1、BS ISO 6668:2008ICS 67.140.20; 67.240NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDGreen coffee Preparation of samplesfor use in sensoryanalysisThis British Standardwas published under theauthority of the StandardsPolicy and StrategyCommittee on 31 July 2008 B
2、SI 2008ISBN 978 0 580 57347 7Amendments/corrigenda issued since publicationDate CommentsBS ISO 6668:2008National forewordThis British Standard is the UK implementation of ISO 6668:2008. Itsupersedes BS 6379-4:1991 which is withdrawn.The UK participation in its preparation was entrusted to TechnicalC
3、ommittee AW/15, Coffee.A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsible for its correct application.Compliance with a British Standard cannot
4、confer immunityfrom legal obligations.BS ISO 6668:2008Reference numberISO 6668:2008(E)ISO 2008INTERNATIONAL STANDARD ISO6668Second edition2008-06-01Green coffee Preparation of samples for use in sensory analysis Caf vert Prparation des chantillons en vue de lanalyse sensorielle BS ISO 6668:2008ISO 6
5、668:2008(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 performing the editing. In downloading
6、 this file, parties accept therein the responsibility of not infringing Adobes licensing policy. The ISO Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the Genera
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8、elow. COPYRIGHT PROTECTED DOCUMENT ISO 2008 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the add
9、ress 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 6668:2008ISO 6668:2008(E) ISO 200
10、8 All rights reserved iiiForeword 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 committees. Each member body interested i
11、n 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 International Electrotechnical Commis
12、sion (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 Standards adopted by the technical
13、 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 subject of patent rights. ISO shall
14、 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 technically revised. It also incorpora
15、tes the Technical Corrigendum ISO 6668:1991/Cor.1:2000. BS ISO 6668:2008BS ISO 6668:2008INTERNATIONAL STANDARD ISO 6668:2008(E) ISO 2008 All rights reserved 1Green coffee Preparation of samples for use in sensory analysis 1 Scope This International Standard specifies a method for the roasting of gre
16、en 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 coffee, subject to agreement between the
17、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 control, but also for purposes of co
18、mparative 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 the edition cited applies. For undated
19、 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 Specification and test methods ISO 4072, Green
20、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 conditions specified in this Intern
21、ational 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 Standard or regarded as optional, together
22、with details of any incidents which may have influenced the beverage quality with respect to its sensory properties. BS ISO 6668:2008BS ISO 6668:2008ISO 6668:2008(E) ICS 67.140.20; 67.240 Price based on 4 pages ISO 2008 All rights reserved BS ISO 6668:2008This page has been intentionally left blank
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