GB/T 12310-2012
ActiveSensory analysis method - Paired comparison test
感官分析方法 成对比较检验
Application Summary AI generated
This standard specifies the procedure for conducting paired comparison tests in sensory analysis, where assessors evaluate two samples to determine which has a greater intensity of a specific attribute. It is applied in the food industry for quality control, product development, and shelf-life studies, such as comparing sweetness levels in beverages or texture differences in baked goods. The method is also used in non-food contexts like cosmetics or packaging materials to assess sensory characteristics like odor or tactile properties.
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GB/T 10221-1998
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GB/T 16861-1997
Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
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Sensory analysis methodology--Texture profile
GB/T 12314-1990
Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible
GB/T 12313-1990
Sensory analysis method--Flavour profile test
GB/T 12316-1990
Sensory analysis--Methodology--“A”-“not A”test
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.