T/CAB 0360-2024 Active Group standards

T/CAB 0360-2024 General Requirements for Selecting Sensory Analysis Methods for Cooked Foods

T/CAB 0360-2024

Publish Date: 2024-10-18 Implement Date: 2024-10-18 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CAB 0360-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Agriculture, forestry

ICS Name: Sensory analysis

Publish Date: 2024-10-18

Implement Date: 2024-10-18

Scope

Main technical content: This document defines the terms and definitions related to sensory analysis of cooked food, and stipulates sensory analysis methods such as differential testing, descriptive testing, consumer testing, and preference testing for cooking utensils and cooked food, as well as general requirements for evaluating sensory claims. The ingredients applicable to this document include but are not limited to fruits, vegetables, grains, meat, fish, etc. and combinations of these ingredients. The cooking utensils applicable to this document include but are not limited to microwave ovens, electric ovens, electric steamers, rice cookers, air fryers, and cooking machines.