GOST R 53159-2008
ГОСТ Р 53159-2008
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Organoleptic analysis. Methodology. Triangle test
Органолептический анализ. Методология. Метод треугольника
Status: Effective - Introduced for the first time. With early application right
This standard establishes a method to determine whether or not there is a noticeable sensory difference or similarity between samples of two products. The method is based on the procedure of forced selection. The method is applicable regardless of whether there is a difference between products for one or several characteristics.
Настоящий стандарт устанавливает метод, позволяющий определить, существует или нет заметное сенсорное различие или подобие между образцами двух продуктов. В основе метода лежит процедура принудительного выбора. Метод применим независимо от того, существует ли различие между продуктами по одной или по нескольким характеристикам
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
12/18/2008
SKU: RUSS66232
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
033/2013 TR CU. On safety of milk and dairy products »
Regulations and standards (to 033/2013 TR CU) »
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 »
67 PRODUCTION OF FOOD »
67.240 Organoleptic analysis »
National standards »
67 PRODUCTION OF FOOD »
67.240 Organoleptic analysis »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N9 Flavoring, preserving and sticking substances »
N91 Food essences, acids, dyes and fillers »
The Document References:
GOST R ISO 5492-2005: Sensory analysis. Vocabulary
GOST R ISO 8589-2005: Sensory analysis. Guidance for the design of test rooms
The Document is Referenced By:
GOST ISO 13302-2017: Organoleptic analysis. Methods for evaluating changes in food flavor due to packaging
GOST R 52196-2011: Cooked sausage items. Specifications
GOST R 55334-2012: Meat and meat containing pate. Specifications
GOST R 55455-2013: Boiled-smoked meat sausages. Specifications
GOST R 55456-2013: Dry sausages. Specifications
GOST R 55574-2013: Meat pate for child food. Specifications
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