Reference number
ISO 6564:1985
© ISO 2025
ISO 6564:1985
Sensory analysis — Methodology — Flavour profile methods
Edition 1
1985-10
Withdrawn
Withdrawn (Edition 1, 1985)

Abstract

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.

General information

  • Status
     : Withdrawn
    Publication date
     : 1985-10
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 1
    Number of pages
     : 6
  • Technical Committee :
    ISO/TC 34/SC 12
    ICS :
    67.240 
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