官网首页设为首页收藏本站

世界资料网论坛

 找回密码
 立即注册

用新浪微博连接

一步搞定

查看: 370|回复: 0
打印 上一主题 下一主题

ISO 8587-2006 感官分析.方法学.分级 [复制链接]



Rank: 8Rank: 8

  • TA的每日心情
    擦汗
    2014-7-2 18:11:55
  • 签到天数: 1 天

    连续签到: 1 天

    [LV.1]初来乍到

    金币
    15681
    贡献
    236
    威望
    13241
    在线时间
    102 小时
    注册时间
    2012-3-2
    最后登录
    2022-4-28
    积分
    13241
    跳转到指定楼层
    楼主
    发表于 2012-3-29 15:48:50 |只看该作者 |倒序浏览

                       【英文标准名称】:     Sensory analysis - Methodology - Ranking            【原文标准名称】:     感官分析.方法学.分级            【标准号】:     ISO 8587-2006            【标准状态】:     现行            【国别】:     国际            【发布日期】:     2006-11    【实施或试行日期】: 【发布单位】: 国际标准化组织(IX-ISO)【起草单位】: ISO/TC 34【标准类型】: ()【标准水平】: ()【中文主题词】: 农产品;估计;食品;气味;感官分析;感官分析(食品);味觉;试验【英文主题词】: Agricultural products;Analysis;Characteristics;Classification;Estimation;Evaluations;Food products;Food testing;Hierarchy test;Mathematical calculations;Odoursroperties;Sampling methods;Sensory analysis;Sensory analysis (food);Taste;Test samples;Testing;Testing conditions;Testing personnel【摘要】: This International Standard describes a method for sensory evaluation with the aim of placing a series of testsamples in rank order.This method allows for assessing differences among several samples based on the intensity of a singleattribute, of several attributes1) or of an overall impression. It is used to find if differences exist, but cannotdetermine the degree of difference that exists between samples.The method is suited for the following cases:a) evaluation of assessors’ performance1) training assessors,2) determining perception thresholds of individuals or groups;b) product assessment1) pre-sorting of samplesi) on a descriptive criterion,ii) on hedonic preference;2) determination of the influence on intensity levels of one or more parameters (e.g. order of dilution,influence of raw materials, of production, packaging or storage methods)i) on a descriptive criterion,ii) on hedonic preference;3) determination of the order of preference in a global hedonic test.2 Normative referencesThe following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited applies. For undated references, the latest edition of the referenceddocument (including any amendments) applies.ISO 5492, Sensory analysis — VocabularyISO 6658, Sensory analysis — Methodology — General guidance【中国标准分类号】: X04【国际标准分类号】: 67_240【页数】: 21P;A4【正文语种】: 英语         
             
    论坛提供多种方式获取金币,比如每日红包、每日签到、上传资料赚金币、不定期红包、充值等,完全可以满足大家的下载需要(以后还会陆续推出其他获取金币的方式),请勿做单纯的伸手党。

    上传资料即奖励5金币,详情见:http://bbs.infoeach.com/thread-17539-1-1.html
    您需要登录后才可以回帖 登录 | 立即注册

    免责声明|Archiver|手机版|( 京ICP备14017250号-1 京公网安备 11010602005955号)  

    GMT+8, 2024-6-18 05:04

    Powered by Discuz!

    © 2009-2016 Infoeach.com

    特别提醒:禁止发布任何违反国家法律、法规的言论与图片等内容;世界资料网是非营利性交流网站,旨在建立一个供大家学习和交流文献资料的平台。论坛文章和资料均由热心网友自由上传或发表,版权归原作者所有,只做为交流学习之用,本论坛言论纯属发表者个人意见,与“世界资料网”立场无关;如您(单位或个人)认为本网站某部分内容有侵权嫌疑,敬请立即联系我们,我们将在第一时间予以更正,联系邮箱kefu@infoeach.com
    回顶部