GB/T 12313-1990
AbolishedSensory analysis method--Flavour profile test
感官分析方法 风味剖面检验
Application Summary AI generated
This standard specifies the sensory analysis method for evaluating the flavor profile of food products, focusing on systematically identifying and describing individual flavor attributes (such as aroma, taste, and aftertaste) and their intensities. It is applied in food research and development, quality control, and product comparison within the food industry, particularly for processed foods, beverages, and ingredients where detailed flavor characterization is required. The method is used by trained sensory panels in laboratory or factory settings to ensure consistent flavor quality and to support product formulation or improvement.
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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.