prBAS ISO 18794:2027
Coffee — Sensory analysis — Vocabulary
General information
Status:Project
Number of pages:16
Adoption method:Korice
Language:engleski
Edition:1.
Realization date:27.10.2026
Forseen date for next stage code:06.11.2026
Technical committee:BAS/TC 43, Food
ICS:
01.040.67, Food technology (Vocabularies)
67.140.20, Coffee and coffee substitutes
67.140.20, Coffee and coffee substitutes
Abstract
This document defines terms related to coffee sensory analysis.
This document includes definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee.
The terms are given under the following headings:
a) basic terms of sensory analysis;
b) generic terms in the sensory assessment of coffee;
c) terms related to coffee-specific odours and tastes;
d) terms commonly used in sensory assessment of coffee by practitioners.
Lifecycle
...
Original document and degree of correspondence
ISO 18794:2025, identical
Relation to BAS standards
Work material
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