Normas ISO

Sensory analysis -- General guidance and test method for assessment of the colour of foods

Sensory analysis -- Methodology -- Texture profile

Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach

Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography

Oil of cassia, Chinese type -- Determination of trans-cinnamaldehyde content -- Gas chromatographic method on capillary columns

Essential oils -- General guidance on chromatographic profiles-- Part 2: Utilization of chromatographic profiles of samples of essential oils