ISO 5492:1992

INTERNATIONAL ISO
STANDARD
5492
First edition
Premiere Edition
NORME
1992-01-15
INTERNATIONALE
Sensory analysis - Vocabulary
Analyse sensorielle - Vocabulaire
Reference number
Numero de reference
ISO 5492 : 1992 (E/F)

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ISO 5492 : 1992 (EM)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of
national Standards bodies (ISO member bedies). The work of preparing International
Standards is normally carried out through ISO technical committees. Esch member
body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for voting. Publication as an International Standard requires
approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 5492 was prepared by Technical Committee ISO/TC 34,
Agricultural food products, Sub-Committee SC 12, Sensory analysis.
This first edition
cancels and replaces ISO 5492-1 : 1977, ISO 5492-2 : 1978,
ISO 5492-3 : 1979, ISO 5492-4 : 1981, ISO 5492-5 : 1983 and ISO 5492-6 : 1985, of
which it constitutes a minor revision and extension.
Avant-propos
L ’ISO (Organisation internationale de normalisation) est une federation mondiale
d ’organismes nationaux de normalisation (comites membres de I ’ISO). L ’elaboration
des Normes internationales est en general confiee aux comites techniques de I ’ISO.
Chaque comite membre interesse par une etude a Ie droit de faire Partie du comite
technique cr& a cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec I ’ISO participent egalement aux travaux. L ’ISO
collabore etroitement avec Ia Commission electrotechnique internationale (GEI) en ce
qui concerne Ia normalisation electrotechnique.
Les projets de Normes internationales adoptes par les comites techniques sont soumis
aux comites membres pour vote. Leur publication comme Normes internationales
requiert I ’approbation de 75 % au moins des comites membres votants.
La Norme internationale ISO 5492 a etc elaboree par Ie comite technique ISO/TC 34,
Produits agricoles alimentaires, Sous-comite SC 12, Analyse sensorielle.
Cette Premiere edition annule et remplace I ’ISO 5492-1 : 1977, I ’ISO 5492-2 1978,
:
I ’ISO
5492-3 : 1979, I ’ISO 5492-4 : 1981, I ’ISO 5492-5 : 1983 et I ’ISO 5492-6 : 1985,
dont elle constitue une revision mineure et une extension.
0 ISO 1992
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Printed in Switzerland/Imprime en Suisse

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INTERNATIONAL STANDARD
ISO 5492 : 1992 (E/F)
NORME INTERNATIONALE
Sensory analysis - Analyse sensorielle -
Vocabulary Vocabulaire
Scope Domaine d ’application
La presente Norme internationale donne une liste de termes et
This International Standard gives a list of terms and their defi-
leur definition concernant I ’analyse sensorielle.
nitions relating to sensory analysis.
NOTE - Les formes grammaticales des termes ont et6 precisees lors-
NOTE - Grammatical forms of terms have been indicated where it was
que cela s ’est avere utile.
felt useful to do so.
Elle s ’applique a toutes les industries concernees par I ’evalua-
lt applies to all industries concerned with the evaluation of
tion des produits par les organes des Sens.
products by the sense Organs.
The terms are given under the following headings: Ces termes sont repartis selon les rubriques suivantes:
1 General terminology 1 Terminologie generale
2 Terminologie relative a Ia Physiologie
2 Terminology relating to the senses
3 Terminology relating to organoleptic attributes 3 Terminolgie relative aux proprietes organoleptiques
4 Terminologie relative aux methodes
4 Terminology relating to methods
1 General terminology 1 Terminologie gh6rale
11 1.1 analyse sensorielle : Examen des proprietes organo-
sensory analysis : Examination of organoleptic at-
tributes of a product by the sense Organs. leptiques d ’un produit par les organes des Sens.
1.2 sensoriel (a@.) : Relatif a I ’usage des organes des Sens.
1.2 Sensor-y (adj) : Relating to the use of the sense Organs.
1.3 organoIeptique (ao)3 : Qualifie une propriete d ’un pro-
1.3 organoleptic (acQ.1 : Relating to an attribute of a prod-
duit perceptible par les organes des Sens.
uct perceptible by the sense Organs.
1.4 sensation (subst.) : Reaction subjective resultant de Ia
1.4 Sensation (neun) : Subjective reaction resulting from
sensory stimulation. Stimulation sensorielle.
