Евразийский совет по стандартизации, метрологии и сертификации (еасс) euro-asian council for standardization, metrology and certification (easc)
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essai triangulaire………………………………………………………4.18 estimation de la grandeur…………………………………………….4.10 evaluation comparative………………………………………………..4.13 evaluation independante……………………………………………….4.11 expert …………………………………………………………………..1.7 F facteur de qualite…………………………………………………….1.37 fade…………………………………………………………………….3.69 fatigue sensorielle……………………………………………………..2.7 flaveur…………………………………………………………………3.20 flaveur atypique……………………………………………………….3.21 flaveur parasite……………………………………………………….3.23 flexibilite……………………………………………………………….3.50 formation du jury………………………………………………………….1.10 formulaire de reponse…………………………………………………….4.48 fracturabilite……………………………………………………………....3.44 froid chimique……………………………………………………………..3.14 froid physique……………………………………………………………..3.15 G gout…………………………………………………………………………2.12 gout piquant………………………………………………………………..3.13 granulosite…………………………………………………………………3.54 gustatif……………………………………………………………………..2.13 H hedonique………………………………………………………………….1.22 humidite……………………………………………………………………3.56, 3.57 I illuminant normalise………………………………………………………4.45 infra-liminaire……………………………………………………………..2.29 insipide……………………………………………………………………..3.68 intensite…………………………………………………………………….2.8, 2.9 irritant………………………………………………………………….….3.13 J jugement absolu……………………………………………………………4.12 jury…………………………………………………………………………1.9 K kinesthesie…………………………………………………………………2.24 L lipidite………………………………………………………………………3.59 luisant………………………………………………………………………3.40 M masquage…………………………………………………………………..2.37 masticabilite……………………………………………………………….3.45 mastication………………………………………………………………….1.39 methode objective…………………………………………………………..4.1 methode par dilution……………………………………………………….4.14 methode psychophysique…………………………………………………..4.15 methode subjective…………………………………………………………4.2 modalite……………………………………………………………………..2.11 modalite sensorielle………………………………………………………...2.11 N nettoyant…………………………………………………………………….3.64 neutre………………………………………………………………………..3.70 nombre de mastications…………………………………………………….3.46 notation………………………………………………………………………4.7 note…………………………………………………………………………..3.28, 4.47 note atypique……………………………………………………………….3.29 O odeur…………………………………………………………………..…….3.18 odeur atypique………………………………………………………………3.19 odeur parasite………………………………………………………………..3.23 odorimetrie………………………………………………………………….1.34 olfactif………………………………………………………………………..2.14 olfactometre………………………………………………………………….1.33 olfactometrie………………………………………………………………..1.32 opacite…………………………………………………………………….….3.39 opaque………………………………………………………………………...3.39 organoleptique………………………………………………………………...1.4 P palatabilite……………………………………………………………………..1.30 panel sensoriel………………………………………………………………….1.9 perception……………………………………………………………………...2.3 persistance…………………………………………………………………….3.67 piquant au nez……………………………………………………………...3.13 plat……………………………………………………………………….….3.71 point de reference………………………………………………………….1.19 point etalon………………………………………………………………….4.46 preference…………………………………………………………………..1.24 prise d'essai………………………………………………………………...1.18 produit……………………………………………………………………….1.15 produit de reference………………………………………………………..1.21 profil de texture……………………………………………………………..4.27 profil sensoriel………………………………………………………………4.25 profil sensoriel libre choix………………………………………………….4.26 profil sensoriel qualitatif……………………………………………………4.23 profil sensoriel quantitatif………………………………………………….4.24 propre………………………………………………………………………..3.63 psychophysique………………………………………………………………1.31 Q qualite………………………………………………………………………..1.36 R recepteur……………………………………………………………………..2.1 recepteur tactile……………………………………………………………..2.23 renforcateur de flaveur……………………………………………………...3.22 renforcateur de gout…………………………………………………………3.22 