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CEN
EN ISO 8586:2014

EN ISO 8586:2014

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012, Corrected version 2014-06-15)

Withdrawn date

31-07-2014

Published date

15-01-2014

Publisher

Comite Europeen de Normalisation

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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

ISO 8586:2012 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 ISO 6658.

Committee
CEN/BT
DevelopmentNote
Supersedes EN ISO 8586-2. (02/2014)
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Withdrawn
Supersedes

S.R. CWA 16814:2014 NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD

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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