AS 2542.2.3-1988

Superseded

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Sensory analysis of foods Specific methods - Rating

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Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

23-11-2022

Language(s)

English

Published date

01-01-1988

Publisher

Standards Australia

1 - AS 2542. 2.3-1988 SENSORY ANALYSIS OF FOODS - SPECIFIC METHODS - RATING
1 - 1 SCOPE.
1 - 2 FIELD OF APPLICATION.
1 - 3 REFERENCED DOCUMENTS.
1 - 4 PRINCIPLE.
1 - 5 TYPES OF RESPONSE SCALE.
1 - 6 APPARATUS.
2 - 7 GENERAL TEST REQUIREMENTS.
2 - 7.1 Testing area.
2 - 7.2 Assessors.
2 - 7.3 Preliminary discussion and test.
2 - 8 PROCEDURE.
2 - 8.1 Preparation of test samples.
2 - 8.2 Test technique.
2 - 9 RECORDING AND INTERPRETATION OF RESULTS.
2 - 10 TEST REPORT.
3 - APPENDIX A - EXAMPLES OF RATING SCALES
5 - APPENDXI B - SPECIMEN ANSWER FORMS

Sets out guidelines for measuring the magnitude of a predefined sensory characteristic, e.g. sweetness, degree of liking, by assigning a rating on a response scale. Appendices propose examples of the types of rating scales to be used and specimen answer forms.

This Standard sets out guidelines for evaluating the magnitude of a predefined sensory characteristic, e.g. sweetness, on a response scale of finite length.NOTE: When properly applied the response scale is an equal-interval scale; that is, it has an arbitrary zero, and is not affected by either addition of, or multiplication by, a constant. Thus, in comparison with physical scales of measurement it is analogous to the Celsius scale of temperature.

Committee	FT-022
DocumentType	Standard
ISBN	0 7262 5135 6
Pages	7
PublisherName	Standards Australia
Status	Superseded
SupersededBy	AS 2542.2.3-2007
Supersedes	DR 86046
UnderRevision	DR 06641 CP

AS 2542.1.1-2005	Sensory analysis General guide to methodology - Types of test
AS 2542.1.3-1995	Sensory analysis of foods General guide to methodology - Selection of assessors
AS 2542.1.3-1995	Sensory analysis of foods General guide to methodology - Selection of assessors

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AS 2542.2.3-1988

Sensory analysis of foods Specific methods - Rating

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory