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ISO 6564:1985 PDF
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Sensory analysis — Methodology — Flavour profile methods
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.
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| Edition | 1985 |
|---|---|
| Published Date | 1985 |
| Published By | International Standardization Organisation |
| Page Count | 6 |
