IS 6273 : Part 1 : 2024 Sensory Evaluation of Foods - Guide - Part 1 Optimum Requirements

ICS 67.240

FAD 28

1 SCOPE

1.1 This standard (Part 1) covers optimum requirements of sensory evaluation of food, such as personnel, panel selection, laboratory set-up and equipment, sampling, and preparation and presentation of samples.

1.2 In places, where it is not possible to have all these arrangements, a set up may be evolved, keeping in view all the principles stated in this standard.