GB/T 12312-2012
ActiveSensory analysis - Method of investigating sensitivity of taste
感官分析 味觉敏感度的测定方法
Application Summary AI generated
This standard specifies a method for determining an individual's sensitivity to basic tastes (sweet, sour, salty, bitter, and umami) using reference solutions. It is applied in the food industry for screening and training sensory panelists, quality control personnel, and researchers to ensure consistent and reliable taste evaluation in product development and testing.
Related Standards
GB/T 19547-2004
Sensory analysis--Methodology--Magnitude estimation method
GB/T 18797-2002
General requirement of the tea sensory test room
GB/T 10221-1998
Sensory analysis--Vocabulary
GB/T 16861-1997
Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
GB/T 16860-1997
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.