Test MethodE2610).1.5This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6This 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. ====== Significance And Use ======5.1The test method is effective for the following test objectives:5.1.1To determine whether a perceptible difference results or a perceptible difference does not result, for example, when a change is made in ingredients, processing, packaging, handling, or storage; or5.1.2To select, train, and monitor assessors.5.2The test method itself does not change whether the purpose of the test is to determine that the products are perceptibly different versus that the products are sufficiently similar to be used interchangeably. Only the selected values of α, β, and δ orPdchange. If the objective of the test is to determine if there is a perceptible difference between two products, then initially the products are assumed to be indistinguishable (for example, HO: δ orPd= 0) and the data are examined to determine if the assumption can be rejected (that is, conclude that the products are perceptively different). If the objective is to determine if the two products are sufficiently similar to be used interchangeably, then initially the products are assumed to be meaningfully different (for example, HO: δ orPd> the value chosen to represent a meaningful difference) and the data are examined to determine if the assumption can be rejected (that is, conclude that the samples are sufficiently similar to be used interchangeably).5.3The tetrad method involves the evaluation of four samples. When the products being tested cause excessive sensory fatigue, carryover, or adaptation, methods that involve the evaluation of fewer samples (same-different, triangle test, etc.) may be preferred.
3.[标准] 感官分析产品感官宣称证实导则

发布单位：
中国-国家标准(CN-GB)

标准状态：
现行

标准号：
GB/T 43396-2023

发布时间：
2023-11-27

中标分类：
X04 食品 - 食品综合 - 基础标准与通用方法

国标分类：
67.240 食品技术 - 感官分析

实施时间：
2023-11-27

摘要：本文件提供了对食品和非食品类产品感官宣称以及产品包装上的宣传语进行证实的导则，给出了感官宣称与其他类型宣称的区别、感官宣称分类、不同类型感官宣称示例以及感官宣称证实示例。
本文件适用于产品感官宣称证实。
本文件不适用于下列情况：
——支持感官宣称所用测试方法中的具体或详细要求；
——产品原产地、组分、加工和营养成分的事实宣称；
——产品技术特征的事实宣称；
——产品消费或使用时，产品的健康特性、医学及治疗功效、生理功效、结构或功能优势的宣称；
——使用仪器评价产品特性或性能的宣称(仪器评价是指不使用评价员或被试，而使用仪器对产品的特性或性能进行评价)；
——服务类的宣称(例如房屋清洁服务、航空服务、汽车服务等)；
——大件/耐用消费品的宣称(例如汽车、冰箱、灶具等)。

获取标准
4.[标准] 感官分析实验室质量控制指南

发布单位：
中国-国家标准计划(CN-PLAN)

标准状态：
正在起草

标准号：
20230267-T-469

发布时间：
2023-03-21

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：
5.[标准] 感官分析方法定量描述感官评价小组表现评估导则

发布单位：
中国-国家标准计划(CN-PLAN)

标准状态：
正在起草

标准号：
20230268-T-469

发布时间：
2023-03-21

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：
6.[标准] 食品感官质量评委考核认定规范

发布单位：
中国-团体标准(CN-TUANTI)

标准状态：
现行

标准号：
T/SDFIA 35-2023

发布时间：
2023-01-13

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：
2023-01-13

摘要：主要技术内容:本文件规定了食品感官质量评委认定范围、认定原则、认定程序、评委职责、监督与管理
7.[标准] 婴幼儿配方乳粉感官质量要求

发布单位：
中国-团体标准(CN-TUANTI)

标准状态：
现行

标准号：
T/CAB 0258-2023

发布时间：
2023-06-15

中标分类：
X 食品

国标分类：
67.240 食品技术 - 感官分析

实施时间：
2023-06-15

摘要：范围:本文件规定了婴幼儿配方乳粉的术语、定义、感官质量要求、检验方法、检验规则等。本文件适用预包装和成品婴幼儿配方乳粉;主要技术内容:本文件规定了婴幼儿配方乳粉的术语、定义、感官质量要求、检验方法、检验规则等。本文件适用预包装和成品婴幼儿配方乳粉
8.[标准] Standard Test Method for Sensory Analysis—Tetrad Test

