ISO 5492:2008
Current
Current
The latest, up-to-date edition.
Sensory analysis — Vocabulary
Amended by
Available format(s)
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Language(s)
English
Published date
16-10-2008
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ISO 5492:2008 defines terms relating to sensory analysis.
ISO 5492:2008 applies to all industries concerned with the evaluation of products by the sense organs.
The terms are given under the following headings: 1) general terminology; 2) terminology relating to the senses; 3) terminology relating to organoleptic attributes; and 4) terminology relating to methods.
In addition to terms used in the three official ISO languages (English, French and Russian), this document gives the equivalent terms in German and Spanish; these are published under the responsibilities of the member bodies for Germany (DIN) and for Argentina (IRAM), respectively, and are given for information only. Only the terms and definitions given in the official languages can be considered as ISO terms and definitions.
| Committee |
ISO/TC 34/SC 12
|
| DevelopmentNote |
Supersedes ISO 5492-1, 5492-2, 5492-3, 5492-4, 5492-5 & 5492-6 (04/2001) Supersedes ISO/DIS 5492. (10/2008)
|
| DocumentType |
Standard
|
| Pages |
107
|
| ProductNote |
This standard is identical EN ISO 5492 : 2009
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNI EN ISO 5492 : 2009 | Identical |
| UNE-EN ISO 5492:2010 | Identical |
| NEN-EN-ISO 5492:2009 | Identical |
| GOST ISO 5492 : 2014 | Identical |
| I.S. EN ISO 5492:2009 | Identical |
| ÖNORM EN ISO 5492: 2009 12 01 | Identical |
| ONORM EN ISO 5492 : 2009 AMD 1 2017 | Identical |
| BS EN ISO 5492 : 2009 | Identical |
| NS EN ISO 5492 : 2009 AMD 1 2017 | Identical |
| PN-EN ISO 5492:2009 | Identical |
| PN EN ISO 5492 : 2009 AMD 1 2017 | Identical |
| SN EN ISO 5492 : 2010 AMD 1 2017 | Identical |
| SS-EN ISO 5492:2009 | Identical |
| SN EN ISO 5492 : 2010 | Identical |
| NBN EN ISO 5492 : 2009 | Identical |
| NF ISO 5492 : 2009 | Identical |
| DIN EN ISO 5492:2009-12 | Identical |
| AS 2542.3:2014 | Identical |
| NEN EN ISO 5492 : 2009 AMD 1 2017 | Identical |
| BIS IS 5126 : 2016 | Identical |
| NF EN ISO 5492 : 2009 AMD 1 2017 | Identical |
| NS ISO 5492 : 1ED 1999 | Identical |
| DIN 10950-1:1999-04 | Identical |
| UNE 87001:1994 | Identical |
| BS EN ISO 5492:2009+A1:2017 | Identical |
| 01/715682 DC : DRAFT DEC 2001 | ISO/DIS 10399 - SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| BS ISO 13300-2:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| BS ISO 8588:2017 | Sensory analysis. Methodology. \'A\'. \'not A\' test |
| 16/30285166 DC : 0 | BS ISO 18794 - COFFEE - SENSORIAL ANALYSIS - VOCABULARY |
| PD CEN/TR 15645-2:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food |
| UNE-EN ISO 13299:2017 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| BS ISO 11037:2011 | Sensory analysis. Guidelines for sensory assessment of the colour of products |
| ISO 8587:2006 | Sensory analysis Methodology Ranking |
| 12/30232887 DC : 0 | BS ISO 11136 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA |
| BS ISO/TS 16922:2002 | Natural gas. Guidelines for odorizing gases |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| DIN ISO 12219-7:2016-02 (Draft) | INTERIOR AIR OF ROAD VEHICLES - PART 7: ODOUR DETERMINATION IN INTERIOR AIR OF ROAD VEHICLES AND TEST CHAMBER AIR OF TRIM COMPONENTS BY OLFACTORY MEASUREMENTS (ISO 12219-7:2017) |
| DIN ISO 8587:2010-08 | Sensory analysis - Methodology - Ranking (ISO 8587:2006) |
| ISO 18794:2018 | Coffee — Sensory analysis — Vocabulary |
| 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 |
| ISO 11056:1999 | Sensory analysis Methodology Magnitude estimation method |
| 09/30196799 DC : 0 | BS ISO 11037 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| DIN ISO 22935-3:2012-12 | Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009) |
| 06/30059885 DC : DRAFT FEB 2006 | ISO 8589 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| BS EN 16323:2014 | Glossary of wastewater engineering terms |
| 15/30304798 DC : 0 | BS EN 16841-1 - AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 1: GRID METHOD |
