Abstract Preview

ISO 18794:2018 defines terms relating to coffee sensory analysis.

ISO 18794:2018 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.

General information

  • Status :  Published
    Publication date : 2018-01
  • Edition : 1
    Number of pages : 12
  • :
    ISO/TC 34/SC 15
  • 01.040.67
    Food technology (Vocabularies)
    Coffee and coffee substitutes

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