感官分析的标准试验方法四等分试验

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
历史

标准号：
ASTM E3009-23

发布时间：
2023-04-01

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products or to estimate the magnitude of the perceptible difference.1.2This test method applies whether a difference may exist in a single sensory attribute or in several.1.3This test method is applicable when the nature of the difference between the samples is unknown. The attribute(s) responsible for the difference are not identified.1.4The tetrad test is more efficient statistically than the triangle test (Test MethodE1885) or the duo-trio test (Test MethodE2610).1.5This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6This 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. ====== Significance And Use ======5.1The test method is effective for the following test objectives:5.1.1To determine whether a perceptible difference results or a perceptible difference does not result, for example, when a change is made in ingredients, processing, packaging, handling, or storage; or5.1.2To select, train, and monitor assessors.5.2The test method itself does not change whether the purpose of the test is to determine that the products are perceptibly different versus that the products are sufficiently similar to be used interchangeably. Only the selected values of α, β, and δ orPdchange. If the objective of the test is to determine if there is a perceptible difference between two products, then initially the products are assumed to be indistinguishable (for example, HO: δ orPd= 0) and the data are examined to determine if the assumption can be rejected (that is, conclude that the products are perceptively different). If the objective is to determine if the two products are sufficiently similar to be used interchangeably, then initially the products are assumed to be meaningfully different (for example, HO: δ orPd> the value chosen to represent a meaningful difference) and the data are examined to determine if the assumption can be rejected (that is, conclude that the samples are sufficiently similar to be used interchangeably).5.3The tetrad method involves the evaluation of four samples. When the products being tested cause excessive sensory fatigue, carryover, or adaptation, methods that involve the evaluation of fewer samples (same-different, triangle test, etc.) may be preferred.
9.[标准] Standard Guide for Communication of Assessor and Panel Performance

评估员和小组绩效沟通的标准指南

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
历史

标准号：
ASTM E3313-23a

发布时间：
2023-10-01

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.1.2This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.1.3This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.1.4Descriptive, discrimination, and quality panels are within the scope of this guide.1.5This guide does not cover consumer panels (qualitative or quantitative).1.6Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.1.7This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.8This 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. ====== Significance And Use ======4.1The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback: (1) on their data-based performance, (2) on any behavior changes that are needed to improve their performance, and (3) to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.4.2This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
10.[标准] Standard Test Method for Sensory Analysis—Tetrad Test

感官分析的标准试验方法四等分试验

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
历史

标准号：
ASTM E3009-23a

发布时间：
2023-12-15

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products or to estimate the magnitude of the perceptible difference.1.2This test method applies whether a difference may exist in a single sensory attribute or in several.1.3This test method is applicable when the nature of the difference between the samples is unknown. The attribute(s) responsible for the difference are not identified.1.4The tetrad test is more efficient statistically than the triangle test (Test MethodE1885) or the duo-trio test (Test MethodE2610).1.5This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6This 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. ====== Significance And Use ======5.1The test method is effective for the following test objectives:5.1.1To determine whether a perceptible difference results or a perceptible difference does not result, for example, when a change is made in ingredients, processing, packaging, handling, or storage; or5.1.2To select, train, and monitor assessors.5.2The test method itself does not change whether the purpose of the test is to determine that the products are perceptibly different versus that the products are sufficiently similar to be used interchangeably. Only the selected values of α, β, and δ orPdchange. If the objective of the test is to determine if there is a perceptible difference between two products, then initially the products are assumed to be indistinguishable (for example, HO: δ orPd= 0) and the data are examined to determine if the assumption can be rejected (that is, conclude that the products are perceptively different). If the objective is to determine if the two products are sufficiently similar to be used interchangeably, then initially the products are assumed to be meaningfully different (for example, HO: δ orPd> the value chosen to represent a meaningful difference) and the data are examined to determine if the assumption can be rejected (that is, conclude that the samples are sufficiently similar to be used interchangeably).5.3The tetrad method involves the evaluation of four samples. When the products being tested cause excessive sensory fatigue, carryover, or adaptation, methods that involve the evaluation of fewer samples (same-different, triangle test, etc.) may be preferred.
11.[标准] Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

感官评定用食用植物油的散装取样、处理和制备

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
现行

标准号：
ASTM E1346-16(2023)

发布时间：
2023-03-01

中标分类：
-

国标分类：
67.200.10 食用油和脂肪、含油种子 - 动物和植物的脂肪和油

67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.1.2This practice is consistent with the background information presented in ASTM STP 433, ASTM Manual 26, and ASTM STP 758. These should be consulted for supplemental guidance.1.3The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only.1.4This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.5This 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. ====== Significance And Use ======4.1This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both.4.2The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation.4.3The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time.4.4This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.
12.[标准] Standard Guide for Communication of Assessor and Panel Performance

评估员和小组绩效沟通的标准指南

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
历史

标准号：
ASTM E3313-23

发布时间：
2023-06-01

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 1.1This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.1.2This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.1.3This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.1.4Descriptive, discrimination, and quality panels are within the scope of this guide.1.5This guide does not cover consumer panels (qualitative or quantitative).1.6Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.1.7This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.8This 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. ====== Significance And Use ======4.1The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback:(1)on their data-based performance,(2)on any behavior changes that are needed to improve their performance, and(3)to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.4.2This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
13.[标准] Standard Terminology Relating to Sensory Evaluation of Materials and Products

