GB/T 21172-2007 in English

《GB/T 21172-2007感官分析 食品颜色评价的总则和检验方法》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。
本标准规定了通过与标准颜色视觉比较对食品颜色进行感官评价的总则和测试方法。本标准适用于不透明、半透明、浑浊的、透明的、无光泽的和有光泽的固体、半固体、粉末和液态食品。本标准给出了用于感官分析中各种情况的评价和照明条件要求。本标准不涉及消费者测试或食品颜色的同色异谱评价，但有关同色异谱匹配的主要内容可参考附录A.。

Scope

This standard specifies the general principles and test methods for sensory evaluation of food color by visual comparison with standard color. This standard applies to opaque, translucent, turbid, transparent, matte and glossy solid, semi-solid, powder and liquid foods. This standard gives requirements for evaluation and lighting conditions for various situations in sensory analysis (e.g. differential testing, profiling and grading methods by a panel of preferred evaluators or, in specific cases, by independent experts) . This standard does not involve consumer testing or food color metamerism evaluation, but the main content of metamerism matching can refer to Appendix A.