序号

ISO标准

对应国标

1

ISO 3591:1977 Sensory analysis - Apparatus - Wine-tasting glass

2

ISO 3972:2011 Sensory analysis - Methodology - Method of investigating sensitivity of taste

GB/T 12312-2012 感官分析 味觉敏感度的测定方法

3

ISO 3972:2011/Cor 1:2012

4

ISO 4120:2004 Sensory analysis - Methodology - Triangle test

GB/T 12311-2012 感官分析 方法学三点检验

5

ISO 4121:2003 Sensory analysis - Guidelines for the use of quantitative response scales

6

ISO 5492:2008 Sensory analysis - Vocabulary

GB/T 10221-2012 感官分析 术语

7

ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test

GB/T 12310-2012 感官分析 方法学成对比较检验

8

ISO 5495:2005/Cor 1:2006

9

ISO 5496:2006 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours

GB/T 15549-1995 感官分析 方法学检测和识别气味方面评价员的入门和培训

10

ISO 5497:1982 Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible

GB 12314-1990 感官分析 方法学 不能直接感官分析的样品制备准则

11

ISO 6658:2005 Sensory analysis - Methodology - General guidance

GB/T 10220-2012 感官分析 方法学总论

12

ISO 8586:2012 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

GB/T 16291.1-2012 感官分析 选拔、培训与管理评价员一般导则 第1部分：优选评价员

13

GB/T 16291.2-2010 感官分析 选拔、培训和管理评价员一般导则 第2部分：专家评价员

14

ISO 8587:2006 Sensory analysis - Methodology - Ranking

GB/T 12315-2008 感官分析 方法学排序法

15

ISO 8587:2006/Amd 1:2013

16

ISO 8588:1987 Sensory analysis - Methodology - "A" - "not A" test

GB/T 12316-1990 感官分析 方法学A-非A检验

17

ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms

GB/T 13868-2009 感官分析 建立感官分析实验室的一般导则

18

ISO 8589:2007/Amd 1:2014

19

ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test

GB/T 17321-2012 感官分析 方法学二-三点检验

20

ISO 11035:1994 Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach

GB/T 16861-1997 感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词

21

22

ISO 11036:1994 Sensory analysis - Methodology - Texture profile

GB/T 16860-1997 感官分析 方法 质地剖面检验

23

ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products

GB/T 21172-2007 感官分析 食品颜色评价的总则和检验方法

24

ISO 11056:1999 Sensory analysis - Methodology - Magnitude estimation method

GB/T 19547-2004 感官分析 方法学量值估计法

25

ISO 11056:1999/Amd 1:2013

26

ISO 11132:2012 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel

27

ISO 11136:2014 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area

28

ISO 13299:2003 Sensory analysis - Methodology - General guidance for establishing a sensory profile

29

ISO 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities

GB/T 23470.1-2009 感官分析 感官分析实验室人员一般导则 第1部分：实验室人员职责

30

ISO 13300-2:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders

GB/T 23470.2-2009 感官分析 感官分析实验室人员一般导则 第2部分：评价小组组长的聘用和培训

31

ISO 13301:2002 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

GB/T 22366-2008 感官分析 方法学采用三点选配法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则

32

ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

GB/T 25006-2010 感官分析 包装材料引起食品风味改变的评价方法

33

ISO 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass

34

ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis

35

ISO 29842:2011 Sensory analysis - Methodology - Balanced incomplete block designs