ГОСТ ISO 5492—2014
consistency................................................................................................................................................................................ 3.49
consumer ...................................................................................................................................................................................1.12
contrast effect..................................................................................................................................................2.38
control sample..........................................................................................................................................1.20
convergence effect................................................................................................................................................................... 2.39
cutaneous sense....................................................................................................................................................................... 2.20
D
denseness...........................................................3.53
descriptive analysis .....................................4.22
detection threshold................................................................................................................................................................... 2.25
difference threshold .............2.27
dilution method..........................................................................................................................................................................4.14
discriminating ability................................................................................................................................................................ 1.27
discrimination.............................................................................................................................................................................1.26
discrimination test.....................................................................................................................................................................4.16
dry ................................................................................................................................................................................................3.58
dryness ..................................3.58
duo-trio te st................................................................................................................................................................................4.19
dyschromatopsia.
.........
2.33
E
effervescence..............................................................................................................................................................................3.61
effervescent................................................................................................................................................................................3.61
elasticity ......................................................................................................................................, ...........................................3.50
error (of assessment)...............................................................................................................................................................4.39
expectation b ia s .......................................................................................................................................................................4.42
expert..............................................................................................................................................................................................1.7
expert sensory assessor...........................................................................................................................................................1.8
F
fattiness.......................................................................................................................................................................................3.59
flat ................................................................................................................................................................................................3.71
flavour.........................................................................................................................................................................................3.20
flavour enhancer............................................* ........................................................................................................................3.22
fracturability................................................................................................................................................................................3.44
free choice sensory profile. ,..................................................................................................................................................4.26
G
gloss ........................................................................................................................................................................................... 3.40
glossy ......................................................................................................................................................................................... 3.40
grading ...............4.3
granularity................................................................................................................................................................ 3.54
gumminess ......................................................................................................................................................... 3.47
gustatory.....................................................................................................................................................................................2.13
H
halo e ffe ct...................................................................................................................................................................................4.43
hardness.....................................................................................................................................................................................3.42
heaviness ...................................................................................................................................................................................3.52
heavy........................................................................................................................................................................................... 3.52
hedonic .......................................................
..
...................
..
.......................................................................................................1.22
hedonic sca le ......................................................... 4.33
h u e ................................................................................................................................................................................................3.33
I
independent assessment........................................................................................................................................................ 4.11
in s ip id .............................. 3.68
intensity................................................................................................................................................................................2.8. 2.9
intensity scale ........................ 4.30
interval scale..............................................................................................................................................................................4.37
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