1、BRITISH STANDARD BS 5929-4: 1986 ISO 6564:1985 Methods for Sensory analysis of foods Part 4: Flavour profile methods ISO title: Sensory analysis Methodology Flavour profile methods UDC 664.543.92BS5929-4:1986 This British Standard, having been prepared under the directionof the Food and Agriculture
2、Standards Committee,was published underthe authority of the BoardofBSI and comes into effect on 31July1986 BSI 07-1999 The following BSI references relate to the work on this standard: Committee reference FAC/20 Draft for comment 84/50238 DC ISBN 0 580 15218 9 Committees responsible for this British
3、 Standard The preparation of this British Standard was entrusted by the Food and Agriculture Standards Committee (FAC/-) to Technical Committee FAC/20 upon which the following bodies were represented: Agricultural and Food Research Council, Institute of Food Research British Essence Manufacturers As
4、sociation British Food Manufacturing Industries Research Association British Psychological Society Campden Food Preservation Research Association Co-operative Union Coffee Trade Federation Ltd. Consumers Association Department of Trade and Industry (Laboratory of the Government Chemist) Flour Millin
5、g and Baking Research Association Food Manufacturers Federation Incorporated Institute of Food Science and Technology Institute of Masters of Wine Joint Committee of the Milk Marketing Board and the Dairy Trade Federation Long Ashton Research Station Ministry of Agriculture, Fisheries and Food Retai
6、l Consortium Royal Society of Chemistry Society of Chemical Industry Society of Comestic Scientists Society of Dairy Technology University of Reading University of Strathclyde Amendments issued since publication Amd. No. Date of issue CommentsBS5929-4:1986 BSI 07-1999 i Contents Page Committees resp
7、onsible Inside front cover National foreword ii 1 Scope and field of application 1 2 References 1 3 Definitions 1 4 Principle 1 5 Apparatus 1 6 Sampling 1 7 General test requirements 1 8 Test methods 1 9 Procedures 2 10 Test report 3 Annex A Example of completed form for flavour profile analysis 4 A
8、nnex B Example of completed form for descriptive analysis of flavour (Independent method) 7 Figure 1 4 Figure 2 4 Figure 3 5 Figure 4 5 Figure 5 6 Figure 6 6 Publications referred to Inside back coverBS5929-4:1986 ii BSI 07-1999 National foreword This Part of BS 5929 has been prepared under the dire
9、ction of the Food and Agriculture Standards Committee. It is identical with ISO6564:1985 “Sensory analysis Methodology Flavour profile methods” published by the International Organization for Standardization (ISO) and in the preparation of which the United Kingdom played a full part. Terminology and
10、 conventions. The text of the international standard has been approved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. Wherever the wo
11、rds “International Standard” appear, referring to this standard, they should be read as “British Standard”. Additional information. The various Parts of ISO5492 which are referred to in clause3 are being published in a single classified form and it is intended that the resulting international standa
12、rd will be published as an identical (dual-numbered) revision of BS5098:1975 “Glossary of terms relating to sensory analysis of food”. In the mean time the Technical Committee has reviewed the provisions of ISO5492 and finds it suitable for use in conjunction with this Partof BS5929 for the definiti
13、ons of any terms not given in BS5098. ISO5492/6, indicated in clause2 as at the stage of draft, has been published. Textual error. When adopting the text of the international standard, the textual error given below was discovered.It has been marked in the text and has been reported to ISO in a propo
14、sal to amend the text of the international standard. Delete the last line of9.3.2 and substitute “multivariate analysis”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance wi
15、th a British Standard does not of itself confer immunity from legal obligations. Cross-reference International standard Corresponding British Standard ISO 6658-1985 BS 5929 Methods for sensory analysis of food Part 1:1986 General guide to methodology (Identical) Summary of pages This document compri
16、ses a front cover, an inside front cover, pages i and ii, pages1 to 8, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS5929-4:1986 BSI 07-199
17、9 1 1 Scope and field of application This International Standard describes a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods are used a) in the development, modification or improvement of food products; b) in characterizing
18、the differences between products; c) in quality control; d) to provide sensory data for the interpretation of instrumental data; e) to provide a permanent record of the attributes of a product; f) to monitor changes in a product during storage. 2 References ISO 5492/1 to 6, Sensory analysis Vocabula
19、ry 1) . ISO 6658, Sensory analysis Methodology General guidance. 3 Definitions For the purpose of this International Standard, the definitions in the various parts of ISO5492 apply. 4 Principle The methods are based on the concept that flavour consists partly of identifiable olfactory and gustatory
20、attributes and partly of an underlying complex of attributes not separately identifiable. The methods consist of procedures for describing and assessing the flavour of a product in a reproducible way. The separate attributes contributing to the formation of the overall impression given by the produc
21、t are identified and their intensity assessed in order to build up a description of the flavour of the product. 5 Apparatus The apparatus shall be selected by the test supervisor according to the nature of the product to be analysed, the number of samples, etc.,and shall not affect the test results.
