GB/T 12315-2008
ActiveSensory analysis - Methodology - Ranking
感官分析 方法学 排序法
Application Summary AI generated
This standard specifies the methodology for ranking tests in sensory analysis, where assessors compare multiple samples and order them by the intensity of a specific attribute (e.g., sweetness, tenderness). It is applied in the food and beverage industry for product development, quality control, and shelf-life studies, particularly when a simple relative comparison is needed without quantifying the degree of difference. The method is also used in consumer testing and research settings to evaluate preferences or sensory characteristics across a set of products.
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GB/T 12316-1990
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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.