GB/T 12316-1990

This standard specifies the "A"-"not A" test procedure for sensory analysis, used to determine if a perceptible difference exists between two products by requiring assessors to identify whether a sample matches a known reference ("A") or not. It is applied in the food industry for quality control, product development, and shelf-life testing, particularly when evaluating subtle differences in attributes like flavor, texture, or aroma. The method is also used in non-food contexts, such as cosmetics or packaging materials, where trained panels assess sensory characteristics against a standard.