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BSI BS 5929-4:1986

Methods for sensory analysis of food -- Flavour profile methods
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BSI BS 5929-4:1986

Methods for sensory analysis of food -- Flavour profile methods

PUBLISH DATE 1986
BSI BS 5929-4:1986

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 product;
  • to monitor changes in a product during storage.

Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.

SDO BSI: British Standards Institution
Document Number 5929-4
Publication Date July 31, 1986
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/12
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