关键词:
分析
空白格式
比较
比较分析法
定义
差值
食品
食品测试
形式
格式(纸)
检验师
解释
抽样方法
感官
感官分析
感官分析装置
感官分析(食品)
规范(验收)
试样制备
试验设备
试验报告
测试
测试条件
测试人员
三角试验
标准号:
DIN EN ISO 4120-2007
摘要:
This international describes a procedure for detemining whether a perceptible sensory difference or similarity between samples of two products. The method is a forced-choice procedure . The method is applicable whether a difference exists in a single sensory attribure or in several attributes.The method is statistically more efficient than the duo-trio (described in ISO 10399),but has limited use with products that exhibit strong carryover and/or lingering flavours.the method is applicable even when the nature of the difference is unknown[i.***.it determines neither the size nor the direction of difference between samples,nor is there any indication of the attribute(s)responsible for the difference].The method is applicable only if the products are fairly homogeneous.the method is effective fora) determining that - either a perceptible difference results(triangle testing for difference), or -a perceptible difference does not result(triangle testing for similarity )when,for example,a change is made in ingredients,processing,packaging,handing or storage;b) or for selecting,training and monitoring assessors.