한국표준정보망(KSSN)

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

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분야	ISO/TC 34/SC 12 : Sensory analysis
적용범위	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.
국제분류(ICS)코드	67.240 : 관능분석
페이지수	2
Edition	1

No.	표준번호	표준명	발행일	상태
1	ISO 5497:1982	Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible	1982-09-01	표준