Cart:
| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 43396-2023 |
Sensory Analysis Guidelines for Substantiation of Product Sensory Claims {译} 感官分析 产品感官宣称证实导则 |
China National Standards Sensory |
 English PDF |
| GB/T 5750.4-2023 |
Standard test methods for drinking water - Part 4: Sensory properties and physical indicators {译} 生活饮用水标准检验方法 第4部分：感官性状和物理指标 |
China National Standards Sensory |
English PDF |
| GB/T 41408-2022 |
Sensory analysis methodology - General guidelines for testing consumer preferences in controlled areas {译} 感官分析 方法学 受控区域消费者喜好测试一般导则 |
China National Standards Sensory |
English PDF |
| 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 Sensory |
English PDF |
| GB/T 21172-2022 |
Sensory analysis Guidelines for sensory evaluation of product color {译} 感官分析 产品颜色感官评价导则 |
China National Standards Sensory |
English PDF |
| GB/T 15549-2022 |
Sensory analysis Methodology Introduction and training of evaluators in detection and identification of odors {译} 感官分析 方法学 检测和识别气味方面评价员的入门和培训 |
China National Standards Sensory |
English PDF |
| GB/T 40003-2021 |
Sensory analysis—Service condition for the wine-tasting glass 感官分析 葡萄酒品评杯使用要求 |
China National Standards Sensory |
English PDF |
| GB/T 40002-2021 |
Sensory analysis—Service condition for the wine-tasting glass 牙膏对口腔硬组织的安全评价 |
China National Standards Sensory |
English PDF |
| GB/T 39992-2021 |
Sensory analysis—Methodology—Balanced incomplete block designs 感官分析 方法学 平衡不完全区组设计 |
China National Standards Sensory |
English PDF |
| GB/T 39991-2021 |
Sensory analysis—Service condition for the olive oil tasting glass 感官分析 橄榄油品评杯使用要求 |
China National Standards Sensory |
English PDF |
| GB/T 10221-2021 |
Sensory analysis—Vocabulary 感官分析 术语 |
China National Standards Sensory |
English PDF |
| GB/T 39501-2020 |
Sensory analysis—Guidelines for the use of quantitative response scales 感官分析 定量响应标度使用导则 |
China National Standards Sensory |
English PDF |
| GB/T 38495-2020 |
Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method 感官分析 花椒麻度评价 斯科维尔指数法 |
China National Standards Sensory |
English PDF |
| GB/T 38493-2020 |
Sensory analysis—Assessment (determination and verification) of the shelf life of foodstuffs 感官分析 食品货架期评估（测评和确定） |
China National Standards Sensory |
English PDF |
| GB/T 39558-2020 |
Sensory analysis—Methodology—“A”-“not A” test 感官分析 方法学 “A”-“非A” 检验 |
China National Standards Sensory |
English PDF |
| GB/T 39625-2020 |
Sensory analysis—Methodology—General guidance for establishing a sensory profile 感官分析 方法学 建立感官剖面的导则 |
China National Standards Sensory |
English PDF |
| GB/T 37062-2018 |
Guidelines for the Sensory evaluation of aquatic products 水产品感官评价指南 |
China National Standards Sensory |
English PDF |
| GB/T 22504.2-2018 |
Inspection of grain and oils—Assistant atlas of grain Sensory inspection—Part 2: Maize 粮油检验 粮食感官检验辅助图谱 第2部分：玉米 |
China National Standards Sensory |
English PDF |
| GB/T 22504.3-2018 |
Inspection of grain and oils—Assistant atlas of grain Sensory inspection—Part 3: Paddy 粮油检验 粮食感官检验辅助图谱 第3部分：稻谷 |
China National Standards Sensory |
English PDF |
| GB/T 23776-2018 |
Methodology for Sensory evaluation of tea 茶叶感官审评方法 |
China National Standards Sensory |
English PDF |
| GB/T 14487-2017 |
Tea vocabulary for Sensory evaluation 茶叶感官审评术语 |
China National Standards Sensory |
English PDF |
| GB/T 33404-2016 |
Guidelines for Sensory evaluation of Baijiu 白酒感官品评导则 |
China National Standards Sensory |
English PDF |
| GB/T 33405-2016 |
Terminology of Baijiu Sensory evaluation 白酒感官品评术语 |
China National Standards Sensory |
English PDF |
| GB/T 29604-2013 |
Sensory analysis - General guidance for establishing references for sensory attributes 感官分析 建立感官特性参比样的一般导则 |
China National Standards Sensory |
English PDF |
| GB/T 29605-2013 |
Sensory analysis - Guide for food sensory quality control 感官分析 食品感官质量控制导则 |
China National Standards Sensory |
English PDF |
| GB/T 18797-2012 |
General requirement of the tea Sensory test room 茶叶感官审评室基本条件 |
China National Standards Sensory |
English PDF |
| GB/T 17321-2012 |
Sensory analysis method - Duo-trio test 感官分析方法 二-三点检验 |
China National Standards Sensory |
English PDF |
| GB/T 16291.1-2012 |
Sensory analysis - General guidance for the selection,training and monitoring of assessors - Part 1: Selected assessors 感官分析 选拔、培训与管理评价员一般导则 第1部分：优选评价员 |
