• ISO 5495:2005

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    Sensory analysis — Methodology — Paired comparison test

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    Published date:  10-11-2005

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    ISO 5495:2005 describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives.

    The method is applicable whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products.

    This method is only applicable if the products are relatively homogeneous.

    The method is effective (1) for determining whether a perceptible difference exists (paired difference test), or whether no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients, processing, packaging, handling or storage operations, or (2) for selecting, training and monitoring assessors.

    It is necessary to know, prior to carrying out the test, whether the test is a one-sided test (the test supervisor knows a priori the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in the expected direction) or a two-sided test (the test supervisor does not have any a priori knowledge concerning the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in one direction or the other).

    General Product Information - (Show below) - (Hide below)

    Committee ISO/TC 34/SC 12
    Development Note Supersedes ISO/DIS 5495 (11/2005)
    Document Type Standard
    Product Note This standard is identical to EN ISO 5495 : 2007
    Publisher International Organization for Standardization
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    DIN EN ISO 11136:2016-11 (Draft) SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014)
    12/30232887 DC : 0 BS ISO 11136 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA
    14/30288415 DC : 0 BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
    BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
    ASTM E 2164 : 2016 : REDLINE Standard Test Method for Directional Difference Test
    DIN ISO 8587:2010-08 Sensory analysis - Methodology - Ranking (ISO 8587:2006)
    UNE-EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
    DIN EN ISO 11136 E : 2017 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014)
    BS EN ISO 11136:2017 Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
    ISO 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
    BS ISO 16820:2004 Sensory analysis. Methodology. Sequential analysis
    ISO 8587:2006 Sensory analysis Methodology Ranking
    DIN ISO 16820:2009-11 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004)
    ISO 16820:2004 Sensory analysis Methodology Sequential analysis
    UNE-ISO 16779:2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs.
    EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
    VDI 3414 Blatt 2:2014-02 (Draft) Quality evaluation of wooden surfaces - Testing and measuring methods
    VDI 3940-3 : 2010 COR 1 2011 MEASUREMENT OF ODOUR IMPACT BY FIELD INSPECTION - DETERMINATION OF ODOUR INTENSITY AND HEDONIC ODOUR TONE
    16/30314233 DC : 0 BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
    BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method
    03/312758 DC : DRAFT AUG 2003 ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
    ASTM E 2262 : 2003 : R2009 Standard Practice for Estimating Thurstonian Discriminal Distances
    BS ISO 13302:2003 Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
    BS ISO 8587 : 2006 SENSORY ANALYSIS - METHODOLOGY - RANKING
    ISO 6658:2017 Sensory analysis — Methodology — General guidance
    BS ISO 11136 : 2014 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA
    06/30131003 DC : DRAFT APR 2006 ISO 22935-1 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS
    ISO 7304-1:2016 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
    ASTM E 2262 : 2003 : R2014 Standard Practice for Estimating Thurstonian Discriminal Distances
    ASTM E 2262 : 2003 Standard Practice for Estimating Thurstonian Discriminal Distances
    ISO 16779:2015 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
    UNE-ISO 8587:2010 Sensory analysis. Methodology. Ranking.
    I.S. EN ISO 11136:2017 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014)
    ISO 13302:2003 Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
    03/312775 DC : DRAFT AUG 2003 ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING
    ASTM E 2139 : 2005 : R2011 Standard Test Method for Same-Different Test
    13/30245300 DC : 0 BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS
    ASTM E 2139 : 2005 Standard Test Method for Same-Different Test
    ASTM E 2139 : 2005 : R2018 Standard Test Method for Same-Different Test

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
    ISO 8586-2:2008 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
    ISO 6658:2017 Sensory analysis — Methodology — General guidance
    ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
    ISO 5492:2008 Sensory analysis — Vocabulary
    ISO 3534-1:2006 Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability
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