GB/T 25006-2010 (English Version) PDF

Standard No.: GB/T 25006-2010
Language: Chinese, Available in English version
Release Date: 2010
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 25006-2010

Scope: This standard specifies the evaluation method for changes in sensory properties of food (or simulated food) caused by packaging materials. This standard can be used for preliminary screening of suitable packaging materials for products, and can also be used for subsequent acceptance screening of packaging materials in individual batches or production links (see Appendix A). This standard applies to all food packaging materials (such as paper, cardboard, plastic, foil, wood, etc.) seals or pipes, etc.) to ensure the compatibility of food products with their packaging materials by means of sensory analysis techniques in accordance with mandatory regulations.

GB/T 25006-2010 Referenced Document

GB/T 10221 Sensory analysis—Vocabulary*， 2021-10-11 Update
GB/T 12315-2008 Sensory analysis.Methodology.Ranking
GB/T 13868 Sensory analysis.General guidance for the design of test rooms
GB/T 16291.2 Sensory analysis--General guidance for the selection, training and monitoring of assessors--Part 2:Expert sensory assessors
GB/T 16861 Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
GB/T 17321 Sensory analysis method.Duo-trio test*， 2012-06-29 Update
ISO 13299 Sensory analysis - Methodology - General guidance for establishing a sensory profile*， 2016-03-01 Update
ISO 4120 Sensory analysis - Methodology - Triangle test*， 2021-02-28 Update
ISO 483:1988 Plastics; small enclosure for conditioning and testing using aqueous solutions to maintain relative humidity at constant value
ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
ISO 6564 Sensory analysis; Methodology; Flavour profile methods
ISO 8586-1 Sensory analysis; general guidance for the selection, training and monitoring of assessors; part 1: selected assessors

2010 GB/T 25006-2010 Sensory analysis-Methods for assessing modifications to the flavour of foodstuffs due to packaging