AS 2542.1.1-1984

1 - AS 2542.1.1-1984 SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - GENERAL REQUIREMENTS
1 - FOREWORD
1 - 1 SCOPE.
1 - 2 REFERENCED DOCUMENTS.
1 - 3 DEFINITIONS.
1 - 4 TESTING AREA.
2 - 5 APPARATUS.
2 - 6 TEST SAMPLES.
2 - 7 SAMPLE PREPARATION AND PRESENTATION.
2 - 8 ASSESSORS.
2 - 9 BIBLIOGRAPHY.

Describes in general terms requirements for testing area apparatus, sample preparation and assessors used in sensory analysis of foods.

This standard sets out in general terms the requirements for the testing area, apparatus, sample preparation, and selection of test panels for carrying out the sensory analysis of foods.NOTE: The most important considerations in sensory testing are experimental design, and physiological and psychological aspects. These aspects are covered in greater depth in AS 2542.1.2, AS 2542.1.3 and AS 2542.1.4, and also in AS 2542.2.