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है”ह”ह

IS 15286 (2003): Sensory Analysis - Methodology -Guidelines for the Preparation of Samples for Which DirectSensory Analysis is Not Feasible [FAD 16: Foodgrains,Starches and Ready to Eat Foods]

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 ANALYSISIS NOT FEASIBLE

ICS 67.240

0 BIS 2003

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

February 2003 Price Group 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 theInternational Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards onthe recommendation of the Food Analysis and Nutrition Sectional Committee and approval of the Foodand Agriculture Division Council.

In the adopted standard, certain terminology and conventions are, however, not identical to those usedin Indian Standards. Attention is drawn especially to the following:

a) Wherever the words ‘International Standard’ appear referring to this standard, they shouldbe read as ‘Indian Standard’.

b) Comma (,) has been used as a decimal marker while in Indian Standards, the current practiceis to use a point (.) as the decimal marker.

In this adopted standard, the following International Standard is referred to. Read in its respective place,the following:

Interns tional Standard Corresponding Indian Standard Degree ofEquivalence

1s0 5492 Sensory IS 5126:1996 Sensory analysis —Vocabulary (first Identicalanalysis—Vocabulary revision)

For the purpose of deciding whether a particular requirement of this standard is complied with, the finalvalue, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordancewith IS 2:1960 ‘Rules for rounding off numerical values (revised)’. The number of significant placesretained in the rounded off value should be the same as that of the specified value in this standard.

IS 15286:2003ISO 5497:1982

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Indian Standard

SENSORY ANALYSIS— METHODOLOGY—GUIDELINES FOR THE PREPARATION OF SAMPLES

FOR WHICH DIRECT SENSORY ANALYSISIS NOT FEASIBLE

1 Scope and field of application

This International Standard lays down gui@linee for thepreparation of samples of foodstuffs for which direct sensoryanalysis is not feasible, either because of the intensity of theirflavour, or became of their physical state (viscosity, colour,powderineas, etc.).

It is applicable, in particular, to samples of intensely flavouredproducts (such as spices and condiments) and to samples ofvery concentrated products (syrups, extrec=”, etc.).

It does not apply to samples of products traditionally consumedin the form of maceration, infusiona or decoctions (forexample tea, coffee, medicinal herbs).

2 Reference

ISO 5492, Sensory enelysis – Vocabulary.

3 Definitions

For the purpose of this international Standard, the definitionsgiven in ISO 5492 apply.

4 Principle

Making a preparation which allows direct assessment of theorganoleptic properties of a sample of a product, according tothe analyses required, as follows :

a) for assessment of the properties of the sample itself :mixing the sample with a chemically defined substance oraddition to a food medium considered to be neutral;

b) for assessment of the effects of the sample in a foodpreparation ! adding the sample to the food preparation forwhich it is intended.

5 Methods of preparation

5.1 Preparationsfor assessmentof the propertiesof the sampleitself

5.1.1 Mixing with a chemically defined substence

Determine the most desirable temperature of the dilutionrrwcfium according to the purpose of the test,

Dilute. a unifbrm, representative sample of the productquantitatively with a chemically defined substance (for examplewater, lactose, dextrose, etc. ) or disperse the samplequantitatively in the substance. Use the same degree of dilutionor dispersion for each sample tested in a given series of tests.

Since dilutions of this kind may change the original flavour ofthe sample, care shall be taken to avoid dilutions which alterthe attribute under study.

The use of increasing degrees of dilution or dispersion for thesame sample is sometimes recommended when establishingthe flavour profile. 1j

5.1.2 Addition to s food medium considered to beneutrel

Choose a combination of sample and medium which avoids anyantagonism or synergism.

Quantitatively mix a sample of the product into the mediumchosen or place it on tha medium (for example milk, oil,semolina, rice, pasta, puree, bread, emulsifying agents,cream).

Use the same quantitative sample/ medium ratio for each of thesamples evaluated in a given series of tests.

The temperature of the preparation shall be chosen accordingto the samples to be analysed and the purpose of the test, butthe temperature of assessment shall be the same for a givenseries of tests.

1) Methods for establishing the flavour profile will form the subject of ISO 6564.

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IS 15286:2003ISO 5497: 1982

5.1.2 Addition to a food medium considered to beneutral

In general, a more or Iess complex preparation, in which thesample to be analyeed is usually incorporated, is used. In thiscase, the sample will enter into competition with the otherflavours.

Use the same quantitative sample/medium ratio for each of thesamples evaluated in a given series of tests.

The temperature of the preparation shall be chosen accordingto the normal temperature of assessment (for example, in thefrozen state in the case of ice cream), but shall be the same fora given series of tests.

6 Examples of preparations

An extract of vanilla may, according to the intended use of theproduct :

a) be diluted in aqueous solution (sss 5.1.1);

b) be diluted in hot or cold milk (see 5.1 .2);

c) be incorporated in an ice cream or chocolate-flavouradmilk (see 5.2).

7 Evaluation of sample

7.1 Method of sensory analysis

When the samples have bean prapared in accordance with 5.1or 5.2, analyse them by means of any suitable method enablingthe problem under study to be resolved. 1I

7.2 Clearing the mouth of flavours

The assessor shall rinse or cleanse his mouth with an auxiliarysubstance (see 7.2.1 ) before each new assessment.

7.2.1 Auxiliary aubstancea auitabla for clearing themouth

The auxiliary substance usad for rinsing or cleansing the mouthshall be selected according to ita effectiveness in relation to thesamples being examined.

Recommended auxiliary substances are :

— water (tasteless, still, odourlesa, and not affecting theresults);

— unsalted biscuits (crackars);

— rice cooked in water;

– fresh white bread, preferably unsalted;

and, more particularly for samples of products having a strongtaste or leaving an aftertaste :

– diluted Iamon or lime juice;

— apple or unsweetened apple puree;

ate.

7.2.2 Aftertaste

If the assessor parforms several aaaaaamants, ha shall not par.form a new assasamant while an aftertaata persists. If an after-taste doss persist, the assessor shall rinse and/or cleanse hismouth thoroughly and shall wait until the aftertaste dkiappearsbefore making a new aeeeeement.

8 Test report

All conditions relating to the preparation of the aamplea shall benoted for inclusion in the test raport of the methcd of aanao~analysis used.

1) See ISO 61Y513,Sensory analysis – Marhodology – General guidancs (at presentat the stage of draft).

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This Indian Standard has been developed from Dot: No. FAD 58 (1 122).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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