| 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 7769 : 1975 |
Method for sensory evaluation of table butter |
FAD 19 |
| 4 |
IS 15346 : 2003 |
Method for sensory evaluation of paneer/chhana |
FAD 19 |
| 5 |
IS 15347 : 2003 |
Malted milk food - Method for sensory evaluation |
FAD 19 |
| 6 |
IS 15348 : 2003 |
Method for sensory evaluation of shrikhand |
FAD 19 |
| 7 |
IS 15349 : 2003 |
Ice cream - Method for sensory evaluation |
FAD 19 |
| 8 |
IS 8153 : 1986 |
Method for sensory evaluation of fresh fruits (First Revision) |
FAD 10 |
| 9 |
IS 7675 : 1975 |
Method for sensory evaluation of beer |
FAD 29 |
| 10 |
IS 6273 : Part 2 : 1971 |
Guide for sensory evaluation of foods: Part 2 methods and evaluation cards |
FAD 28 |
| 11 |
IS 8639 : 1977 |
Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages |
FAD 28 |
| 12 |
IS 10641 : 1983 |
Recommended methods for determination of aroma and taste thresholds |
FAD 28 |
| 13 |
IS 15285 : 2016 |
Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision) |
FAD 28 |
| 14 |
IS 15315 : 2003 |
Sensory analysis - Methodology - Flavour profile methods |
FAD 28 |
| 15 |
IS 15317 : Part 1 : 2003 |
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1 : Selected Assessors |
FAD 28 |
| 16 |
IS 15317 : Part 2 : 2003 |
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 2 : Experts |
FAD 28 |
| 17 |
IS 7768 : 1975 |
Method for sensory evaluation of milk |
FAD 19 |
| 18 |
IS 7770 : 1975 |
Method for sensory evaluation of ghee (Clarified Butterfat) |
FAD 19 |
| 19 |
IS 10281 : 1982 |
Method for sensory evaluation of processed cheese |
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 10643 : 1983 |
Sensory evaluation procedure to establish guidelines for open dating processed food products |
FAD 28 |
| 23 |
IS 7049 : 1973 |
Code for handling, processing, quality evaluation and storage of poultry |
FAD 18 |
| 24 |
IS 7997 : 1976 |
Guide for tasting products of intense flavour |
FAD 28 |
| 25 |
IS 8140 : 1976 |
Guide for selection of panel for sensory evaluation of foods and beverages |
FAD 28 |
| 26 |
IS 6273 : Part 3 : Sec 2 : 1983 |
Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 2 ranking and scoring tests (First Revision) |
FAD 28 |
