Reference number
Ïã¸ÛÁùºÏ²Ê¿ª½± 5497:1982
International Standard
Ïã¸ÛÁùºÏ²Ê¿ª½± 5497:1982
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Edition 1
1982-09
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Ïã¸ÛÁùºÏ²Ê¿ª½± 5497:1982
11543
Published (Edition 1, 1982)
This publication was last reviewed and confirmed in 2024. Therefore this version remains current.

Ïã¸ÛÁùºÏ²Ê¿ª½± 5497:1982

Ïã¸ÛÁùºÏ²Ê¿ª½± 5497:1982
11543
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CHF 42
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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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