resilience……………………………………………………………………..3.50 rince-bouche…………………………………………………………………3.64 S salinite………………………………………………………………………….3.6 saturation…………………………………………………………………..2.28, 3.34 saveur acide…………………………………………………………………..3.3 saveur aigre………………………………………………………………….3.4 saveur alcaline………………………………………………………………..3.8 saveur amere…………………………………………………………………3.5 saveur elementaire………………………………………………………….3.2 saveur salee………………………………………………………………….3.6 saveur sucree…………………………………………………………………3.7 score………………………………………………………………………….4.47 sec…………………………………………………………………………….3.58 selection………………………………………………………………………4.8 sens tactile…………………………………………………………………….2.20 sensation………………………………………………………………………2.4 sensation chimiothermique………………………………………………….2.21 sensation en bouche………………………………………………………….3.62 sensation residuelle………………………………………………………….3.66 sensation trigeminale………………………………………………………..2.19 sensibilite…………………………………………………………………….2.10 sensoriel……………………………………………………………………...1.2 sentir………………………………………………………………………….2.15 seuil d'apparition…………………………………………………………..2.25 seuil de detection……………………………………………………………2.25 seuil de perception………………………………………………………….2.25 seuil de reconnaissance……………………………………………………..2.26 seuil d'identification………………………………………………………..2.26 seuil differentiel……………………………………………………………..2.27 seuil final……………………………………………………………………..2.28 siccite, …………………………………………………………………….….3.58 somesthesie…………………………………………………………………..2.22 stimulus……………………………………………………………………….2.2 substance odorante………………………………………………………….1.35 sucrosite…………………………………………………………………..….3.7 sujet expert sensoriel……………………………………………………….1.8 sujet qualifie………………………………………………………………...1.6 sujet sensoriel…………………………………………………………….1.5 supra-liminaire………………………………………………………….2.30 synergisme……………………………………………………………….2.36 T tactile…………………………………………………………………….2.20 teinte…………………………………………………………………….3.33 texture…………………………………………………………………...3.41 toucher…………………………………………………………………..2.16 translucide……………………………………………………………….3.38 translucidite……………………………………………………………..3.38 transparence…………………………………………………………….3.37 transparent………………………………………………………………3.37 U umami…………………………………………………………………….3.9 V valeur vraie…………………………………………………………..….4.44 viscosite…………………………………………………………………..3.48 vision………………………………………………………………….….2.17 Алфавитный указатель на немецком языке (Alphabetisches Verzeichnis) «2-aus-5»-Prufung………………………………………………………..….4.20 A «A» – «nicht A»-Prufung……………………………………………………4.21 Abgang………………………………………………………………………..3.66 Abgleichung…………………………………………………………………..4.9 Abneigung……………………………………………………………………1.25 Abschatzung der Gro.enordnung……………………………………………4.10 absolute Beurteilung………………………………………………………….4.12 Adhasivitat…………………………………………………………………...3.51 Adstringenz………………………………………………………………….3.10 adstringierend………………………………………………………………..3.10 Ageusie………………………………………………………………………..2.31 Akzeptanz…………………………………………………………………....1.23 Alkalinitat…………………………………………………………………..….3.8 alkalischer Geschmack……………………………………………………….3.8 Anosmie……………………………………………………………………….2.32 Antagonismus……………………………………………………………..….2.35 Antwortbogen/Antwortkarte………………………………………………4.48 Antwortskala………………………………………………………………..4.29.1 Appetit……………………………………………………………………….1.28 appetitanregend……………………………………………………………..1.29 Aroma……………………………………………………………………...3.24, 3.25 auditiv……………………………………………………………………….2.18 ausgewahler Prufer…………………………………………………………..1.6 Aussehen………………………………………………………………..…….3.1 Auswertung durch Punktevergabe…………………………………………4.7 Aversion……………………………………………………………………...1.25 Aziditat…………………………………………………………………….….3.3 B beluftet………………………………………………………………….….3.60 Beluftung…………………………………………………………………..3.60 Beruhren……………………………………………………………………2.16 beschreibende Analyse…………………………………………………….4.22 Bewertung…………………………………………………………………..4.6 Bezugsprobe………………………………………………………………..1.21 Bezugspunkt………………………………………………………………..1.19 Bezugsskala…………………………………………………………………4.32 bipolare Skala…………………………………………………………..