ISO 6564:1985
Analyse sensorielle — Méthodologie — Méthodes d'établissement du profil de la flaveur
Numéro de référence
ISO 6564:1985
Edition 1
ISO 6564:1985
Annulée (Edition 1, 1985)


Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.

Informations générales

  •  : Annulée
     : 1985-10
    : Annulation de la Norme internationale [95.99]
  •  : 1
     : 6
  • ISO/TC 34/SC 12
  • RSS mises à jour

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