Over deze norm
|Commissie||Beleidscommissie Landbouw & Levensmiddelen|
Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.
|Engelse titel||Sensory analysis - Methodology - Flavour profile methods|