| BS EN 1420:2016 | Influence of organic materials on water intended for human consumption. Determination of odour and flavor assessment of water in piping systems |
| BS EN ISO 4120:2007 | Sensory analysis. Methodology. Triangle test |
| BS ISO 16779:2015 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs |
| DIN EN ISO 11132:2017-10 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012); German version EN ISO 11132:2017 |
| ISO 10399:2017 | Sensory analysis — Methodology — Duo-trio test |
| BS 5929-10:1999 | Methods for sensory analysis of food General guidance and test method for assessment of the colour of foods |
| ISO 12219-7:2017 | Interior air of road vehicles Part 7: Odour determination in interior air of road vehicles and test chamber air of trim components by olfactory measurements |
| BS ISO 13299 : 2003 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE |
| BS 5929-4:1986 | Methods for sensory analysis of food Flavour profile methods |
| 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) |
| BS EN ISO 11132:2017 | Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel |
| S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
| BS ISO 5495 : 2005 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method |
| DIN EN 1230-2:2010-02 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste |
| BS EN ISO 11136:2017 | Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area |
| 15/30317321 DC : 0 | BS EN 14944-1 - INFLUENCE OF CEMENTITIOUS PRODUCTS ON WATER INTENDED FOR HUMAN CONSUMPTION - TEST METHODS - PART 1: INFLUENCE OF MIGRATION FROM FACTORY MADE CEMENTITIOUS PRODUCTS ON THE ORGANOLEPTIC PARAMETERS |
| I.S. EN ISO 11132:2017 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL (ISO 11132:2012) |
| I.S. EN ISO 10399:2018 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST (ISO 10399:2017) |
| I.S. EN ISO 8589:2010 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS (ISO 8589:2007) |
| ISO 11136:2014 | Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area |
| BS EN 12255-9:2002 | Wastewater treatment plants Odour control and ventilation |
| UNE-EN ISO 14532:2017 | Natural gas - Vocabulary (ISO 14532:2014) |
| UNE-ISO 11037:2013 | Sensory analysis. Guidelines for sensory assessment of the colour of products. |
| EN 12255-9:2002 | Wastewater treatment plants - Part 9: Odour control and ventilation |
| DIN EN ISO 4120:2007-10 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004); German version EN ISO 4120:2007 |
| EN 1230-1:2009 | Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour |
| DIN EN 16841-2:2017-03 | AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 2: PLUME METHOD |
| CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour |
| 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) |
| DIN EN 16841-1:2017-03 | AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 1: GRID METHOD |
| I.S. EN 14944-1:2006 | INFLUENCE OF CEMENTITIOUS PRODUCTS ON WATER INTENDED FOR HUMAN CONSUMPTION - TEST METHODS - PART 1: INFLUENCE OF FACTORY MADE CEMENTITIOUS PRODUCTS ON ORGANOLEPTIC PARAMETERS |
| NBR ISO 4120 : 2013 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN EN ISO 8589:2014-10 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS (ISO 8589:2007 + AMD 1:2014) |
| DIN ISO 3972:2013-12 | SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE (ISO 3972:2011 + COR. 1:2012) |
| 13/30268061 DC : 0 | BS ISO 22324 - SOCIETAL SECURITY - EMERGENCY MANAGEMENT - COLOUR-CODED ALERT |
| BS ISO 16820:2004 | Sensory analysis. Methodology. Sequential analysis |
| S.R. CEN TR 15645-2:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF FLAVOUR TEST - PART 2: FATTY FOOD |
| UNI EN ISO 8586 : 2014 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| DIN ISO 4120 E : 2005 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 10/30197245 DC : 0 | BS ISO 8586 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED AND EXPERT ASSESSORS |
| DIN ISO 16820:2009-11 | Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004) |
| BS ISO 13300-1:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Staff responsibilities |
| 04/30112621 DC : DRAFT APR 2004 | ISO 5495 - SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| BS ISO 3972:2011 | Sensory analysis. Methodology. Method of investigating sensitivity of taste |
