67.240 感官分析 标准查询与下载
共找到 466 条与 感官分析 相关的标准，共 32 页
Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
- ICS
- 67.240
- CCS
- A21
- 发布
- 2015
- 实施
- 2017-07-01
Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
- ICS
- 67.240
- CCS
- X04
- 发布
- 2014-12-31
- 实施
- 2014-12-31
Sensory analysis — Methodology — Method of investigating sensitivity of taste
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
Sensory analysis — Methodology — Magnitude estimation method
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
Sensory analysis — General guidance for the design of test rooms
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
Sensory analysis — General guidance for the design of test rooms
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
- 2014/12/29
Sensory analysis — Methodology — Magnitude estimation method
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
- 2014/12/29
Sensory analysis — Methodology — Ranking
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
- 2014/12/29
Sensory analysis — Methodology — Method of investigating sensitivity of taste
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
- 2014/12/29
Sensory analysis — Methodology — Ranking
- ICS
- 67.240
- CCS
- 发布
- 2014-12-29
- 实施
This International Standard provides guidance on: — obtaining data on the detection of chemical stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three-alternative forced-choice) procedure; — the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus. Typically, the procedures will be used in one of the following two modes: — investigation of the sensitivity of assessors to specific stimuli; — investigation of the ability of a chemical substance to stimulate the chemoreceptive senses. (Although experiments may encompass both modes.) Examples of the first mode would include studies of the differences among individuals or specified populations of individuals in sensitivities and of the effects of age, gender, physiological condition, disease, administration of drugs and ambient conditions on sensitivity. Examples of the latter mode would include: — studies in flavour chemistry and the impact of specified chemicals on the flavour of foods; — classification of chemicals for their impact on humans, if present in the environment; — studies on the relationship of molecular structure to capacity of a chemical to act as a stimulant; — quality assurance of gaseous effluents and of water, foods and beverages; — studies in the mechanism of olfaction. In both modes the way in which probability of a correct response changes with intensity of stimulus, i.e. the slope of the dose/response curve, could be an important aspect of the study as well as the threshold value, and the data processing procedures described here provide this information. The focus of this International Standard is on data requirements and on computational procedures. Regarding the validity of the data, the text is restricted to general rules and precautions. It does not differentiate between detection and difference thresholds; fundamentally, the procedures measure a difference threshold because a test sample is compared with a reference sample. Typically, the reference sample is not intended to contain the stimulus under investigation, but the Guidelines do not exclude experimental design in which the reference could contain the stimulus, or it might not be known if the reference contains the stimulus. The Guidelines do not measure a recognition threshold as defined in ISO 5492. They do not address the standardization of methods of determining air quality as a European Standard is in preparation [9].
Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
- ICS
- 67.240
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass is not intended for the analysis of the colour or texture of olive oils. In addition, it describes an adapted heating unit used to reach and maintain the right temperature for this analysis.
Sensory analysis -- Apparatus -- Olive oil tasting glass
- ICS
- 67.240
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force
Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
- ICS
- 67.240
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard describes a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the Triangle, Duo-Trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing. The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments. The method is effective for a) determining that — either a perceptible difference results, or — a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors.
Sensory analysis -- Methodology -- Sequential analysis
- ICS
- 67.240
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. It describes the different stages in the process for setting up tests through which a complete description of the sensory attributes of a product can be obtained: — from a qualitative point of view, by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; — from a quantitative point of view, by evaluating the intensity of each descriptor (stronger or weaker impression analysed by an assessor on one element of the overall perception). The so-called "sensory profile" method can be used: — to define a production standard; identification of the nature of the differences makes it easier to grasp the issue; — to improve or develop products; — to study the influence of the ageing of products and also of the conditions of storage and preservation; it is thus possible to determine those characteristics which vary and to what extent; — to compare a product with those of the same type already on the market; it is therefore possible to tell the nature of the differences in terms of sen-sory perception
Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
- ICS
- 67.240
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard establishes guidelines for the sensory evaluation of the colours of products. The procedures specified are applicable to solid, semi-solid, powder and liquid products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy. General information is also given about the viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of selected assessors or by individual experts in special situations. This International Standard does not deal with consumer testing or with assessment of the metamerism of colours of food products. NOTE 1 Metameric matches are described in Annex A. NOTE 2 Particular products can be subject to specific International Standards for their sensory analysis, e.g. ISO 3591[1], which specifies a wine-tasting glass.
Sensory analysis -- Guidelines for sensory assessment of the colour of products
- ICS
- 67.240
- CCS
- 发布
- 2014-12-25
- 实施
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
- ICS
- 67.240
- CCS
- 发布
- 2014-12
- 实施
Sensory analysis - Simple descriptive test
- ICS
- 67.240
- CCS
- X04
- 发布
- 2014-11-01
- 实施
Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014); German version EN ISO 8589:2010 + A1:2014
- ICS
- 67.240
- CCS
- X04
- 发布
- 2014-10-01
- 实施
Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007/Amd 1:2014)
- ICS
- 67.240
- CCS
- 发布
- 2014-06-18
- 实施
- 2014-09-30