1.5 assessor (sensory) (noun) : Any person taking part in a 1.5 Sujet (sensoriel) buht. ) : Toute personne prenant part
a un essai sensoriel.
sensory test.
NOTE - A naive assessor is a person who does not meet any particular NOTE - Le Sujet nai ’f est une personne ne repondant 3 aucun critere
particulier. Le Sujet initie a deja participe a un essai sensoriel.
criterion. An initiated assessor is a person who has already participated
in a sensory test.
1.6 Sujet qualifie : Sujet choisi pour sa capacite a effectuer
1.6 selected assessor : Assessor Chosen for his/her ability
to Perform a sensory test. un essai sensoriel.
In the general sense, a person who, 1.7 expert (subst.) : Au sens large du terme, personne qui,
1.7 expert (neun) :
through knowledge or experience, has competence to give an par ses connaissances et son experience, a Ia competence
opinion in the fields about which he/she is consulted. requise pour fournir un avis dans les domaines sur lesquels elle
est consultee.
En analyse sensorielle, il y a deux types d ’experts, Ie «Sujet
In sensory analysis, there are two types of expert, the “expert
expert 1) et Ie ((Sujet expert specialise. 1)
assessor” and the “specialized expert assessor.”
1

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ISO 5482 : 1992 (EM)
1.7.1 expert assessor: Selected assessor with a high degree 1.7.1 Sujet expert: Sujet qualifie qui a une excellente acuite
of sensory sensitivity and experience of sensory methodology, sensorielle, qui est entraine a I ’utilisation des methodes
who is able to make consistent and repeatable sensory d ’analyse sensorielle et qui est capable d ’effectuer de facon
,
assessments of various products. fiable I ’analyse sensorielle de divers produits.
1.7.2 specialized expert assessor : Expert assessor who has 1.7.2 Sujet expert spkialisk: Sujet expert qui a une expe-
rience complementaire de specialiste du produit et/ou des pro-
additional experience as a specialist in the product and/or pro-
cess and/or marketing, and who is able to perform sensory cedes de fabrication et/ou de Ia commercialisation, et qui est
capable de realiser I ’analyse sensorielle du produit et d ’evaluer
analysis of the product and to evaluate or predict effects of
variations relating to raw materials, recipes, processing, ou de prevoir les effets inherents aux variations dues aux
recettes, conditions de fabrication, de
storage, ageing, etc. matieres premieres,
stockage, au vieillissement, etc.
choisis pour participer a
18 . Panel (neun 1) : G roup of assessors Chosen to participate 1.8 jury (subst.) : Groupe de Sujets
in a sensory test. un essai sensoriel.
19 consommateu r ) : Toute person ne qui utilise un
19 . consumer (neun) : Person who uses a product. (subst.
p;odu it.
Sujet, Sujet qualifie ou expert
1.10 taster (neun) : Assessor, selected assessor or expert 1.10 degustateur (subst.) :
qui evalue les proprietes organoleptiques d ’un produit alimen-
who evaluates the organoleptic attributes of a food product,
mainly with the mouth. taire, principalement avec Ia bauche.
The term “taster” in English is given as the translation of the En anglais, «taster» est donne comme traduction du terme
francais «degustateur» mais il ne doit pas etre utilise comme
French term “degustateur ”; however, it shall not be used as a
synonym of “assessor ”. synonyme de (( assessor 1).
.
product 1 .ll dhgustation (subst. ) : Evaluation sensorielle d ’un pro-
1.11 tasting (neun 1 . Sensory assessment of a food
in the mouth. duit alimentaire dans Ia bauche.
1.12 proprikth (subst. ) : Caracteristique perceptible.
1.12 attribute (neun) : Perceptible characteristic.
1.13 acceptability (neun) : State of a product favourably 1.13 acceptabilite (subst.) : Etat d ’un produit recu
favorablement par un individu determine ou une population
received by a given individual or population, in terms of its
organoleptic attributes. determinee, en fonction de ses proprietes organoleptiques.
1.14 acceptance (subst.) : Acte consistant, pour un indi-
1.14 acceptance (neun) : The act of a given individual or
population of finding that a product answers satisfactorily to vidu determine ou une population determinee, 3 estimer qu ’un
bis/ her/its expectations. produit repond favorablement a son attente.