| BS EN 16841-2:2016 | Ambient air. Determination of odour in ambient air by using field inspection Plume method |
| DIN EN 16841-2:2015-04 (Draft) | AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 2: PLUME METHOD |
| 04/19983377 DC : DRAFT JUL 2004 | BS ISO 13300-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS FOR DESCRIPTIVE ANALYSIS |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| BS ISO 18794:2018 | Coffee. Sensory analysis. Vocabulary |
| UNI 11383 : 2010 | EUCALYPTUS HONEY - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| UNI 11375 : 2010 | HONEY DEW HONEY OR FOREST HONEY - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| I.S. EN 16841-2:2016 | AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 2: PLUME METHOD |
| ISO 16820:2004 | Sensory analysis Methodology Sequential analysis |
| I.S. EN 16323:2014 | GLOSSARY OF WASTEWATER ENGINEERING TERMS |
| I.S. EN 1230-2:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| BS ISO 11056 : 1999 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| ISO 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
| UNE-EN 16841-1:2017 | Ambient air - Determination of odour in ambient air by using field inspection - Part 1: Grid method |
| UNE-EN ISO 11136:2017 | Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014) |
| NF ISO 11037 : 2011 | SENSORY ANALYSIS - GUIDANCE FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS |
| UNE-ISO 16779:2017 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs. |
| UNE-EN 1230-2:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| BS EN ISO 14532:2017 | Natural gas. Vocabulary |
| BS EN 14395-1:2004 | Influence of organic materials on water intended for human consumption. Organoleptic assessment of water in storage systems Test method |
| EN ISO 11136:2017 | Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014) |
| I.S. EN 1622:2006 | WATER QUALITY - DETERMINATION OF THE THRESHOLD ODOUR NUMBER (TON) AND THRESHOLD FLAVOUR NUMBER (TFN) |
| DIN EN 14395-1:2005-01 | Influence of organic materials on water intended for human consumption - Organoleptic assessment of water in storage systems - Part 1: Test method |
| I.S. EN 1230-1:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| I.S. EN ISO 14532:2017 | NATURAL GAS - VOCABULARY (ISO 14532:2014) |
| VDI 3883 Blatt 4:2017-06 | Effects and assessment of odours - Processing odour complaints |
| VDI 3478 Blatt 2:2008-04 | Biological waste gas purification - Biological trickle bed-reactors |
| VDI 3414 Blatt 3:2014-02 (Draft) | Quality evaluation of wooden surfaces - Milled, sawn, planed, drilled and turned surfaces. |
| BS 5929-1:1986 | Methods for sensory analysis of food General guide to methodology |
| 11/30250267 DC : 0 | BS EN 16323 - GLOSSARY OF WASTEWATER ENGINEERING TERMS |
| BS ISO 4120 : 2004 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 07/30131009 DC : 0 | BS ISO 22935-3 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 3: EVALUATION OF COMPLIANCE WITH PRODUCT SPECIFICATIONS FOR SENSORY PROPERTIES BY SCORING |
| ASTM E 2346/E2346M : 2015 : REDLINE | Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers |
| 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 EN ISO 11136:2016-11 (Draft) | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014) |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| I.S. EN 1420-1:1999 | INFLUENCE OF ORGANIC MATERIALS ON WATER INTENDED FOR HUMAN CONSUMPTION - DETERMINATION OF ODOUR AND FLAVOUR ASSESSMENT OF WATER IN PIPING SYSTEMS - PART 1 - TEST METHOD |
| 10/30197665 DC : 0 | BS ISO 16000-28 - INDOOR AIR - PART 28: DETERMINATION OF ODOUR EMISSIONS FROM BUILDING PRODUCTS USING TEST CHAMBERS |
| ISO 22308:2005 | Cork stoppers Sensory analysis |
| BS ISO 29842 : 2011 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| BS EN ISO 8589 : 2010 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| 06/30152441 DC : DRAFT JUN 2006 | BS ISO 7304-2 - DURUM WHEAT SEMOLINAS AND ALIMENTARY PASTA - ESTIMATION OF COOKING QUALITY OF SPAGHETTI BY SENSORY ANALYSIS - PART 2: PRACTICAL METHOD |
| ISO 13300-1:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities |
