GB/T 17321-2012
ActiveSensory analysis method - Duo-trio test
感官分析方法 二-三点检验
Application Summary AI generated
GB/T 17321-2012 specifies the duo-trio test procedure for sensory analysis, a forced-choice method where assessors identify which of two coded samples matches a reference. It is applied in food and beverage industries to detect perceptible differences between products, such as comparing reformulated recipes or assessing ingredient substitutions. The standard is also used in quality control and research settings to evaluate sensory consistency or verify product claims.
Related Standards
GB/T 19547-2004
Sensory analysis--Methodology--Magnitude estimation method
GB/T 18797-2002
General requirement of the tea sensory test room
GB/T 10221-1998
Sensory analysis--Vocabulary
GB/T 16861-1997
Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
GB/T 16860-1997
Sensory analysis methodology--Texture profile
GB/T 12314-1990
Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible
GB/T 12313-1990
Sensory analysis method--Flavour profile test
GB/T 12316-1990
Sensory analysis--Methodology--“A”-“not A”test
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.