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

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Main informations

Collections

National standards and national normative documents

Publication date

September 1982

Number of pages

3 p.

Reference

V09-005

ICS Codes

67.240 Sensory analysis

Classification index

V09-005

Print number

1 - 01/09/1982

International kinship

ISO 5497:1982

Standard replaced by (1)

NF V09-005

December 2013

Standard Current

Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not possible

Le présent document fait état de directives pour la préparation d'échantillons de produits alimentaires pour lesquels l'analyse sensorielle directe n'est pas possible, soit par suite de l'intensité de leur flaveur, soit par suite de leur état physique (viscosité, couleur, pulvérulence, etc.). Il s'applique notamment aux échantillons de produits à flaveur intense (épices, aromates, condiments) et aux échantillons de produits très concentrés (sirops, extraits, etc.). Il n'est pas applicable aux échantillons de produits dont la consommation traditionnelle se fait sous forme de macérations, d'infusions ou décoctions (par exemple : thé, café, plantes médicinales).

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