ISO 6564:1985 PDF
Sensory analysis — Methodology — Flavour profile methods
Title (English):
ISO 6564:1985
Sensory analysis — Methodology — Flavour profile methods
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 6
- Publication date:
- October 24, 1985
- Edition:
- ISO IS 6564 edition 1 version 1
- ICS:
- 67.240
Description (English):
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.
Technical details
- Technical committee
- ISO/TC 34/SC 12 - Sensory analysis
- SKU
- ISO 6564:1985
