Abstract 

Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.


General information

  • Status :  Withdrawn
    Publication date : 1985-10
  • Edition : 1
    Number of pages : 6
  • :
    ISO/TC 34/SC 12
    Sensory analysis
  • 67.240
    Sensory analysis

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