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ISO 6564:1985

Sensory analysis — Methodology — Flavour profile methods

Oct 24, 1985
95.99   Withdrawal of Standard   May 10, 2011

General information

95.99     May 10, 2011

ISO

ISO/TC 34/SC 12

International Standard

67.240  

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Scope

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.

Life cycle

NOW

WITHDRAWN
ISO 6564:1985
95.99 Withdrawal of Standard
May 10, 2011

REVISED BY

ABANDON
ISO/CD 6564

National adoptions

SRPS ISO 6564:2001  
ISS

Sensory analysis — Methodology — Flavour profile methods

95.99   Withdrawal of Standard

E034-12 more