ISO 5497:1982

Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible ISO 5497:1982

Publication date:   Sep 1, 1982

Scope

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.