ISO 11136:2014
Current
The latest, up-to-date edition.
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
Hardcopy , PDF
French, English, Russian
01-12-2014
ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.
It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.
| Committee |
ISO/TC 34/SC 12
|
| DevelopmentNote |
Supersedes ISO/DIS 11136. (12/2014) NEW CHILD AMD 1 2020 IS NOW ADDED
|
| DocumentType |
Standard
|
| Pages |
45
|
| ProductNote |
NEW CHILD AMD 1 2020 IS NOW ADDED
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 11136:2016-11 (Draft) | Identical |
| NF EN ISO 11136 : 2017 | Identical |
| NS EN ISO 11136 : 2017 | Identical |
| BS EN ISO 11136:2017 | Identical |
| SS-EN ISO 11136 : 2018 | Identical |
| NEN EN ISO 11136 : 2017 | Identical |
| PN EN ISO 11136 : 2017 | Identical |
| EN ISO 11136:2017 | Identical |
| I.S. EN ISO 11136:2017 | Identical |
| ONORM EN ISO 11136 : 2017 | Identical |
| NEN ISO 11136 : 2014 | Identical |
| UNE-EN ISO 11136:2017 | Identical |
| BS ISO 16779:2015 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| 16/30314233 DC : 0 | BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| EN ISO 13299:2016 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| UNE-EN ISO 13299:2017 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| UNE-ISO 16779:2017 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs. |
| NFV 09 500 : 2012 | ANALYSE SENSORIELLE - METHODOLOGIE - DIRECTIVES GENERALES POUR LA REALISATION D'EPREUVES HEDONIQUES EFFECTUEES AVEC DES CONSOMMATEURS DANS UN ESPACE CONTROLE |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| ISO 20252:2012 | Market, opinion and social research — Vocabulary and service requirements |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison 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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