Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
|Publication Date:||10 May 1997|
|ICS Code (Sensory analysis):||67.240|
This practice describes suggested procedures for presenting samples to sensory assessors. The purpose of this practice is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.
This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.