ГОСТ ISO 5492-2014 Органолептический анализ. Словарь (Переиздание)

A

"А" or "not А" test

4.21

absolute judgement

4.12

acceptability

1.23

acid taste

3.3

acidity

3.3

acuity

2.10

adhesiveness

3.51

aerated

3.60

aeration

3.60

after-feel

3.66

after-taste

3.65

ageusia

2.31

alkaline taste

3.8

alkalinity

3.8

anchor point

4.46

anosmia

2.32

antagonism

2.35

appearance

3.1

appetite

1.28

appetizing

1.29

aroma

 3.24, 3.25

astringency

3.10

astringent

3.10

attitude

1.38

attitude scale

4.31

attribute

1.3

auditory

2.18

aversion

1.25

В

basic taste

3.2

bias

4.41

bipolar scale

4.34

bitter taste

3.5

bitterness

3.5

bland

3.69

body

3.27

bouquet

3.26

brightness contrast

3.36

burning

3.12

C

character note

3.30

chemical cooling

3.14

chemical effect

3.11

chemical heat

3.16

chemothermal sensation

2.21

chew count

3.46

chewiness

3.45

classification

4.5

clean

3.63

clean feel

3.63

cleansing

3.64

cohesiveness

3.43

colour

3.31, 3.32

colour blindness

2.34

comparative assessment

4.13

conformation

3.55

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 test

4.19

dyschromatopsia

2.33

E

effervescence

3.61

effervescent

3.61

elasticity

3.50

error (of assessment)

4.39

expectation bias

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 effect

4.43

hardness

3.42

heaviness

3.52

heavy

3.52

hedonic

1.22

hedonic scale

4.33

hue

3.33

I

independent assessment

4.11

insipid

3.68

intensity

 2.8, 2.9

intensity scale

4.30

interval scale

4.37

K

kinaesthesis

2.24

L

lightness

3.35

M

magnitude estimation

4.10

masking

2.37

mastication

1.39

matching

4.9

measurement scale

 4.29.2

modality

2.11

moisture

 3 56, 3.57

mouthfeel

3.62

N

neutral

3.70

note

3.28

О

objective method

4.1

odorant

1.35

odorimetry

1.34

odour

3.18

off-flavour

3.21

off-note

3.29

off-odour

3.19

olfactometer

1.33

olfactometry

1.32

olfactory

2.14

opacity

3.39

opaque

3.39

ordinal scale

4.36

organoleptic

1.4

oro-nasal chemesthesis

2.19

P

paired comparison test

4.17

palatability

1.30

palate cleanser

3.64

panel consensus

1.11

panel training

1.10

perception

2.3

persistence

3.67

physical cooling

3.15

physical heat

3.17

preference

1.24

preference test

4.28

product

1.15

psychophysical method

4.15

psychophysics

1.31

pungency

3.13

pungent

3.13

Q

qualitative sensory profile

4.23

quality

1.36

quality factor

1.37

quantitative sensory profile

4.24

R

random error

4.40

ranking

4.4

rating

4.6

ratio scale

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

sample

1.16

sample of product

1.16

saturation

3.34

scale

4.29

score

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 profile

4.25

shiny

3.40

somesthesis

2.22

sour taste

3.4

sourness

3.4

springiness

3.50

standard illuminant

4.45

stimulus

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

taster

1.13

tasting

1.14

terminal threshold

2.28

test portion

1.18

test sample

1.17

texture

3.41

texture profile

4.27

to smell

2.15

touch

2.16

translucency

3.38

translucent

3.38

transparency

3.37

transparent

3.37

triangle test

4.18

trigeminal sensations

2.19

true value

4.44

"two-out-of-five" test

4.20

U

umami

3.9

unipolar scale

4.35

V

viscosity

3.48

vision

2.17

W

warming

3.12