International Standard (ISO 5497 Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible Analyse sensorielle - Methodologie -- Directives pour la preparation d'échantillons pour lesquels 'analyse sensorielle directe n'estpaspossible Firstedition-1982-09-01 iO 5497-1982 (E) UDC 543.92 : 620.11 Ref. No. ISO 5497-1982 (E) Descriptors : sensory analysis, sampling, test specimen conditioning. Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards institutes (iso member bodies). The work of developing Inter- national Standards is carried out through ISo technica! committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as Internationai Standards by the ISo Council. International Standard ISO 5497 was developed by Technical Committee ISO/TC 34, Agriculturalfoodproducts,and wascirculated to themember bodies in October1979. Australia France Portugal Austria Germany, F. R. Romania Brazil Hungary South Africa, Rep. of Bulgaria Israel Thailand Canada Kenya Turkey Chile Korea, Rep. of United Kingdom Cyprus Netherlands USA Czechoslovakia New Zealand Yugoslavia Egypt, Arab Rep. of Peru Ethiopia Poland The member body of the following country expressed disapprovai of the document on technical grounds : India ? International Organization for Standardization,1982 Printed in Switzerland Standardizatio ISO5497-1982(E) INTERNATIONAL STANDARD Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible Scope and field of application 5 Methods of preparation This International Standard lays down guidelines for the 5.1 Preparations for assessment of the properties preparationof samples of foodstuffsfor which direct sensory of the sample itself analysis is not feasible, either because of the intensity of their flavour, or because of their physical state (viscosity, colour, powderiness,etc.). 5.1.1 Mixing witha chemically defined substance It is applicable, in particular, to samples of intensely flavoured Determine the most desirable temperature of the dilution products(suchasspices and condiments)andto samples of mediumaccordingtothepurpose ofthetest. very concentrated products (syrups, extracts, etc.). Dilute a uniform, representative sample of the product It does not applyto samples ofproducts traditionally consumed quantitativelywithachemicallydefinedsubstance(forexample in the form of macerations, infusions or decoctions (for water,lactose,dextrose,etc.)or disperse the sample example tea, coffee, medicinal herbs) or dispersion for each sample tested in a given 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. ISso 5492,Sensory analysis -Vocabulary. The use of increasing degrees of dilution or dispersion for the same sample is sometimes recommended when establishing the flavour profile.1) 3 Definitions For the purpose of this International Standard, the definitions 5.1.2 Addition to a food medium considered to be given in ISO 5492 apply. neutral Choose a combination of sample and medium which avoids any antagonismorsynergism. 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 the medium (for example milk, oil, semolina, rice, pasta, puree, bread, emulsifying agents, the analyses required,as follows: cream). a) for assessment of the properties of the sample itself : Use the same quantitativ