ISO 5497:1982

Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible

Publication date: 1 sht 1982

General information

Current stage: 90.93 Effective date: 22 maj 2024

Originator: ISO

Owner: ISO/TC 34/SC 12

Type: International Standard

ICS: 67.240

Gjuha: frëngjisht anglisht

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Statusi: Publikuar

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 5497:1982
90.93 Standard confirmed
22 maj 2024

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