AS 2542.2.5-1991

Superseded

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Sensory analysis of foods Specific methods - 'A - not A' test

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

23-11-2022

Language(s)

English

Published date

16-09-1991

Publisher

Standards Australia

1 - AS 2542.2.5-1991 SENSORY ANALYSIS OF FOODS - SPECIFIC METHODS -‘A-NOT A’ TEST
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 DEFINITIONS
1 - 4 PRINCIPLE
1 - 5 APPARATUS
1 - 6 GENERAL TEST REQUIREMENTS
1 - 6.1 Testing area
2 - 6.2 Assessors
2 - 7 PROCEDURE
2 - 7.1 Preparation of reference sample ‘A’ and test samples
2 - 7.2 Test technique
2 - 8 INTERPRETATION OF RESULTS
3 - REFERENCES
4 - APPENDIX A - SPECIMEN ANSWER FORMS
5 - APPENDIX B - EXAMPLES OF THE APPLICATION OF THE ‘A-NOT A’ TEST
5 - B1 EXAMPLE 1
6 - B2 EXAMPLE 2
6 - B3 EXAMPLE 3
6 - B4 EXAMPLE 4
8 - APPENDIX C - CRITICAL VALUES OF...

Sets out a procedure for using the 'A - not A' test for use in the sensory analysis of foods.

This Standard sets out a method for the 'A-not A' test for use in the sensory analysis of foods.NOTES:1 The 'A-not A' test is used to determine whether test samples in a series are the same as, or different from, a reference sample.2 The test is particularly useful where there are slight variations in appearance of test samples which would preclude the use of a test involving direct comparison with reference sample 'A', such as in the triangle test.3 The test is applicable where the time interval between presentation of samples needs to be controlled, e.g., to overcome problems with lingering after-taste.4 The test is useful for determining the sensitivity of an assessor to a particular stimulus.

Committee	FT-022
DocumentType	Standard
ISBN	0 7262 7052 0
Pages	8
PublisherName	Standards Australia
Status	Superseded
SupersededBy	AS 2542.2.5:2014
Supersedes	DR 89026
UnderRevision	DR AS 2545.2.5:2014

Standards	Relationship
ISO 8588:1987	Identical

First published as AS 2542.2.5-1991.

AS 2542.1.1-1984	Sensory analysis of foods General guide to methodology - General requirements
AS 2542.1.1-2005	Sensory analysis General guide to methodology - Types of test
AS 2542.3-1989	Sensory analysis of foods - Glossary of terms

AS 2542.1.1-2005

Sensory analysis General guide to methodology - Types of test

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AS 2542.2.5-1991

Sensory analysis of foods Specific methods - 'A - not A' test

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

History

Standards Referenced By This Book

Standards Referencing This Book

Category

Subcategory