1.1 本指南涵盖了确定与水有关的污染物在据称接触后对活鱼或渔业产品的气味和味道的影响的程序，其中味道受损是一个可疑问题。 1.2 本指南涉及安全性、收获质量、样品制备、评估员选择和培训、带有评估员说明的测试程序以及测试环境和参数。 1.3 本指南适用于水产养殖和野生捕捞部门的产品类别。污染产品的范围可以是小规模水源，如河口或有限的河流系统，也可以是大规模水源，如海湾、海湾或海洋的一部分。有关这些方法与字段比较的详细信息- 或实验室暴露的渔业样品，见参考 ( 1. ) . 2. 1.4 本指南还包括鱼类种类、捕捞方法（野生捕捞与水产养殖/养殖鱼类）、捕捞后处理、加工方法和储存。 1.5 本指南提供了建议的程序，并不意味着排除可能有效的替代程序。它也没有解决全世界测试的所有细微差别。用户有责任了解其本地指南，并根据需要应用这些指南。本指南还引用了一些有用的资源。 1.6 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.7 本标准并非旨在解决与其使用相关的所有安全问题（如有）。 本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 具体危害说明见第节 7. . 1.8 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 该程序用于确定与水有关的污染物对暴露鱼的气味和味道的影响。 本程序可作为证明遵守监管程序的证据。 5.2 本指南旨在供鱼类加工商或研究实验室在感官专业人员的监督下，由经过培训和监测的感官小组进行评估使用。

1.1 This guide covers procedures for determination of the effects of water-related contaminants on the odor and taste of live fish or fishery products after alleged exposure where flavor impairment is a suspected issue. 1.2 This guide addresses safety, harvested quality, sample preparation, assessor selection and training, testing procedures with assessor instructions, as well as test environment and parameters. 1.3 This guide is applicable to product categories from aquaculture and wild-caught sectors. The range of contaminated products could be from a small-scale water source, such as an estuary, or a limited river system, to a large-scale source, such as a bay, gulf or portion of an ocean. For details on how these methods compare to field- or laboratory-exposed fishery samples, see Ref ( 1 ) . 2 1.4 Also covered in this guide are fish species, harvest method (wild-caught versus aquaculture/farmed fish), post-harvest handling, processing methods, and storage. 1.5 This guide provides suggested procedures and is not meant to exclude alternate procedures that may be effective. It also does not address all of the nuances of testing throughout the world. It is the responsibility of the user to be aware of their local guidelines and apply them as needed. Some useful resources are also cited in this guide. 1.6 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section 7 . 1.8 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 This procedure is used to determine the effects of water-related contaminants on the odor and taste of exposed fish. This procedure may be used as evidence in showing compliance with regulatory procedures. 5.2 This guide is designed for use by fish processors or research laboratories for evaluations by a trained and monitored sensory panel under the supervision of a sensory professional.