| 99/565449 DC : DRAFT OCT 99 | DRAFT BS EN 13725 - AIR QUALITY - DETERMINATION OF ODOUR CONCENTRATION BY DYNAMIC OFFACTOMETRY |
| BS 5929-7:1992 | Methods for sensory analysis of food Investigating sensitivity of taste |
| BS ISO 4121:2003 | Sensory analysis. Guidelines for the use of quantitative response scales |
| UNI EN 16323 : 2014 | GLOSSARY OF WASTEWATER ENGINEERING TERMS |
| 15/30273463 DC : 0 | BS ISO 12219-7 - INTERIOR AIR OF ROAD VEHICLES - PART 7: ODOUR DETERMINATION IN INTERIOR AIR OF ROAD VEHICLES AND TEST CHAMBER AIR OF TRIM COMPONENTS BY OLFACTORY MEASUREMENTS |
| 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) |
| UNE-ISO 3972:2013 | Sensory analysis. Methodology. Method of investigating sensitivity of taste. |
| BS ISO 8587 : 2006 | SENSORY ANALYSIS - METHODOLOGY - RANKING |
| I.S. EN 1420:2016 | INFLUENCE OF ORGANIC MATERIALS ON WATER INTENDED FOR HUMAN CONSUMPTION - DETERMINATION OF ODOUR AND FLAVOUR ASSESSMENT OF WATER IN PIPING SYSTEMS |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| 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) |
| ISO/TS 16922:2002 | Natural gas Guidelines for odorizing gases |
| EN ISO 10399:2018 | Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) |
| I.S. EN ISO 5495:2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| ISO 5127:2017 | Information and documentation Foundation and vocabulary |
| PD ISO/TR 16922:2013 | Natural gas. Odorization |
| BS EN 1622:2006 | Water quality. Determination of the threshold odour number (TON) and threshold flavour number (TFN) |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| EN ISO 14532:2017 | Natural gas - Vocabulary (ISO 14532:2014) |
| UNI EN 1230-1 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| UNI CEN/TR 15645-3 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD |
| UNI EN 1230-2 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| EN 1622:2006 | Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN) |
| UNI CEN/TR 15645-1 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR |
| UNI CEN/TR 15645-2 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 2: FATTY FOOD |
| DIN 10972:2003-08 | SENSORY ANALYSIS - 'A' - 'NOT A' TEST |
| BS EN ISO 8586-2:2008 | Sensory analysis. General guidance for the selection, training and monitoring of assessors Expert sensory assessors |
| DIN EN 1420:2016-05 | INFLUENCE OF ORGANIC MATERIALS ON WATER INTENDED FOR HUMAN CONSUMPTION - DETERMINATION OF ODOUR AND FLAVOUR ASSESSMENT OF WATER IN PIPING SYSTEMS |
| S.R. CEN TR 15645-1:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR |
| BS ISO 11132 : 2012 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL |
| DIN EN 16323:2014-07 | GLOSSARY OF WASTEWATER ENGINEERING TERMS |
| BS ISO 8589 : 2007 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| DIN ISO 12219-7 E : 2017 | INTERIOR AIR OF ROAD VEHICLES - PART 7: ODOUR DETERMINATION IN INTERIOR AIR OF ROAD VEHICLES AND TEST CHAMBER AIR OF TRIM COMPONENTS BY OLFACTORY MEASUREMENTS (ISO 12219-7:2017) |
| 04/30081891 DC : DRAFT DEC 2004 | EN 1622 - WATER QUALITY - DETERMINATION OF THE THRESHOLD ODOUR NUMBER (TON) AND THRESHOLD FLAVOUR NUMBER (TFN) |
| BS ISO 11136 : 2014 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA |
| BS ISO 16000-28:2012 | Indoor air Determination of odour emissions from building products using test chambers |
| UNE-EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| DIN ISO 16000-30:2015-05 | INDOOR AIR - PART 30: SENSORY TESTING OF INDOOR AIR (ISO 16000-30:2014) |
| BS ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method |
| 14/30298257 DC : 0 | BS EN 1420 - INFLUENCE OF ORGANIC MATERIALS ON WATER INTENDED FOR HUMAN CONSUMPTION - DETERMINATION OF ODOUR AND FLAVOUR ASSESSMENT OF WATER IN PIPING SYSTEMS - DETERMINATION OF ODOUR AND FLAVOUR ASSESSMENT OF WATER IN PIPING SYSTEMS |
| BS EN ISO 5495 : 2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST (ISO 5495:2005) |
| 17/30324513 DC : 0 | BS ISO 13301 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE |
| DIN EN ISO 8586-2:2008-11 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| BS ISO 5127:2017 | Information and documentation. Foundation and vocabulary |
