GB/T 12312-2012 in English

VALID

Sensory analysis—Method of investigating sensitivity of taste

Issued on:2012-06-29
Implemented on:2012-11-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $180.00
$175.00

Standard No:	GB/T 12312-2012
Document status:	VALID
Title in English:	Sensory analysis—Method of investigating sensitivity of taste
Title in Chinese:	感官分析味觉敏感度的测定方法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2012-06-29
Implemented on:	2012-11-01
Superseding:	GB/T 12312-1990 Sensory analysis--Determination of sensitivity of taste
ICS Classification:	67.240-Sensory analysis
Chinese Classification:	X04-Basic standards and general methods
Professional Classification:	GB-National Standard
Related Keywords:	sensory analysis method sensory analysis sensory analysis team taste sensitivity taste scopethis standard
Related Topics:	taste sensitive Taste the senses Sleep Taste Tester sensitivity Taste Analyzer official sensitive day after spectral analysis Test sensitive batches temperature sensation gb analysis gb analysis Tactile Analysis chemical sensitivity tooth sensitivity Feel Sensory analysis Sensory analysis Sensitive teeth tooth sensitivity Odor Analysis Inductance sensitivity How does it feel like 50 degrees microbial sensory organs sensitive in june Inductance analysis taste test Sensitivity to negative information extremely sensitive person innate sense of taste sensitive gas GBT12312 GBT12312-1990 GB/T 12312-2012 Taste just feel 52 visual sense Optochin sensitive Parameter sensitivity analysis method relative eye sensitivity Organoid Analysis Methods Shimadzu odor analysis system analysis method and application Sensitive electrochemical method for spiciness detection instrument Analytical method transfer requirements limits Quantitative detection methods for organoids senses gb12312 Four basic methods of sensory evaluation Common methods of sensory evaluation

《GB/T 12312-2012感官分析味觉敏感度的测定方法》由326（农业农村部）归口，主管部门为农业农村部。

Scope

This standard specifies a series of objective evaluation test methods to familiarize evaluators with sensory analysis. This standard applies to: a) training assessors to recognize and distinguish between different tastes; b) training assessors to understand and distinguish different types of thresholds; c) enabling each assessor to understand their own taste sensitivity; d) enabling the evaluation organizer to understand Assessors perform preliminary classification. This standard also applies to the regular supervision and inspection of the taste sensitivity of the evaluators of the sensory analysis team.

More samples: DL/T 5154-2012 JC/T 2453-2018 YD/T 3934-2021

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