ISO 18794:2018 defines terms relating to coffee sensory analysis.
ISO 18794:2018 covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee.
The terms are given under the following headings:
a) basic terms of sensory analysis;
b) generic terms in the sensory assessment of coffee;
c) terminology relating to coffee-specific odours and tastes;
d) terms commonly used in sensory assessment of coffee by practitioners.
Status: PublishedPublication date: 2018-01
Edition: 1Number of pages: 12
Technical Committee: ISO/TC 34/SC 15 Coffee
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