BS 5929-4:1986

This standard BS 5929-4:1986 Methods for sensory analysis of food is classified in these ICS categories:

• 67.240 Sensory analysis

This International Standard describes a family of methods for describing and assessing the flavour of food products by qualified and trained assessors.

The methods are used

1. in the development, modification or improvement of food products;
2. in characterizing the differences between products;
3. in quality control;
4. to provide sensory data for the interpretation of instrumental data;
5. to provide a permanent record of the attributes of a pro-duct;
6. to monitor changes in a product during storage.

Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.