1、 KSKSKSKS SKSKSKS KSKSKS SKSKS KSKS SKS KS 2006 10 16 http:/www.kats.go.krKS A 7000 KS A 7000： 2006 (2011 )A 7000： 2006 : ( ) ( ) () ( ) : (http:/www.standard.go.kr) ： ： 1976 10 20 ： 2006 10 16 ： 2011 12 29 2011-0664 ： ： ( 02-509-7278) (http:/www.kats.go.kr). 10 5 , . ICS 01.040.67； 67.240 KS A 7000
2、： 2006(2011 ) Sensory analysis Vocabulary 1. . , ISO 5492(Sensory analysis Vocabulary) KS * , ISO . 2. . . KS A 0011 KS A 0061 XYZ X10Y10Z20 KS A 0062 3 KS A 0064 KS A 0531 KS A 3001 1 1： KS A 3001 2 2： KS A 3001 3 3： KS A 3004 KS A 3006 3. . a) b) c) A 7000： 2006 2 a) G 1 plastic G 2 * sensation G
3、3 * . sensory G 4 * sensory adaptation G 5 * receptor G 6 mid(minimum identifiable difference) G 7 a) b) intensity G 8 intensity scale G 9 a) . b) , . . objective G 10 gust G 11 . coarse G 12 foamy G 13 gelatinous G 14 firm G 15 crystalline G 16 , . hardness G 17 , . ( ) gumminess G 18 fruity flavor
4、 G 19 * . sensory analysis G 20 a) . b) . organoleptic G 21 * , sensory fatigue G 22 , , stimulus error G 23 observer G 24 * . appetizing A 7000： 2006 3 G 25 greasy G 26 convergence effect G 27 error of expectation G 28 oily G 29 , , , , , basic tastes G 30 . memory-standard G 31 a) b) . preference
5、G 32 a) , , , , . . b) acceptance(hedonic )G 33 * hedonic G 34 , , . hedonic scale G 35 . coding G 36 odor G 37 . sniffG 38 * to smell G 39 * off-odour G 40 * . odorimetry G 41 mealy G 42 , logical error G 43 ( 3 ) , multiple comparison G 44 sweet (taste) G 45 . single stimulus G 46 * antagonism G 4
6、7 . . a) b) contrast G 48 ( ) , . contrast effect G 49 curdy G 50 after taste A 7000： 2006 4 G 51 , , 1, 2, 3 , rating method G 52 , . crusty G 53 * burning G 54 , . masking G 55 , . clear G 56 (： , ) pungent G 57 a) . b) c) flat G 58 (Munsell) , . Munsell color system G 59 * luminance G 60 value G
7、61 sandy G 62 * , “ ” , “ ” . pseudothermal effects G 63 descriptive analysis G 64 * . tasteless,flavourless G 65 . , . ageusia G 66 . juicyG 67 a) b) c) “ ” “ ” . . , , taste G 68 gustation G 69 , . taste buds G 70 . taste blindness G 71 gastronomy G 72 , , , aesthetics G 73 , sensitivity G 74 * bo
8、dy G 75 crisp G 76 * aversion A 7000： 2006 5 G 77 . reaction time G 78 doughy G 79 * translucent G 80 . fragrant G 81 chalky G 82 0.01M , 0.000 2M , 0.014M 0.000 004M . white taste G 83 * off-note G 84 putrid G 85 . smooth G 86 crumbly G 87 * taint G 88 jnd(just noticeable difference)G 89 * , . , ,
9、fracturability G 90 jund(just-not-noticeable difference) G 91 * opaque G 92 . fishy G 93 crunchy G 94 . rancid G 95 3 3 3 2 , 1 . 1 . tristimulus-coefficient G 96 3 3 3 2 , 1 . 1 . triangle test G 97 * trigeminal sensations G 98 * , synergism G 99 * supra-threshold G 100 . colorimetry G 101 * dyschr
10、omatopsia A 7000： 2006 6 G 102 * a) b) colour G 103 , , , hue G 104 * hue G 105 , . chromaticity G 106 * selected assessor G 107 fibrous G 108 * consumer G 109 consumer panel G 110 fluffy G 111 * moisture G 112 astringency G 113 * astringent, harsh G 114 a) , , b) , rank order test G 115 . time erro
11、r G 116 . adaptation G 117 * . bland G 118 * a) b) . vision G 119 , . time intensity test G 120 CIE 3 CIE-colorsystem G 121 “ ” “ ” . sour G 122 * . tasting G 123 * . taster G 124 a) . b) . discrimination G 125 appetite G 126 * acidity G 127 sour A 7000： 2006 7 G 128 , . laboratory-panel G 129 * . i
12、nsipid G 130 , bitter G 131 cacosmia G 132 * alkaline (taste) G 133 * alkalinity G 134 , antetaste G 135 . series effect G 136 a) ( , , , , , ) b) . c) . d) ： e) ： . f) . g) soft, tender G 137 * . persistence G 138 . acuity G 139 pretest G 140 . autosmia G 141 , , appearance G 142 , , . kinesthesis
13、G 143 weber ratio G 144 papillae (papilla)G 145 tenderometer G 146 * fatness G 147 gloss G 148 * shiny G 149 , , . cohesiveness G 150 dysosmia G 151 2 2 paired-preference G 152 2 ( ) , paired comparison methodG 153 2 , duostandard G 154 . forign flavor A 7000： 2006 8 G 155 1, 2 ( ) , duo trio test G
14、 156 * mouthfeel G 157 * granularity G 158 . stimulus G 159 * after-taste, residual taste G 160 , chewiness G 161 * expert G 162 expert panel G 163 . . starchy G 164 . consistency G 165 , . viscosity G 166 ( , ) adhesiveness G 167 * psychophysics G 168 * ： , , product G 169 . . amplitude G 170 subjective A 7000： 2006 9 G 171 mushy G 172 . warm-up sample G 173 * . neutral G 174 , perception G 175 . tough G 176 . matching G 177 salty (taste) G 178 . difference test G 179 * saturation (of a colour) G 180 a) ( ) ( ) b) ( ) , . score G 181 . empyreumatic G 182 * a) b) touch G 183
