Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Materials an reagents
5.1 General
5.2 Test substance
5.3 Spiking compound
6 Equipment
6.1 General
6.2 Aluminium foil
6.3 Petri dishes
6.4 Plates for serving the test portions
6.5 Plastic spoons or plastic toothpicks
6.6 Glass flasks
6.7 Moulds for preparation of test portions
6.8 Other laboratory equipment
7 Preparation of calibration samples
7.1 General
7.2 Preparation of the calibration samples
7.3 Preparation of test portions from a calibration sample
7.3.1 General
8 Sensory tests
8.1 General test conditions
8.2 Sensory Panel
8.3 Sample presentation
8.4 Sensory evaluation of off-flavour
9 Test procedure for sensory panel
9.1 General
9.2 First step: Assessment before training
9.3 Second step: Training of the panel
9.4 Third step: Assessment after training
10 Data collection and reporting
10.1 General
10.2 Data format
11 Data analysis
Annex A (informative) Specification of coconut oil
Annex B (informative) Experimental design for sample evaluation
before training (Rep 1 and Rep 2)
Annex C (informative) Example of evaluation form to be used during
assessments (first step and third step)
Annex D (informative) Example of evaluations form to be used during
training (second step)
Annex E (informative) Experimental design for sample evaluation
after training (Rep 1 and Rep 2)
Annex F (informative) Example of data entry sheets for the first
step
Annex G (informative) Example of data entry sheets for the third
step
Annex H (informative) Method of chemical analysis
Annex I (informative) Mood's median test
Annex J (informative) Tukey's Quick (Pocket) Test
Bibliography