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ISO 5497:1982

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

Sep 1, 1982

General information

90.93     May 22, 2024

ISO

ISO/TC 34/SC 12

International Standard

67.240  

French   English  

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Published

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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.

Life cycle

NOW

PUBLISHED
ISO 5497:1982
90.93 Standard confirmed
May 22, 2024

National adoptions

SRPS ISO 5497:2000  
ISS

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

90.93   Standard confirmed

E034-12 more