GB/T 22366-2008
AbolishedSensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure
感官分析 方法学 采用三点选配法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则
Application Summary AI generated
This standard provides a standardized methodology for determining the detection thresholds of odors, flavors, and tastes using a three-alternative forced-choice (3-AFC) procedure. It is applied in sensory evaluation laboratories within the food, beverage, and consumer goods industries to ensure consistent and reliable threshold measurements for quality control, product development, and research. The guidance is specifically used when precise, repeatable data on human sensitivity to sensory stimuli is required, such as in flavor profiling or assessing taint contamination.
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