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Indian Standard Details

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Basic Details
IS Number : IS 6273 (Part 1):1971
IS Title [Eng-Hn] : Guide for sensory evaluation of foods: Part 1 optimum requirements
No of Revision : 0
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 28 ( Test methods for food products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Test Methods for Food Products
Aspects: Methods of tests
Certification:
Ministry :
Short Commom Man's Title: sensory evaluation of foods
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 6273 : Part 1 : 1971 :
SNo IS Number Title Technical Committee
Standard contains no Cross Referenced Indian Standard.
Standard contains no Cross Referenced Indian Standard.
International Standards Refered In IS 6273 : Part 1 : 1971 Standard contains no Cross Referenced International Standard.
IS 6273 : Part 1 : 1971 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
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 9
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 9
21 IS 11582 : 1986 Method for sensory evaluation of pungency of ginger by scoville units FAD 9
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