ISO 6564:1985 感官分析.方法学.味香型法

标准编号：ISO 6564:1985

中文名称：感官分析.方法学.味香型法

英文名称：Sensory analysis — Methodology — Flavour profile methods

发布日期：1985-10

标准范围

由合格且经过培训的评估人员描述和评估食品风味的一系列方法规范。这些方法包括以可复制的方式描述和评估的程序。识别有助于形成产品整体印象的单独属性，并评估其强度，以建立对产品风味的描述。附录A给出了完整的分析表格示例。

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.

标准预览图