T/CACM 1574-2024 - Technical specification for sensory evaluation of bitterness of oral liquid preparation of traditional Chinese medicine

Scope: Preface　II Introduction　III 1 Scope　1 2 Normative References　1 3 Terms and Definitions　1 4 Ethical Review　6 5 General Elements　6 6 Selection of Evaluation Methods　6 6.1 Overview　7 6.2 Ranking　7 6.3 Scoring　7 6.4 Confirmation and Recording　7 7 Tasting Evaluation　7 7.1 Requirements for Tasting Equipment and Environment　7 7.2 Preparation and Handling of Standard Reference Samples　7 7.3 Identification, Preparation and Handling of Samples to be Evaluated　8 7.4 Standardization of Taste Evaluators' Perception　8 7.5 Operations in Tasting Tests　8 8 Outlier Treatment　9 8.1 Overview　9 8.2 Grubbs Test　9 8.3 Dixon Test　9 9 Method Validation　9 Appendix A (Normative) Determination of Reference Sample Bitterness 11 Appendix B (Informative) Format of Response Table 12 References　13

T/CACM 1574-2024 history

2024 T/CACM 1574-2024 Technical specification for sensory evaluation of bitterness of oral liquid preparation of traditional Chinese medicine