1.15 preference (neun) : Expression of the emotional state 1 .l5 prefhrence (subst.) : Exprime I ’etat ou Ia reaction
affective d ’un Sujet qui I ’amene a trouver un produit meilleur
or reaction of an assessor which leads him/her to find one
product better than one or several others. qu ’un ou plusieurs autres.
1.16 aversion (subst. Sentiment de repulsion provoque
1.16 aversion (neun) : Feeling of repulsion provoked by a ) :
par un Stimulus.
Stimulus.
1.17 discrimination (neun) : Act of qualitative and/or 1.17 discrimination (subst. ) : Differentiation qualitative
et/ou quantitative entre deux ou plusieurs Stimulus.
quantitative differentiation between two or more Stimuli.
1.18 apphtit (subst.) : Etat physiologique se manifestant
1.18 appetite (neun) : Physiological expressed by the
Pa r
to drink. Ie desir de nourriture et /ou de boisson.
desire to eat food and/or
1.19 appetissant (aaJ : Qualifie un produit capable d ’exci-
1.19 appetizing (adj. 1 : Describes a product capa ble of ex-
individual. ter I ’appetit de I ’individu.
citing the appetite of the
1.20 palatabilite (subst) : Combinaison des proprietes d ’un
1.20 palatability (neun) : Combination of properties of a
produit Ie rendant plaisant a consommer.
product which make it pleasant to consume.
2

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ISO 5492 : 1992 (E/F)
1.21 hedonique (adj.) : Se rapportant au caracthe plaisant
1.21 hedonic (adj. ) : Relating to like or dislike.
ou deplaisant.
1.22 psychophysique (subst.) : Etude des relations entre
1.22 psychophysics (neun) : Study of relationships be-
les Stimulus et les reponses sensorielles correspondantes.
tween Stimuli and the corresponding sensory responses.
.
. Mesure de Ia reponse des
of the response 1.23 olfactom6trie (subst. 1
1.23 olfactometry (neun) : Measu rement
Sujets a des Stimulus olfactifs.
of assessors to olfactory stimu li.
1.24 odorimetrie (subst.) : Mesure des proprietes odoran-
Measurement of the odorant
1.24 odorimetry (neun) :
tes des substances.
properties of substances.
1.25 oIfactom&re (subst. ) : Appareil utilise pour presenter
: Apparatus used to present
1.25 olfacto meter (neun)
des Stimulus olfactifs aux Sujets dans des conditions reproduc-
lry stimu li to assessors under reprodu cible conditions.
olfacto
tibles.
1.26 substance odorante (subst.) : Tout produit suscepti-
1.26 odorant (neun) : Product which is able to induce an
ble de susciter une Sensation olfactive.
olfactory Sensation.
1.27 quaIity (neun) : Collection of features and
characteristics of a product or Service that confer its ability to
satisfy stated or implied needs.
1.28 facteur de qualitb; critke de qualite : Element choisi
1.28 quality factor : One feature or characteristic Chosen
parmi d ’autres pour evaluer Ia qualite globale d ’un produit.
among others to assess the Overall quality of a product.
1.29 produit (subst.) : Substance consommable ou non,
1.29 product (neun) : Edible or inedible matter which tan be
pouvant faire I ’objet d ’une analyse sensorielle.
evaluated by sensory analysis.
Exemples : produits alimentaires, produits cosmetiques, pro-
Examples : food products, cosmetics, textile fabrics.
duits textiles.
2 Terminologie relative 5 Ia physiologie
2 Terminology relating to the senses
. (subst.) : Partie specialisee d ’un Organe sen-
part of a sense Organ which 21 rkepteur
21 receptor (neun) Specif ic
soriel repondant a un certain type de Stimulus.
responds to a particula r Stimulus.
2.2 Stimulus (subst.) : Ce qui peut exciter un recepteur.
22 . Stimulus (neun) : That which tan excite a receptor.
de connaissance des
of the eff ects of Single 23 perception (subst.) : Prise eff ets
2.3 perception (neun) : Awareness
complexes.
des Stimulus sensoriels simples ou
or multiple sensory Stimuli.
2.4 gout (subst.)
