DIN ISO 3972
Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
| Organization: | DIN |
| Publication Date: | 1 November 2018 |
| Status: | active |
| Page Count: | 5 |
| ICS Code (Sensory analysis): | 67.240 |
scope:
Foreword
This Supplement has been prepared by Working Committee NA 057-08-01 AA "Sensory analysis" of DINNormenausschuss Lebensmittel und landwirtschaftliche Produkte (NAL) (DIN Standards Committee Food and Agricultural Products).
DIN ISO 3972 specifies a set of objective tests for determining the sensitivity of taste of assessors. These tests are carried out using special stock solutions and test solutions based on food-grade reference substances; DIN ISO 3972 lays down specifications for such solutions and their preparation.
To make the practical implementation of this standard more effective, the responsible Working Committee proposed the publication of a practical guide to preparing stock solutions and test solutions in the form of this Supplement.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. DIN shall not be held responsible for identifying any or all such patent rights.
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