GB/T 16860-1997 in English

《GB/T 16860-1997感官分析方法 质地剖面检验》由TC566（全国感官分析标准化技术委员会）归口，主管部门为国家标准化管理委员会。
本标准规定了建立产品质地剖面的方法。本标准适用于食品(固体、半固体、液体)或非食品类产品(如化妆品)。并且特别适用于固体食品。

Scope

This standard specifies the method for establishing the texture profile of a product. This standard applies to food (solid, semi-solid, liquid) or non-food products such as cosmetics, and is especially applicable to solid food. This International Standard addresses the different stages in the process of establishing a combination of textural characteristics to describe a product. This standard can be used to: --Select and train the reviewers; --Use the definition of product texture characteristics and evaluation techniques to position the reviewers; --Describe the texture characteristics of products, and establish a standard profile of products to distinguish future products Any change; --Improve old products and develop new products; --Study various factors that may affect product texture characteristics, such as: time, temperature, ingredients, packaging, shelf life, storage conditions, etc. influence on product texture characteristics. -- Compare similarities to determine texture and other properties and strengths. -- Correlation of sensory, instrumental and/or physical measurements.