| BS ISO 10399 : 2004 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| 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 |
| DIN ISO 16000-28:2012-12 | Indoor air - Part 28: Determination of odour emissions from building products using test chambers (ISO 16000-28:2012) |
| 04/19990139 DC : DRAFT JUL 2004 | BS ISO 13300-1 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 1: STAFF STRUCTURE AND RESPONSIBILITIES |
| BS EN 16841-1:2016 | Ambient air. Determination of odour in ambient air by using field inspection Grid method |
| NF EN ISO 8589 : 2010 AMD 1 2014 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| 08/30175643 DC : DRAFT MAR 2008 | BS EN 1230-1 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| PD CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Odour |
| 04/30083253 DC : DRAFT MAY 2004 | EN 14944-1 - INFLUENCE OF CEMENTITIOUS PRODUCTS ON WATER INTENDED FOR HUMAN CONSUMPTION - TEST METHODS - PART 1: INFLUENCE OF FACTORY MADE CEMENTITIOUS PRODUCTS ON ORGANOLEPTIC PARAMETERS |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| ISO 13301:2002 | Sensory analysis Methodology General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure |
| NF ISO 3972 : 2012 | SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE |
| ISO 22324:2015 | Societal security — Emergency management — Guidelines for colour-coded alerts |
| UNI 11376 : 2010 | CHESTNUT HONEY (CASTANEA SATIVA MILLER) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| GOST R ISO 3972 : 2005 | SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE |
| ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| DIN EN 16841-1:2015-04 (Draft) | AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 1: GRID METHOD |
| EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| ASTM E 1697 : 2005 | Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes |
| ASTM E 1697 : 2005 : R2012 : EDT 1 | Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes |
| 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 |
| EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| UNE-EN 1230-1:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| BS EN 1230-1:2001 | Paper and board intended for contact with foodstuffs. Sensory analysis Odour |
| ISO 8586-2:2008 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors |
| BS EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs. Sensory analysis Off-flavour (taint) |
| ISO 14532:2014 | Natural gas — Vocabulary |
| UNE-ISO 8587:2010 | Sensory analysis. Methodology. Ranking. |
| DIN EN 14944-1:2006-07 | Influence of cementitious products on water intended for human consumption - Test methods - Part 1: Influence of factory made cementitious products on organoleptic parameters |
| ISO 11132:2012 | Sensory analysis Methodology Guidelines for monitoring the performance of a quantitative sensory panel |
| ISO 13299:2016 | Sensory analysis Methodology General guidance for establishing a sensory profile |
| BS EN 1420-1:1999 | Influence of organic materials on water intended for human consumption. Determination of odour and flavour assessment of water in piping systems Influence of organic materials on water intended for human consumption. Determination of odour and flavour assessment of water in piping systems. Test method |
| EN ISO 13299:2016 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| EN 1420:2016 | Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems |
| EN 16841-1:2016 | Ambient air - Determination of odour in ambient air by using field inspection - Part 1: Grid method |
| EN 14395-1:2004 | Influence of organic materials on water intended for human consumption - Organoleptic assessment of water in storage systems - Part 1: Test method |
| EN ISO 8586-2:2008 | Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors (ISO 8586-2:2008) |
| EN 1420-1:1999 | Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems - Part 1: Test method |
| EN 16841-2:2016 | Ambient air - Determination of odour in ambient air by using field inspection - Part 2: Plume method |
| EN 14944-1:2006 | Influence of cementitious products on water intended for human consumption - Test methods - Part 1: Influence of factory made cementitious products on organoleptic parameters |
