Food inspection sensory evaluation

Food inspection sensory evaluation, Total:108 items.

The international standard classification for "Food inspection sensory evaluation" includes: Sensory analysis , Cereals, pulses and derived products , Fish and fishery products , Processes in the food industry , Animal and vegetable fats and oils , Fruits and derived products , Tobacco, tobacco products and related equipment .

The Chinese standard classification for "Food inspection sensory evaluation" includes: Basic standards and general methods , Cereal crop and forage crop in general , Basic standards and general methods , Aquatic products processing and products , Standardization and quality management , Grease and oil processing and products , Canned foods in general , Melon, fruit and vegetable planting and product , Tobacco curing in general , Tobacco .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality
GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales
GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging
GB/T 21172-2007 Sensory analysis—General guidance and test method for assessment of the colour of foods
SN/T 4595-2016 Rules for the inspection of filth for entry-exit foods
GB/T 37062-2018 Guidelines for the sensory evaluation of aquatic products
GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles

Hunan Provincial Standard of the People's Republic of China

DB43/T 2317-2022 Sensory evaluation method for eating quality of indica rice

Group Standards of the People's Republic of China

T/CCOA 17-2020 Specification for sensory inspection of grain, oil and food
T/YCXH 1-2016 Method for sensory evaluation of proso millet cooking and eating quality
T/WFSC 068-2025 Guidelines for the evaluation of sensory quality of fruit-type cucumbers
T/CAB 0362-2024 General guidelines for determining the weight of sensory quality in multisensory comprehensive evaluation of cooking food
T/CCOA 67-2023 Sensory evaluation of sesame paste
T/ZNZ 305-2024 Evaluation of Sensory Quality for Edibility of Cassava Roots
T/CCOA 29-2020 Sensory evaluation of sesame oil
T/HBLS 0015-2023 Jingchu Grain and oil - Method for sensory evaluation of whole grain black rice cooking and eating quality
T/CNFIA 214-2024 Guidelines for sensory evaluation of condiments (vinegar)
T/SAASS 14-2021 Regulations for sensory evaluation of pork eating quality
T/PJDZ 0005-2017 Method for sensory evaluation of japonica rice varieties cooking and eating quality
T/GXAGS 007-2025 Good Grains and Oils of Guangxi; Sensory Evaluation Norms for Fragrant Rice Flavors in Guangxi
T/GDCA 003-2020 General Rules for Sensory Evaluation of Cosmetics
T/WFSC 067-2025 Guidelines for evaluation of sensory quality of tomatoes

Professional Standard - Light Industry

QB/T 3599-1999 Sensory Inspection of Canned Food

Professional Standard - Agriculture

NY/T 2792-2015 Sensory evaluation for bee products
NY/T 3837-2021 Method for sensory evaluation of cooked rice
ZB X 70004-1989 Sensory test of canned food

Professional Standard - Grain

LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality

Professional Standard - Supply and Marketing Cooperative

GH/T 1408-2022 Sensory evaluation method for fresh-eating apple

Professional Standard - Tobacco

YC/T 415-2011 Tobacco in processing—Sensory evaluation methods
YC/T 138-1998 Tobacco and tobacco products - The sensory evaluation methods

Hubei Provincial Standard of the People's Republic of China

DB42/T 2253-2024 Operating procedures for sensory evaluation of the cooking taste of high-quality rice

Bureau of Indian Standards

IS 15347-2003 Malted Milk Food - Method for Sensory Evaluation
IS 6273-2-1971 Guide for Sensory Evaluation of Foods - Part II : Methods and Evaluation Cards
IS 6273-1-2024 Sensory Evaluation of Foods-Guide - Part 1 Optimum Requirements
IS 6273-3-1-1983 Guide for sensory evaluation of foods: Part 3 Statistical analysis of data: Section 1 Difference/preference tests
IS 10643-2023 Sensory Evaluation Procedure to Establish Guidelines for Open Dating Processed Food Products
IS 15348-2003 Method for Sensory Evaluation of Shrikhand
IS 18368-2023 Sensory Analysis- Assessment (Determination And Verification) Of The Shelf Life Of Foodstuffs

IN-BIS

IS 6273 Pt.2-1971 Guidelines for Food Sensory Evaluation Part II Methods and Evaluation Cards
IS 7769-1975 Sensory evaluation method of edible butter
IS 6273 Pt.1-1971 Guidelines for Sensory Evaluation of Foods Part I Best Requirements
IS 8140-1976 Guide to selecting a food and beverage sensory evaluation panel
IS 5126 Pt.1-1969 Glossary of General Terms for Food Sensory Evaluation Part Ⅰ Methodology
IS 5126 Pt.2-1969 Glossary of General Terms for Food Sensory Evaluation Part Ⅱ Quality Characteristics
IS 10642-1983 General guidelines for consumer sensory evaluation of foods and beverages
IS 8639-1977 Specification for evaluation of the effects of packaging and storage on sensory quality of food and beverages
IS 7768-1975 Milk sensory evaluation method
IS 7675-1975 Beer sensory evaluation method

