ГОСТ ISO 5492—2014
R
random e rro r..............................................................................................................................................................................4.40
ranking........................................................................................................................................................................................... 4.4
ra tin g .....................................................................................................................................................«.....................................4.6
ratio sca le ...................................................................................................................................................................................4.38
receptor.........................................................................................................................................................................................2.1
recognition threshold...............................................................................................................................................................2.26
reference point...................................................... 1.19
reference sample........................................................................................................................................................................1.21
reference scale........................................
..
......................, . , , ...............................................................................................4.32
residual taste ............................................................................................................................................................................3.65
resilience.........................., . . ............................
..
....................................................................................................................3.50
response scale.........................................................................................................................................................................4.29.1
S
saltiness .......................................................................................................................................................................................3.6
salty taste .....................................................................................................................................................................................3.6
sam ple.....................................1.16
sample of product ....................................................................................................................................................................1.16
saturation .....................3.34
scale ...........................................................................................................................................................................................4.29
s c o re
.........
..................................................................................................................................................................................4.47
score sheet/card..............................................................................................................................................4.48
scoring............................................................................................................................................................. ........................... 4.7
screening....................................................................................................................................... 4.8
selected assessor......................................................................................, ..............................................................................1.6
sensation.......................................................................................................................................................................................2.4
sensitivity .....................................................................................................................................................................................2.5
sensory...................................................................................., ...............................................................................................1.2
sensory adaptation......................................................................................................................................................................2.6
sensory analysis..........................................................................................................................................................................1.1
sensory assessor........................................................................................................................................................................1.5
sensory fatigue............................................................................................................................................................................2.7
sensory modality ......................................................................................................................................................................2.11
sensory panel ................
..
..............................* ..........................................................................................................................1.9
sensory p ro file ..........................................................................................................................................................................4.25
shiny ..................................3.40
somesthesis
.
.....................2.22
sour taste .............................................. 3.4
sourness.......................... 3.4
springiness................................................................................................................................................................................3.50
standard illuminant .................................................................................................................................................................4.45
stim ulus........................................................................................................................................................................................2.2
stimulus threshold............................................................................................................................................2.25
subjective method ......................................................................................................................................................................4.2
sub-threshold...............................................................................................................................2.29
supra-threshold ........................................................................................................................................................................2.30
sweet taste ...................................................................................................................................................................................3.7
sweetness.....................................................................................................................................................................................3.7
synergism ...................................................................................................................................................................................2.36
T
tactile........................................................................................................................................................................................... 2.20
tactile somesthetic receptor....................................................................................................................................................2.23
taint ..............................................................................................................................................................................................3.23
taste ..............................................................................................................................................................................................2.12
ta ste r............................................................................................................................................................................................1.13
ta stin g
.........
...................1.14
terminal threshold ................................................................................................................................................................... 2.28
test portion ............................1.18
test sample .................................................................................................................................................................................1.17
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