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 (G8 中 华 人 民 共 和 国 国 家 标 准 cs/T 16290一1996 idt ISO 4121:1987 感官分析 方法学 使用标度评价食品 Sensory analysis-Methodology -Evaluation of food products by methods using scales 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·····.“·····“·“·····.“