材料和产品感官评定相关的标准术语

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
历史

标准号：
ASTM E253-23

发布时间：
2023-02-01

中标分类：
-

国标分类：
01.040.67 词汇 - 食品技术 (词汇)

67.240 食品技术 - 感官分析

实施时间：
14.[标准] Standard Terminology Relating to Sensory Evaluation of Materials and Products

材料和产品感官评价的相关标准术语

发布单位：
美国-美国材料与试验协会(US-ASTM)

标准状态：
现行

标准号：
ASTM E253-23a

发布时间：
2023-07-15

中标分类：
-

国标分类：
01.040.67 词汇 - 食品技术 (词汇)

67.240 食品技术 - 感官分析

实施时间：
15.[标准] Sensory analysis — Selection and training of sensory assessors

感官分析.感官评估员的选择和培训

发布单位：
国际组织-国际标准化组织(IX-ISO)

标准状态：
现行

标准号：
ISO 8586:2023

发布时间：
2023-04-13

中标分类：
-

国标分类：
03.100.30 公司(企业)的组织和管理 - 劳动资源管理

67.240 食品技术 - 感官分析

实施时间：

摘要： This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products. It is applicable to all industries concerned with the evaluation of products by the sense organs.This document supplements the information given in ISO？6658.
16.[标准] Sensory analysis — Apparatus — Olive oil tasting glass

感官分析.仪器.橄榄油品尝杯

发布单位：
国际组织-国际标准化组织(IX-ISO)

标准状态：
现行

标准号：
ISO 16657:2023

发布时间：
2023-06-05

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

67.260 食品技术 - 食品工业厂房和设备

实施时间：

摘要： This document specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass does not apply for the analysis of the colour or texture of olive oils.In addition, this document describes an adapted heating unit used to reach and maintain the right temperature for this analysis.
17.[标准] 관능검사 — 방법론 — “A” 또는 “비A” 시험법

感官分析——方法论——“A”——“非A”测试

发布单位：
韩国-韩国标准(KR-KS)

标准状态：
现行

标准号：
KS Q ISO 8588-2023

发布时间：
2023-12-29

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 이 표준은 두 개 제품의 시료에서 인지 가능한 관능 차이가 존재하는지 결정할 때 사용하는 절차에 대해 명시하였다. 하나의 관능 특성 또는 몇 개의 관능 특성에서 차이가 존재하는지 여부를 결정할 때, 이러한 방법을 적용한다. 국제 규격에서 A 또는 비A 시험법은 관능 검사에 사용된다. a) 비교시험(difference test)으로서, 예를 들어 특히 외관상의 차이가 있는 시료를 평가할 때(엄밀하게 동일한 반복 시료를 구하는 것이 어려울 때), 또는 후미(직접적인 비교에 어려움이 있을 때)와 같은 변화가 있는 샘플을 평가할 때; b) 인지시험(recognition test)으로서, 특히 평가자나 평가자 집단이 알고 있는 자극과 비교해 새로운 자극을 식별할 때(예, 새로운 감미료의 단맛이 가진 속성을 인지할 때); c) 지각검사(perception test)으로서, 평가자의 자극 식별 능력을 결정할 때 A 또는 비A 시험은 본질적으로 모든 평가자에 의한 동일한 제품에 대한 반복적인 평가를 포함하기 때문에 두 제품이 상호 교환적으로 사용될 만큼 충분히 유사한지(즉, 유사성 시험을 위해) 평가하는데 적합하지 않다. 이러한 반복 평가는 유사성 검정이 통계적으로 유효하다는 기본적인 가정에 위배된다. 적용의 예는 부록 B를 참조한다. 주. Bi와 Ennis[1]는 시험에서 실행되는 반복 평가의 본질에 관계없이 “A”와 “비A” 시료 사이의 구별 거리(discriminal distance) d’가 동일하지만 d’의 분산 추정치는 반복평가를 실행하는 방법에 따라 차이가 있다는 점을 지적하였다. 일반적으로 “A” – “비A” 방법의 Thurstonian 분석을 전체적으로 논의한 일이 없었으며, 이번 문서에서 시험의 힘에 관한 분석도 없었다. 이러한 주제에 관한 구체적인 논의는 참조 [1]을 참조한다.
18.[标准] 관능검사 — 방법론 — 텍스처 프로파일

感官分析方法论纹理轮廓

发布单位：
韩国-韩国标准(KR-KS)

