# ISO 6564:1985 — Withdrawn and superseded ISO standards

For ISO 6564:1985, item title is Sensory analysis — Methodology — Flavour profile methods; status code is 9599; successor is ISO/CD 6564; withdrawn / published date is 1985-10-24, recorded from its source on 2026-08-05.

- **Identifier:** ISO 6564:1985 _(verified: appears in the quote below)_
- **Item title:** Sensory analysis — Methodology — Flavour profile methods _(verified: appears in the quote below)_
- **Status code:** 9599 _(verified: appears in the quote below)_
- **Successor:** ISO/CD 6564
- **Withdrawn / published date:** 1985-10-24 _(verified: appears in the quote below)_

## What the source says

> 12966,IS,,ISO 6564:1985,Sensory analysis — Methodology — Flavour profile methods,Analyse sensorielle — Méthodologie — Méthodes d'établissement du profil de la flaveur,1985-10-24,1,['67.240'],ISO/TC 34/SC 12,9599,,[12967],"['en','fr']",6,<p>Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of c

## Source

- https://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv

Last verified: 2026-08-05. Review by: 2027-02-01.
Part of [Withdrawn and superseded ISO standards](https://referencesource.org/iso-standard-supersessions/).