ISO 5495:2005
Current
The latest, up-to-date edition.
Sensory analysis — Methodology — Paired comparison test
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10-11-2005
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 |
Standards | Relationship |
NBN EN ISO 5495 : 2007 AMD 1 2016 | Identical |
PN-EN ISO 5495:2007 | Identical |
AS 2542.2.1-2007 | Identical |
NEN ISO 5495 : 2005 C1 2006 | Identical |
SN EN ISO 5495 : 2007 AMD 1 2016 | Identical |
NEN-EN-ISO 5495:2007 | Identical |
NF ISO 5495 : 2006 | Identical |
DIN ISO 5495:2006-08 (Draft) | Identical |
NEN EN ISO 5495 : 2007 AMD 1 2016 | Identical |
UNE-EN ISO 5495:2009 | Identical |
NS EN ISO 5495 : 2007 | Identical |
BS EN ISO 5495 : 2007 | Identical |
ONORM EN ISO 5495 : 2016 | Identical |
PN EN ISO 5495 : 2007 AMD 1 2016 | Identical |
NF EN ISO 5495 : 2007 AMD 1 2016 | Identical |
UNI EN ISO 5495 : 2008 | Identical |
I.S. EN ISO 5495:2007 | Identical |
UNE-EN ISO 5495:2007 | Identical |
IS 17829 : 2022 | Identical |
SN EN ISO 5495:2007 | Identical |
EN ISO 5495:2007 | Identical |
UNE 87005:1992 | Identical |
UNI ISO 5495 : 1987 | Identical |
DIN EN ISO 5495:2016-10 | Identical |
NFV 09 012 : 83 FD | Identical |
BS EN ISO 5495:2005+A1:2016 | Identical |
BS ISO 5495 : 2005 | Identical |
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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