Евразийский совет по стандартизации, метрологии и сертификации (еасс) euro-asian council for standardization, metrology and certification (easc)
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чистое ощущение………………………………………………………………3.63 чистый…………………………………………………………………………..3.63 чувствительность…………………………………………………………..…2.5 чувствовать запах…………………………………………………………..…2.15 Ш шкала…………………………………………………………………………4.29 шкала измерений……………………………………………………………4.29.2 шкала интенсивности………………………………………………………4.30 шкала отношения……………………………………………………………4.31 шкала соотношений ………………………………………………………..4.38 шкала характеристик……………………………………………………….4.29.1 Щ щелочной вкус……………………………………………………………….3.8 щелочность………………………………………………………………..…3.8 Э эксперт……………………………………………………………………….…1.7 эксперт-испытатель в области органолептического анализа……………1.8 эластичность…………………………………………………………………..3.50 эталонная точка…………………………………………………………….…4.46 эталонный образец…………………………………………………………..…1.21 эффект конвергенции……………………………………………………….…2.39 эффект контраста……………………………………………………………..2.38 Я яркостный контраст………………………………………………………..…3.36 Алфавитный указатель на английском языке (Alphabetical index) A «A» or «not A» test…………………………………………………………4.21 absolute judgement…………………………………………………………4.12 acceptability……………………………………………………………..…1.23 acid taste ……………………………………………………………………3.3 acidity ………………………………………………………………………3.3 acuity ……………………………………………………………………….2.10 adhesiveness……………………………………………….…….…………3.51 aerated ………………………………………………………………….….3.60 aeration …………………………………………………………………..…3.60 after-feel …………………………………………………………………….3.66 after-taste ………………………………………………………………..…3.65 ageusia …………………………………………………………………....…2.31 alkaline taste…………………………………………………………………3.8 alkalinity ………………………………………………………………….…3.8 anchor point……………………………………………………………….…4.46 anosmia ………………………………………………………………………2.32 antagonism……………………………………………………………………2.35 appearance……………………………………………………………………3.1 appetite ………………………………………………………………….……1.28 appetizing ………………………………………………………………….…1.29 aroma ………………………………………………………………………..3.24, 325 astringency……………………………………………………….…………3.10 astringent ……………………………………………………………………3.10 attitude …………………………………………………………………...…1.38 attitude scale…………………………………………………………………4.31 attribute ………………………………………………………………………1.3 auditory …………………………………………………………………..…2.18 aversion ………………………………………………………………….….…1.25 B basic taste …………………………………………………………..……..……3.2 bias …………………………………………………………………….………..4.41 bipolar scale………………………………………………………….…………4.34 bitter taste ……………………………………………………………………..3.5 bitterness ………………………………………………………………………3.5 bland ……………………………………………………………………………3.69 body …………………………………………………………………………..…3.27 bouquet …………………………………………………………………………3.26 brightness contrast………………………………………………….…………3.36 burning …………………………………………………………………………3.12 C character note…………………………………………………………………..3.30 chemical cooling ………………………………………………………………..3.14 chemical effect…………………………………………………………………..3.11 chemical heat………………………………………………………………….…3.16 chemothermal sensation………………………………………………………..2.21 chew count…………………………………………………………………….…3.46 chewiness…………………………………………………………………………3.45 classification…………………………………………………………………….4.5 clean ……………………………………………………………………………..3.63 clean feel ……………………………………………….…………………………3.63 cleansing …………………………………………………………………………3.64 cohesiveness …………………………………………………………………….3.43 colour …………………………………………………………………….…3.31, 3.32 colour blindness…………………………………………………………………2.34 comparative assessment……………………………………………..…………4.13 conformation……………………………………………………………………3.55 consistency ………………………………………………………………………3.49 consumer ……………………………………………………………………1.12 contrast effect…………………………………………………….…………2.38 control sample………………………………………………………………1.20 convergence effect……………………………………………….…………2.39 cutaneous sense………………………………………………………………2.20 D denseness ……………………………………………………………………3.53 descriptive analysis…………………………………………………………4.22 detection threshold……………………………………………………….