ISO 5497:1982 Preview
Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
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.
Buy this standard
A standard is reviewed every 5 years
Revisions / Corrigenda