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  • ISO 4120:2004

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    Withdrawn A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Withdrawn date:  08-03-2021

    Language(s):  English, French

    Published date:  23-06-2004

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    ISO 4120:2004 describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method applies whether a difference can exist in a single sensory attribute or in several attributes.

    The method is statistically more efficient than the duo-trio test, but has limited use with products that exhibit strong carryover and/or lingering flavours.

    The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attributes responsible for the difference). The method is applicable only if the products are fairly homogeneous.

    The method is effective for a) determining that either a perceptible difference results (triangle testing for difference), or a perceptible difference does not result (triangle testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors.

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    Development Note Supersedes ISO/DIS 4120 (06/2004)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Withdrawn
    Superseded By
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    01/715682 DC : DRAFT DEC 2001 ISO/DIS 10399 - SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST
    BS ISO 22935-1:2009 Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors
    14/30288415 DC : 0 BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
    DIN ISO 16000-28:2012-12 Indoor air - Part 28: Determination of odour emissions from building products using test chambers (ISO 16000-28:2012)
    BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
    ASTM E 2610 : 2008 : R2011 Standard Test Method for Sensory Analysis—Duo-Trio Test
    DIN ISO 22935-1:2012-12 Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors (ISO 22935-1:2009)
    DIN EN 1230-2:2010-02 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT)
    I.S. EN ISO 10399:2018 SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST (ISO 10399:2017)
    EN ISO 8586:2014 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)
    ASTM E 1885 : 2004 Standard Test Method for Sensory Analysis—Triangle Test
    18/30322318 DC : 0 BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL
    BS ISO 16820:2004 Sensory analysis. Methodology. Sequential analysis
    UNI EN ISO 8586 : 2014 SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS
    10/30197245 DC : 0 BS ISO 8586 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED AND EXPERT ASSESSORS
    BS EN ISO 8586:2014 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
    DIN ISO 16820:2009-11 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004)
    ISO 10399:2017 Sensory analysis — Methodology — Duo-trio test
    ISO 16820:2004 Sensory analysis Methodology Sequential analysis
    UNE-ISO 16779:2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs.
    ASTM E 3009 : 2015 : EDT 1 Standard Test Method for Sensory Analysis—Tetrad Test
    ASTM E 3009 : 2015 Standard Test Method for Sensory Analysis—Tetrad Test
    UNE-EN 1230-2:2010 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
    VDI 3414 Blatt 2:2014-02 (Draft) Quality evaluation of wooden surfaces - Testing and measuring methods
    VDI 3940-3 : 2010 COR 1 2011 MEASUREMENT OF ODOUR IMPACT BY FIELD INSPECTION - DETERMINATION OF ODOUR INTENSITY AND HEDONIC ODOUR TONE
    16/30314233 DC : 0 BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
    BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method
    DIN 10968:2003-12 SENSORY ANALYSIS - DETERMINATION AND EXAMINATION OF THE SENSORY MINIMUM DURABILITY OF FOODSTUFFS
    03/312758 DC : DRAFT AUG 2003 ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
    10/30197665 DC : 0 BS ISO 16000-28 - INDOOR AIR - PART 28: DETERMINATION OF ODOUR EMISSIONS FROM BUILDING PRODUCTS USING TEST CHAMBERS
    BS ISO 8586 : 2012 SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS
    08/30175646 DC : DRAFT MAR 2008 BS EN 1230-2 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT)
    ASTM E 2610 : 2008 Standard Test Method for Sensory Analysis—Duo-Trio Test
    BS ISO 13302:2003 Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
    ISO 6658:2017 Sensory analysis — Methodology — General guidance
    ISO 7304-1:2016 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
    I.S. EN ISO 8586:2014 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)
    EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
    ASTM E 1885 : 2004 : R2011 Standard Test Method for Sensory AnalysisTriangle Test
    ISO 8586:2012 Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
    UNI EN 1230-2 : 2009 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT)
    BS ISO 16000-28:2012 Indoor air Determination of odour emissions from building products using test chambers
    BS ISO 10399 : 2004 SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST
    BS 7804-2:1999 Tea sacks Performance specification for sacks for palletized and containerized transport of tea
    06/30131003 DC : DRAFT APR 2006 ISO 22935-1 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS
    EN 1230-2:2009 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
    ISO 9884-2:1999 Tea sacks Specification Part 2: Performance specification for sacks for palletized and containerized transport of tea
    ISO 22935-1:2009 Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
    ISO 16000-28:2012 Indoor air Part 28: Determination of odour emissions from building products using test chambers
    ISO 16779:2015 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
    I.S. EN 1230-2:2009 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT)
    BS EN 1230-2:2009 Paper and board intended to come into contact with foodstuffs. Sensory analysis Off-flavour (taint)
    ISO 13302:2003 Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
    ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
    13/30245300 DC : 0 BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS
    UNI EN ISO 10399 : 2010 SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
    ISO 10399:2004 Sensory analysis Methodology Duo-trio test
    ISO 8586-2:2008 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
    ISO 6658:2017 Sensory analysis — Methodology — General guidance
    ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
    ISO 5492:2008 Sensory analysis — Vocabulary
    ISO 3534-1:2006 Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability
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