ISO 5497:1982
Current
The latest, up-to-date edition.
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
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English, French
01-09-1982
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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.
| Committee |
ISO/TC 34/SC 12
|
| DocumentType |
Standard
|
| Pages |
2
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| UNE 87015:1986 | Identical |
| PN ISO 5497 : 1998 | Identical |
| BIS IS 15286 : 2003 | Identical |
| UNI ISO 5497 : 1987 | Identical |
| NEN ISO 5497 : 2012 | Identical |
| BS ISO 22308:2005 | Cork stoppers. Sensory analysis |
| BS 5929-1:1986 | Methods for sensory analysis of food General guide to methodology |
| 16/30314233 DC : 0 | BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| ISO 22308:2005 | Cork stoppers Sensory analysis |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
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