BS 5929-4:1986
Current
The latest, up-to-date edition.
Methods for sensory analysis of food Flavour profile methods
Hardcopy , PDF
English
31-07-1986
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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)
Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.
| Committee |
AW/12
|
| DevelopmentNote |
Also numbered as ISO 6564 Supersedes 84/50238 DC (09/2005)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
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
- in the development, modification or improvement of food products;
- in characterizing the differences between products;
- in quality control;
- to provide sensory data for the interpretation of instrumental data;
- to provide a permanent record of the attributes of a pro-duct;
- to monitor changes in a product during storage.
| 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 |
| 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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