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RS ISO 18794: 201
Coffee — Sensory analysis — Vocabulary
Abstract

This document defines terms relating to coffee sensory analysis.
This document 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

CodeClassificationThemePagesPublisherAvailability
RS ISO 18794: 201ADOPTED ISO STANDARDSFood technology19First EditionAvailable
Price: RWF 18,000


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