GB/T 21172-2007 (English Version) PDF

Standard No.: GB/T 21172-2007
Language: Chinese, Available in English version
Release Date: 2007
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Status: Be replaced 2023-05
Replace By: GB/T 21172-2022
Latest: GB/T 21172-2022

Scope: This standard specifies the general principles and test methods for sensory evaluation of food color by visual comparison with standard color. This standard applies to opaque, translucent, turbid, transparent, matte and glossy solid, semi-solid, powder and liquid foods. This standard gives requirements for evaluation and lighting conditions for various situations in sensory analysis (e.g. differential testing, profiling and grading methods by a panel of preferred evaluators or, in specific cases, by independent experts) . This standard does not involve consumer testing or food color metamerism evaluation, but the main content of metamerism matching can refer to Appendix A.

GB/T 21172-2007 Referenced Document

GB/T 10220 Sensory analysis.Methodology.General guidance*， 2012-06-29 Update
GB/T 10221 Sensory analysis—Vocabulary*， 2021-10-11 Update
GB/T 13868 Sensory analysis.General guidance for the design of test rooms*， 2009-04-08 Update
GB/T 14195 Sensory analysis--General guidance for the selection and training of selected assessors
GB/T 15608 The Chinese color system
GB/T 16291 Sensory analysis--General guidance for the selection, training and monitoring of experts
GB/T 2900.65 Electrician Terminology Lighting*， 2023-11-27 Update

2022 GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
2007 GB/T 21172-2007 Sensory analysis.General guidance and test method for assessment of the colour of foods