22、 If standardized apparatus corresponds to the needs of this test, it shall be used. 6 Sampling Refer to the International Standards relating to sampling, for sensory analysis, of the product or products to be examined. If there is no such International Standard, the method of sampling to be used sha
23、ll be selected based on the test objective and shall be agreed upon between the parties concerned. 7 General test requirements 7.1 Room For the conditions in the room in which the tests are to be conducted, see ISO6658. 7.2 Assessors 7.2.1 Qualification, selection, aptitude For the conditions which
24、the assessors shall fulfill, see ISO6658. All the assessors shall have the same level of qualification. This qualification shall be chosen according to the purpose of the test. Selected assessors shall be chosen after training (see7.2.2). For the examination of specific foods, experts may be used. 7
25、.2.2 Training of assessors The assessors chosen shall be trained to improve their ability to identify and assess the intensity of the attributes of the product. This training increases their familiarity with the terminology and ensures the repeatability of their results. The extent and duration of t
26、raining vary according to the purpose of the panel. If the panel is non-specialist (capable of describing the flavour of any type of food product), lengthy training periods of up to1year or more may be required. Training for a specific type of food product can be accomplished in a much shorter time.
27、 New assessors shall receive training before they join a panel of selected assessors or experts that have already been trained. 7.2.3 Number of assessors Five to eight selected and trained assessors or experts are required. 8 Test methods 8.1 There are various methods for carrying out a descriptive
28、analysis of flavour, and these can be divided into two categories, i.e.those for arriving at a unanimous description of the flavour of the product, referred to in this International Standard as the “consensus method”, and those which do not require this consensus, referred to as “independent methods
29、”. 1) Part 6 is at present at the stage of draft.BS5929-4:1986 2 BSI 07-1999 8.2 In the consensus method, the assessors work as a group in order to arrive at a unanimous description of the flavour of the product. An essential element in this method is that the panel leader is also one of the assesso
30、rs. The ability of the assessors to work together as a group and to clearly express their opinions is an important factor in the success of the consensus method. The panel leader leads the assessors discussions until agreement is obtained on each component thus enabling a description of the attribut
31、es of the product. If a consensus is not obtained, it is possible to refer to reference substances to aid the group in reaching an agreement. Sometimes, one or more panels have to be held in order to reach a consensus. The panel leader reports and interprets the results. 8.3 In independent methods,
32、the consensus of the panel is not required. The assessors discuss the flavour of the product within the group and then independently record their perceptions. These individual results are compiled and analysed by the panel leader who in general does not form part of the panel. 9 Procedures Regardles
33、s of whether the consensus method or an independent method is used for establishing the flavour profile of a product, it is necessary to have a period of orientation before the official panel is brought together. This period comprises one or more information meetings in which the samples to be studi
34、ed are examined. Similar products are introduced in order to establish a framework for comparison. The assessors (and the panel leader in the case of the consensus method) draw up a list of character notes for the sample; decide on reference substances (pure compounds or natural products that elicit
35、 particular attributes); define the vocabulary for describing the character notes. The panel also establishes the best method for presenting and examining the samples. 9.1 Components of the method The following are necessary for carrying out a descriptive analysis of the flavour of a product: a) ide
