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ISO 6668:2008

Green coffee — Preparation of samples for use in sensory analysis
26. 5. 2008.

Опште информације

90.60     5. 3. 2023.

ISO

ISO/TC 34/SC 15

Međunarodni standard

67.240     67.140.20  

engleski   francuski   ruski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

ISO 6668:2008 specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis.
The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour.
A beverage prepared in accordance with ISO 6668:2008 can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.

Životni ciklus

PRETHODNO

POVUČEN
ISO 6668:1991

POVUČEN
ISO 6668:1991/Cor 1:2000

TRENUTNO

OBJAVLJEN
ISO 6668:2008
90.60 Završetak postupka preispitivanja standarda
5. 3. 2023.

Nacionalna preuzimanja

SRPS ISO 6668:2012  
ISS

Sirova kafa — Priprema uzoraka za senzorsku analizu

90.60   Završetak postupka preispitivanja standarda

E034-7,8,15,18 Saznaj više