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.
Status: PublishedPublication date: 1982-09
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
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|std 1 38|
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