ISO/TC 34/SC 15

Projekta Nr.ISO 18794:2025
Nosaukums<p class="MsoBodyText"><span lang="EN-GB">This document defines terms related to coffee sensory analysis.</span></p> <p class="MsoBodyText"><span lang="EN-GB">This document includes definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee.</span></p> <p class="MsoBodyText"><span lang="EN-GB">The terms are given under the following headings:</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">a)<span style="font: 7.0pt 'Times New Roman';">       </span></span></span><!--[endif]--><span lang="EN-GB">basic terms of sensory analysis;</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">b)<span style="font: 7.0pt 'Times New Roman';">       </span></span></span><!--[endif]--><span lang="EN-GB">generic terms in the sensory assessment of coffee;</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">c)<span style="font: 7.0pt 'Times New Roman';">        </span></span></span><!--[endif]--><span lang="EN-GB">terms related to coffee-specific odours and tastes;</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">d)<span style="font: 7.0pt 'Times New Roman';">       </span></span></span><!--[endif]--><span lang="EN-GB">terms commonly used in sensory assessment of coffee by practitioners.</span></p>
Reģistrācijas numurs (WIID)87695
Darbības sfēra<p class="MsoBodyText"><span lang="EN-GB">This document defines terms related to coffee sensory analysis.</span></p> <p class="MsoBodyText"><span lang="EN-GB">This document includes definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee.</span></p> <p class="MsoBodyText"><span lang="EN-GB">The terms are given under the following headings:</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">a)<span style="font: 7.0pt 'Times New Roman';">       </span></span></span><!--[endif]--><span lang="EN-GB">basic terms of sensory analysis;</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">b)<span style="font: 7.0pt 'Times New Roman';">       </span></span></span><!--[endif]--><span lang="EN-GB">generic terms in the sensory assessment of coffee;</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">c)<span style="font: 7.0pt 'Times New Roman';">        </span></span></span><!--[endif]--><span lang="EN-GB">terms related to coffee-specific odours and tastes;</span></p> <p class="ListNumber1" style="mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span lang="EN-GB" style="mso-fareast-font-family: Cambria; mso-bidi-font-family: Cambria;"><span style="mso-list: Ignore;">d)<span style="font: 7.0pt 'Times New Roman';">       </span></span></span><!--[endif]--><span lang="EN-GB">terms commonly used in sensory assessment of coffee by practitioners.</span></p>
StatussStandarts spēkā
ICS grupa67.140.20
01.040.67