GSO ISO 5497:2015
感官分析 方法 无法进行直接感官分析的样品制备指南

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

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标准号

GSO ISO 5497:2015

发布

2015年

发布单位

GSO

当前最新

GSO ISO 5497:2015

 

 

适用范围

This International Standard lays down guidelines for the preparation of samples of foodstuffs for which direct sensory analysis is not feasible, either because of the intensity of their flavour, or because of their physical state (viscosity, colour, powderiness, etc.). It is applicable, in particular, to samples of intensely flavoured products (such as spices and condiments) and to samples of very concentrated products (syrups, extracts, etc.). It does not apply to samples of products traditionally consumed in the form of macerations, infusions or decoctions (for example tea, coffee, medicinal herbs).

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