International Organization for Standardization (ISO)

ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales
ISO 22935-2:2023 | IDF 99-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 22935-2:2023 | IDF 99-2 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 22935-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 16779:2015 Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs
ISO 22935-2:2009 | IDF 99-2:2009 Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation

Gosstandart of Russia

GOST 31986-2012 Public catering service. Method of sensory evaluation of catering products
GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products
GOST 9959-1991 Meat products. General conditions of organoleptical assesment
GOST ISO 16779-2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs

GCC Standardization Organization

GSO 2358:2014 Sensory examination for food - definitions and terms
GSO ISO 11037:2014 Sensory analysis -- Guidelines for sensory assessment of the colour of products
GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
GSO ISO 16779:2021 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
GSO ISO 22935-2:2010 Milk and milk products- Sensory analysis – Part2 : Recommended methods for sensory evaluation

American Society for Testing and Materials (ASTM)

ASTM E461-85 Sensory Evaluation of Industrial and Institutional Food Purchasing Practices
ASTM E1627-94(1998) Standard Practice for Sensory Evaluation of Edible Oils and Fats
ASTM E1958-07 Standard Guide for Sensory Claim Substantiation
ASTM E1627-19 Standard Practice for Sensory Evaluation of Edible Oils and Fats
ASTM E687-79 Standard Practice for Sensory Evaluation Procedure to Establish Guidelines for Open-Dating Food and Beverage Products
ASTM STP 434-1990 Manual on Sensory Testing Methods
ASTM STP 433-1984 Basic sensory evaluation principles
ASTM STP 913-1986 Guide to Physical Requirements for Sensory Evaluation Laboratories

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 2358:2015 Sensory examination for food - definitions and terms
BH GSO ISO 11037:2016 Sensory analysis -- Guidelines for sensory assessment of the colour of products
BH GSO ISO 16779:2022 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs

The Directorate General of Specifications and Metrology (DGSM)

OS GSO 2358:2014 Sensory examination for food - definitions and terms
OS GSO ISO 11037:2014 Sensory analysis -- Guidelines for sensory assessment of the colour of products
OS GSO ISO 22935-2:2010 Milk and milk products- Sensory analysis – Part2 : Recommended methods for sensory evaluation

Association Francaise de Normalisation

NF ISO 11037:2011 Sensory analysis - Guidelines for sensory evaluation of product color
NF ISO 22308-1:2021 Cork intended for corking products - Part 1: sensory evaluation - Methodology for sensory evaluation by maceration
NF ISO 22935-2:2009 Lait et produits laitiers - Analyse sensorielle - Partie 2 : méthodes pour l'évaluation sensorielle
NF ISO 13302:2004 Sensory Analysis - Methods to assess changes in food flavor caused by packaging
NF ISO 22935-2:2023 Milk and milk products - Sensory analysis - Part 2 : methods for sensory evaluation

Magyar Szabványügyi Testület

MSZ 7304/7-1980 Grading using food sensory testing methods
MSZ 7304/6-1980 Food sensory testing mode: judging basic value from taste
MSZ 20501/2-1982 Testing methods for bakery products, sensory testing
MSZ 7304/8-1980 Food sensory testing methods and concepts
MSZ 7304/5-1980 Sensory examination of food, describing differences

British Standards Institution (BSI)

BS ISO 22935-2:2023 Milk and milk products. Sensory analysis. Methods for sensory evaluation
BS ISO 22308-1:2021 Cork bark selected as bottling product. Sensory evaluation. Methodology for sensory evaluation by soaking
BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs

Korean Agency for Technology and Standards (KATS)

KS Q ISO 11037:2003 Sensory analysis-General guidance and test method for assessment of the colour of foods
KS Q ISO 11037:2013 Sensory analysis ― Guidelines for sensory assessment of the colour of products
KS A 7002-1982 FLAVOR EVALUATION METHOD BY SENSORY TESTING
KS A 7002-1992(2003) FLAVOR EVALUATION METHOD BY SENSORY TESTING
KS Q ISO 13302-2007(2012) Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging

German Institute for Standardization

DIN 10968:2003 Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
DIN 10967 Beiblatt 1:2000-07 Statistical evaluation method for sensory analysis characteristics examination
DIN ISO 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
DIN 10973:2006 Sensory analysis - In/out test
DIN 10963:1997 Sensory testing methods - Ranking method
DIN 10973 E:2012-07 Sensory analysis - In/out test

AT-ON

ONORM A 5510-1981 Sensory testing of packaging materials and packages for food products

Danish Standards Foundation

DS/INF 10:1980 Guidelines for Sensory Evaluations

Ente Nazionale Italiano di Unificazione

UNI EN ISO 8586-2:2008 Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors

IX-FAO

CAC/GL 31-1999 Sensory Evaluation of Fish and Shellfish in Laboratories

PH-BPS

PNS ISO 16779:2021 Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs

Spanish Association for Standardization (UNE)

UNE-ISO 16779:2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs.

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