….4.34 bitterer Geschmack………………………………………………………..3.5 Bitterkei…………………………………………………………………….3.5 brennend……………………………………………………………………3.12 Bukett……………………………………………………………………….3.26 C charakteristische Noten…………………………………………………….3.30 chemische Kaltewirkung……………………………………………………3.14 chemische Warmewirkung………………………………………………….3.16 chemische Wirkung…………………………………………………………..3.11 chemothermaler Effekt……………………………………………………..2.21 D Degustation…………………………………………………………………..1.14 Dichte………………………………………………………………………….3.53 Diskriminierungsprufung……………………………………………………4.16 Dreiecksprufung……………………………………………………………..4.18 Duftstoff…………………………………………………………………….…1.35 Duo-Trio-Prufung……………………………………………………………4.19 Durchscheinbarkeit………………………………………………………..…3.38 durchscheinend……………………………………………………………….3.38 durchsichtig……………………………………………………………………3.37 Durchsichtigkeit………………………………………………………..3.37 Dyschromatopsie…………………………………………………….…2.33 E Einstellung……………………………………………………………….1.38 Einstellungsskala……………………………………………………..…4.31 Einstufung in eine Rangordnung………………………………………4.4 Elastizitat……………………………………………………………….3.50 Empfindlichkeit…………………………………………………………2.5 Empfindung………………………………………………………………2.4 Empfindungsschwelle……………………………………………………2.25 Erwartungsbias………………………………………………………….4.42 F fade………………………………………………………………………3.68 Farbe…………………………………………………………………….3.31, 3.32 Farbenblindheit………………………………………………………….2.34 Farbenfehlsichtigkeit……………………………………………………2.33 Farbton……………………………………………………………….…3.33 Festpunkt……………………………………………………………..…4.46 Fettigkeit………………………………………………………………..3.59 Feuchte………………………………………………………………….3.56, 3.57 Flavour……………………………………………………………….…3.20 Fortdauern………………………………………………………………3.67 freies Auswahlprofil……………………………………………………4.26 Fremdgeruch………………………………………………………….…3.19 Fremdgeschmack……………………………………………………..…3.21 Fremdnote……………………………………………………………….3.29 G Geruch……………………………………………………………………3.18 Geschmack……………………………………………………………….2.12 geschmacklos………………………………………………………….…3.69 Geschmacksneutralisator………………………………………………….3.64 Geschmacksverlust………………………………………………………….2.31 Geschmacksverstarker………………………………………………….…3.22 Glanz…………………………………………………………………………3.40 glanzend……………………………………………………………………..3.40 Grundgeschmacksarten……………………………………………………3.2 gustatorisch………………………………………………………………….2.13 H Halo-Effekt…………………………………………………………………..4.43 Harte………………………………………………………………………….3.42 Hautsensibilitat………………………………………………………………2.22 Hautsinn………………………………………………………………………2.20 hedonisch………………………………………………………………….…1.22 hedonische Skala………………………………………………….…………4.33 Helligkeit………………………………………………………………….…3.35 Helligkeitskontrast…………………………………………………….……3.36 Herbheit………………………………………………………………………3.4 I Identifizierungsschwelle……………………………………………………2.26 Intensitat…………………………………………………………………….2.8, 2.9 Intensitatsskala…………………………………………………………….4.30 Intervallskala…………………………………………………………….…4.37 K Kaubarkeit…………………………………………………………….……3.45 Kauvorgang…………………………………………………………………1.39 Kauzahl…………………………………………………………………..…3.46 Kinasthesie………………………………………………………………..…2.24 Klassifizierung……………………………………………………………..4.5 Klebrigkeit…………………………………………………………………3.47 Kohasivitat………………………………………………………………..…3.43 Konformation………………………………………………………….3.55 Konsens des Panels……………………………………………………1.11 Konsistenz………………………………………………………………3.49 Kontrastwirkung………………………………………………………2.38 Kontrollprobe………………………………………………………….1.20 Konvergenzwirkung……………………………………………………2.39 Kornigkeit………………………………………………………………3.54 Korper…………………………………………………………………..3.27 L Lichtdurchlassigkeit……………………………………………………3.38 M Maskierung…………………………………………………………..…2.37 Merkmalseigenschaft…………………………………………….…….1.3 Messfehler……………………………………………………………….4.39 Messskala……………………………………………………………..…4.29.2 Modalitat……………………………………………………………..…2.11 Mundgefuhl…………………………………………………………..…3.62 N Nachgefuhl……………………………………………………………….3.66 Nachgeschmack……………………………………………………….