ISO-5497 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible

ISO-5497 - 1ST EDITION - CURRENT


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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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Document Number

ISO 5497:1982

Revision Level

1ST EDITION

Status

Current

Publication Date

Sept. 1, 1982

Committee Number

ISO TC 34/SC 12