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Basic Details/ मूल ब्यौरा
Comment
IS Number/
आईएस संख्या
:
IS 6273 (Part 1):2024
IS Title/
आईएस शीर्षक
:
Guide for Sensory Evaluation of Foods Part 1 - Optimum Requirements
Superseding IS/
सुपरसीडिंग आईएस
:
IS 6273 : Part 1 : 1971
Degree of Equivalence/
समतुल्यता स्तर
:
Indigenous
Number of Revisions/
पुनरीक्षणों की संख्या
:
1
Number of Amendments/
संशोधनों की संख्या
:
No amendment issued
Aspect/
पक्ष
:
Methods of tests
Language/
भाषा
:
English
Reaffirmation Year/
पुनर्पुष्टि वर्ष
:
Technical Department/
तकनीकी विभाग
:
FAD (Food and Agriculture Department)
Technical Committee/
तकनीकी समिति
:
FAD 28 (Test methods for food products Sectional Committee)
Member Secretary/
सदस्य सचिव
:
Disha Sanjay Zanwar
Other Details
Indian Standard
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Amendment : 0
Gazette Document : 4
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License : 0
Product Manual & SIT : 0
Laboratory : 0
Classification Details
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Cross Reference Details
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Composition
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Corrigendum : 0
Cross Reference Details
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Indian Standards Referred In IS IS 6273 (Part 1):2024
:
Standard contains no Cross Referenced Indian Standard.
Standard contains no Cross Referenced Indian Standard.
International Standards Referred In IS 6273 (Part 1):2024
1
0 0 : 0 : 0 0
IS 6273 (Part 1):2024
is Referred in following Indian Standards :
1
IS 10029 : 1981
Method for sensory evaluation of sweetened condensed milk
FAD 19
2
IS 10030 : 1981
Method for sensory evaluation of milk powder
FAD 19
3
IS 8104 : 1996
Chillies - Determination of scoville index (First Revision)
FAD 09
4
IS 7768 : 1975
Method for sensory evaluation of milk
FAD 19
5
IS 7769 : 1975
Method for sensory evaluation of table butter
FAD 19
6
IS 10281 : 1982
Method for sensory evaluation of processed cheese
FAD 19
7
IS 15346 : 2003
Method for sensory evaluation of paneer/chhana
FAD 19
8
IS 15347 : 2003
Malted milk food - Method for sensory evaluation
FAD 19
9
IS 15348 : 2003
Method for sensory evaluation of shrikhand
FAD 19
10
IS 15349 : 2003
Ice cream - Method for sensory evaluation
FAD 19
11
IS 8153 : 1986
Method for sensory evaluation of fresh fruits (First Revision)
FAD 10
12
IS 7675 : 1975
Method for sensory evaluation of beer
FAD 29
13
IS 8639 : 1977
Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages
FAD 28
14
IS 10641 : 1983
Recommended methods for determination of aroma and taste thresholds
FAD 28
15
IS 15285 : 2016
Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision)
FAD 28
16
IS 15315 : 2003
Sensory analysis - Methodology - Flavour profile methods
FAD 28
17
IS 15317 : Part 1 : 2003
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1 : Selected Assessors
FAD 28
18
IS 15317 : Part 2 : 2003
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 2 : Experts
FAD 28
19
IS 7770 : 1975
Method for sensory evaluation of ghee (Clarified Butterfat)
FAD 19
20
IS 8105 : 1976
Method for sensory evaluation of pungency of black pepper by scoville heat units
FAD 09
21
IS 11582 : 1986
Method for sensory evaluation of pungency of ginger by scoville units
FAD 09
22
IS 7049 : 1973
Code for handling, processing, quality evaluation and storage of poultry
FAD 18
23
IS 6273 : Part 1 : 1971
Guide for sensory evaluation of foods: Part 1 optimum requirements
FAD 28
Classification Details
Group
:
Food, Food Products and food processing equipments
Sub Group
:
Food safety
Sub Sub Group
:
Test Methods for Food Products
Aspect
:
Methods of tests
Certification
:
