ГОСТ Р ИСО 5492—2005
bouquet3.43
burning3.44
chewiness3.51
classifiest»on4.15
cohesiveness3.49
colour3.36
comparative assessment4.25
conformabon3.57
consistency3.33
consumer
1.11
consumers’ research1.12
contrast effect2.24
control 4.4
convergence effect2.25
descriptive quantitative analysis4.26
detection threshold2.27
difference threshold2.29
differe test 4.6
dilution4.18
discrimination1.20
«duo-trio» test4.10
dyschromatopsia2.18
error of assessment4.34
expectation bias4.37
expert 1.9
expert assessor1.9.1
fatness 3.59
flat 3.24
flavour 3.16 flavour enhancer
3.25 flavourless
3.21 fracturability 3.50 grading
4.13 granularity 3.56 gumminess
3.52 gustatory
2.4 hardness 3.48 harsh taste
3.12 hedonic 1.24 hedomce scale
4.28 hue 3.37 hyperosmla
2.16 hyposmia 2.17 Independent
assessment 4.24 Initiated assessor1.7.2
Inspirld 3.22 Intensity
2.10 Interval scale 4.32 kinaesthesis
2.11 luminance 3.39 magnitude estimation
4.23
masking 2.23 matching
4.20 metallic taste
3.14 moisture 3.58 mouthfeel
3.46 naive assessor1.7.1
neutral 3.23
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