GB/T 25005-2010 Active National standards

GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles

GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles

Publish Date: 2010-09-02 Implement Date: 2010-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 25005-2010

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Sensory analysis

Publish Date: 2010-09-02

Implement Date: 2010-12-01

Pages: 11 pages

Scope

This standard specifies the terms and definitions, general requirements, evaluation steps, and statistical analysis and presentation of evaluation results for the sensory evaluation of instant noodles.
This standard is applicable to the sensory evaluation of various types of instant noodle sheets, including instant noodles, boiled noodles, and mixed noodles.

Development Information

Word Count: 15 Thousand words Pages: 11 pages

Referenced Standards

ISO 4121 GB/T 10220-1988 Sensory analysis—Methodology—General guidance GB/T 10220-2012 Sensory analysis—Methodology—General guidance GB/T 12313-1990 Sensory analysis method—Flavour profile test GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms GB/T 14195-1993 Sensory analysis—General guidance for the selection and training of selected assessors GB/T 16291.2-2010 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 2:Expert sensory assessors GB/T 21172-2007 Sensory analysis—General guidance and test method for assessment of the colour of foods GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products

Related Standards

GB/T 10220-1988 Replaced

GB/T 10220-1988 Sensory analysis—Methodology—General guidance

Publish Date: 1988-12-22

GB/T 12310-1990 Replaced

GB/T 12310-1990 Sensory analysis method—Paired comparison test

Publish Date: 1990-04-10

GB/T 12311-1990 Replaced

GB/T 12311-1990 Sensory analysis method—Triangular test

Publish Date: 1990-04-10

GB/T 12312-1990 Replaced

GB/T 12312-1990 Sensory analysis—Determination of sensitivity of taste

Publish Date: 1990-04-10

GB/T 12313-1990 Abolished

GB/T 12313-1990 Sensory analysis method—Flavour profile test

Publish Date: 1990-04-10

GB/T 12314-1990 Active

GB/T 12314-1990 Sensory analysis method—Guide lines for the preparation of samples for which direct sensory analysis is not feasible

Publish Date: 1990-04-10