GB/T 29605-2013
ActiveSensory analysis - Guide for food sensory quality control
感官分析 食品感官质量控制导则
Application Summary AI generated
This standard provides a systematic framework for establishing and implementing sensory evaluation procedures specifically for monitoring and maintaining the consistent sensory quality of food products during manufacturing. It is applied in the food industry, particularly in quality control laboratories and production lines, to detect deviations in attributes like taste, aroma, texture, and appearance. The guide is used by trained sensory panels to set quality specifications, conduct routine checks, and make pass/fail decisions on finished goods.
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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.