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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 22366-2022 |
Sensory analysis - Methodology - General guidelines for the determination of smell, taste and flavor perception thresholds using the three-point forced choice method (3-AFC) {译} 感官分析 方法学 采用三点强迫选择法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则 |
China National Standards taste |
 English PDF |
| GB 1886.171-2016 |
National Food Safety Standard-Food Additives-5’-tasted nucleotide disodium (also known as taste of the nucleotide disodium) 食品安全国家标准 食品添加剂 5′-呈味核苷酸二钠（又名呈味核苷酸二钠） |
China National Standards taste |
English PDF |
| GB/T 12312-2012 |
Sensory analysis - Method of investigating sensitivity of taste 感官分析 味觉敏感度的测定方法 |
China National Standards taste |
English PDF |
| GB/T 5492-2008 |
Inspection of grain and oils - Identification of colour, odour and taste of grain and oilseeds 粮油检验 粮食、油料的色泽、气味、口味鉴定 |
China National Standards taste |
English PDF |
| GB/T 22366-2008 |
Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure 感官分析 方法学 采用三点选配法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则 |
China National Standards taste |
English PDF |
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