BS ISO 6668-2008 en_1796 Green coffee - Preparation of samples for use in sensory analysis《生咖啡.感官分析用样品的制备》.pdf

1、BS ISO 6668:2008 ICS 67.140.20; 67.240 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BRITISH STANDARD Green coffee Preparation of samples for use in sensory analysisThis British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 J

2、uly 2008 BSI 2008 ISBN 978 0 580 57347 7 Amendments/corrigenda issued since publication Date Comments BS ISO 6668:2008 National foreword This British Standard is the UK implementation of ISO 6668:2008. It supersedes BS 6379-4:1991 which is withdrawn. The UK participation in its preparation was entru

3、sted to Technical Committee AW/15, Coffee. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a

4、British Standard cannot confer immunity from legal obligations.BS ISO 6668:2008Reference number ISO 6668:2008(E) ISO 2008INTERNATIONAL STANDARD ISO 6668 Second edition 2008-06-01 Green coffee Preparation of samples for use in sensory analysis Caf vert Prparation des chantillons en vue de lanalyse se

5、nsorielle BS ISO 6668:2008 ISO 6668:2008(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer perfor

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9、iting from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2008 All rights reservedBS ISO 6

10、668:2008 ISO 6668:2008(E) ISO 2008 All rights reserved iii Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committ

11、ees. Each member body interested in a subject for which a technical committee has been established 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. ISO collaborates closely with the Int

12、ernational Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International

13、Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the s

14、ubject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 6668 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. This second edition cancels and replaces the first edition (ISO 6668:1991), which has been tech

15、nically revised. It also incorporates the Technical Corrigendum ISO 6668:1991/Cor.1:2000. BS ISO 6668:2008BS ISO 6668:2008 INTERNATIONAL STANDARD ISO 6668:2008(E) ISO 2008 All rights reserved 1 Green coffee Preparation of samples for use in sensory analysis 1 Scope This International Standard specif

16、ies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation from the ground coffee of a beverage to be used in sensory analysis. The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffe

17、e, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour. A beverage prepared in accordance with this International Standard can be used not only for purposes of quality

18、control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only th

19、e edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 565, Test sieves Metal wire cloth, perforated metal plate and electroformed sheet Nominal sizes of openings ISO 3696, Water for analytical laboratory use Specificati

20、on and test methods ISO 4072, Green coffee in bags Sampling 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 beverage solution prepared by the extraction of soluble substances from roast and ground coffee, using freshly boiled water, under the

21、 conditions specified in this International Standard 3.2 roasted ground coffee roast and ground coffee R b) the method used, including reference to this International Standard; c) the roasting temperature and roasting time applied; d) all operating details not specified in this International Standar

22、d or regarded as optional, together with details of any incidents which may have influenced the beverage quality with respect to its sensory properties. BS ISO 6668:2008BS ISO 6668:2008 ISO 6668:2008(E) ICS 67.140.20; 67.240 Price based on 4 pages ISO 2008 All rights reserved BS ISO 6668:2008 This p

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