IS 2284 : 1988 Method for Olfactory Assessment of Natural and Synthetic Perfumery Materials

1 Scope

1.1 This standard prescribes method for olfactory assessment ofnatural and synthetic perfumery materials based on comparison of agiven material with its corresponding standard sample.

2 References

IS 5126 : Part 1 : 1969 Glossary of general termsfor sensory evaluationof foods: Part 1 Methodology

IS 5126 : Part 2 : 1969 Glossary of general termsfor sensory evaluationof foods: Part 2 Quality characteristics

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

IS 6273 : Part2 :1971 Guide for sensory evaluation offoods: Part 2Methods and evaluation cards

IS 7675 :1975Method for sensory evaluation of beer

IS 7768 :1975Method for sensory evaluation of milk

IS 7769 :1975Method for sensory evaluation of table butter

IS 7770 :1975Method for sensory evaluation of GHEE (Clarifiedbutterfat)

IS 7997 :1976Guide for tasting of products of intense flavour

IS 7999 :1976Tasting glass for liquid samples

IS 8104 :1976Method for test for pungency of chillies byscoville heat units

IS 8105 :1976 Method for sensory evaluationof pungency ofblack pepper by scoville heat units

IS 8140 :1976Guide for selection of panel for sensoryevaluation of foods and beverages

IS 8153 :1986Method for sensory evaluation of fresh fruits

IS 8639 :1977Code for evaluation of the effect of packagingand storage on the sensory qualities of foodsand beverages

IS 10029 :1981Methods for sensory evaluation of sweetenedcondensed milk

IS 10030 : 1981 Methods forsensory evaluation of milk powders

IS 10281 :1982Method for sensory evaluation of processedcheese

IS 10641 :1983Recommended methods for determination of aromaand taste thresholds

IS 10642 :1983General guidelines for consumer sensoryevaluation of foods and beverages

IS 10643 :1983Sensory evaluation procedure to establishguidelines for open dating processed foodproducts

IS 11582 :1986Method for sensory evaluation of pungency ofginger by scoville units

IS 11583 :1986Method for sensory evaluation of Indian madeforeign liquors (IMFL)