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ČSN EN ISO 5492 - Senzorická analýza - Slovník

Stáhnout normu:

ČSN EN ISO 5492 (Zobrazit podrobnosti)

Změny:

Změna A1 | Datum vydání/vložení: 2021-05-01

Datum vydání/vložení:

2009-12-01

Zdroj:

https://www.iso.org/obp/ui/#iso:std:iso:5492:ed-2:v1:en

Třidící znak:

560030

Obor:

Metody zkoušení a společná ustanovení

ICS:

01.040.67 - Potravinářství (názvosloví)
67.240 - Senzorická analýza

Stav:

Platná

1.1 sensory analysis,
1.2 sensory,
1.3 attribute,
1.4 organoleptic, adj
1.5 sensory assessor, noun
1.6 selected assessor, noun
1.7 expert, noun
1.8 expert sensory assessor, noun
1.9 sensory panel, noun
1.10 panel training, noun
1.11 panel consensus, noun
1.12 consumer, noun
1.13 taster, noun
1.14 tasting, noun
1.15 product, noun
1.16 sample, noun sample of product, noun
1.17 test sample, noun
1.18 test portion, noun
1.19 reference point, noun
1.20 control sample, noun
1.21 reference sample, noun
1.22 hedonic, adj
1.23 acceptability, noun
1.24 preference, noun
1.25 aversion, noun
1.26 discrimination, noun
1.27 discriminating ability, noun
1.28 appetite, noun
1.29 appetizing, adj
1.30 palatability, noun
1.31 psychophysics, noun
1.32 olfactometry, noun
1.33 olfactometer, noun
1.34 odorimetry, noun
1.35 odorant, noun
1.36 quality, noun
1.37 quality factor, noun
1.38 attitude, noun
1.40 strannost posuzovatele; vychýlení posuzovatele
1.40 assessor bias
1.41 homogeneity
1.42 order bias
1.43 outlier
1.44 position bias
1.45 repeatability
1.46 reproducibility
1.47 sequential bias
2 . 28 terminal threshold, noun
2.1 receptor, noun
2.2 stimulus, noun
2.3 perception, noun
2.4 sensation, noun
2.5 sensitivity, noun
2.6 sensory adaptation, noun
2.7 sensory fatigue, noun
2.8 intensity, noun
2.9 intensity, noun
2.10 acuity, noun
2.11 modality, noun sensory modality, noun
2.12 taste, noun
2.13 gustatory, adj
2.14 olfactory, adj
2.15 to smell, verb
2.16 touch, noun
2.17 vision, noun
2.18 auditory, adj
2.19 trigeminal sensation, noun oro-nasal chemesthesis, noun
2.20 cutaneous sense, noun tactile, adj
2.21 chemothermal sensation, noun
2.22 somesthesis, noun
2.23 tactile somesthetic receptor, noun
2.24 kinaesthesis, noun
2.25 stimulus threshold, noun detection threshold, noun
2.26 recognition threshold, noun
2.27 difference threshold, noun
2.29 sub-threshold, adj
2.30 supra-threshold, adj
2.31 ageusia, noun
2.32 anosmia, noun
2.33 dyschromatopsia, noun
2.34 colour blindness
2.35 antagonism, noun
2.36 synergismus
2.37 masking, noun
2.38 contrast effect, noun
2.39 convergence effect, noun
2.40 tactile after-feel
2.41 after-smell residual smell
2.42 retronasanal
3 Terminology relating to organoleptic attributes
3.1 appearance, noun
3.2 basic taste, noun
3.3 acidity, noun acid taste, noun
3.4 sourness, noun sour taste, noun
3.5 bitterness, noun bitter taste, noun
3.6 saltiness, noun salty taste, noun
3.7 sweetness, noun sweet taste, noun
3.8 alkalinity, noun alkaline taste, noun
3.9 umami, noun
3.10 astringency, noun astringent, adj
3.11 chemical effect, noun
3.12 burning, adj warming, adj
3.13 pungency, noun pungent, adj
3.14 chemical cooling, noun
3.15 physical cooling, noun
3.16 chemical heat, noun
3.17 physical heat, noun
3.18 odour, noun
3.19 off-odour, noun
3.20 flavour, noun
3.21 off-flavour, noun
3.22 flavour enhancer, noun
3.23 taint, noun
3.24 aroma, noun
