ГОСТ ISO 5492—2014
рейтинговый метод.....................................................................................................................................................4.6
рецептор........................................................................................................................................................................2.1
С
светлота.......................................................................................................................................... , ............................3.35
синергизм......................................................................................................................................................................2.36
систематическая погрешность..................................................................................... ..........................................4.41
скоринг.............................................................................. 4.7
слабый................................................................................................>.........................................................................3.69
сладкий вкус................................................................................................................................................................... 3.7
сладость............................................... . . ...................................................................................................................3.7
слипание частиц......................................................................................................................................................... 3.43
слуховой....................................................................................................................................................................... 2.18
случайная ошибка. , .......................... 4.40
случайная погрешность (в оценке).........................................................................................................................4.39
согревающий
........
.......................................................................................................................................................3.12
соленость........................................................................................................................................................................3.6
соленый вкус
........
..
...................................................................................................................................................... 3.6
способность к различению ........................................................................................................................................1.27
сравнительная оценка...............................................................................................................................................4.13
стандартная шкала
..........
..
........................................................................................................................................4.32
стандартный иллюминант.........................................................................................................................................4.45
стимул . . . , ..................................................................................................................................................................... 2.2
стойкость.......................................................................................................................................................................3.67
субъективный метод......................................................................................................................... 4.2
сухой..............................................................................................................................................................................3.58
сухость............................................................................................... 3.58
Т
тактильные ощущения во рту...................................................................................................................................3.62
тактильные рецепторы телесных раздражений......................2.23
тактильный................................................................................................................................................................... 2.20
твердость................................................3.42
текстура......................................................................................................................................................................... 3.41
текстурный профиль.................................................................................................................................................4.27
телесные раздражения...............................................................................................................................................2.22
тело
........
.........3.27
терпкий . .. . ..................................................................................................................................................................3.10
терпкость....................................................................................................................................................................... 3.10
тон..........................................................3.33
тригеминальные ощущения.....................................................................................................................................2.19
тяжелый..........................................................................................................................................................................3.52
тяжесть......................................................................................................................................................................... 3.52
У
умами...............................................................................................................3.9
упругость....................................................................................................................................................................... 3.50
усилитель вкуса и запаха...........................................................................................................................................3.22
Ф
физическое охлаждение.............................................................................................................................................3.15
физическое тепло....................................................................... , .............................................................................3.17
флейвор.................................................................................3.20
X
характерная нота ..........................................................................................................................................................3.30
химиотермическое ощущение...................................................................................................................................2.21
химический эффект....................................................................................................................................................3.11
химическое охлаждение. ...
..
......................................................................................................................................3.14
химическое тепло..............................3.16
хрупкость......................................................................................................................................................................3.44
29