GB/T 12314-1990
ActiveSensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible
感官分析方法 不能直接感官分析的样品制备准则
Application Summary AI generated
This standard provides guidelines for preparing food samples that cannot be directly evaluated by sensory analysis due to factors like strong odors, high toxicity, or physical hazards. It is applied in food testing laboratories and quality control settings to ensure that such samples are safely and consistently prepared for sensory evaluation, such as through dilution, encapsulation, or masking techniques. The standard is relevant for industries dealing with spices, concentrated flavors, or chemical additives where direct tasting or smelling is impractical.
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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.