IS 10641 : 1983 Recommended methods for determination of aroma and taste thresholds

1 Scope

1.1 This standard prescribes a me}hod for determination of aromaand/or taste thresholds of any stimulus in a chosen medium.

1.1.1 The recommendations are limited to overall selection of asuitable range of concentrations of test solutions, selected methodof testing and analysis of data.

1.1.2 Details of choice of sensorily neutral medium, use ofcompounds for dispersal of stimuli, equipment for preparation andpresentation of stimuli and odourous compounds, which areindividualistic are not discussed here. They should be given in anyreport as thresholds may vary with these parameters.

1.1.3 It is recognized that the threshold value for any stimulusfor a group of panelists may require revision as the sensitivity isknown to improve with training and lower the value of thresholdconcentration.

2 References

IS 2 :1960Rules for rounding off numerical values

IS5126Glossary of general terms for sensoryevaluation of foods:

Part 1 :1969Part 1 Methodology

Part 2 :1969Part 2 Quality characteristics

IS 6273 : Part 1 :1971 Guide for sensory evaluation of foods:Part 1 Optimum requirements

IS 6273 : Part 2 :1971 Guide for sensory evaluation of foods:Part 2 Methods and evaluation cards