ГОСТ ISO 5492—2014
И
интенсивность.......................................................................................................................................................2.8. 2.9
интервальная шкала..................................................................................................................................................4.37
истинное значение .................................................................................................................................................. 4.44
К
качественный органолептический профиль.........................................................................................................4.23
качество................................................................................, . . ................................-................................................ 1.36
кисловатость..................................................................................................................................................................3.4
кисловатый вкус........................................................................................................................................................... 3.4
кислотность...................................................................................................................................................................3.3
кислый вкус................................................................................................................................................................... 3.3
классифицирование ...................................................................................................................................................4.3
клейкость................ 3.47
кожное чувство...........................................................................................................................................................2.20
количественный органолептический профиль....................................................................................................4.24
количество пережевываний.....................................................................................................................................3.46
комиссия по органолептической оценке качества продуктов.............................................................................1.9
консистенция............................................................................................................................................................... 3.49
контрольная точка........................................................................................................................................................1.19
контрольный образец................................................................................................................................................. 1.20
критерий качества........................................................................................................................................................1.37
Л
липкость..........................................................................................................................................................3.51
М
маскировка............................................................................................. .....................................................................2.37
метод «А— не А».........................................................................................................................................................4.21
метод «два из пяти»...................................................................................................................................................4.20
методдуо-трио............................................................................................................................................................. 4.19
метод парного сравнения.................... . .................................................................................................................4.17
метод предпочтения...................................................................................................................................................4.28
метод разведения........................................................................................................................................................4.14
метод треугольника.....................................................................................................................................................4.18
метод шкал
.............
4.6
модальность
........
.........................................................................................................................................................2.11
мышечно-суставные раздражения...................................................... 2.24
Н
надпороговый............................................................................................................................................................. 2.30
насыщенность............................................................................................................................................................. 3.34
независимая оценка................................................................................................................................................... 4.11
нейтральный
........
.......................................................................................................................................................3.70
непрозрачность...........................................................................................................................................................3.39
непрозрачный..............................................................................................................................................3.39
нота............................................................................................................................................................................... 3.28
нюанс.................................................................................................................................. »........................................3.30
О
обжигающий.................................................................................................................................................................3.12
обонятельный..............................................................................2.14
образец..........................................................................................................................................................................1.16
образец для анализа....................................................................................
образец продукта........................................................................................................................................................1.16
общее мнение комиссии. ...
..
.......................................................................................................................................1.11
объективный метод.....................................................................................................................................................4.1
однополярная шкала............................4.35
одориметрия.................................................................................................................................................................1.34
ожидаемая погрешность
.
..........................................................................................................................................4.42
ольфактометр................................................................................................................................................................1.33
ольфактометрия......................................................................................
27