GB/T 21172-2007 Sensory analysis—General guidance and test method for assessment of the colour of foods

Scope

This standard specifies the general principles and testing methods for sensory evaluation of food color by comparing with standard color vision. This standard applies to opaque, semi-transparent, turbid, transparent, matte, and glossy solid, semi-solid, powder, and liquid foods. This standard provides evaluation and lighting condition requirements for various situations in sensory analysis (such as evaluation by a group of preferred evaluators or, in specific circumstances, by independent experts conducting difference tests, profile analysis, and grading methods). This standard does not address consumer testing or the evaluation of color consistency in food, but the main content related to color consistency matching can be referred to in Appendix A.

Development Information

Superseded by the following standards

Referenced Standards

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