IS 15286: Sensory Analysis - Methodology - Guidelines for the Preparation of Samples for Which Direct Sensory Analysis is Not Feasible

8 Pages·2003·0.97 MB·English

by  Bureau of Indian Standards

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IS 15286 (2003): Sensory Analysis - Methodology -
Guidelines for the Preparation of Samples for Which Direct
Sensory Analysis is Not Feasible [FAD 16: Foodgrains,
Starches and Ready to Eat Foods]
“!ान $ एक न’ भारत का +नम-ण”
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“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
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IS 15286:2003 .-
ISO 5497:1982
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Indian Standard
SENSORY ANALYSIS—METHODOLOGY—
GUIDELINES FOR THE PREPARATION OF SAMPLES
FOR WHICH DIRECT SENSORY ANALYSIS
IS NOT FEASIBLE
ICS 67.240

0 BIS2003
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

February 2003
PriceGroup 1
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Food Analysis and Nutrition Sectional Committee, FAD 58 —-
NATIONAL FOREWORD
This Indian Standard which is identical with ISO 5497:1982 ‘Sensory analysis— Methodology—
Guidelines for the preparation of samples for which direct sensory analysis is not feasible’ issued by the
International Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards on
the recommendation of the Food Analysis and Nutrition Sectional Committee and approval of the Food
and Agriculture Division Council.
In the adopted standard, certain terminology and conventions are, however, not identical to those used
in Indian Standards. Attention is drawn especially to the following:
a) Wherever the words ‘International Standard’ appear referring to this standard, they should
be read as ‘Indian Standard’.
b) Comma (,) has been used as adecimal marker while in Indian Standards, the current practice
is to use a point (.) as the decimal marker.
Inthis adopted standard, the following International Standard is referred to. Read in its respective place,
the following:
Interns tional Standard Corresponding Indian Standard Degree of
Equivalence
1s0 5492 Sensory IS 5126:1996 Sensory analysis —Vocabulary (first Identical
analysis—Vocabulary revision)
For the purpose of deciding whether a particular requirement of this standard is complied with, the final
value, observed or calculated, expressing the result ofatest or analysis, shall be rounded off inaccordance
with IS 2:1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places
retained in the rounded off value should be the same as that of the specified value in this standard.
. .. —
IS 15286:2003
ISO 5497:1982
Indian Standard
SENSORY ANALYSIS— METHODOLOGY—
GUIDELINES FOR THE PREPARATION OF SAMPLES
FOR WHICH DIRECT SENSORY ANALYSIS
IS NOT FEASIBLE
1 Scope and field of application 5 Methods of preparation
This International Standard lays down gui@linee for the 5.1 Preparationsforassessmentoftheproperties
preparation of samples of foodstuffs for which direct sensory ofthesampleitself
analysis isnot feasible, either because of the intensity of their
flavour, or became of their physical state (viscosity, colour,
powderineas, etc.). 5.1.1 Mixing with achemically defined substence
It isapplicable, inparticular, to samples of intensely flavoured Determine the most desirable temperature of the dilution
products (such as spices and condiments) and to samples of rrwcfiumaccording to the purpose of the test,
very concentrated products (syrups, extrec=”, etc.).
Dilute. a unifbrm, representative sample of the product
Itdoesnotapplytosamples ofproducts traditionally consumed quantitatively with achemically defined substance (forexample
in the form of maceration, infusiona or decoctions (for water, lactose, dextrose, etc.) or disperse the sample
example tea, coffee, medicinal herbs). quantitatively inthesubstance. Usethesamedegree ofdilution
or dispersion for each sample tested inagiven series of tests.
Since dilutions of this kind may change the original flavour of
2 Reference the sample, care shall be taken to avoid dilutions which alter
the attribute under study.
ISO 5492, Sensory enelysis – Vocabulary.
The useof increasing degrees of dilution or dispersion for the

same sample is sometimes recommended when establishing

the flavour profile.1j
3 Definitions
For the purpose of this international Standard, the definitions 5.1.2 Addition to s food medium considered to be
neutrel
given in ISO 5492 apply.
Chooseacombination ofsampleandmedium which avoidsany
antagonism or synergism.
4 Principle
Quantitatively mix a sample of the product into the medium
Making a preparation which allows direct assessment of the chosen or place it on tha medium (for example milk, oil,
organoleptic properties ofasample of aproduct, according to semolina, rice, pasta, puree, bread, emulsifying agents,
the analyses required, asfollows : cream).
a) for assessment of the properties of the sample itself : Usethesamequantitative sample/ medium ratioforeach ofthe
mixing the sample with a chemically defined substance or samples evaluated inagiven seriesof tests.
addition to afood medium considered to be neutral;
The temperature of the preparation shall be chosen according
b) for assessment of the effects of the sample in a food to the samples to beanalysed and the purpose ofthe test, but
preparation !adding the sample tothe food preparation for the temperature of assessment shall be the same for a given
which itisintended. seriesof tests.
1) Methods for establishing the flavour profile will form the subject of ISO 6564.
1

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IS 15286:2003
ISO 5497: 1982
5.1.2 Addition to a food medium considered to be 7.2.1 Auxiliary aubstancea auitabla for clearing the
neutral mouth
In general, a more or Iesscomplex preparation, inwhich the The auxiliarysubstance usadforrinsingorcleansingthemouth
sample to be analyeed isusually incorporated, isused. Inthis shallbeselectedaccording toitaeffectiveness inrelationtothe
case, the sample will enter into competition with the other samples being examined.
flavours.
Recommended auxiliary substances are :
Usethesamequantitative sample/medium ratioforeachofthe
—
samples evaluated inagiven seriesof tests. water (tasteless, still, odourlesa, and notaffecting the
results);
The temperature of the preparation shallbechosen according
—
to the normal temperature of assessment (for example, inthe unsalted biscuits (crackars);
frozen state inthe caseoficecream), butshallbethesamefor
—
a given seriesof tests. rice cooked inwater;
– fresh white bread, preferably unsalted;
6 Examples of preparations
and, more particularly for samples ofproducts havingastrong
An extract ofvanilla may, according tothe intended useofthe taste or leaving an aftertaste :
product :
– diluted Iamon or limejuice;
a) be diluted inaqueous solution (sss5.1.1);
—
apple or unsweetened apple puree;
b) be diluted in hot orcold milk (see 5.1.2);
c) be incorporated inan icecream orchocolate-flavourad ate.
milk (see 5.2).
7.2.2 Aftertaste
7 Evaluation of sample
Ifthe assessorparforms several aaaaaamants, hashallnot par.
form anew assasamantwhile anaftertaata persists. Ifanafter-
7.1 Method of sensory analysis taste doss persist, the assessor shall rinseand/or cleanse his
mouth thoroughly andshallwait untiltheaftertaste dkiappears
When the samples have bean prapared inaccordance with 5.1 before making a new aeeeeement.
or5.2, analysethem bymeansofanysuitable method enabling
the problem under study to beresolved.1I
8 Testreport

7.2 Clearing the mouth of flavours

Allconditionsrelatingtothepreparation oftheaampleashallbe
The assessorshallrinseorcleanse hismouth with anauxiliary noted for inclusioninthe test raport ofthe methcd ofaanao~
substance (see 7.2.1)before each new assessment. analysisused.
1) See ISO 61Y513S,ensory analysis – Marhodology – Generalguidancs (atpresentatthestageofdraft).

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This Indian Standard has been developed from Dot: No. FAD 58 (1122).
Amendments Issued Since Publication
Amend No. Date of Issue Text Affected
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