GB/T 16290-1996感官分析　方法学　使用标度评价食品.pdf

Ics 67.240 s 04 G(8 中 华 人 民 共 和 国 国 家 标 准 cs/T 16290一 1996 idtISO4121:1987 感官分析 方法学 使用标度评价食品 Sensoryanalysis-Methodology -Evaluationoffoodproductsbymethodsusingscales 1996一04一12发布 1996一09一01实施 国 家 技 术 监 督 局 发 布 目 次 前言 ·… ISO 前言 范 围 2 引用标准 ··································································”····································”·…1 3 定义 ···········“····“········一 。.·····“········“······“···“·····················”····”················…… 1 第一篇 两种检验类型的导则和基本条件········”········“·····································.·...·……3 4 原则 ·········”··········”·“··“”················“····“···············“·····”······························一· 3 5 设备 .·3 6 抽样 “··················································································”·························…… 3 7 检验的一般条件 ······”·····”·····“···“··········“·············”·”···········“····，·“················“一 3 8样品的制备(分配、稀释、烹调等)············”·······“·”···”···················.，······.·...·..·……3 第二篇 使用等距标度或比率标度的检验···································“·“···”······.····.·.“·……4 9 步骤 “··“······················”“····”········，······.，·············”·····”···················“······“·····”… 4 10 结果的表述”··”·”·“··········“···············“·····““··”····“··················”··········”·”········“… 6 11 检验报告 “6 第三篇 使用顺序标度的检验6 12 步骤 ········“·····”····”·······”·········“····”·····“·”···”··························““···············”·… 6 13检验技术·“·····························“··········”··。····”···”··”············”·”·····················……8 14结果的表述·“··················································”····”············”···。···”···············……8 15 检验报告····.·“·····“·“····.·“············.··..·