Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1982-09
  • Edition : 1
    Number of pages : 2
  • :
    ISO/TC 34/SC 12
    Sensory analysis
  • 67.240
    Sensory analysis

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