ISO 5497:1982 感官分析.方法学.不能用直觉分析的样品制备的准则

标准编号：ISO 5497:1982

中文名称：感官分析.方法学.不能用直觉分析的样品制备的准则

英文名称：Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible

发布日期：1982-09

标准范围

尤其适用于口味强烈的产品样品和非常浓缩的产品样品。其原理在于，根据所需的分析，制备一种允许直接评估样品感官特性的制剂，如下所示:a）评估样品本身的特性:将样品与化学定义的物质混合，或添加到被认为是中性的食品介质中；b） 用于评估样品在食品制备中的效果:将样品添加到预期的食品制备中。

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.

标准预览图