ISO 3972:2011/Cor 1:2012

Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1

This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The methods can also be used as a periodic monitor of the sensitivity of taste of assessors who are already members of sensory analysis panels.

Analyse sensorielle — Méthodologie — Méthode d'éveil à la sensibilité gustative — Rectificatif technique 1

Senzorična analiza - Metodologija - Metoda proučevanja občutljivosti okusa

Ta mednarodni standard določa niz objektivnih preskusov za seznanjanje preskuševalcev s senzorično analizo. Določene preskusne metode so lahko uporabne za:
a) usposabljanje preskuševalcev, da prepoznajo in razlikujejo okuse (glej točko 8);
b) usposabljanje preskuševalcev, da prepoznajo in se seznanijo z različnimi vrstami mejnih preskusov (glej točko 9);
c) ozaveščanje preskuševalcev o občutljivosti njihovega okusa;
d) omogočanje nadzornikom preskusa, da opravijo predhodno kategorizacijo preskuševalcev.
Metode se lahko uporabijo tudi za periodičen nadzor občutljivosti okusa preskuševalcev, ki so že člani panelov za senzorične analize.

General Information

• Status: Published
• Publication Date: 02-Aug-2012
• ICS: 67.240 - Sensory analysis
• Technical Committee: ISO/TC 34/SC 12 - Sensory analysis
• Drafting Committee: ISO/TC 34/SC 12 - Sensory analysis
• Current Stage: 6060 - International Standard published
• Due Date: 16-Jul-2015
• Completion Date: 03-Aug-2012
• Ref Project: SIST ISO 3972:2013/AC:2013 - Sensory analysis - Methodology - Method of investigating sensitivity of taste

Relations

• Corrects: ISO 3972:2011 - Sensory analysis — Methodology — Method of investigating sensitivity of taste
• Effective Date: 10-Jul-2021

Standards Content (Sample)

INTERNATIONAL STANDARD ISO 3972:2011
TECHNICAL CORRIGENDUM 1

Published 2012-08-15
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION  МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ  ORGANISATION INTERNATIONALE DE NORMALISATION


Sensory analysis — Methodology — Method of investigating
sensitivity of taste
TECHNICAL CORRIGENDUM 1
Analyse sensorielle — Méthodologie — Méthode d'éveil à la sensibilité gustative
RECTIFICATIF TECHNIQUE 1
Technical Corrigendum 1 to ISO 3972:2011 was prepared by Technical Committee ISO/TC 34, Food
products, Subcommittee SC 12, S
...

NORME INTERNATIONALE ISO 3972:2011
RECTIFICATIF TECHNIQUE 1
Publié 2012-08-15

INTERNATIONAL ORGANIZATION FOR STANDARDIZATION  МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ  ORGANISATION INTERNATIONALE DE NORMALISATION


Analyse sensorielle — Méthodologie — Méthode d'éveil à la
sensibilité gustative
RECTIFICATIF TECHNIQUE 1
Sensory analysis — Methodology — Method of investigating sensitivity of taste
TECHNICAL CORRIGENDUM 1
Le Rectificatif technique 1 à l'ISO 3972:2011 a été élaboré par le comité technique ISO/TC 34, Produits
alimentaires, sous-comité SC 12, Analyse sensorielle.
...

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Sensory analysis - Methodology - Method of investigating sensitivity of taste67.240Sensory analysisICS:Ta slovenski standard je istoveten z:ISO 3972:2011/Cor 1:2012SIST ISO 3972:2013/AC:2013en01-januar-2013SIST ISO 3972:2013/AC:2013SLOVENSKI
STANDARD



SIST ISO 3972:2013/AC:2013



INTERNATIONAL STANDARD ISO 3972:2011 TECHNICAL CORRIGENDUM 1 Published 2012-08-15 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION 
 ORGANISATION INTERNATIONALE DE NORMALISATION
Sensory analysis — Methodology — Method of investigating sensitivity of taste TECHNICAL CORRIGENDUM 1 Analyse sensorielle — Méth
...