Sensory analysis; Determination of sensitivity of taste
Описание (англ.):
1. Determination of the ability to recognize the primary tastes. The method consists in presentating, to each assessor, of aqueous solutions, of given concentration of reference substances corresponding to the four primary tastes, in an order unknown to the assessors. 2. Determination of the different types of threshold: For each primary taste, presentation, to each assessor, of a series of solutions, ofincreasing concentration, of the appropriate reference substance. In each of the cases, after each testing, recording on a form, by the assessor, of his assessement of the taste.
Заменён стандартами:
ISO 3972(1991.09)
Дата введения:
01.12.79
Дата отмены:
01.09.91
Нормативные ссылки:
DIN 10959-1989, NEQ*NF V09-002-1975, EQV*LMBG L 00.90-9-1990, NEQ*NF V09-002(1989/AFNOR), NEQ