ISO 5497:1982

Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible


Status:
Current
Type:
Standard
Language:
English
Subject:
Price from:
€ 34.48

Scope

Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.

Number of pages: 0

Published: 2016-03-17

International relationships :

ICS: 67.240 - Sensory analysis

Item number: M120734


Committees

Committee

  • ISO/TC 34/SC 12

Danish committee

DS/S-291