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  • BS 5929-4:1986

    Current The latest, up-to-date edition.

    Methods for sensory analysis of food Flavour profile methods

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-07-1986

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    National foreword
    Committees responsible
    Methods
    1. Scope and field of application
    2. References
    3. Definitions
    4. Principle
    5. Apparatus
    6. Sampling
    7. General test requirements
    98. Test methods
    9. Procedures
    10. Test report
    Annexes
    A. Example of completed form for flavour profile
         analysis
    B. Example of completed form for descriptive analysis
         of flavour (Independent method)

    Abstract - (Show below) - (Hide below)

    Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.

    Scope - (Show below) - (Hide below)

    This International Standard describes a family of methods for describing and assessing the flavour of food products by qualified and trained assessors.

    The methods are used

    1. in the development, modification or improvement of food products;
    2. in characterizing the differences between products;
    3. in quality control;
    4. to provide sensory data for the interpretation of instrumental data;
    5. to provide a permanent record of the attributes of a pro-duct;
    6. to monitor changes in a product during storage.

    General Product Information - (Show below) - (Hide below)

    Committee AW/12
    Development Note Also numbered as ISO 6564 Supersedes 84/50238 DC (09/2005)
    Document Type Standard
    Publisher British Standards Institution
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS 5929-1:1986 Methods for sensory analysis of food General guide to methodology
    BS 7667-1:1993 Assessors for sensory analysis Guide to the selection, training and monitoring of selected assessors

    Standards Referencing This Book - (Show below) - (Hide below)

    BS 5929-1:1980 Methods for sensory analysis of food Introduction and general guide to methodology
    BS 5098:1975 Glossary of terms relating to sensory analysis of food
    ISO 5492:2008 Sensory analysis — Vocabulary
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