…2.25 difference threshold ………………………………………………...………2.27 dilution method…………………………………………………….……...…4.14 discriminating ability…………………………………………………..……1.27 discrimination……………………………………………………….……….1.26 discrimination test……………………………………………………………4.16 dry …………………………………………………………………………….3.58 dryness …………………………………………………………………..……3.58 duo-trio test……………………………………………………………………4.19 dyschromatopsia………………………………………………………………2.33 E effervescence………………………………………………………….……...…3.61 effervescent…………………………………………………………….……….3.61 elasticity …………………………………………………………….………..…3.50 error (of assessment) ……………………………………………………………4.39 expectation bias…………………………………………………………………4.42 expert …………………………………………………………………………….1.7 expert sensory assessor…………………………………………………………1.8 F fattiness ………………………………………………………………………….3.59 flat ………………………………………………………………………………..3.71 flavour ……………………………………………………………………………3.20 flavour enhancer…………………………………………………….…………3.22 fracturability……………………………………………………………………3.44 free choice sensory profile…………………………………………..…………4.26 G gloss ………………………………………………………………………………3.40 glossy ……………………………………………………………………………3.40 grading …………………………………………………………………..………4.3 granularity………………………………………………………………..………3.54 gumminess …………………………………………………………………….…3.47 gustatory…………………………………………………………………………2.13 H halo effect …………………………………………………………….…………4.43 hardness ……………………………………………………………….…………3.42 heaviness ……………………………………………………………………..…3.52 heavy ………………………………………………………………………….…3.52 hedonic …………………………………………………………………..………1.22 hedonic scale …………………………………………………….………………4.33 hue ………………………………………………………………………….……3.33 I independent assessment…………………………………………………………4.11 insipid …………………………………………………………………………….3.68 intensity ……………………………………………………………………..…2.8, 2.9 intensity scale……………………………………………………………………4.30 interval scale………………………………………………………………………4.37 K kinaesthesis………………………………………………………………………2.24 L lightness ……………………………………………………………….…………3.35 M magnitude estimation……………………………………………………..……4.10 masking ……………………………………………….………………………..2.37 mastication………………………………………………………………..……1.39 matching ………………………………………………………………….……4.9 measurement scale……………………………………………………………4.29.2 modality ………………………………………………………………….……2.11 moisture …………………………………………………………….………3.56, 3.57 mouthfeel ………………………………………………………………………3.62 N neutral …………………………………………………………………………3.70 note …………………………………………………………………………….3.28 O objective method……………………………………………………………..…4.1 odorant …………………………………………………………………….……1.35 odorimetry………………………………………………………………………1.34 odour …………………………………………………………………………….3.18 off-flavour ………………………………………………………………………3.21 off-note ………………………………………………………………………….3.29 off-odour …………………………………………………………………..……3.19 olfactometer………………………………………………………………..……1.33 olfactometry ……………………………………………………………………1.32 olfactory …………………………………………………………………………2.14 opacity……………………………………………………………………………3.39 opaque ……………………………………………………………………………3.39 ordinal scale……………………………………………………………….……4.36 organoleptic………………………………………………………………………1.4 oro-nasal chemesthesis………………………………………………..…………2.19 P paired comparison test…………………………………………………….……4.17 palatability………………………………………………………………………1.30 palate cleanser………………………………………………………..…………3.64 panel consensus…………………………………………………………………1.11 panel training……………………………………………………………………1.10 perception ……………………………………………………………………..…2.3 persistence …………………………………………………………………….…3.67 physical cooling…………………………………………………………………3.15 physical heat………………………………………………………………….…3.17 preference ………………………………………………………………………1.24 preference test ……………………………………………………………….…4.28 product …………………………………………………………………………..1.15 psychophysical method ………………………………………………………….4.15 psychophysics……………………………………………………………………1.31 pungency …………………………………………………………………………3.13 pungent ………………………………………………………………………..…3.13 Q qualitative sensory profile…………………………………………………….