2.4 taste (neun)
Organe gustatif lorsqu ’il est sti-
when stimulated (1) Sensations percues par 1’
Sensations perceived by the taste Organ
(1)
solubles.
ces. mule par certaines substances
certain soluble substan
bY
(2) Sens du gout.
(2) Sense of taste.
(3) Proprietes des produits qui Provoquent les sensations gus-
(3) Attribute of products inducing taste sensations.
tatives.
The term “taste” shall not be used to designate the combi-
Le terme ((gout)) ne doit pas etre utilise pour designer I ’ensem-
nation of gustatory, olfactory and trigeminal sensations which
ble des sensations gustatives, olfactives et trigeminales qui
are designated by the term “flavour” (see 3.17). If, in informal
sont designees sous Ie terme «flaveur» (voir 3.17). Si, dans Ie
language, this term is used in this sense, it should always be
langage courant, ce terme est utilise dans ce Sens, il doit tou-
associated with a qualifying term, e.g. musty taste, raspberry
jours etre accompagne d ’un qualificatif, par exemple, gout de
taste, corky taste.
moisi, gout de framboise, goUt de bouchon.

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ISO 5482 : 1992 (EM)
25 .
25 . gustatory (aQ.1 : Pertaining to the sense of taste. gustatif (ao!/.) : Qui se rapporte au sens du gout.
26 . gustation (neun) : Function of the sense of taste. 26 . gustation (subst. ) : Fonction de I ’appareil gustatif.
2.7 olfactif (ac#. ) : Relatif a I ’odorat.
2.7 olfactory (acQ.1 : Pertaining to the sense of smell.
2.8 sentir chercher a percevoir une
28 . to smel I (Verb) : To perceive or to attempt to perceive an (verbe) Percevoir ou
Odeur.
odou r.
2.9 tauch (neun) 2.9 toucher (subst.)
Tactile sense. (1) Sens tactile.
(1)
(2) Reconnaissance par Ie contact direct de Ia peau de Ia
(2) Recognition of the form and of the state of product
forme et de I ’etat des Corps.
characteristics by means of direct skin contact.
2.10 Vision (subst.)
2.10 Vision (neun)
(1) Sense of sight. (1) Sens de Ia vue.
(2) Discrimination de differentes dans Ie monde exterieur par
(2) Discrimination of differentes in the external world,
les impressions sensorielles dues aux rayonnements visibles.
resulting from the sensory impressions produced by light rays
entering the eye.
2.11 acuit6 (subst.) : Aptitude des organes sensoriels a per-
2.11 sensitivity (neun) : Ability to perceive, identify and/or
cevoir, identifier et/ou differencier qualitativement et/ou quan-
differentiate, qualitatively and/or quantitatively, one or more
titativement, un ou plusieurs Stimulus.
Stimuli by means of the sense Organs.
sensibilitk )), ce dernier
differentiated from the term NOTE - Ce terme doit etre distingue du terme
NOTE - In French, this term should be
niveau d ’aptitude.
the level of ability. ne faisant pas reference au
“sensibilit& ‘, which does not refer to
2.12 intensite (subst.)
2.12 intensity (neun)
(1) Degre (magnitude) de Ia Sensation percue.
(1)
The magnitude of the perceived Sensation.
(2) Degre (magnitude) du Stimulus qui provoque Ia Sensation
(2) The magnitude of the Stimulus causing the perceived sen-
percue.
sation.
2.13 kinesthbie (subst.) : Ensemble de sensations resultant
2.13 kinaesthesis (neun) : Sensations resulting from press-
de I ’application d ’une Pression a I ’echantillon par un mouvement
ure on the sample, produced by a muscle movement (for
musculaire (par exemple, essai avec Ia Pression des doigts, dans
example, testing of cheese by finger pressure, biting of an
Ie cas d ’un fromage, ou morsure dans une pomme).
apple).
2.14 adaptation sensorielle : Modification temporaire de
: Temporary modification of the
2.14 sensory adaptation
I ’acuite d ’un Organe sensoriel a Ia Suite d ’une Stimulation conti-
sensitivity of a sense Organ due to continued and/or repeated
nue et/ou repetee.
Stimulation.
in which 2.15 fatigue sensorieIIe : Forme de I ’adaptation sensorielle
2.15 sensory fatigue : Form of sensory adaptation
correspondant a une diminution d ’acuite.
a decrease in sensitivity occurs.
