International Standard
ISO 5497:1982
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Reference number
ISO 5497:1982
Edition 1
International Standard
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ISO 5497:1982
Published (Edition 1, 1982)
This standard was last reviewed and confirmed in 2024. Therefore this version remains current.

ISO 5497:1982

ISO 5497:1982
CHF 42
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Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.

General information

  •  : Published
     : 1982-09
    : International Standard confirmed [90.93]
  •  : 1
     : 2
  • ISO/TC 34/SC 12
  • RSS updates

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