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Sensory analysis — Vocabulary

concept / concept-sensory-vocabulary-iso-5492

官能評価の用語（ISO 5492） / Sensory analysis — Vocabulary (ISO 5492)

Sensory analysis — Vocabulary is an international standard defining terminology used in sensory evaluation. It specifies terms for sensations such as taste, odor, and texture, and for their evaluation methods.

On this page (5 sections)
  1. Overview
  2. Sources for this overview (1)
  3. Topic hubs
  4. Related entries (10)
  5. Sensory (2)
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Reading the bitterness

ISO 5492, which defines sensory-evaluation vocabulary, defines 「basic taste（基本味）」 (in translation: "basic taste") as 『any one of the distinctive tastes: acid/sour, bitter, salty, sweet, umami』.

For the term 「bitterness／bitter taste」, the standard gives 『basic taste produced by dilute aqueous solutions of various substances such as quinine or caffeine』, naming quinine and caffeine as representative bitter substances.

Sources for this overview

  1. Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016)

    International Organization for Standardization / 2008 / standard / full text checked

    Checked for this overview: Used verbatim the definition of basic taste. / Used verbatim the definition of bitterness.

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (2)

Sensory analysis — Vocabulary is defined as 『basic taste, noun — any one of the distinctive tastes: acid/sour, bitter, salty, sweet, umami』contextual

Scope: ISO 5492:2008(en), term 3.2 basic taste. Accessed via the free-access ISO Online Browsing Platform (OBP).

Note: Note 1 to entry also states 『Other tastes that may be classified as basic are alkaline and metallic.』

『any one of the distinctive tastes: acid/sour, bitter, salty, sweet, umami』
Limitations: The OBP makes only part of the standard (terms and definitions) freely available. Figures and annexes were not checked.
Source: Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016) (International Organization for Standardization, 2008) · full text checked
Show dataconcept-sensory-vocabulary-iso-5492 —is_defined_as→ "『basic taste, noun — any one of the distinctive tastes: acid/sour, bitter, salty, sweet, umami』"
claim: clm-w59d-iso5492-basic-taste / type: sensory / updated: 2026-09-04
Sensory analysis — Vocabulary is defined as "bitterness, noun; bitter taste, noun — basic taste produced by dilute aqueous solutions of various substances such as quinine or caffeine"contextual

Scope: ISO 5492:2008(en), term 3.5 bitterness / bitter taste. Accessed via the free-access ISO Online Browsing Platform (OBP).

"basic taste produced by dilute aqueous solutions of various substances such as quinine or caffeine"
Limitations: The OBP makes only part of the standard freely available.
Source: Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016) (International Organization for Standardization, 2008) · full text checked
Show dataconcept-sensory-vocabulary-iso-5492 —is_defined_as→ ""bitterness, noun; bitter taste, noun — basic taste produced by dilute aqueous solutions of various substances such as quinine or caffeine""
claim: clm-w59d-iso5492-bitterness-def / type: sensory / updated: 2026-09-04

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