Aktivní norma | Vydána: 01.09.1982

ISO 5497:1982

Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
(Analyse sensorielle — Méthodologie — Directives pour la préparation d´échantillons pour lesquels l´analyse sensorielle directe n´est pas possible)

Dostupné jazyky: Anglicky, Francouzsky

Dostupné provedení: Elektronické PDF, Tištěné

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Podrobné informace

Označení: ISO 5497:1982

Datum vydání: 01.09.1982

Stran: 2

Země: Mezinárodní technická norma

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Anotace

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.

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