ISO 5497:1982

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

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ISO 5497:1982

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

PUBLISH DATE 1982
ISO 5497:1982

Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products.

The principle consists in making a preparation 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 assessment of the effects of the sample in a food preparation: adding the sample to the food preparation for which it is intended.
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