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GOST ISO 5492-2014

ГОСТ ISO 5492-2014

Sensory analysis. Vocabulary

Органолептический анализ. Словарь

Status: Effective - Introduced for the first time. IUS 4-2015; IUS 12-2015

This standard contains terms and their definitions related to organoleptic analysis.

Настоящий стандарт содержит термины и их определения, относящиеся к органолептическому анализу

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 11/17/2014

SKU: RUSS139754

Price: $885.00



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The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 3 Activities of testing laboratories » 3.1 Basic requirements for testing laboratories and their activities »

ISO classifier » 01 GENERAL PROVISIONS. TERMINOLOGY. STANDARDIZATION. DOCUMENTATION » 01.040 Dictionaries » 01.040.67 Food Production (Dictionaries) »

National standards » 01 GENERAL PROVISIONS. TERMINOLOGY. STANDARDIZATION. DOCUMENTATION » 01.040 Dictionaries » 01.040.67 Food Production (Dictionaries) »

ISO classifier » 67 PRODUCTION OF FOOD » 67.240 Organoleptic analysis »

National standards » 67 PRODUCTION OF FOOD » 67.240 Organoleptic analysis »


The Document is Referenced By:

Decision 19: On the list of international and regional (interstate) standards, and in case of their absence - national (state) standards through the application of which on a voluntary basis compliance with the requirements of the Technical Regulation of the Customs Union "Technical regulation on fruit and vegetable juice products" is ensured. (TR CU 023/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards that contain the rules and methods of research (tests) and measurements, including the rules of sampling necessary for the application and implementation of the requirements of Technical Regulation of the Customs Union Technical Regulation on Fruit and Vegetable Juice Products (TR CU 023/2011) and conformity assessment of the objects of technical regulation

GOST 1084-2016: Herring and sardines from Pacific, spicy salted and pickled. Specification

GOST 16080-2019: Salted Pacific salted fish. Technical conditions

GOST 16676-2019: Canned fish. Ear and soups. Technical conditions

GOST 20845-2022: Frozen shrimp. Technical conditions

GOST 28283-2015: Cow's milk. Method of the organoleptic determination of odour and taste

GOST 30060-2022: Brewed products. Methods of determination of organoleptic characteristics and product volume

GOST 33609-2015: Meat and meat products. Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by multidimensional approach

GOST 33630-2015: Cheese and processed cheese. Methods for control of organoleptic properties

GOST 33632-2015: Milk fat, butter and butter paste made from cow milk. Control methods sensory characteristics

GOST 34063-2017: Preserves pastes of fish, fish roe and krill meat. Specifications

GOST 34160-2017: Meat and meat products. Organoleptic analysis. The method of the profile descriptor analysis of the flavor of meat products

GOST 34161-2017: Meat and meat products. General requirements for the selection, training of tasters and the formation of the tasting committee

GOST 34185-2017: Preserved food from small intact fish in sauce, pouring or oil. Technical conditions

GOST 34187-2017: Preserved food from the small decapitated fish in filling, sauce or oil. Technical conditions

GOST 34188-2017: Preserved fish from sliced fish in sauce or pouring. Technical conditions

GOST 34189-2017: Capelin fatty salted and spiced salted. Technical conditions

GOST 34191-2017: Small dried fish. Technical conditions

GOST 34203-2017: Meat krill ice cream. Technical conditions

GOST 34421-2018: Canned rapa whelk and whelk. Specifications

GOST 34432-2018: Сhilled and frozen «crab» sticks. Specifications

GOST 34813-2021: Cod fish fillets frozen "Extra. Specifications

GOST 34814-2021: Preserves of scallop fillets in sauce. Specifications

GOST 34895-2022: Natural gas. Quality. Terms and definitions

GOST 7442-2017: Grain sturgeon caviar. Technical conditions

GOST 815-2019: Herring is salted. Technical conditions

GOST 8756.1-2017: Products of processing fruits, vegetables and mushrooms. Methods for determining organoleptic characteristics, mass fraction of constituent parts, net mass or volume

GOST ISO 10399-2015: Organoleptic analysis. Methodology. Test duo-trio

GOST ISO 11036-2017: Organoleptic analysis. Methodology. Structure characteristics

GOST ISO 11136-2017: Organoleptic analysis. Methodology. General guidance for conducting hedonic testing by consumers in a controlled area

GOST ISO 13299-2015: Organoleptic analysis. Methodology. General guidance for the compilation of an organoleptic profile

GOST ISO 13300-1-2015: Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 1. Staff responsibilities

GOST ISO 13300-2-2015: Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 2. Recruiting and training of panel leaders

GOST ISO 13302-2017: Organoleptic analysis. Methods for evaluating changes in food flavor due to packaging

GOST ISO 16779-2017: Organolepticheskij analiz. Otsenka (opredelenie i verifikatsiya) sroka godnosti pischevoj produktsii

GOST ISO 16820-2015: Sensory analysis. Methodology. Sequential analysis

GOST ISO 22308-1-2023: Cork bark selected for use in bottled product closures. Part 1. Sensory analysis. Methodology for sensory analysis by soaking

GOST ISO 4121-2016: Organoleptic analysis. Guidelines for the use of quantitative scales

GOST ISO 6658-2016: Organoleptic analysis. Methodology. General guidelines

GOST ISO 8586-2015: Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

GOST ISO 8587-2015: Organoleptic analysis. Methodology. Ranking

GOST R 53701-2009: Guidance on the application of GOST R ISO/IEC 17025 for sensory testing laboratories

GOST R 58578-2019: Rules for setting standards and controlling odor emissions into the atmosphere

MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies

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