food perception

food perception, Total:89 items.

The international standard classification for "food perception" includes: Sensory analysis , Cereals, pulses and derived products , Geology. Meteorology. Hydrology .

The Chinese standard classification for "food perception" includes: Basic standards and general methods , Canned foods in general , Cereal crop and forage crop in general , Oceanology .

Taiwan Provincial Standard of the People's Republic of China

CNS 969-1996 Method of Test for Canned Food-Appearance of Can

Professional Standard - Agriculture

GB 12315-1990 Sensory analysis-Methodology-Ranking
NY/T 2793-2015 Objective methods for evaluating eating quality attributes of meat
ZB X 70004-1989 Sensory test of canned food

Professional Standard - Light Industry

QB/T 3599-1999 Sensory Inspection of Canned Food

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

GB/T 29605-2013 Sensory analysis—Guide for food sensory quality control
GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales
GB/T 38493-2020 Sensory analysis—Assessment (determination and verification) of the shelf life of foodstuffs

Group Standards of the People's Republic of China

T/CASME 336-2023 Inductive appearance intelligent sorting machine
T/PJDZ 0005-2017 Method for sensory evaluation of japonica rice varieties cooking and eating quality
T/FDSA 014-2021 Occupational skill grade requirements for food sensory analysis
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/SAASS 14-2021 Regulations for sensory evaluation of pork eating quality

未注明发布机构

DIN 10955:1983 Sensory analysis - Testing of food contact materials and articles (FCM)
DIN 10955 E:2022-06 Sensory analysis - Testing of food contact materials and articles (FCM)
DIN 10973 E:2012-07 Sensory analysis - In/out test
DIN 10955 E:2019-12 Sensory analysis - Testing of food contact materials and articles (FCM)
DIN 10955:2023-02 Sensory analysis - Testing of food contact materials and articles (FCM)

Hunan Provincial Standard of the People's Republic of China

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

国家粮食和物资储备局

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

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 14914.5-2021 The specification for marine observation―Part 5:Satellite remote sensing observation

国家质量监督检验检疫总局

SN/T 4595-2016 Rules for the inspection of filth for entry-exit foods

British Standards Institution (BSI)

BS 5098:1992 Glossary of terms relating to sensory analysis
BS 5929-10:1999 Methods for sensory analysis of food - General guidance and test method for assessment of the colour of foods
BS 5929-4:1986 Methods for sensory analysis of food. Flavour profile methods
BS 7183:1989 Guide to design of test rooms for sensory analysis of food
BS 5929-6:1989 Britich Standard Methods for sensory analysis of food - Part 6. Ranking
BS EN 1230-1:2010 Paper and board intended to come into contact with foodstuffs. Sensory analysis. Odour
BS EN 1230-1:2009 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Odour

American Society for Testing and Materials (ASTM)

ASTM E1627-94(2004) Standard Practice for Sensory Evaluation of Edible Oils and Fats

RU-GOST R

GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products
GOST R 53104-2008 Public catering servis. Method of sensory evaluation of catering products quality
GOST R 53669-2009 Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis
GOST 31720-2012 Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis
GOST 31986-2012 Public catering service. Method of sensory evaluation of catering products
GOST 33817-2016 Ethanol from food raw material and strong drinks. Methods of organoleptic analysis
GOST R 52482-2005 Food common salt. Sampling and sample preparation. Determination of organoleptic properties
GOST R 55313-2012 Ethanol from food raw material and strong drinks. Methods of organoleptic analysis

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 Q ISO 13302:2007 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging

German Institute for Standardization

DIN 10973:2006 Sensory analysis - In/out test
DIN 10955:2024-01 Sensory analysis - Testing of food contact materials and articles (FCM)
DIN 10955:2023-10 Sensory analysis - Testing of food contact materials and articles (FCM)
DIN 10968:2003 Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
DIN 10975:2005 Sensory analysis - Expert witness for the judgement of conformity with foodlaw

RO-ASRO

STAS 12655-1988 FOOD PRODUCTS SENSORIAL ANALYSIS Requirements for tasters
STAS 12656-1988 FOOD PRODUCTS SENSORY ANALYSIS Point scale methods

HU-MSZT

MSZ 7304/1-1982 Food sensory inspection, taste inspection
MSZ 7304/8-1980 Food sensory testing methods and concepts
MSZ 7304/7-1980 Grading using food sensory testing methods
MSZ 3607/3-1982 Canned food sensory measurement
MSZ 7304/5-1980 Sensory examination of food, describing differences
MSZ 20501/2-1982 Testing methods for bakery products, sensory testing
MSZ 6367/6-1984 Food and feed industry seed and product testing. Sensitivity testing
MSZ 7304/12-1982 Food sensory inspection method: inspection based on color

GSO

OS GSO 1805:2007 Sensory analysis of foods – part3 –
GSO 2358:2014 Sensory examination for food - definitions and terms
OS GSO 2358:2014 Sensory examination for food - definitions and terms
BH GSO 2358:2015 Sensory examination for food - definitions and terms
GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
OS GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
BH GSO ISO 16779:2022 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs

FI-SFS

SFS 5495-1989 food. Sense organ analysis. Glossary

SCC

BS 5098:1975 Glossary of terms relating to sensory analysis of food
BS PP 999:1983 Standardized methods for the sensory analysis of food
BS 5929-8:1992 Methods for sensory analysis of food-Duo-trio test
BS 5929-3:1984 Methods for sensory analysis of food-Triangular test
AATCC EP5-2001(R2006) Fabric Hand: Guidelines for the Subjective Evaluation of
AATCC EP5-2011 Fabric Hand: Guidelines for the Subjective Evaluation of
AS 2542.2.3:1988 Sensory analysis of foods, Part 2.3: Specific methods - Rating

VN-TCVN

TCVN 3215-1979 Food products.Sensory analysis.Method by poiting mark
TCVN 5604-1991 Food and gustatory products.General specification for sensory analysis
TCVN 6469-2010 Food additives.Methods for evaluating appearance and physical properties

DIN

DIN 10955:2024 Sensory analysis - Testing of food contact materials and articles (FCM)
DIN 10955:2023 Sensory analysis - Testing of food contact materials and articles (FCM)

International Organization for Standardization (ISO)

ISO 20613:2019 Sensory analysis — General guidance for the application of sensory analysis in quality control
ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales

Association Francaise de Normalisation

XP V01-030-6*XP ISO/TS 22002-6:2016 Prerequisite programmes on food safety - Part 6 : Feel and animal food production

Standard Association of Australia （SAA）

AS 2542.2.6:1995 Sensory analysis of foods - Specific methods - Ranking

PL-PKN

PN A04025-1971 Analiza sensoryczna Naziuy i okre?lenia
PN A74013-1964 Grain milling products Organoleptic studies of flours and groats

AT-ON

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

International Telecommunication Union (ITU)

ITU-T P.863-2014 Perceptual objective listening quality assessment

CU-NC

NC 23-37-1988 Control Methods. Drinks and Foodstuffs. Sensorial Analysis. Pairs Comparison
NC 23-35-1988 Control Methods. Drink and Food Products. Sensorial Analysis. Tests for the Determinacion of Sensitivity of Taste

IN-BIS

IS 8140-1976 Guide to selecting a food and beverage sensory evaluation panel
IS 6273 Pt.1-1971 Guidelines for Sensory Evaluation of Foods Part I Best Requirements

Others: sensory analysis,food perception