…4.23 quality ……………………………………………………………………………1.36 quality factor………………………………………………………………….…1.37 quantitative sensory profile……………………………………….……………4.24 R random error……………………………………………………………………4.40 ranking ……………………………………………………………………….…4.4 rating ……………………………………………………………………….……4.6 ratio scale ……………………………………………………………….………4.38 receptor ………………………………………………………………………….2.1 recognition threshold……………………………………………………………2.26 reference point………………………………………………………………..…1.19 reference sample……………………………………………………………….…1.21 reference scale………………………………………………………………..…4.32 residual taste ……………………………………………………………………3.65 resilience…………………………………………………………………………3.50 response scale………………………………………………………………….4.29.1 S saltiness ……………………………………………………………………….3.6 salty taste …………………………………………………………………..…3.6 sample …………………………………………………………………………1.16 sample of product ………………………………………………..……………1.16 saturation ………………………………………………………………………3.34 scale ……………………………………………………………………………4.29 score ……………………………………………………………………………4.47 score sheet/card……………………………………………………….………4.48 scoring …………………………………………………………………………4.7 screening ……………………………………………………………….………4.8 selected assessor……………………………………………….………………1.6 sensation ………………………………………………………………..………2.4 sensitivity ……………………………………………………………..…………2.5 sensory ……………………………………………………………….…………1.2 sensory adaptation………………………………………………………………2.6 sensory analysis…………………………………………………….……………1.1 sensory assessor………………………………………………….………………1.5 sensory fatigue ……………………………………………………..……………2.7 sensory modality …………………………………………….…………………2.11 sensory panel ……………………………………………………………………1.9 sensory profile ………………………………………………………………….4.25 shiny ……………………………………………………………………..………3.40 somesthesis ………………………………………………………..……………2.22 sour taste …………………………………………………………………..……3.4 sourness …………………………………………………………………….……3.4 springiness ……………………………………………………………..………3.50 standard illuminant ……………………………………………………………4.45 stimulus ………………………………………………………………………….2.2 stimulus threshold ………………………………………………………..…2.25 subjective method …………………………………………………………..4.2 sub-threshold ……………………………………………………………….2.29 supra-threshold ………………………………………………………….…2.30 sweet taste …………………………………………………………………..3.7 sweetness ……………………………………………………………………3.7 synergism ……………………………………………………………………2.36 T tactile ………………………………………………………………………...2.20 tactile somesthetic receptor…………………………………………………2.23 taint ……………………………………………………………………………3.23 taste ……………………………………………………………………………2.12 taster ………………………………………………………………………..…1.13 tasting …………………………………………………………………………1.14 terminal threshold …………………………………………………………..2.28 test portion …………………………………………………………………..1.18 test sample ……………………………………………………………………1.17 texture …………………………………………………………………………3.41 texture profile ……………………………………………………….…………4.27 to smell ………………………………………………………………………….2.15 touch ………………………………………………………………………….…2.16 translucency………………………………………………………………………3.38 translucent ……………………………………………………………..………3.38 transparency ……………………………………………………………………3.37 transparent …………………………………………………………………..…3.37 triangle test ………………………………………………………………………4.18 trigeminal sensations……………………………………………………………2.19 true value ……………………………………………………………………..…4.44 “two-out-of-five” test …………………………………………….……………4.20 U umami …………………………………………………………………………3.9 unipolar scale ………………………………………………….……..………4.35 V viscosity …………………………………………………….………..