KS Q ISO 13300-2-2007 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders《感官分析 感官评估实验室的员工用一般导则 第2部分 .pdf

《KS Q ISO 13300-2-2007 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders《感官分析 感官评估实验室的员工用一般导则 第2部分 .pdf》由会员分享，可在线阅读，更多相关《KS Q ISO 13300-2-2007 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders《感官分析 感官评估实验室的员工用一般导则 第2部分 .pdf（18页珍藏版）》请在麦多课文档分享上搜索。

1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS KS Q ISO 133002 2： KS Q ISO 133002 ：2007 (2012 ) 2007 12 5 http:/www.kats.go.krKS Q ISO 133002：2007 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：2007 12 5 ：2012 12 28 20120814 ： ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS Q ISO 133002：200

2、7 ii .1 1 1 2 1 3 .1 4 2 5 2 6 .2 6.1 .2 6.2 2 6.3 .2 6.4 3 6.5 3 6.6 3 7 3 7.1 .3 7.2 3 8 4 8.1 4 8.2 .5 8.3 .6 8.4 6 9 .7 9.1 7 9.2 7 9.3 8 9.4 .8 11 i KS Q ISO 133002：2007 ii ISO( ) (ISO ) . ISO . . ISO . ISO (IEC) . ISO/IEC Part 2 . . 75 % . . ISO . ISO 133002 ISO/TC 34(), SC 12( ) . ISO 13300 “

3、 ” . 1： (KS H ISO 133001) 2： (KS H ISO 133002) KS Q ISO 133002：2007 (2012 ) 2： Sensory analysisGeneral guidance for the staff of a sensory evaluation laboratory Part 2：Recruitment and training of panel leaders 2006 1 ISO 133002, Sensory analysisGeneral guidance for the staff of a sensory evaluation

4、laboratoryPart 2：Recruitment and training of panel leaders , . 1 . 2 . . ( ) . KS H ISO 5492, KS H ISO 133001, 1： 3 KS H ISO 5492 KS H ISO 133001 , . 3.1 , 1 , . 2 . KS Q ISO 133002：2007 3.2 , 3.3 , , , , , 4 , , , , , . . , , ( , ), , . 5 9. . 6 6.1 . , . 6.2 , , , . . . , . , . 6.3 2 KS Q ISO 1330

5、02：2007 . . . , , . . 6.4 . . , , . . 6.5 . . , , . 6.6 . , , , . 7 7.1 . , . . ( ) , . 7.2 3 KS Q ISO 133002：2007 . . . . , . , . 8 8.1 8.1.1 . (, ). 8.1.2 8.1.3 . 6. . (KS H ISO 133001 ). 8.1.2 (6. ) . . , / ( ) . . , , , , . , . , . , , , , . , , , , . . 4 KS Q ISO 133002：2007 . 8.1.3 8.1.3.1 , ,

6、 . 8.1.3.2 ( ) . , . , , . . (8.1.3.3 ). 8.1.3.3 . . a) b) c) d) ( ) e) 8.2 8.2.1 . 8.2.2 . , . 5 KS Q ISO 133002：2007 ( ), ( ) . , , . (, , , ) . 8.2.3 . . 8.3 8.3.1 . . (6. ). 8.3.2 , . . , . , , . , . 8.3.3 . . . 8.4 , . , . . , . 6 KS Q ISO 133002：2007 9 9.1 . , , , , , . 9.2 9.2.1 . (, , , ), (

7、, ) . , . (, ) . 6. . 9.2.29.2.4 . 9.2.2 / . . ( , .) 9.2.3 , . . . 9.2.4 , . 5 8 . , . 7 KS Q ISO 133002：2007 . 9.3 9.3.1 (, ). , , . 9.3.2 , “ ” , . 9.3.3 . , , (, ) / . 9.3.4 . . a) ： b) ： . c) d) e) 9.4 9.4.1 . (), , , , , , . 9.4.2 , . 8 KS Q ISO 133002：2007 , . , . . 9.4.3 . 9.4.4 . 9.4.5 9.4.

8、5.1 . . 9.4.5.2 . . . a) . b) . c) . d) , , , , , . . e) , 9 KS Q ISO 133002：2007 . f) , . 9.4.6 , . , . 10 KS Q ISO 133002：2007 11 1 KS H ISO 3972, 2 KS H ISO 5496, 3 KS H ISO 6658, 4 KS H ISO 85861, , , 1： 5 KS H ISO 85862, , , 2： 6 KS H ISO 8589, 7 KS H ISO 13299, 8 Guidelines for the Selection a

9、nd Training of Sensory Panel Members. ASTM Subcommittee E18 on Sensory Evaluation of Materials and Products, American Society for Testing and Materials, STP 758, Philadelphia, 1981 9 Manual on Descriptive Analysis Testing for Sensory Evaluation. (Hootman, R.C., ed.), American Society for Testing and

10、 Materials, MNL 13, Philadelphia, 1992 10 Sensory Testing Methods. (Chambers, E.IV and Wolf, M.B, eds.), American Society for Testing and Materials, STP 434, 1977, revised 1993 11 AMERINE, M.A., PANGBORN, R.M. and ROESSLER, E.B. Principles of Sensory Evaluation of Food. Academic Press, New York 1965

11、 12 CIVILLE, G.V. and SZCESNIAK, A.J. Guidelines to Training a Texture Profile Panel. J. Texture Studies, 4, 1973, pp. 204223 13 RUTLEDGE, K.P. and HUDSON, M.J. Sensory evaluation：Methods for establishing and training a descriptive flavor analysis panel. Food Technology, 44(12), 1990, pp. 7884 14 ME

12、ILGAARD, M.C., CIVILLE, G.C. and CARR, B.T. Sensory Evaluation Techniques. CRC Press, Boca Raton, FL, 2nd edn., 1991 15 STONE, H and SIDEL, J.L. Sensory Evaluation Practices. Academic Press, New York, 2nd edn., 1992 16 ZOOK, K. and WESSMAN, C. The selection and use of judges for descriptive panels. Food Technology, 31(11), 1977, p.56 17 JELLINEK, G. Sensory Evaluation of Food：Theory and Practice. Weinheim, Deerfield Beach, Fla; VCH Verlagsgesellschaft, Basel, and Ellis Horwood, Chichester, 1985 18 McDANIEL, M., HENDERSON, L.A., WATSON Jr., B.T. and HE