ISO 13302:2003 官能分析—包装による食品の風味の変化を評価する方法 | ページ 6

3.1

packaging

object intended for wrapping or containing, temporarily, a product or series of products during handling, transportation, storage or presentation, with a view to preserving, protecting or facilitating these operations

Note 1 to entry: This International Standard covers packaging coming into direct contact with foodstuffs.

3.2

new packaging

any packaging in which at least one of the constituent elements (e.g. nature of the material, adhesives, inks, solvents, varnishes) is new or has been modified

3.3

odour

sensory attribute perceptible by the olfactory organ on sniffing certain volatile substances

3.4

flavour

complex set of olfactory, gustatory and trigeminal sensations perceived during the course of the tasting

Note 1 to entry: The flavour can be influenced by somaesthetic (tactile, thermal, algesic and/or kinesthetic) impressions.

3.5

taint

flavour which is foreign to the foodstuff

3.6

off-flavour

atypical flavour of the foodstuff, often associated with the deterioration of the foodstuff

3.7

reference material

packaging material which does not interfere with the sensory properties of a product

Note 1 to entry: The reference material could be an approved packaging that already exists which complies with the legislation in force.

3.8

assessor

any person taking part in a sensory test

Note 1 to entry: A naïve assessor is a person who does not meet any particular criterion. An initiated assessor is a person who has already participated in a sensory test.

3.9

selected assessor

assessor chosen for his/her ability to perform a sensory test

3.10

expert

a person who, through knowledge or experience, has competence to give an opinion in the fields about which he/she is consulted

Note 1 to entry: In sensory analysis, there are two types of expert, the “expert assessor” and the “specialized expert assessor”, in conformity with ISO 8586-2.

3.10.1

expert assessor

selected assessor with a high degree of sensory sensitivity and trained in the use of sensory analysis methods and who is able to make consistent and repeatable sensory assessments of various products

3.10.2

specialized expert assessor

expert assessor who has additional experience as a specialist in the product and/or process and/or marketing, and who is able to perform sensory analysis of the product and to evaluate or predict effects of variations relating to raw materials, recipes, processing, storage, ageing, etc.