| I.S. EN 13725:2003 | AIR QUALITY - DETERMINATION OF ODOUR CONCENTRATION BY DYNAMIC OLFACTOMETRY |
| EN 16323:2014 | Glossary of wastewater engineering terms |
| BS ISO 22935-3:2009 | Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| PREN 14944-1 : DRAFT 2015 | INFLUENCE OF CEMENTITIOUS PRODUCTS ON WATER INTENDED FOR HUMAN CONSUMPTION - TEST METHODS - PART 1: INFLUENCE OF MIGRATION FROM FACTORY MADE CEMENTITIOUS PRODUCTS ON THE ORGANOLEPTIC PARAMETERS |
| 02/561264 DC : DRAFT MAR 2002 | BS EN 14395-1 - INFLUENCE OF ORGANIC MATERIALS ON WATER INTENDED FOR HUMAN CONSUMPTION - ORGANOLEPTIC ASSESSMENT OF WATER IN STORAGE SYSTEMS - PART 1: TEST METHOD |
| UNI EN ISO 8586-2 : 2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| BS ISO 12219-7:2017 | Interior air of road vehicles Odour determination in interior air of road vehicles and test chamber air of trim components by olfactory measurements |
| BS 5929-5:1988 | Methods for sensory analysis of food \'A\'-\'not A\' test |
| DIN ISO 29842:2013-04 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011) |
| BS EN ISO 8586:2014 | Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| UNE-EN 16841-2:2017 | Ambient air - Determination of odour in ambient air by using field inspection - Part 2: Plume method |
| I.S. EN ISO 11136:2017 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014) |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| 03/312775 DC : DRAFT AUG 2003 | ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING |
| 15/30304801 DC : 0 | BS EN 16841-2 - AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 2: PLUME METHOD |
| BS ISO 22308:2005 | Cork stoppers. Sensory analysis |
| 09/30197768 DC : DRAFT SEP 2009 | BS ISO 11132 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL |
| UNE-EN 1420:2016 | Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems |
| 13/30245300 DC : 0 | BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS |
| UNI 11384 : 2010 | CITRUS HONEY (CITRUS SPP.) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| UNI 11382 : 2010 | ACACIA HONEY (ROBINIA PSEUDACACIA L.) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| BS ISO 22324:2015 | Societal security — Emergency management — Guidelines for colour-coded alerts |
| PD CEN/TR 15645-3:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Dry food |
| 07/30143612 DC : 0 | ISO 8586-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| UNI EN ISO 8589 : 2014 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| I.S. EN 16841-1:2016 | AMBIENT AIR - DETERMINATION OF ODOUR IN AMBIENT AIR BY USING FIELD INSPECTION - PART 1: GRID METHOD |
| S.R. CEN TR 15645-3:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD |
| I.S. EN ISO 8586-2:2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| ISO 11037:2011 | Sensory analysis — Guidelines for sensory assessment of the colour of products |
| UNI EN ISO 10399 : 2010 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| UNE-EN 16323:2014 | Glossary of wastewater engineering terms |
| ISO 16000-30:2014 | Indoor air — Part 30: Sensory testing of indoor air |
| I.S. EN ISO 4120:2007 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| ISO 8588:2017 | Sensory analysis — Methodology — "A" - "not A" test |
| DIN EN 1230-1:2010-02 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| DIN EN 14944-1:2015-06 (Draft) | INFLUENCE OF CEMENTITIOUS PRODUCTS ON WATER INTENDED FOR HUMAN CONSUMPTION - TEST METHODS - PART 1: INFLUENCE OF FACTORY MADE CEMENTITIOUS PRODUCTS ON ORGANOLEPTIC PARAMETERS |
| BS EN 14944-1:2006 | Influence of cementitious products on water intended for human consumption. Test methods Influence of factory made cementitious products on organoleptic parameters |
| ISO/TR 16922:2013 | Natural gas — Odorization |
| DIN ISO 4120:2005-04 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN EN ISO 5495:2016-10 | Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016) (includes Amendment :2016) |
| EN ISO 4120:2007 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004) |
| I.S. EN 12255-9:2002 | WASTEWATER TREATMENT PLANTS - PART 9: ODOUR CONTROL AND VENTILATION |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
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