標準號：ISO 5497-1982
中文標準名稱：感官分析 方法學 不能直接進行感官分析的樣品制備指南
英文標準名稱：Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
標準類型：X04
發布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標準分類號：X04
國際標準分類號：67.240
適用范圍：Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.