International Standard
ISO 5497:1982
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Reference number
ISO 5497:1982
Edición 1
International Standard
Vista previa
ISO 5497:1982
No disponible en español
Publicado (Edición 1, 1982)
Esta norma se revisó y confirmó por última vez en 2024. Por lo tanto, esta versión es la actual.

ISO 5497:1982

ISO 5497:1982
CHF 42
Convertir Franco suizo (CHF) a tu moneda


Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.

Informaciones generales

  •  : Publicado
     : 1982-09
    : Norma Internacional confirmada [90.93]
  •  : 1
     : 2
  • ISO/TC 34/SC 12
  • RSS actualizaciones

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