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SRPS ISO 5497:2000

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

Feb 14, 2000
Feb 14, 2000

General information

90.93     May 22, 2024

90.20    Apr 15, 2029

ISS

E034-12

International Standard

67.240  

Serbian  

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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
SRPS ISO 5497:2000
90.93 Standard confirmed
May 22, 2024

Related project

Adopted from ISO 5497:1982