NEN ISO 5497 : 2012
Current
The latest, up-to-date edition.
SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR THE PREPARATION OF SAMPLES FOR WHICH DIRECT SENSORY ANALYSIS IS NOT FEASIBLE
12-01-2013
Defines a principle consists in making a preparation 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 assessment of the effects of the sample in a food preparation: adding the sample to the food preparation for which it is intended.
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