………3.48 vision …………………………………………………………………………2.17 W warming ………………………………………………………………………3.12 Алфавитный указатель на французском языке (Index alphabétique) A absence de sensation residuelle…………………………………………3.63 acceptabilite………………………………………………………………1.23 achromatopsie……………………………………………………………2.34 acidite……………………………………………………………………..3.3 acuite………………………………………………………………………2.5 adaptation sensorielle……………………………………………………2.6 adherence………………………………………………………………….3.51 aeration……………………………………………………………………3.60 aere…………………………………………………………………………3.60 agueusie……………………………………………………………………2.31 aigreur……………………………………………………………………..3.4 alcalinite……………………………………………………………………3.8 amertume………………………………………………………………….3.5 analyse descriptive………………………………………………………..4.22 analyse sensorielle…………………………………………………………1.1 anosmie……………………………………………………………………..2.32 antagonism…………………………………………………………………2.35 appariement…………………………………………………………………4.9 appetissant…………………………………………………………………1.29 appétit………………………………………………………………………1.28 apre…………………………………………………………………………3.10 aptitude a la discrimination……………………………………………....1.27 arome……………………………………………………………………….3.24, 3.25 arriere-gout……………………………………………………………….3.65 aspect………………………………………………………………………3.1 astringence…………………………………………………………………3.10 astringent…………………………………………………………………..3.10 attitude……………………………………………………………………..1.38 attribute……………………………………………………………………1.3 auditif………………………………………………………………………2.18 aversion…………………………………………………………………….1.25 B вiais…………………………………………………………………………4.41 bouquet……………………………………………………………………..3.26 brilliance……………………………………………………………………3.40 brilliant……………………………………………………………………..3.40 broyabilite………………………………………………………………….3.47 brulant………………………………………………………………………3.12 C сaractere……………………………………………………………………3.30 categorization………………………………………………………………4.5 chaleur chimique……………………………………………………………3.16 chaleur physique……………………………………………………………3.17 chimio-sensibilite oro-nasale……………………………………………….2.19 claret…………………………………………………………………………3.35 classement par rang…………………………………………………………4.4 classification………………………………………………………………….4.3 cohesion………………………………………………………………………3.43 conformation…………………………………………………………………3.55 consensus du jury…………………………………………………………….1.11 consistence……………………………………………………………………3.49 consommateur……………………………………………………………….1.12 contraste de luminosite……………………………………………………..3.36 corps………………………………………………………………………….3.27 cotation……………………………………………………………………….4.6 couleur………………………………………………………………………3.31, 3.32 critere de qualite………………………………………………………….1.37 D daltonisme………………………………………………………………..2.34 degustateur……………………………………………………………….1.13 degustation……………………………………………………………….1.14 densite…………………………………………………………………….3.53 descripteur………………………………………………………………..1.3 discrimination…………………………………………………………....1.26 durete……………………………………………………………………..3.42 dyschromatopsie………………………………………………………….2.33 E echantillon………………………………………………………………..1.16 echantillon de reference………………………………………………….1.21 echantillon d'un produit………………………………………………….1.16 echantillon pour essai…………………………………………………….1.17 echantillon temoin…………………………………………………………1.20 echauffant………………………………………………………………….3.12 echelle………………………………………………………………………4.29 echelle bipolaire………………………………………………………….4.34 echelle d'attitude………………………………………………………….4.31 echelle de mesure………………………………………………………….4.29.2 echelle de rapport………………………………………………………….4.38 echelle de reference……………………………………………………….4.32 echelle de reponses………………………………………………………….4.29.1 echelle d'intensite………………………………………………………….4.30 echelle d'intervalles……………………………………………………….4.37 echelle hedonique………………………………………………………….4.33 echelle ordinale……………………………………………………………4.36 echelle unipolaire………………………………………………………….4.35 effervescence……………………………………………………………….3.61 effervescent…………………………………………………………………3.61 effet chimique………………………………………………………….3.11 effet de contraste………………………………………………………2.38 effet de convergence…………………………………………………..2.39 effet de halo…………………………………………………………….4.43 elasticite………………………………………………………………..3.50 epais…………………………………………………………………….3.52 epaisseur………………………………………………………………..3.52 erreur aleatoire………………………………………………………..4.40 erreur d’attente………………………………………………………..4.42 erreur de mesure……………………………………………………….4.39 essai «2 sur 5»………………………………………………………….4.20 essai «A» ou «non A»………………………………………………….4.21 ssai de comparaison par paires………………………………………4.17 essai de difference……………………………………………………..4.16 essai de discriminaion…………………………………………………4.16 essai de preference…………………………………………………….4.28 |
