BS-5929-9-1992 ISO-5496-1992.pdf
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1、BRITISH STANDARD BS 5929-9: 1992 ISO 5496: 1992 Methods for Sensory analysis of food Part 9: Initiation and training of assessors in the detection and recognition of odours Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:05:56 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5929-9:1992 This
2、British Standard, having been prepared under the direction of the Agriculture and Food Standards Policy Committee, was published under the authority of the Standards Board and comes into effect on 15 June 1992 BSI 04-1999 The following BSI references relate to the work on this standard: Committee re
3、ference APC/12 Draft for comment 90/52185 DC ISBN 0 580 20815 X Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/12, upon which the following bodies were r
4、epresented: AFRC Institute of Food Research Association for Consumer Research (ACRE) British Food Manufacturing Industries Research Association British Psychological Society Campden Food and Drink Research Association Coffee Trade Federation Ltd. Department of Trade and Industry (Laboratory of the G
5、overnment Chemist) Flour Milling and Baking Research Association Food and Drink Federation Institute of Food Science and Technology Institute of Masters of Wine Joint Committee of the Milk Marketing Board and the Dairy Trade Federation Ministry of Agriculture, Fisheries and Food Royal Society of Che
6、mistry Society of Chemical Industry Society of Cosmetic Scientists Society of Dairy Technology University of Bristol University of Reading University of Strathclyde Amendments issued since publication Amd. No.DateComments Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:05:56 GMT+00:00 2006
7、, Uncontrolled Copy, (c) BSI BS 5929-9:1992 BSI 04-1999i Contents Page Committees responsibleInside front cover National forewordii 1Scope1 2Normative references1 3Principle1 4Products1 5General test conditions1 6Methods1 7Answer form4 8Interpretation of results4 Annex A (normative) Preparation of d
8、ilutions of odoriferous substances6 Annex B (informative) Specimen answer form10 Annex C (informative) Retro-nasal method of assessing odours in gaseous phase by placing smelling strips into the buccal cavity10 Table A.1 Preparation of dilutions6 Table A.2 Examples of odoriferous substances that can
9、 be used for training in the detection and recognition of odours6 Table A.3 Detailed formulae of odoriferous substances7 List of referencesInside back cover Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:05:56 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5929-9:1992 ii BSI 04-1999 Nation
10、al foreword This Part of BS 5929 has been prepared under the direction of the Agriculture and Food Standards Policy Committee. It is identical with ISO 5496:1992 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours published by the Internationa
11、l Organization for Standardization (ISO) and in the preparation of which the United Kingdom played a full part. Additional information. In the UK it is considered desirable that the ethanol, referred to in 4.2 be food grade. A British Standard does not purport to include all the necessary provisions
12、 of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. In particular users of this standard should take account of any national safety legislation or guidelines in order t
13、o protect human subjects against microbiological or toxic hazards associated with ingesting non-standard foods or non-food materials. Cross-references International standardCorresponding British Standard ISO 6658:1985BS 5929 Methods for sensory analysis of food Part 1:1986 General guide to methodolo
14、gy (Identical) ISO 8589:1988BS 7183:1989 Guide to design of test rooms for sensory analysis of food (Identical) Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 12, an inside back cover and a back cover. This standard has been updated (see cop
15、yright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 15:05:56 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 5496:1992(E) BSI 04-19991 1 Scope This International Standard
16、 describes several types of method for determining the aptitude of assessors and for training assessors to identify and describe odoriferous products. The methods described in this International Standard are suitable for use by the agri-foodstuffs industries and industries employing olfactory analys
17、is (e.g. perfumery, cosmetics and aromatics). 2 Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publication, the editions indicated were valid. All standards are subject to rev
18、ision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 6658:1985, Sensory anal
19、ysis Methodology General guidance. ISO 8589:1988, Sensory analysis General guidance for the design of test rooms. 3 Principle Presentation to the assessors of odoriferous substances in various forms and concentrations, in accordance with the procedures specified in this International Standard. Asses
20、sment and identification by the assessors of the odours given off by these substances and recording of the results. 4 Products 4.1 Water, neutral, tasteless, still and odourless. 4.2 Ethanol, 96,9 % (V/V), free from extraneous odours, even in low concentrations. 4.3 Other suitable media, appropriate
21、 to the requirements of the industry concerned. 4.4 Odoriferous substances, as pure as possible: a) substances chosen from those given in Table A.2, and used at the concentrations proposed, and/or b) any other substance deemed to be of interest, depending on the aim of the test or the requirements o
22、f the industry concerned. For the training phase, the collection of odours shall comprise odoriferous substances representative of several groups of odours (e.g. terpinic, floral) and substances which the assessors will examine (to determine that the assessors have no anosmia for these substances).
23、It is also advisable to include odours representative of certain defects (e.g. odours typical of cleaning products, printing inks) which are likely to be encountered by the assessors in the forthcoming evaluations. Odoriferous substances serving as references shall be chosen from among those having
24、a stable composition and which can be stored for an acceptable length of time without deterioration. These substances shall be stored in a cool place (around + 5 C) and protected from air and light. NOTE 1When in aqueous media, the aromatic power of certain substances increases with dilution. 5 Gene
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