GB/T 10221-2021 in English

Terminology framework

This standard constructs a four-level terminology system:

• General terms: including 42 basic concepts of sensory analysis (such as 3.1 sensory analysis), personnel classification (such as 3.8 expert sensory evaluators), etc.
• Sensory related terms: covering 46 sensory physiological mechanisms (such as 4.2 stimulation), threshold theory (such as 4.25 stimulation threshold), etc.
• Sensory characteristic terms: describing product sensory attributes (such as 5.41 food texture), basic taste (such as 5.2 basic taste), etc. 72 items
• Method terms: standardizing test methods (such as 6.16 difference test), scale types (such as 6.38 ratio scale), etc. 55 items

Sensory Evaluation Panel (3.9)

Definition: A panel of evaluators participating in sensory testing. 3.10 panel training is required to achieve 3.11 panel consistency, and its 3.45 repeatability and 3.46 reproducibility directly affect the validity of the test.

Application example: The tea tasting panel must include more than 5 3.8 expert sensory evaluators, and a product feature map must be established through 6.23 descriptive analysis.

Difference Threshold (4.27)

Definition: The smallest change in the physical intensity of the stimulus that can cause a perceptible difference (JND). Together with the stimulus threshold in 4.25, it forms the basis for sensory sensitivity evaluation.

Test method: It can be measured by the three-point test in 6.18 or the two-three-point test in 6.19 in the difference test in 6.16.