GB/T 22366-2022
ActiveSensory 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 采用三点强迫选择法（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 procedure for determining the minimum concentration at which a sensory stimulus (odour, flavour, or taste) can be detected using a three-alternative forced-choice method. It is applied in the food, beverage, and consumer goods industries for quality control, product development, and sensory research, ensuring consistent and reliable threshold measurements across different laboratories and testing contexts.
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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.