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ISO 5495:2005

Current

Current

The latest, up-to-date edition.

Sensory analysis — Methodology — Paired comparison test

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Published date

10-11-2005

€123.00
Excluding VAT

ISO 5495:2005 describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives.

The method is applicable whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products.

This method is only applicable if the products are relatively homogeneous.

The method is effective (1) for determining whether a perceptible difference exists (paired difference test), or whether no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients, processing, packaging, handling or storage operations, or (2) for selecting, training and monitoring assessors.

It is necessary to know, prior to carrying out the test, whether the test is a one-sided test (the test supervisor knows a priori the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in the expected direction) or a two-sided test (the test supervisor does not have any a priori knowledge concerning the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in one direction or the other).

Committee
ISO/TC 34/SC 12
DevelopmentNote
Supersedes ISO/DIS 5495 (11/2005)
DocumentType
Standard
Pages
21
ProductNote
This standard is identical to EN ISO 5495 : 2007
PublisherName
International Organization for Standardization
Status
Current
Supersedes

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)
12/30232887 DC : 0 BS ISO 11136 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA
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
BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
ASTM E 2164 : 2016 : REDLINE Standard Test Method for Directional Difference Test
DIN ISO 8587:2010-08 Sensory analysis - Methodology - Ranking (ISO 8587:2006)
UNE-EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
BS EN ISO 11136:2017 Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
ISO 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
BS ISO 16820:2004 Sensory analysis. Methodology. Sequential analysis
ISO 8587:2006 Sensory analysis Methodology Ranking
DIN ISO 16820:2009-11 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004)
ISO 16820:2004 Sensory analysis Methodology Sequential analysis
UNE-ISO 16779:2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs.
EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
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
03/312758 DC : DRAFT AUG 2003 ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
ASTM E 2262 : 2003 : R2009 Standard Practice for Estimating Thurstonian Discriminal Distances
BS ISO 13302:2003 Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
BS ISO 8587 : 2006 SENSORY ANALYSIS - METHODOLOGY - RANKING
ISO 6658:2017 Sensory analysis — Methodology — General guidance
BS ISO 11136 : 2014 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA
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
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 2262 : 2003 : R2014 Standard Practice for Estimating Thurstonian Discriminal Distances
ASTM E 2262 : 2003 Standard Practice for Estimating Thurstonian Discriminal Distances
ISO 16779:2015 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
UNE-ISO 8587:2010 Sensory analysis. Methodology. Ranking.
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
ASTM E 2139 : 2005 : R2011 Standard Test Method for Same-Different Test
13/30245300 DC : 0 BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS
ASTM E 2139 : 2005 Standard Test Method for Same-Different Test
ASTM E 2139 : 2005 : R2018 Standard Test Method for Same-Different Test

ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
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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