इंटरनेट मानक

Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.

“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न' 5 तरफ”

Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 7997 (1976): Guide for tasting products of intense

flavour [FAD 16: Foodgrains, Starches and Ready to Eat
Foods]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
(Reaffirmed - 2012)
 IS I 7997- 1976

Indian Standard
GUIDE FOR TASTING PRODUCTS
OF INTENSE FLAVOUR

Sensory Evaluation Sectional Committee, AFDC 38

Chairman Representing
SHR1M.R. SRINIVASAN National Dairy Research Institute ( ICAR ), Karnd

Members
DR K. T. ACHAYA Protein Foods and Nutrition Development Associa-
tion of India, Bombay
AGRICULTURAL M A R KETI N 0 Directorate of Marketing & Inspection ( Ministry of
:;~II;~: TO THE GOVERNMENT Agriculture & Irrigation ), Faridabad

&RI T. V. MATHEW (Alternate )

SHRI D. S. CHADHA Central Committee for Food Standards ( DGHS ),
New Delhi
DR J.D. CONTRAOTOR The Coca-Cola Export Corporation, New Delhi
SHRI P. C. VIN ( Altsrnafe )
KUMARI I.F. COOPER Naarden ( India ) Limited, Bombay
SHRI S. B. SULE ( Alternate )
DR G. I. D’SOUZA Coffee Board, Bangalore
SHRI A. V. R. MENON ( Alternate ) *
SHRI V. S. GOVINDARAJAN Central Food Technological Research Institute
( CSIR ), Mysore
DR K. G. RAUHWEER ( Alternate )
DR M. K. K. IYENQAR Food Specialities Limited, Moga
DR B. K. JHA McDowell & Co Ltd, Shertallay ( Kerala )
DR GURBHAQWANT S I N Q H The Punjab Dairy Development Corporation
KALAON Limited, Chandigarh
SHRI B. M. L. GARQ ( Alternate )
SHRI A. MADHAVA RAO Bush Boake Allen ( India ) Limited, Madras
SHRI K. S. SUBRAMANIYAM ( Alternate )
SHRI T. K. D. MENON Tea Board, CaIcutta
DR M. K. NA~ARAJAN Hindustan Lever Limited, Bombay
SHRI K. S. JANARDHANAN ( Alternate )
DR A. G. NAIK-KURADE Suman Food Consultants, New Delhi
SHRI S. N. PANDEY All India Distillers’ Association, New Delhi
SHRI B. L. KHANNA ( Alternate )
SHRI M. V. RAMA RAO Defence Food Research Laboratory, Mysore
SHRI H.UMESH RAO (Alternate)

( Continued on pug.4 2 )

@ Copvright 1976
INDIAN STANDARDS INSTITUTION
.This publication is protected under the Indian &Bright Act ( XIV of 1957 ) and
3eproduction in whole or in part by any means except with written permission of
the publisher shall be deemed to be an infringement of copyright under the said Act.
IS I 7997 - 1976
( Con~inusdfrpm page 1’ )

Members Representing
SHRI C. K. RAMNATH Brooke Bond India Limited, Bangalore
BRIM D. S. RAO Technical. Standardization Committee ( Foodstuffs )
i)Iv&nstry of Agrrculture & Irrrgatron ), New

SHRI J. K. JAQTIANI ( Alternate)

COL K. SEETARAM Quartermaster General’s Branch, Army Headquar-
ters, New Delhi
LT-COL G. L. LUTHRA ( Altrrnate )
SERI N. D. SUBBA RAO United Breweries, Bangalore
SERI T. PURNANANDAM,. Director General, IS1 ( Ex-o@cio Member )
Deputy Director ( Agrr & Food )

Secretary
SERI SOHRAB
Deputy Director ( Agri & Food ), IS1

Sensory Evaluation of Basic Standards Subcommittee,. AFDC 38 : 1

Convener
SHRI V. S. G~VINDAKAJAN Central Food Technological Research Institute
( CSIR ), Mysore

AGRICULTURAL M A R IX E T I N o Directorate of Marketing & Inspection ( Ministry of

ADVISER TO THE GOVERNMENT Agriculture & Irrigation ), Faridabad
OB INCA
SHRI T. V. MATHEW ( Alternate )
S=I B. M. L. GARQ The Punjab Dairy Development Corporation
Limited, Chandigarh
DR B. K. JHA McDowell & Co Ltd, Shertallay ( Kerala )
DR G. SADASIVAN Indian Agricultural Research Institute ( ICAR ),
New Delhi
&RI M. R. SRINIVASAN National Dairy Research Institute ( ICAR ), Karnal
DR S. K. GUPTA ( Alternate )
DR P. J. THOMAS Centra~~ra;t~;te of Fisheries Technology ( ICAR ),
 x8:7997-1976

Indian Standard
GUIDE FOR TASTING PRODUCTS
OF INTENSE FLAVOUR

0. FOREWORD
0.1 This Indian Standard was adopted by the Indian Standards Institution
on 24 February 1976, after the draft finalized by the Sensory Evaluation
Sectional Committee had been approved by the Agricultural and Food
Products Division Council.
0.2 Differences in flavour intensity and quality of products such as milled
spices and oleoresins, which have an intense flavour, can be appreciated
only after these products are suitably diluted. The optimal concentra-
tion of these products and the type of diluent vary with the nature of the
flavour and have to be carefully selected. In this standard, an attempt
has been made to provide general guidelines for tasting the products
having intense flavour.

