标准摘要
[中文适用范围]： 本文档规定了一种建立食品（固体、半固体、液体）及非食品（如化妆品）质地剖面图的方法。该方法为感官质地剖面分析的一种途径，其他方法亦存在。文档详述了确立产品完整质地属性描述所需的各种步骤。本方法适用于：——评估员的筛选与培训；——通过制定质地特性的定义与评价技术，对评估员进行导向性培训；——表征产品的质地属性，以确立其标准剖面并识别后续变化；——改进现有产品与开发新产品；——研究可能影响产品质地属性的各类因素，例如工艺、时间、温度、原料、包装、保质期及储存条件的改变；——将产品与另一相似产品进行比较，以判定质地差异的性质与强度；——关联感官评价与仪器测量及/或物理测量。 [外文原描述]： This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definitions and evaluation techniques for textural characteristics; — characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes; — improving old products and developing new products; — studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions; — comparing a product with another similar product to determine the nature and intensity of textural differences; — correlating sensory and instrumental and/or physical measurements.
英文名称Sensory analysis — Methodology — Texture profile