GB/T 39625-2020
ActiveSensory analysis—Methodology—General guidance for establishing a sensory profile
感官分析 方法学 建立感官剖面的导则
Application Summary AI generated
This standard provides a structured methodology for creating sensory profiles of food and beverage products, detailing procedures for selecting panelists, defining attributes, and quantifying perceptions. It is applied in food industry R&D and quality control settings to systematically characterize product flavor, aroma, texture, and appearance for benchmarking, formulation optimization, or shelf-life studies. The guidance ensures consistent, reproducible sensory evaluation across laboratories and production facilities.
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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.