: Defaut de sensibilite aux Stimulus
2.16 agueusie (subst.)
2.16 ageusia (neun) : Lack of sensitivity to taste Stimuli.
gustatifs.
Ageusia may be total or partial, and permanent or temporary.
L ’agueusie peut etre totale ou partielle, et permanente ou tem-
poraire.
2.17 anosmie (subst,) : Defaut de sensibilite aux Stimulus
Lack of sensitivity to olfactory
2.17 anosmia (neun) :
olfactifs.
Stimuli.
L ’anosmie peut etre totale ou partielle, et permanente ou tem-
Anosmia may be total or partial, and permanent or temporary.
poraire.
4

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ISO 5492 : 1992 (E/F)
: Sensibilite accrue .a un ou plu-
2.18 hyperosmia (neun) : Increased sensitivity to one or 2.18 hyperosmie (subst. 1
sieurs Stimulus olfactifs.
several olfactory Stimuli.
2.19 hyposmie (subst.) : Sensibilite amoindrie a un ou plu-
2.19 hyposmia (neun) : Reduced sensitivity to one or
sieurs Stimulus olfactifs.
several olfactory Stimuli.
2.20 dyschromatopsie (subst.) : Anomalie de Ia Vision des
2.20 dyschromatopsia (neun) : Defective colour Vision,
couleurs, caracterisee par un ecart sensible par rapport a Ia per-
characterized by a perception significantly different from that
ception d ’un observateur normalise.
of a Standard observer.
2.21 sensations pseudothermiques : Sensations de chaud
2.21 pseudothermal effects : Sensations of heat or cold,
ou de froid produites par certaines substances, sans relation
produced by certain substances, unrelated to the temperature
of the substance. For example, these sensations are produced avec leur temperature. Par exemple, ces sensations sont pro-
duites par Ia capsaicine (chaud) et Ie menthol (froid).
by capsaicin (bot) and menthol (cold).
trigeminales : Sensations irritantes
2.22 trigeminal sensations : Irritating or aggressive sen- 2.22 sensations
agressives percues dans Ia cavite buccale.
sations perceived in the mouth or in the throat.
2.23 antagonism (neun) : Joint action of two or more 2.23 antagonisme (subst.) : Action conjuguee de deux ou
plusieurs Stimulus dont I ’association provoque un niveau de
Stimuli, whose combination elicits a level of Sensation lower
than that expected from superimposing the effects of each Sensation inferieur a celui attendu de Ia Superposition des effets
de chacun des Stimulus pris separement.
Stimulus taken separately.
Action conjuguee de deux ou
2.24 synergism (neun) : Joint action of two or more Stimuli, 2.24 synergisme (subst.) :
plusieurs Stimulus dont I ’association provoque un niveau de
whose combination elicits a level of Sensation in excess of that
Sensation superieur a celui qui est attendu de Ia simple addition
expected from a simple addition of the effects of each Stimulus
des effets de chacun de ces Stimulus pris separement.
taken separately.
: Decrease in the intensity or Change 2.25 masquage (subst.) : Diminution de I ’intensite ou modi-
2.25 masking (neun)
fication de Ia qualite de Ia perception d ’un Stimulus par I ’action
in the quality of the perception of one Stimulus by the
simultanee d ’un autre.
simultaneous action of another.
2.26 effet de contraste : Augmentation de Ia reponse aux
2.26 contrast effect : Increase in response to differentes
,lus simultanes ou consecutifs
diff er ‘ences e lntre deux stimu
between two simultaneous or consecutive Stimuli.
2.27 effet de convergence : Diminution de Ia reponse aux
2.27 convergence effect : Decrease in response to dif-
simultanes ou consecutifs
differentes entre deux Stimulus
ferences between two simultaneous or consecutive Stimuli.
2.28 seuiI (subst.)
2.28 threshold (neun)
Le terme «seuil» est toujours utilise avec un qualificatif ;
The term “threshold” is always used with a qualifying term;
voir 2.29 a 2.34.
see 2.29 to 2.34.
2.29 seuil d ’apparition; seuil de detection; seuil de per-
2.29 Stimulus threshold; detection threshold: Minimum
ception : Valeur minimale du Stimulus sensoriel necessaire a
value of a sensory Stimulus needed to give rise to a Sensation.
