GB/T 18797-2002
AbolishedGeneral requirement of the tea sensory test room
茶叶感官审评室基本条件
Application Summary AI generated
This standard specifies the basic conditions for a tea sensory test room, including requirements for lighting, ventilation, temperature, humidity, and noise control to ensure objective and accurate sensory evaluation of tea. It is applied in tea quality inspection institutions, tea production enterprises, and research laboratories where trained panelists conduct visual, olfactory, and gustatory assessments of tea samples. The standard ensures consistent testing environments across China, supporting quality grading and trade compliance for various tea types.
Related Standards
GB/T 19547-2004
Sensory analysis--Methodology--Magnitude estimation method
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
GB/T 21172-2007
Sensory analysis - General guidance and test method for assessment of the colour of foods
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.