China National Standards Sensory |
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 Sensory |
English PDF |
| GB/T 12311-2012 |
Sensory analysis method - Triangle test 感官分析方法 三点检验 |
China National Standards Sensory |
English PDF |
| GB/T 12310-2012 |
Sensory analysis method - Paired comparison test 感官分析方法 成对比较检验 |
China National Standards Sensory |
English PDF |
| GB/T 10221-2012 |
Sensory analysis - Vocabulary 感官分析 术语 |
China National Standards Sensory |
English PDF |
| GB/T 10220-2012 |
Sensory analysis - Methodology - General guidance 感官分析 方法学 总论 |
China National Standards Sensory |
English PDF |
| GB/T 28024-2011 |
Determination of Sensory odours for products with filling materials 絮用纤维制品异味的测定 |
China National Standards Sensory |
English PDF |
| GB/T 25006-2010 |
Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging 感官分析 包装材料引起食品风味改变的评价方法 |
China National Standards Sensory |
English PDF |
| GB/T 25005-2010 |
Sensory analysis - Methods for sensory evaluation of instant noodles 感官分析 方便面感官评价方法 |
China National Standards Sensory |
English PDF |
| GB/T 16291.2-2010 |
Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2：Expert sensory assessors 感官分析 选拔、培训和管理评价员一般导则 第2部分：专家评价员 |
China National Standards Sensory |
English PDF |
| GB/T 23776-2009 |
Methodology of Sensory evaluation of tea 茶叶感官审评方法 |
China National Standards Sensory |
English PDF |
| GB/T 23470.2-2009 |
Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders 感官分析 感官分析实验室人员一般导则 第2部分：评价小组组长的聘用和培训 |
China National Standards Sensory |
English PDF |
| GB/T 23470.1-2009 |
Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities 感官分析 感官分析实验室人员一般导则 第1部分：实验室人员职责 |
China National Standards Sensory |
English PDF |
| GB/T 13868-2009 |
Sensory analysis - General guidance for the design of test rooms 感官分析 建立感官分析实验室的一般导则 |
China National Standards Sensory |
English PDF |
| GB/T 22505-2008 |
Inspection of grain and oils - Sensory analysis environment-lighting 粮油检验 感官检验环境照明 |
China National Standards Sensory |
English PDF |
| GB/T 22504.1-2008 |
Inspection of grain and oils - Assistant atlas of grain Sensory inspection - Part 1: Wheat 粮油检验 粮食感官检验辅助图谱 第1部分：小麦 |
China National Standards Sensory |
English PDF |
| GB/T 15682-2008 |
Inspection of grain and oils - Method for Sensory evaluation of paddy or rice cooking and eating quality 粮油检验 稻谷、大米蒸煮食用品质感官评价方法 |
China National Standards Sensory |
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 Sensory |
English PDF |
| GB/T 14487-2008 |
The terms of tea Sensory tests 茶叶感官审评术语 |
China National Standards Sensory |
English PDF |
| GB/T 22210-2008 |
Criterion for Sensory evaluation of meat and meat products 肉与肉制品感官评定规范 |
China National Standards Sensory |
English PDF |
| GB/T 12315-2008 |
Sensory analysis - Methodology - Ranking 感官分析 方法学 排序法 |
China National Standards Sensory |
English PDF |
| GB/T 21265-2007 |
Pungency degree Sensory evaluation method for capsicum 辣椒辣度的感官评价方法 |
China National Standards Sensory |
English PDF |
| GB/T 21172-2007 |
Sensory analysis - General guidance and test method for assessment of the colour of foods 感官分析 食品颜色评价的总则和检验方法 |
China National Standards Sensory |
English PDF |
| GB/T 19547-2004 |
Sensory analysis--Methodology--Magnitude estimation method 感官分析 方法学 量值估计法 |
China National Standards Sensory |
English PDF |
| GB/T 16861-1997 |
Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach 感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词 |
China National Standards Sensory |
English PDF |
| GB/T 16860-1997 |
Sensory analysis methodology--Texture profile 感官分析方法 质地剖面检验 |
China National Standards Sensory |
English PDF |
| GB/T 15549-1995 |
Sensory analysis--Methodology--Initiation and training of assessors in the detection and recognition of odours 感官分析 方法学 检测和识别气味方面评价员的入门和培训 |
China National Standards Sensory |
English PDF |
| GB/T 12316-1990 |
Sensory analysis--Methodology--“A”-“not A”test 感官分析方法“A”-“非A” 检验 |
China National Standards Sensory |
English PDF |
| GB/T 12314-1990 |
Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible 感官分析方法 不能直接感官分析的样品制备准则 |
China National Standards Sensory |
English PDF |
| GB/T 12313-1990 |
Sensory analysis method--Flavour profile test 感官分析方法 风味剖面检验 |
China National Standards Sensory |
English PDF |
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