BS ISO 13299-2003 感官分析.方法论.确立感官形象的通用指南
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【英文标准名称】:Sensoryanalysis-Methodology-Generalguidanceforestablishingasensoryprofile
【原文标准名称】:感官分析.方法论.确立感官形象的通用指南
【标准号】:BSISO13299-2003
【标准状态】:作废
【国别】:英国
【发布日期】:2003-03-24
【实施或试行日期】:2003-03-24
【发布单位】:英国标准学会(GB-BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:方法;定义;使用;指导手册;农产品;感官分析(食品);食品
【英文主题词】:Agriculturalproducts;Applications;Definition;Definitions;Foodproducts;Guidebooks;Methods;Sensoryanalysis(food)
【摘要】:ThisInternationalStandarddescribestheoverallprocessfordevelopingasensoryprofile.Sensoryprofilescanbeestablishedforproductssuchasfoodsandbeverages,andcanalsobeusefulinstudiesofhumancognitionandbehaviour.Someapplicationsofsensoryprofilingareasfollows:—todeveloporchangeaproduct;—todefineaproduct,productionstandardortradingstandardintermsofitssensoryattributes;—tostudyandimproveshelf-life;—todefineareference"fresh"productforshelf-lifetesting;—tocompareaproductwithastandardorwithothersimilarproductsonthemarketorunderdevelopment;—tomapaproduct'sperceivedattributesforthepurposeofrelatingthemtofactorssuchasinstrumental,chemicalorphysicalproperties,and/ortoconsumeracceptability;—tocharacterizebytypeandintensitytheoff-odoursoroff-tastesinasampleofairorwater(e.g.inpollutionstudies).NOTE1Sensoryprofilescanalsobeestablishedfornon-alimentaryproductsorsampleswhichareevaluatedbythesensesofsight,odour,taste,touchorhearing.NOTE2SomeInternationalStandardsdealingwithaspectsofestablishingasensoryprofilearegiveninClauses2and4.
【中国标准分类号】:X04
【国际标准分类号】:67_240
【页数】:34P.;A4
【正文语种】:英语
【原文标准名称】:感官分析.方法论.确立感官形象的通用指南
【标准号】:BSISO13299-2003
【标准状态】:作废
【国别】:英国
【发布日期】:2003-03-24
【实施或试行日期】:2003-03-24
【发布单位】:英国标准学会(GB-BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:方法;定义;使用;指导手册;农产品;感官分析(食品);食品
【英文主题词】:Agriculturalproducts;Applications;Definition;Definitions;Foodproducts;Guidebooks;Methods;Sensoryanalysis(food)
【摘要】:ThisInternationalStandarddescribestheoverallprocessfordevelopingasensoryprofile.Sensoryprofilescanbeestablishedforproductssuchasfoodsandbeverages,andcanalsobeusefulinstudiesofhumancognitionandbehaviour.Someapplicationsofsensoryprofilingareasfollows:—todeveloporchangeaproduct;—todefineaproduct,productionstandardortradingstandardintermsofitssensoryattributes;—tostudyandimproveshelf-life;—todefineareference"fresh"productforshelf-lifetesting;—tocompareaproductwithastandardorwithothersimilarproductsonthemarketorunderdevelopment;—tomapaproduct'sperceivedattributesforthepurposeofrelatingthemtofactorssuchasinstrumental,chemicalorphysicalproperties,and/ortoconsumeracceptability;—tocharacterizebytypeandintensitytheoff-odoursoroff-tastesinasampleofairorwater(e.g.inpollutionstudies).NOTE1Sensoryprofilescanalsobeestablishedfornon-alimentaryproductsorsampleswhichareevaluatedbythesensesofsight,odour,taste,touchorhearing.NOTE2SomeInternationalStandardsdealingwithaspectsofestablishingasensoryprofilearegiveninClauses2and4.
【中国标准分类号】:X04
【国际标准分类号】:67_240
【页数】:34P.;A4
【正文语种】:英语
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