AS 2542.1.2-1984

1 - AS 2542.1.2-1984 SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - TYPES AND CHOICE OF TEST
1 - 1 SCOPE.
1 - 2 REFERENCED DOCUMENTS.
1 - 3 DEFINITIONS.
1 - 4 CHOICE OF TEST.
1 - 4.1 General.
1 - 4.2 Difference tests
1 - 4.3 Preference tests
1 - 4.4 Descriptive analysis
1 - 5 DIFFERENCE TESTS.
1 - 5.1 General.
2 - 5.2 Paired comparison test.
2 - 5.2.1 Outline of the method.
2 - 5.2.2 Application.
2 - 5.2.3 Assessors.
2 - 5.3 Triangle test.
2 - 5.3.1 Outline of the method.
2 - 5.3.2 Application.
2 - 5.3.3 Assessors.
2 - 5.4 Duo-trio test.
2 - 5.4.1 Outline of the method.
2 - 5.4.2 Application.
2 - 5.4.3 Assessors.
2 - 5.5 Two out of five test.
2 - 5.5.1 Outline of the method.
2 - 5.5.2 Application.
2 - 5.5.3 Assessors.
2 - 5.6 Ranking.
2 - 5.6.1 Outline of the method.
2 - 5.6.2 Application.
2 - 5.6.3 Assessors.
2 - 5.7 Rating.
2 - 5.7.1 Outline of the method.
3 - 5.7.2 Application.
3 - 5.7.3 Assessors.
3 - 6 PREFERENCE TESTS.
3 - 6.1 General.
3 - 6.2 Paired comparison test.
3 - 6.2.1 Outline of the method.
3 - 6.2.2 Application.
3 - 6.2.3 Assessors.
3 - 6.3 Ranking.
3 - 6.3.1 Outline of the method.
3 - 6.3.2 Application.
3 - 6.3.3 Assessors.
3 - 6.4 Rating.
3 - 6.4.1 Outline of the method.
3 - 6.4.2 Application.
3 - 6.4.3 Assessors.
3 - 7 DESCRIPTIVE ANALYSIS

Sets out the various types of sensory test and provides guidance on choosing the most appropriate method according to the objectives of the investigation.

This standard sets out the various types of test used in the sensory analysis of foods and provides guidance on choosing the most appropriate test according to the objectives of the investigation. The application and use of the specific test methods described in AS 2542.2 are discussed.