• There are no items in your cart

ISO 6658:2017

Current

Current

The latest, up-to-date edition.

Sensory analysis — Methodology — General guidance

Available format(s)

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

Language(s)

French, English

Published date

18-07-2017

ISO 6658:2017 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required.

Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated.

A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests is given in ISO 11136.

DevelopmentNote
Supersedes ISO/DIS 6658. (07/2017)
DocumentType
Standard
Pages
27
PublisherName
International Organization for Standardization
Status
Current
Supersedes

Standards Relationship
BS ISO 6658:2005 Identical
NF ISO 6658 : 2017 Identical
GOST ISO 6658 : 2016 Identical
UNE-ISO 6658:2019 Identical
IS 17827 : 2022 Identical
AS ISO 6658:2023 Identical
UNI ISO 6658 : 1987 Identical
UNE-ISO 6658:2008 Identical
SAC GB/T 10220 : 1988 Identical
BS ISO 6658:2017 Identical
NEN ISO 6658 : 2005 Identical
NFV 09 001 : 1983 FD Similar to
UNE 87008:1992 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
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
BS EN ISO 13299:2016 Sensory analysis. Methodology. General guidance for establishing a sensory profile
DIN ISO 8587:2010-08 Sensory analysis - Methodology - Ranking (ISO 8587:2006)
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 ISO 22308:2005 Cork stoppers. Sensory analysis
BS ISO 22935-2:2009 Milk and milk products. Sensory analysis Recommended methods for sensory evaluation
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
BS ISO 13299 : 2003 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
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)
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
DIN EN 1230-2:2010-02 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT)
UNE-EN ISO 15621:2018 Absorbent incontinence aids for urine and/or faeces - General guidelines on evaluation (ISO 15621:2017)
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)
UNE-ISO 11037:2013 Sensory analysis. Guidelines for sensory assessment of the colour of products.
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
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)
ONORM EN ISO 8586 : 2014 SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS (ISO 8586:2012)
DIN EN ISO 8589:2014-10 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS (ISO 8589:2007 + AMD 1:2014)
BS ISO 5496 : 2006 SENSORY ANALYSIS - METHODOLOGY - INITIATION AND TRAINING OF ASSESSORS IN THE DETECTION AND RECOGNITION OF ODOURS
DIN ISO 3972:2013-12 SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE (ISO 3972:2011 + COR. 1:2012)
BS ISO 16820:2004 Sensory analysis. Methodology. Sequential analysis
PD CEN/TR 15645-2:2008 Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food
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
16/30302523 DC : 0 BS EN ISO 15621 - ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION
10/30197245 DC : 0 BS ISO 8586 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED AND EXPERT ASSESSORS
DIN EN ISO 15621:2016-06 (Draft) ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION (ISO 15621:2017)
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
DIN ISO 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
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
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)
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
ISO 16820:2004 Sensory analysis Methodology Sequential analysis
GOST R ISO 5496 : 2005 SENSORY ANALYSIS - METHODOLOGY - TRAINING OF ASSESSORS IN THE DETECTION AND RECOGNITION OF ODOURS
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
NF 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 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)
I.S. EN 1230-1:2009 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR
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
ISO 5496:2006 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
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
ISO 13300-1:2006 Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities
BS ISO 4121:2003 Sensory analysis. Guidelines for the use of quantitative response scales
BS EN ISO 15621:2017 Absorbent incontinence aids for urine and/or faeces. General guidelines on evaluation
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.
I.S. EN ISO 15621:2017 ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION (ISO 15621:2017)
BS ISO 8587 : 2006 SENSORY ANALYSIS - METHODOLOGY - RANKING
NF ISO 11056 : 2000 AMD 2 2015 SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD
UNE-ISO 3513:2010 Chillies. Determination of Scoville index.
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)
I.S. EN ISO 5495:2007 SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST
ISO 8586:2012 Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
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)
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
BS EN ISO 8586-2:2008 Sensory analysis. General guidance for the selection, training and monitoring of assessors Expert sensory assessors
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
BS ISO 8589 : 2007 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS
UNE-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
BS ISO 15621:2011 Urine-absorbing aids. General guidelines on evaluation
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 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
07/30143612 DC : 0 ISO 8586-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS
09/30197034 DC : 0 BS ISO 15621 - URINE-ABSORBING AIDS - GENERAL GUIDANCE ON EVALUATION
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
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
ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
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
I.S. EN ISO 13299:2016 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016)
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
EN 1230-2:2009 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
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 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 15621:2017 Absorbent incontinence aids for urine and/or faeces — General guidelines on evaluation
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
BS EN 1230-2:2009 Paper and board intended to come into contact with foodstuffs. Sensory analysis Off-flavour (taint)
ISO 8586-2:2008 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
UNE-ISO 8587:2010 Sensory analysis. Methodology. Ranking.
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
EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
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 ISO 15621:2017 Absorbent incontinence aids for urine and/or faeces - General guidelines on evaluation (ISO 15621:2017)
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
BS ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
UNI EN ISO 8586-2 : 2008 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS
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
BS EN ISO 11132:2017 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
ISO 3972:2011 Sensory analysis — Methodology — Method of investigating sensitivity of taste
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
09/30197768 DC : DRAFT SEP 2009 BS ISO 11132 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL
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
PD CEN/TR 15645-3:2008 Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Dry food
UNI EN ISO 8589 : 2014 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS
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
ISO 11037:2011 Sensory analysis — Guidelines for sensory assessment of the colour of products
ISO 22935-2:2009 Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
UNI EN ISO 10399 : 2010 SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST
I.S. EN ISO 4120:2007 SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
DIN EN 1230-1:2010-02 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour
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)

ISO 13300-2:2006 Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders
ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories
ISO 8588:2017 Sensory analysis — Methodology — "A" - "not A" test
ISO 5497:1982 Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
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
ISO 13299:2016 Sensory analysis Methodology General guidance for establishing a sensory profile
ISO 13300-1:2006 Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities
ISO 2854:1976 Statistical interpretation of data — Techniques of estimation and tests relating to means and variances
ISO 10399:2004 Sensory analysis Methodology Duo-trio test
ISO 16820:2004 Sensory analysis Methodology Sequential analysis
ISO 3972:2011 Sensory analysis — Methodology — Method of investigating sensitivity of taste
ISO 8587:2006 Sensory analysis Methodology Ranking
ISO 3534-2:2006 Statistics — Vocabulary and symbols — Part 2: Applied statistics
ECA 4-09 : 2017 ACCREDITATION FOR SENSORY TESTING LABORATORIES
ISO 3534-3:2013 Statistics — Vocabulary and symbols — Part 3: Design of experiments
ISO 11132:2012 Sensory analysis Methodology Guidelines for monitoring the performance of a quantitative sensory panel
ISO 5495:2005 Sensory analysis — Methodology — Paired comparison test
ISO 4120:2004 Sensory analysis Methodology Triangle 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 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5492:2008 Sensory analysis — Vocabulary
ISO 8586:2012 Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
ISO 3534-1:2006 Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability

€123.00
Excluding VAT

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.