BS EN ISO 8586:2014
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
Hardcopy , PDF
English
31-08-2014
04-05-2023
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Selection of assessors
5 Training of assessors
6 Final choice of panels for particular
methods
7 Training of experts
8 Monitoring and testing of performance
of selected assessors and expert sensory
assessors
9 Management and follow-up of the group
Annex A (informative) - Repeatability and
reproducibility of assessors and panels
Annex B (informative) - Use of analysis of
variance in the choice of selected assessors
for scoring
Annex C (informative) - Example of practical
application
Bibliography
Describes criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors.
| Committee |
AW/12
|
| DevelopmentNote |
Supersedes BS 7667-1(1993), BS EN ISO 8586-2 & 10/30197245 DC. 2012 Version incorporates corrigendum to BS ISO 8586. Renumbers and supersedes BS ISO 8586. (04/2014)
|
| DocumentType |
Standard
|
| Pages |
40
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
This International Standard specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. It supplements the information given in ISO6658 .
| Standards | Relationship |
| ISO 8586:2012 | Identical |
| EN ISO 8586:2014 | Identical |
| ISO/IEC 23000-2:2006 | Identical |
| ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors |
| ISO 5496:2006 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| ISO 3534-2:2006 | Statistics — Vocabulary and symbols — Part 2: Applied statistics |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 4120:2004 | Sensory analysis — Methodology — Triangle test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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