36、ntification of perceptible attributes; b) determination of the order in which these attributes are perceived; c) assessment of the degree of intensity of each attribute; d) examination of after-taste and/or persistence; e) assessment of overall impression. 2) 9.1.1 Identification of character notes
37、The perceptible character notes are defined in descriptive or associative terms. 9.1.2 Determination of order of perception The order in which the character notes appear and are perceived is recorded. 9.1.3 Assessment of intensity The intensity (quality and/or duration) of each character note is det
38、ermined either by the panel as a group (consensus method), or by the assessors working independently. Various scales may be used for rating the intensity of the character notes; a few examples are given below. Scale B weak q q q q q q q strong The descriptive terms used at each end of the scale and
39、the number of points may vary according to the character notes. Values ranging from1 to7 are given at the points “q” of the scale, corresponding to the intensity. Scale C This is a straight line, for example100mm long, with descriptive terms at approximately10mm from each end: The assessors place a
40、mark on the line to indicate intensity. Numerical values are then attributed by measuring the distance in millimetres between the mark made by the assessor and the left hand end of the line. 2) In certain cases, the assessment of overall impression is carried out initially. Scale A 0 = not present 1
41、 = just recognizable or threshold 2 = weak 3 = moderate 4 = strong 5 = very strongBS5929-4:1986 BSI 07-1999 3 9.1.4 Investigation of after-taste and/or determination of persistence The presence of different character notes after the sample is swallowed (or ejected) is called after-taste. The continu
42、ing perception of the same flavour after the sample has been swallowed (or ejected) is called persistence (see ISO5492). In some cases, the assessors may be required to investigate the presence of after-taste, identifying and determining its intensity, or determining intensity and duration of persis
43、tence. 9.1.5 Assessment of overall impression The overall impression is a general assessment of the product which takes into consideration the appropriateness of the character notes present, their intensity, identifiable background flavour and the blend of flavours. This overall impression is usuall
44、y rated on a3-point scale In the consensus method, the panel agrees on an overall impression. In independent methods, each assessor rates the overall impression separately and the average is then calculated. 9.2 Consensus method 9.2.1 Procedure Initially, the assessors work alone, recording the char
45、acter notes, the order of perception, intensity, after-taste and/or persistence, and then assess the overall impression. When the assessors have thus determined their profile, the discussion begins, the individual results obtained having been collected by the panel leader. The purpose is to obtain a
46、 general consensus so that a final profile can be composed by the panel leader. The discussion continues until the panel reaches a consensus. Reference substances may be referred to in order to help the group in reaching an agreement or the panel may have to meet on several occasions. 9.2.2 Reportin
47、g of data The results reported are those of the group. They may be presented in the form of a table similar to the reply sheet used (see clauseA.1) or presented graphically (see clauseA.2). 9.3 Independent methods 9.3.1 Procedure The panel usually works as a group to identify and define the characte
48、r notes. Once agreement has been reached, the assessors work alone and note the order of perception, intensity of each character note using one of the scales, after-taste and/or persistence and overall impression. 9.3.2 Reporting of data The data supplied by the assessors and the mean scores of the
49、panel (if meaningful) are collated and reported by the panel leader; they may be expressed in tabular or graphic form (seeAnnex B). So that a subsequent comparison of the samples may be carried out, the results may be analysed using a suitable method of analysis called the multiple variable method. 10 Test report The test report shall include the following information a) the problem posed; b) the method used; c) the method of preparation of the samples; d) the conditions of test, and in particular 1) the qualification of the assessors, 2) the list and de
