TS 3707
Sensory Analysis-Terms and Definitions
This standard applies to terms and definiitions of sensory analyses.
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About This Item
TS 3707 is a terminology standard for sensory analysis, bringing together the core terms used in this field and their definitions. It supports a common technical language for describing sensory properties such as taste, smell, appearance, texture, and overall perception, so that laboratories, producers, and technical documents use the same concepts consistently.
Why sensory-analysis terminology matters
Sensory analysis covers evaluation based on human senses, and consistent terminology is essential for interpreting results correctly. As a terms-and-definitions standard, TS 3707 is concerned with naming concepts rather than prescribing a test method. It helps prevent ambiguity in foundational notions such as perception, attribute, judgement, panel, and related vocabulary, which may appear in training materials, specifications, and test reports.
Scope and practical context
The standard addresses terms and definitions related to sensory analyses; its role is to establish a shared technical vocabulary rather than describe how sensory tests are performed. In practice, such terminology standards are used to align communication across quality control, product development, research, and documentation. TS 3707 was published as an equivalent of ISO 5492:1977 and has since been withdrawn.
- Publication Date: 9.02.1982
- Standard Status: H (İptal Edilmiş Standard/Withdrawn standard)
- Publisher: TSE
- Document Language: tr
- ICS Classification: 01.040.67 Gıda Teknolojisi (Terimler); 67.240 Duyusal Analizler
- Pages: 7
- Source Standard: ISO 5492:1977
- International Equivalents: ISO 5492 (1977)--; ISO 5492:1977 EQV--
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