ISO/TC 34 Lebensmittelerzeugnisse,
ISO/TC 34 Food products,
ISO/TC 34 Produits alimentaires,
ISO Internationale Organisation für Normung,
ISO International Organization for Standardization,
ISO Organisation Internationale de Normalisation
ISO 5497
: Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
- [1982-09-00]
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Media type:
Standard
Title:
ISO 5497
:
Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Other titles:
Sensorische Analyse; Methodologie; Richtlinien für die Vorbereitung von Probemustern, für die eine direkte sensorische Analyse nicht möglich ist
Analyse sensorielle; Méthodologie; Directives pour la préparation d'échantillons pour lesquels l'analyse sensorielle directe n'est pas possible
Footnote:
Internationale Übereinstimmung mit: GB/T 12314 (1990), IDT*V09-005 (1982-09-01), IDT*PN-ISO 5497 (1998-01-02), IDT*UNE 87015 (1986-07-15), IDT*KS Q ISO 5497 (2003-08-30), IDT*UNI ISO 5497 (1987), IDT*UNI ISO 5497:1987 (1987-07-31), IDT*CSN ISO 5497 (2012-02-01), IDT*NEN-ISO 5497:2012 en (2012-08-01), IDT
Description:
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.