GB/T 16860-1997
AbolishedSensory analysis methodology--Texture profile
感官分析方法 质地剖面检验
Application Summary AI generated
GB/T 16860-1997 provides a standardized sensory analysis method for evaluating the texture properties of food products, such as hardness, cohesiveness, and chewiness. It is applied in the food industry for quality control, product development, and shelf-life testing, particularly for solid and semi-solid foods like baked goods, confectionery, and processed meats. The standard guides trained sensory panels in systematically describing and scoring textural attributes to ensure consistency and comparability across different batches or formulations.
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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.