1. SCOPE
1.1 This standard includes guidelines for sensory evaluation of food
products which have an intense flavour or are too pungent to permit
direct evaluation.
2. TERMINOLOGY
2.1 For the purpose of this standard, the definitions given in IS : 5126
( Part I )-1969* and IS : 5126 ( Part II )-1969t shall apply.
3. OPTIMUM REQUIREMENTS
3.1 The optimum requirements for tasting the products shall be as stipu-
lated in IS : 6273 (Part I)-1971:.
4. PRINCIPLE
4.1 From a knowledge of the flavour characteristics of the material under
test, a dilution of the test sample shall be made either by admixture with
compatible food chemical substances or dispersion in a neutral food
carrier, so that the resulting dilution is at a flavour level permitting
direct sensory evaluation without prolonged residual effects.

*Glossary of general terms for sensory evaluation of foods: Part I Methodology.

-jGlossary of general terms for sensory evaluation of foods: Part II Quility
characteristics.
IGuide for sensory evaluation of foods: Part I Optimum requirements.
IS : 7997.1976

5. PROCEDURE
5.1 The choice of diluent and procedure shall depend on the nature of
the product to be tested and the test problem to be solved.

5.2 Dilution with Compatible Food Chemical Substances -Dilute

the samples quantitatively with a suitable food chemical substance [for
example, water, saline (0.75 to 1.0 percent), and dextrose or sugar syrup
(3 to 5 percent)]. Use the same dilution level for each sample tested in
a series.
5.2.1 Since dilutions tend to change the original flavour spectrum,
this method should normally be used for the evaluation of a specified
attribute at a selected fixed dilution level.

5.2.2 The use of increasing dilution levels with the same sample may
F;,;zaP, in the flavour profile test [see 4.4.2 of IS : 6273 ( Part II )-
.

5.3 Dispersion in Neutral Food Carriers - Uniformly disperse the

samples and quantitatively in a suitable neutral food product or carrier.
Use the same dilution level for each sample tested in a series.

5.3.1 The temperatures of the samples may be as appropriate for each

sample to be tested but the temperature at which the samples are served,
that is, the tasting temperature, should be the same for each sample in a
series.

5.3.2 Recommended Carriers -The following neutral food carriers are

recommended:
a) A neutral soup or consomme -for culinary herbs and spices, such as
pepper, nutmeg and thyme;
b) Reconstituted dehydrated potato -for dehydrated onion, garlic, etc;
and
c) White bread -for prepared condiments like ketchup, relish and
chutney.

5.4 Evaluate the samples by any sensory test method appropriate for
solving the test problem [see IS : 6273 ( Part II)-1971* 1.

6. PALATE CLEARING
6.1 To avoid effects of carry-over of flavour from one sample to another,
the panelists should be instructed to clear their palates between samples
by taking the auxiliary food products provided.
--__
*Guide for sensory evaluation of foods: Part II Methods and evaluation cards.

4
 f
IS 87997- 1976

6.2 Auxiliary Food Products - While tasting products in an increas-

ing order of flavour intensity, the following auxiliary food products may
be used for palate clearing:
a) For General Foods

1) Water ( without taste, flat, odourless, of purity similar to that

of distilled water, and having no effect on the results );
2) Salt-free crackers;
3) Puffed rice;
4) Fresh bread;
5) Milk;
Xi) Buttermilk; and
7) Cottage cheese ( 20 percent fat on dry basis ).
b) For Products with a Bitter, Fruity, Oily Taste and After-Taste
1) Diluted lime juice ( Citrus aurentifolia ); and
2) Apple puree ( unsweetened ).
c) For Products with a Burning Sensation in Taste and After-Taste
1) Unsweetened yoghurt; and
2) Sugar syrup ( 10 percent, m/v, of sucrose ).
6.3 Test for After-Taste -The panelist should take a small sip of
water ( at room temperature ) for palate clearing after tasting products
with the most intense flavours. As long as an after-taste reappears, the
next sample should not be tested.

7.; TEST REPORT

7.1 The report should the following:
a) Procedure and the obtained;
b) Details operation not specified regarded as in the
procedure;
Dilution level the medium
d) Temperature of testing see 5.3.1);
All details for complete identification the sample;
f) Any circumstance which have influenced the result 5.1).
INDIAN STANDARDS

ON
SENSORY EVALUATION

IS:
5126 ( Part I j-1969 Glossary of general terms for sensory evaluation of foods: Part I
Methodology
5126 ( Part II )-1969 GIossary of general terms for sensory evaluation of foods: Part II
Quality characteristics
6273 (Part I ).1971 Guide for sensory evaluation of foods: Part I Optimum
requirements
6273 ( Part II )-1971 Guide for sensory evaluation of foods: Part II Methods and
evaluation cards
6273 ( Part III )-1975 Guide for sensory evaluation of foods: Part III Statistical
analysis of data
7675.1975 Method for sensory evaluation of beer
7768-1975 Method for sensory evaluation of milk
7769-1975 Method for sensory evaluation of table butter
77764975 Method for sensory evaluation of GHEE ( clarified butterfat )
7999.1976 Tasting glass for liquid samples