BS 5929-4:1986

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Methods for sensory analysis of food – Flavour profile methods

Published By	Publication Date	Number of Pages
BSI	1986	10

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Description

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.

Additional information

Status	Definitive
Pages	10
Publication Date	1986-07-31
ISBN	0 580 15218 9
Standard Number	BS 5929-4:1986, ISO 6564-1985
Title	Methods for sensory analysis of food – Flavour profile methods
Identical National Standard Of	ISO 6564
Descriptors	Sensory analysis (food), Taste tests, Food testing, Food products, Personnel, Graphic representation, Inspection by attributes, Comparative tests
Publisher	BSI
Committee	AW/12
ICS Codes	67.240 - Sensory analysis

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BS 5929-4:1986

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