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Standarder

Nedan finner du en förteckning över ISO-standarder inom sensorisk analys uppdelad efter ämne. Standarderna hittar du här. Även Nordisk kommité för livsmedel (NMKL) har standardar för sensorisk analys, vilka du hittar här.

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Om sensorisk analys

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Litteratur

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Användbara länkar

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Standarder
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Kurser och utbildningar
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Methodology

General guidance

Milk and milk products

  • ISO 707:2008 (IDF 50: 2008) Milk and milk products -- Guidance on sampling
  • ISO 22935-1:2009 (IDF 99-1: 2009) Milk and milk products -- Sensory analysis -- Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
  • ISO 22935-2:2009 (IDF 99-2: 2009) Milk and milk products -- Sensory analysis -- Part 2: Recommended methods for sensory evaluation
  • ISO 22935-3:2009 (IDF 99-3: 2009) Milk and milk products -- Sensory analysis -- Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring

Apparatus

  • ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass
  • ISO 16657:2006 Sensory analysis -- Apparatus -- Olive oil tasting glass

Övrigt

  • ISO 4121:2003 Sensory analysis -- Guidelines for the use of quantitative response scales
  • ISO 5492:2008 Sensory analysis -- Vocabulary
  • ISO 6668:2008 Green coffee -- Preparation of samples for use in sensory analysis
  • ISO 7304:1985 Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
  • ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method
  • ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
  • ISO 13302:2003 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • ISO 22308:2005 Cork stoppers -- Sensory analysis
  • ISO 16779:2015 Sensory analysis -- Assessment (determination and verification) of the shelf life of foodstuffs