GB/T 45536-2025
ActiveSensory analysis laboratory—Guidance for quality control
感官分析实验室 质量控制指南
Application Summary AI generated
This standard provides guidelines for establishing and implementing quality control procedures within sensory analysis laboratories. It is specifically applied in food and beverage industries to ensure the reliability and reproducibility of sensory evaluations, such as taste, smell, and texture testing. The guidance covers personnel training, environmental conditions, sample preparation, and data analysis to maintain consistent quality in product development and quality assurance contexts.
Related Standards
GB/T 19547-2004
Sensory analysis--Methodology--Magnitude estimation method
GB/T 18797-2002
General requirement of the tea sensory test room
GB/T 10221-1998
Sensory analysis--Vocabulary
GB/T 16861-1997
Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
GB/T 16860-1997
Sensory analysis methodology--Texture profile
GB/T 12314-1990
Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible
GB/T 12313-1990
Sensory analysis method--Flavour profile test
GB/T 12316-1990
Sensory analysis--Methodology--“A”-“not A”test
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.