ISO 7304-2:2008规定了一种通过感官分析评估熟食意大利面质量的方法，这种意大利面是由硬粒小麦粗粉制成的意大利面或通心粉（即长、实心或短、空心丝），以淀粉释放、活力和硬度特征（即质地）表示。它不适用于通常在汤中食用的小股面食。 该方法也可适用于由普通小麦或普通小麦与硬粒小麦的混合物制成的营养面食，只要适当的国家法规允许这些产品用于营养面食。 该方法专门用于根据感官分析获得的参考样品对意大利面样品进行日常评估。 测试结果并不表示偏好，但仅给出了意大利面在经过最佳烹饪时间后的烹饪质量估计。

ISO 7304-2:2008 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of spaghetti or macaroni (i.e. long, solid or short, hollow strands) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta. It does not apply to pasta in the form of small strands usually consumed in soups. The method may also be applied to alimentary pasta made from common wheat or a mixture of common wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in alimentary pasta. The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples based on the use of reference samples obtained by sensory analysis. The test result does not express a preference, but gives only an estimate of the cooking quality of the pasta after it has been cooked for the optimum cooking time.