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immediate downloadReleased: 1986-07-31
BS 5929-4:1986
Methods for sensory analysis of food Flavour profile methods
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| Standard number: | BS 5929-4:1986 |
| Pages: | 10 |
| Released: | 1986-07-31 |
| ISBN: | 0 580 15218 9 |
| Status: | Standard |
DESCRIPTION
BS 5929-4:1986
This standard BS 5929-4:1986 Methods for sensory analysis of food is classified in these ICS categories:
- 67.240 Sensory analysis
This International Standard describes a family of methods for describing and assessing the flavour of food products by qualified and trained assessors.
The methods are used
- in the development, modification or improvement of food products;
- in characterizing the differences between products;
- in quality control;
- to provide sensory data for the interpretation of instrumental data;
- to provide a permanent record of the attributes of a pro-duct;
- to monitor changes in a product during storage.
Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.