GB/T 16290-1996 in English

《GB/T 16290-1996感官分析 方法学 使用标度评价食品》由424-cnis（中国标准化研究院）归口，主管部门为国家市场监督管理总局。
本标准规定了使用几种类型的标度对样品进行感官评价的各种检验方法。本标准适用于对样品的感官特性或某个性质进行评估。特别适用于确定原材料的变化及生产、加工或贮存方法的影响。

Scope

This standard specifies various test methods for sensory evaluation of samples using several types of scales. This standard is divided into three parts: the first part is the guidelines and basic conditions for the two types of inspection; the second part is the inspection using the equidistant scale or the ratio scale, and the food is evaluated by scoring; the third part is the inspection using the ordinal scale , including the use of an ordinal scale to classify the general or specific properties of these products by scores or descriptors, applicable to the evaluation of specific foods. This standard applies to the evaluation of sensory characteristics (such as taste, smell, texture) or a certain property (such as sweetness, mint flavor intensity, tenderness) of samples. It is especially useful for determining the effects of changes in raw materials and methods of production, processing or storage. The number of samples and the number of characteristics evaluated in one inspection depends on the nature of all products inspected.