ISO 5497-1982 感官分析 方法学 不能直接进行感官分析的样品制备指南

标准号：ISO 5497-1982
中文标准名称：感官分析 方法学 不能直接进行感官分析的样品制备指南
英文标准名称：Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
标准类型：X04
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X04
国际标准分类号：67.240
适用范围：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.