Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
STANDARD published on 1.9.1982
Designation standards: ISO 5497:1982
Publication date standards: 1.9.1982
The number of pages: 2
Approximate weight : 6 g (0.01 lbs)
Country: International technical standard
Category: Technical standards ISO
Description / Abstract: 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.