GB/T 21172-2007
AbolishedSensory analysis - General guidance and test method for assessment of the colour of foods
感官分析 食品颜色评价的总则和检验方法
Application Summary AI generated
This standard provides a structured framework and specific testing procedures for the sensory evaluation of food colour, ensuring consistency in how colour is perceived and measured by human assessors. It is applied in the food industry for quality control, product development, and shelf-life studies, particularly where visual appearance directly influences consumer acceptance, such as in beverages, confectionery, and processed meats. The standard is used in laboratory settings by trained sensory panels to objectively assess colour attributes like hue, intensity, and uniformity.
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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.