GB/T 39625-2020 in English
VALIDSensory analysis—Methodology—General guidance for establishing a sensory profile
- Issued on:2020-12-14
- Implemented on:2020-12-14
- File Format:PDF
- Delivery:Via email within 5 business days
$592.00
《GB/T 39625-2020感官分析 方法学 建立感官剖面的导则》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。
Introduction
Core framework of sensory profile standard
This standard is equivalent to ISO13299:2016, and establishes a sensory profile method system applicable to products such as food, cosmetics, and textiles, including:
- 6 basic methods: consensus/quantitative/qualitative/free choice/ranking/dynamic profile
- 3-stage implementation process: test preparation → test conduct → result analysis
- 4 key elements: evaluator/sample/environment/data analysis
Comparison of core profile methods
| Method type | Assessor requirements | Characteristic generation method | Data output format | Applicable scenarios |
|---|---|---|---|---|
| Consensus profile | 4-6 experts | Group discussion to reach consensus | Single intensity value | Flavor/texture rapid evaluation |
| Quantitative description profile | 8-15 preferred assessors | Common characteristic list | Intensity scale value | Product improvement/standard setting |
| Dynamic TDS | 16+ trained assessors | Preset characteristic list | Time-dominant characteristic curve | Analysis of taste change process |
Evaluator management specifications
Selection criteria
According to ISO8586 requirements, focus on:
- Sensory acuity (difference discrimination ≥80%)
- Descriptive ability (accurate use of ≥20 professional terms)
- Repeated consistency (intraclass correlation coefficient ICC≥0.7)
Training system
- Characteristic identification (50+ hours of reference sample training)
- Scale usage (15cm linear scale error ≤10%)
- Establish characteristic dictionary (refer to ISO11035)
- Intensity calibration (relative to reference sample scoring)
Data statistical methods
Univariate analysis
Three-factor variance model (product×evaluator×repetition) is adopted:
yijr = μ + αi + βj + δr + αβij + αδir + βδjr + αβδijr
Dynamic TDS data processing
- Time standardization: convert the perception process proportionally to the 0-100% time axis
- Dominance rate calculation: the proportion of evaluators who selected a specific characteristic at each time point
- Significance judgment: exceeds the random level (1/p) and p<0.05
Industry application case
Shelf life study of dairy products
Using Quantitative description profile to monitor yogurt during storage at 4℃:
- Key characteristics: acidity/astringency/odor intensity
- Test plan: 12 evaluators × 3 repetitions × 7 days interval
- Application of results: Establishment of sensory threshold standard for "freshness"
Cosmetic skin feel optimization
Analysis of cream usage process through dynamic TDS:
- Test parameters: 20 evaluators × 5 time points (0/30/60/120/300s)
- Dominant characteristics: greasy feeling → absorption feeling → moisturizing feeling
- Formula improvement: adjust the emulsifier ratio to shorten the duration of greasy feeling
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