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.
Status: WithdrawnPublication date: 1985-10
Edition: 1Number of pages: 6
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
- ICS :
- 67.240 Sensory analysis
ISO 6564:1985Stage: 95.99
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