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

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

01-09-1982

Publisher

International Organization for Standardization

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.

DocumentType	Standard
Pages	2
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
UNE 87015:1986	Identical
PN ISO 5497 : 1998	Identical
BIS IS 15286 : 2003	Identical
UNI ISO 5497 : 1987	Identical
NEN ISO 5497 : 2012	Identical

BS ISO 22308:2005	Cork stoppers. Sensory analysis
BS 5929-1:1986	Methods for sensory analysis of food General guide to methodology
16/30314233 DC : 0	BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
03/312758 DC : DRAFT AUG 2003	ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
ISO 22308:2005	Cork stoppers Sensory analysis
ISO 6658:2017	Sensory analysis — Methodology — General guidance