GB/T 16860-2025 Sensory analysis methodology—Texture profile

Scope

This document describes a method for establishing a product texture profile, covering all the steps involved in comprehensively establishing the texture characteristics of a product.
This document is applicable to food (solid, semi-solid, and liquid) or non-food products (such as cosmetics).
The main applications of this document include the following aspects:
—— Screening and training evaluators;
—— Establishing definitions and evaluation techniques for product texture characteristics and providing guidance to evaluators;
—— Identifying key features of product texture characteristics and establishing a standard texture profile for the product, which can be used to identify any changes in the product later on;
—— Optimizing existing products and developing new products;
—— Studying various factors that may affect product texture characteristics, such as production processes, time, temperature, ingredients, packaging, shelf life, and storage conditions;
—— Comparing similar products to clarify the differences in their texture characteristics and intensities;
—— Analyzing the correlation between sensory evaluation and instrumental measurement and/or physical measurement.

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