BS ISO 18794:2018 pdf download

BS ISO 18794:2018 pdf download.Coffee — Sensory analysis — Vocabulary
1 Scope
This document defines terms relating to coffee sensory analysis.
This document covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee.
The terms are given under the following headings:
a) basic terms of sensory analysis;
b) generic terms in the sensory assessment of coffee;
c) terminology relating to coffee-specific odours and tastes;
d) terms commonly used in sensory assessment of coffee by practitioners.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at http://www.iso.org/obp
NOTE 1 For additional information on sensory analysis, see ISO 5492:2008.
NOTE 2 For additional terms and definitions on sensory analysis of coffee, see Reference [4].
3.1 Basic terms of sensory analysis
3.1.1 acidity, noun
acid taste, noun
basic taste (3.1.4) produced by dilute aqueous solutions of most acid substances (e.g. citric acid and tartaric acid)
[SOURCE: ISO 5492:2008, 3.3]
3.1.2 aroma, noun
<English sense and French informal language> odour (3.1.9) with a pleasant or unpleasant connotation
Note 1 to entry: The terms “aroma” in English and “arôme” in French are not exactly equivalent.
[SOURCE: ISO 5492:2008, 3.24]
3.1.3 aroma, noun
<French sense> sensory attribute perceptible by the olfactory organ via the back of the nose when tasting
Note 1 to entry: The terms “aroma” in English and “arôme” in French are not exactly equivalent.
[SOURCE: ISO 5492:2008, 3.25]
3.1.4 basic taste, noun
distinctive taste (3.1.12), any one of: acid/sour (3.3.31), bitter, salty, sweet, umami
Note 1 to entry: These tastes are affected by the botanical species of coffee, the degree of roasting and other brewing/extraction procedures.
[SOURCE: ISO 5492:2008, 3.2, modified — The definition has been reworded and the note has been replaced.]
3.1.5 bitterness, noun
bitter taste, noun
basic taste (3.1.4) produced by dilute aqueous solutions of various substances such as quinine, or caffeine
[SOURCE: ISO 5492:2008, 3.5]
3.1.6 flavour, noun
complex combination of the olfactory, gustatory and trigeminal sensations (3.1.15) perceived during tasting
Note 1 to entry: Flavour may be influenced by tactile, thermal, painful and/or kinaesthesic effects.
[SOURCE: ISO 5492:2008, 3.20]
3.1.7 mouthfeel, noun
mixed experience derived from sensations in the mouth that relate to physical or chemical properties of a stimulus
Note 1 to entry: Assessors differentiate the physical sensations (e.g. density, viscosity, particulate) as texture (3.1.13) properties and the chemical sensations (e.g. astringency (3.2.2), cooling) as flavour (3.1.6) properties.
[SOURCE: ISO 5492:2008, 3.62]
3.1.8 note, noun
distinctive and identifiable feature of an odour (3.1.9) or flavour (3.1.6)
[SOURCE: ISO 5492:2008, 3.28]