标准状态：
现行

标准号：
KS Q ISO 11036-2023

发布时间：
2023-12-29

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 이 표준은 식품(고체, 반고체, 액체) 또는 비식품(예를 들면 화장품)의 텍스처 프로파일을 개발하는 방법을 기술하고 있다. 이 방법은 단지 관능적 텍스처 프로파일 분석에 접근하는 한 방법일 뿐이며 다른 방법도 존재한다. 여기에서는 제품의 텍스처 특질의 완성된 묘사를 확립하는 과정에서 다양한 단계를 묘사한다. 이 방법은 다음의 사항을 위해 이용될 수 있다. －평가자의 선정과 훈련 －텍스처 특성의 정의와 평가 기술의 개발을 통한 평가자의 오리엔테이션 －이후의 어떤 변화도 인식할 수 있는 제품에 대한 표준 프로파일을 확립하기 위해 제품의 텍스처 특징의 표시 －평가자의 개선과 신제품의 개발 －제품의 텍스처 특징에 영향을 줄 수 있는 여러 요인을 연구, 이 요인은 예를 들면 공정, 시간, 온도, 성분, 포장 또는 보존 기간과 저장 조건의 변화 등이 될 수 있다. －특성과 텍스처 차이의 강도를 결정하기 위하여 다른 유사 제품과 비교 －관능적, 도구적 그리고/또는 기계적 측정의 상호 관계
19.[标准] 관능검사 — 방법론 — 삼자택일(3-AFC) 과정을 통한 냄새, 맛, 향미 검출을 위한 일반지침

感官分析方法论用三种可供选择的强制选择（3-AFC）程序测量气味、味道和味道检测阈值的通用指南

发布单位：
韩国-韩国标准(KR-KS)

标准状态：
现行

标准号：
KS Q ISO 13301-2023

发布时间：
2023-12-29

中标分类：
-

国标分类：
67.240 食品技术 - 感官分析

实施时间：

摘要： 이 표준은 다음에 대한 지침을 제공한다. — 삼자택일 (3-AFC, three-alternative forced-choice) 절차를 통해, 냄새, 향미 및 맛에 대한 반응을 유발시키는 자극의 감지 데이터를 구할 때, — 한계값과 이것의 오차범위를 추정하기 위한 데이터 처리 및 자극 감지와 관련된 기타 통계를 처리할 때 일반적으로, 절차는 다음 중 한 가지 방식을 사용한다: — 특수한 자극에 대한 평가원의 민감도 조사 — 화학물질의 화학 수용 감각을 자극 기능 조사(실험은 두 가지 양식을 모두 포함할 수 있다) 첫 번째 방법의 사례로는 개인이나 특정 모집단 간의 민감도 차이 연구와 연령, 성별, 생리학적 조건, 질환, 약물의 투여, 주변 환경조건이 민감도에 미치는 효과 연구를 들 수 있다. 후자의 사례는 다음과 같다: — 향미의 화학 연구 및 특정 화학물질이 식품의 향미에 미치는 영향에 관한 연구 — 화학물질이 환경에 존재할 때, 인간에게 미치는 영향에 대한 화학물질의 분류 ― 자극제로서 작용하는 화학물질의 효과와 분자구조 간의 관계 연구 — 기체상 유출물(gaseous effluent)과 물, 식품, 음료의 품질보증 — 후각 메커니즘에 관한 연구 두 가지 방법에서 올바른 응답이 자극의 강도에 의해 바뀔 확률, 즉 다시 말해서, 한계값(threshold value)과 마찬가지로 용량 반응곡선의 기울기는 연구의 중요한 양상이 될 수 있으며 여기에 설명되어있는 자료 도출 과정은 이 정보를 제공한다. 이 표준의 초점은 자료의 필요조건과 계산 절차에 있다. 자료의 타당성(validity)에 관련하여 본문은 일반적인 규정과 주의사항에 제한되어 있다. 감지 한계값과 차이 감지 한계값을 구분 짓지 않는다; 근본적으로, 절차는 차이 감지 한계값을 측정하는데 이는 검사 시료와 기준 시료를 비교하기 때문이다. 일반적으로, 기준시료는 조사 중인 자극이 첨가되도록 의도하고 있지는 않지만 지침서에는 기준시료에 그 자극이 첨가되는 경우나 기준시료에 자극 첨가 여부를 모르는 경우 또한 실험설계에 포함한다. 지침서는 EN 13725에서 논의한 것과 같이, 공기의 질을 결정하는 방법의 표준화에 대해 다루지 않는다.
20.[标准] 柳州螺蛳粉感官风味评价方法

发布单位：
中国-广西壮族自治区地方标准(CN-DB45)

标准状态：
现行

标准号：
DB4502/T 0017-2022

发布时间：
2022-04-08

中标分类：
X40 食品 - 食品添加剂与食用香料 - 食品添加剂与食用香料综合

国标分类：
67.240 食品技术 - 感官分析

实施时间：
2022-04-20