I ’eveil d ’une Sensation. Cette Sensation peut ne pas etre identi-
The Sensation need not be identified.
fiee.
2.30 seuil d ’identification; seuil de reconnaissance :
2.30 recognition threshold : Minimum value of a sensory
Valeur minimale du Stimulus sensoriel permettant d ’identifier Ia
Stimulus permitting identification of the Sensation perceived.
Sensation percue.
2.31 seuil differentiel : Valeur de Ia plus petite differente
2.31 differente threshold : Value of the smallest percep-
perceptible dans I ’intensite physique d ’un Stimulus.
tible differente in the physical intensity of a Stimulus.
NOTE - En anglais, Ie terme ((differente threshold» est souvent desi-
NOTE - In English, the term “differente threshold” is sometimes
gn6 par les lettres u DL)) (differente limen) ou par les lettres «JND»
designated by the letters “DL” (differente limen) or the letters “JND”
(just noticeable differente).
(just noticea ble diff erence) .

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ISO 5482 : 1992 (E/F)
2.32 seuiI final; Saturation : Valeur minimale d ’un Stimulus
2.32 terminal threshold : Minimum value of an intense sen-
sory Stimulus above which no differente in intensity tan be sensoriel intense au-dessus de laquelle il n ’y a plus de
differente perceptible d ’intensite.
perceived.
2.33 sub-threshold (a@j.) : Pertains to a Stimulus below the 2.33 infra-liminaire (adj.) : Qualifie un Stimulus se situant
au-dessous du type de seuil considere.
type of threshold under consideration.
2.34 supra-threshold (a@l) : Pertains to a Stimulus above 2.34 supra-liminaire (adj.) : Qualifie un Stimulus se situant
au-dessus du type de seuil considere.
the type of threshold under consideration.
3 Terminologie relative aux proprieth
3 Terminology relating to organoleptic
organoleptiques
attributes
3.1 acid (taste) (a@.) : Describes the basic taste produced 3.1 acide (saveur) (a@.) : Qualifie Ia saveur elementaire pro-
voquee par des solutions aqueuses diluees de Ia plupart des
by dilute aqueous solutions of most acid substances (e.g. citric
Corps acides (tels que I ’acide citrique, I ’acide tartrique).
acid and tartaric acid).
3.2 acidith (subst.) : Propriete organoleptique des Corps
3.2 acidity (noun) : OrganoIeptic attribute of pure
substances or mixtures which produces the acid taste. purs ou des melanges dont Ia degustation provoque Ia saveur
acide.
3.3 acidule (aq ’j.) : Qualifie un produit dont Ia saveur est
3.3 acidulous (a@.) (archaic) : Describes a product whose
Iegerement acide.
taste is slightly acid.
3.4 sour (afl.) : Describes an olfactory and/or gustatory 3.4 aigre (aa) : Qualifie Ia Sensation complexe olfacto-
gustative generalement due a Ia presence de composes
complex Sensation, generally due to the presence of organic
acides.
acids.
Le terme «aigre» ne doit pas etre utilise comme synonyme de Ia
The term “sour” shall not be used as a synonym for the primary
saveur elementaire acide.
taste acid.
NOTE - Ce terme a quelquefois un sens hedonique negatif.
NOTE - Sometimes this term has a negative hedonic sense.
Organoleptic attribute of pure 3.5 aigreur (subst.) : Propriete organoleptique des Corps
3.5 sourness (noun) :
purs ou des melanges qui produisent Ia Sensation aigre.
substances or mixtures which produces the sour Sensation.
3.6 aigrelet (adj.) : Qualifie un produit Iegerement aigre
3.6 sourish (a#) : Describes a product that is slightly sour
(sec 3.4) or that Shows signs of acid fermentation. (voir 3.4) ou ayant subi un debut de fermentation acide.
NOTE - Le terme «slightly soutx est utilisk plus frkquemment que Ie
NOTE - In English, the term “slightly sour” is more frequently used
terme (( sourish 1) en anglais.
than the term “sourish ”.
3.7 amke (saveur) (ao!/.) : Qualifie Ia saveur elementaire
3.7 bitter (taste) (acf.) : Describes the basic taste produced
provoquee par des solutions aqueuses diluees de diverses
by dilute aqueous solutions of various substances such as
substances telles que Ia quinine et Ia cafeine.
quinine and caffeine.