…3.65 Nachgiebigkeit…………………………………………………………..3.50 Nebengeruch……………………………………………………………..3.23 Nebengeschmack…………………………………………………………3.23 neutral……………………………………………………………………3.70 neutralisierend………………………………………………………..…3.64 Normlichtart………………………………………………………….…4.45 Note…………………………………………………………………….…3.28 O objektives Verfahren……………………………………………………4.1 Odorimetrie………………………………………………………………1.34 Olfaktometer………………………………………………………………1.33 Olfaktometrie………………………………………………………………1.32 olfaktorisch…………………………………………………………………2.14 Ordinalskala…………………………………………………………..……4.36 organoleptisch………………………………………………………………1.4 P рaarweise Vergleichsprufung……………………………………………….4.17 Panel…………………………………………………………………………..1.9 physikalische Kaltewirkung………………………………………………….3.15 physikalische Warmewirkung…………………………………………….…3.17 Praferenz…………………………………………………………………..…1.24 Praferenzprufung……………………………………………………………4.28 Probe………………………………………………………………………..…1.16 Probe eines Prufmaterials…………………………………………………..1.16 Prufgut………………………………………………………………………….1.17 Prufmaterial……………………………………………………………..……1.15 Prufmuster………………………………………………………………….…1.17 Prufperson……………………………………………………………………..1.5 Prufpersonengruppe……………………………………………………………1.9 Prufprobe………………………………………………………………………1.18 Psychophysik………………………………………………………………..…1.31 рsychophysikalisches Verfahren………………………………………..……4.15 Punktzahl…………………………………………………………………….…4.47 Q Qualitat………………………………………………………………………….1.36 qualitatives sensorisches Profil……………………………………….………4.23 Qualitatsfaktor…………………………………………………………………1.37 quantitatives sensorisches Profil………………………………………..……4.24 R Referenzprobe…………………………………………………………….……1.21 Referenzskala………………………………………………………………..4.32 Reiz……………………………………………………………………………2.2 Reizschwelle…………………………………………………………………..2.25 Relativschwelle…………………………………………………………….…2.26 Rezeptor………………………………………………………………………2.1 riechen……………………………………………………………………..…2.15 S Sachverstandiger…………………………………………………………..…1.7 salziger Geschmack……………………………………………………….…3.6 Salzigkeit………………………………………………………………………3.6 Sattigung………………………………………………………………………3.34 Sattigungsschwelle……………………………………………………………2.28 sauber…………………………………………………………………………3.63 sauberes Gefuhl………………………………………………………………3.63 saurer Geschmack………………………………………………………...…3.3, 3.4 schal……………………………………………………………………………3.71 scharf…………………………………………………………………….……3.13 Scharfe……………………………………………………………………..…3.13 schimmernd………………………………………………………….……..…3.40 Schmackhaftigkeit……………………………………………………………1.30 Schulung des Panels……………………………………………………………1.10 schwer………………………………………………………………………..…3.52 Schwere…………………………………………………………………………3.52 Sehen……………………………………………………………………………2.17 Sensibilitat………………………………………………………………………2.5 Sensitivitat…………………………………………………………..…………2.10 Sensoriker…………………………………………………………..…………1.8 sensorisch…………………………………………………………….…………1.2 sensorische Analyse……………………………………………………….……1.1 sensorische Anpassung…………………………………………………………2.6 sensorisches Profil…………………………………………………………4.25 Sinnermudung………………………………………………………………2.7 Sinneseindruck…………………………………………………………..…2.4 Sinnesmodalitat………………………………………………………….…2.11 Skala…………………………………………………………….…………..4.29 Somasthesie…………………………………………………………………2.22 Sortierung…………………………………………………………………..4.3 Spannkraft…………………………………………………………………3.50 Sprodigkeit…………………………………………………………………3.44 Sprudeln…………………………………………………………………….3.61 sprudelnd……………………………………………………………………3.61 Standardprobe………………………………………………………………1.20 stechend……………………………………………………………………..3.13 subjektives Verfahren………………………………………………………4.2 Su.e………………………………………………………………………..…3.7 su.er Geschmack………………………………………………………….…3.7 Synergismus…………………………………………………………………2.36 systematische Abweichungskomponente………………………………….4.41 T taktil………………………………………………………………………..…2.20 taktiler somasthetischer Rezeptor…………………………………………2.23 Textur…………………………………………………………………………3.41 Texturprofil……………………………………………………………….…4.27 |
