• BS ISO 3972:2011

    Current The latest, up-to-date edition.

    Sensory analysis. Methodology. Method of investigating sensitivity of taste

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-01-2013

    Publisher:  British Standards Institution

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

    Foreword
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Regents
    6 Apparatus
    7 General test conditions
    8 Identification of tastes
    9 Familiarization with different types of threshold tests
    10 Expressions and interpretation of results
    Annex A (informative) - Example of a completed answer form
            for the identification of tastes
    Annex B (informative) - Example of a completed answer form
            for the familiarization with different types of
            threshold
    Annex C (informative) - Examples of water quality
    Bibliography

    Abstract - (Show below) - (Hide below)

    Describes a set of objective tests for familiarizing assessors with sensory analysis.

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

    Committee AW/12
    Development Note Supersedes BS 5929-7(1992). (11/2011)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

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

    ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
    ISO 648:2008 Laboratory glassware — Single-volume pipettes
    ISO 6658:2017 Sensory analysis — Methodology — General guidance
    ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
    ISO 5492:2008 Sensory analysis — Vocabulary
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