3.8 amertume (subst.) : Propriete organoleptique des Corps
3.8 bitterness (noun) : Organoleptic attribute of pure
purs ou des melanges dont Ia degustation provoque Ia saveur
substances or mixtures which produces the bitter taste.
amere.
3.9 salee (saveur) (a@L) : Qualifie Ia saveur elementaire pro-
3.9 salty (taste) (ac&) : Describes the basic taste produced
voquee par des solutions aqueuses de diverses substances
by aqueous solutions of various substances such as sodium
telles que Ie chlorure de sodium.
chloride.
3.10 salinite (subst.) : Propriete organoleptique des Corps
3.10 saltiness (noun) : Organoleptic attribute of pure
purs ou des melanges dont Ia degustation provoque Ia saveur
substances or mixtures which produces the salty taste.
salee.
/
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ISO 5492 : 1992 (E/F)
3.11 sucree (saveur) (ac$) : Qualifie Ia saveur elementaire
3.11 sweet (taste) (ZK&) : Describes the basic taste pro-
provoquee par des solutions aqueuses de diverses substances
duced by aqueous solutions of various substances such as
telles que Ie saccharose.
sucrose.
3.12 sucrosite (subst.) : Propriete organoleptique des Corps
3.12 sweetness (neun) : Organoleptic attribute of pure
purs ou des melanges dont Ia degustation provoque Ia saveur
substances or mixtures which produces the sweet taste.
sucree.
3.13 alcaline (saveur) (a@.) : Qualifie Ia saveur elementaire
3.13 alkaline (taste) (ac$) : Describes the basic taste pro-
produite par des solutions aqueuses de substances basiques.
duced by aqueous solutions of basic substances.
Organoleptic attribute of pure 3.14 alcalinite (subst.) : Propriete organoleptique des Corps
3.14 alkalinity (neun) :
purs ou des melanges dont Ia degustation provoque Ia saveur
substances or mixtures which produces the alkaline taste.
alcaline.
3.15 astringent; Gpre (a@jJ : Qualifie Ia Sensation complexe
3.15 astringent; harsh (a@) : Describes the complex sen-
resultant de Ia contraction de Ia surface des muqueuses de Ia
sation, accompanied by shrinking, drawing or puckering of the
bauche, produite par des subtances telles que les tannins du
skin or mucosal surface in the mouth, produced by substances
kaki et de Ia prunelle.
such as kaki tannins and sloe tannins.
3.16 astringence (subst.) : Propriete organoleptique des
3.16 astringency (neun) : Organoleptic attribute of pure
Corps purs ou des melanges qui produisent Ia Sensation
substances or mixtures which produces the astringent sensa-
d ’astringence.
tion.
3.17 flaveur (subst.) : Ensemble complexe des sensations
3.17 flavour (neun) : Complex combination of the olfactory,
olfactives, gustatives et trigeminales percues au cours de Ia
gustatory and trigeminal sensations perceived during tasting.
degustation. La flaveur peut etre influencee par des impres-
The flavour may be influenced by tactile, thermal, painful
sions tactiles, thermiques, algiques et/ou kinesthesiques.
and/or kinaesthesic effects.
3.18 flaveur atypique : Flaveur non caracteristique asso-
3.18 off-flavour : Atypical flavour often associated with
ciee generalement a une deterioration ou transformation du
deterioration or transformation of the product.
produit.
3.19 Odeur atypique : Odeur ayant une note non
3.19 off-odour : Atypical odour often associated with
caracteristique associee generalement a une deterioration ou
deterioration or transformation of the product.
transformation du produit.
3.20 flaveur ou Odeur parasite : Flaveur ou
3.20 taint : Taste or odour foreign to the product.
etrangere au produit.
3.21 saveur (subst.) :
3.21 taste (neun)
Sensation percue pa r I ’organe gustatif lorsqu’
See 2.4. (1)
solubles.
certaines substances
Par
NOTE - In French the term “saveur” corresponds only to (1) and (3)
(2) PropriWs des produits qui Provoquent les sensations
of 2.4.
gustatives.
3.22 saveur elementaire : Chacune des saveurs recon-
3.22 basic taste : Any one of the distinctive tastes : acid,
bitter, salty, sweet, alkal
...