BS ISO 8587-2006 感官分析.方法学.分等级

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【英文标准名称】:Sensoryanalysis-Methodology-Ranking
【原文标准名称】:感官分析.方法学.分等级
【标准号】:BSISO8587-2006
【标准状态】:现行
【国别】:英国
【发布日期】:2006-11-30
【实施或试行日期】:2006-11-30
【发布单位】:英国标准学会(BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:农产品;估计;食品;气味;感官分析;感官分析(食品);味觉;试验
【英文主题词】:Agriculturalproducts;Estimation;Foodproducts;Odours;Sensoryanalysis;Sensoryanalysis(food);Taste;Testing
【摘要】:ThisInternationalStandarddescribesamethodforsensoryevaluationwiththeaimofplacingaseriesoftestsamplesinrankorder.Thismethodallowsforassessingdifferencesamongseveralsamplesbasedontheintensityofasingleattribute,ofseveralattributes1)orofanoverallimpression.Itisusedtofindifdifferencesexist,butcannotdeterminethedegreeofdifferencethatexistsbetweensamples.Themethodissuitedforthefollowingcases:a)evaluationofassessors’performance1)trainingassessors,2)determiningperceptionthresholdsofindividualsorgroups;b)productassessment1)pre-sortingofsamplesi)onadescriptivecriterion,ii)onhedonicpreference;2)determinationoftheinfluenceonintensitylevelsofoneormoreparameters(e.g.orderofdilution,influenceofrawmaterials,ofproduction,packagingorstoragemethods)i)onadescriptivecriterion,ii)onhedonicpreference;3)determinationoftheorderofpreferenceinaglobalhedonictest.2NormativereferencesThefollowingreferenceddocumentsareindispensablefortheapplicationofthisdocument.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.ISO5492,Sensoryanalysis—VocabularyISO6658,Sensoryanalysis—Methodology—Generalguidance
【中国标准分类号】:X04
【国际标准分类号】:67_240
【页数】:28P;A4
【正文语种】:英语