3.25 aroma, noun
3.26 bouquet, noun
3.27 body, noun
3.28 note, noun
3.29 off-note, noun
3.30 character note, noun
3.31 colour, noun
3.32 colour, noun
3.33 hue, noun
3.34 saturation, noun
3.35 lightness, noun
3.36 brightness contrast, noun
3.37 transparency, noun transparent, adj
3.38 translucency, noun translucent, adj
3.39 opacity, noun opaque, adj
3.40 gloss, noun glossy, shiny, adj
3.41 texture, noun
3.42 hardness, noun
3.43 cohesiveness, noun
3.44 fracturability1), noun
3.45 chewiness2), noun
3.46 chew count, noun
3.47 gumminess, noun
3.48 viscosity, noun
3.49 consistency, noun
3.50 elasticity, noun springiness, noun resilience, noun
3.51 adhesiveness, noun
3.52 heaviness, noun heavy, adj
3.53 denseness, noun
3.54 granularity3), noun
3.55 conformation, noun
3.56 moisture
3.57 moisture, noun
3.58 dryness, noun dry, adj
3.59 fattiness4), noun
3.60 aeration, noun aerated, adj
3.61 effervescence, noun effervescent, adj
3.62 mouthfeel, noun
3.63 clean feel, noun clean, adj
3.64 palate cleanser, noun cleansing, adj
3.65 after-taste, noun residual taste, noun
3.66 after-feel, noun
3.67 persistence, noun
3.68 insipid, adj
3.69 bland, adj
3.70 neutral, adj
3.71 flat, adj
4 Terminology relating to methods
4.1 objective method, noun
4.2 subjective method, noun
4.3 grading, noun
4.4 ranking, noun
4.5 classification, noun
4.6 rating, noun
4.7 scoring, noun
4.8 screening, noun
4.9 matching, noun
4.10 magnitude estimation, noun
4.11 independent assessment, noun
4.12 absolute judgement, noun
4.13 comparative assessment, noun
4.14 dilution method, noun
4.15 psychophysical method, noun
4.16 discrimination test, noun
4.17 paired comparison test, noun
4.18 triangle test, noun
4.19 duo-trio test, noun
4.20 “two-out-of-five” test, noun
4.21 “A” or “not A” test, noun
4.22 descriptive analysis, noun
4.23 qualitative sensory profile, noun
4.24 quantitative sensory profile, noun
4.25 sensory profile, noun
4.26 free choice sensory profile, noun
4.27 texture profile, noun
4.28 preference test, noun
4.29 scale, noun
4.29.1 response scale, noun
4.29.2 measurement scale, noun
4.30 intensity scale, noun
4.31 attitude scale, noun
4.32 reference scale, noun
4.33 hedonic scale, noun
4.34 bipolar scale, noun
4.35 unipolar scale, noun
4.36 ordinal scale, noun
4.37 interval scale, noun
4.38 ratio scale, noun
4.39 error (of assessment), noun
4.40 random error, noun
4.41 bias, noun
4.42 expectation bias, noun
4.43 halo effect, noun
4.44 true value, noun
4.45 standard illuminant, noun
4.46 anchor point, noun
4.47 score, noun
4.48 score sheet/card, noun
4.49 blind test
4.50.1 complete block design
4.50.2 incomplete block design
4.51 branded test
4.52 central location test
4.53 closed-ended question
4.54 conjoint analysis
4.55 consensus sensory profile
4.56 controlled area
4.57 flash profiling
4.58 forced-choice method
4.59 home-use test
4.60 in-out test
4.61 open-ended question
4.62 repetition
4.63 session
4.64 emporal dominance of sensation TDS
4.65 time-intensity measurement TI

Terminologie normy

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Nahlásit chybu

3.7 sweetness, noun sweet taste, noun

basic taste produced by dilute aqueous solutions of natural or artificial substances such as sucrose or aspartame

3.7 sladkost sladká chuť

základní chuť vyvolaná zředěnými vodnými roztoky přírodních nebo umělých látek jako je sacharóza nebo aspartam