ISO 5497:1982

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

Published By	Publication Date	Number of Pages
ISO	1982-09	4

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Categories: 67.240 - Sensory analysis, ISO

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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.

Additional information

Published Code	ISO
Published By	International Organization for Standardization
Publication Date	1982-09
Pages Count	4
Language	France
Edition	1
File Size	399.4 KB
ICS Codes	67.240 - Sensory analysis

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ISO 5497:1982

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