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  • ISO 6658:2017

    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

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    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.

    General Product Information - (Show below) - (Hide below)

    Development Note Supersedes ISO/DIS 6658. (07/2017)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current
    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 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 ISO 5495:2007/A1:2016 SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST (ISO 5495:2005/AMD 1:2016)
    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
    CEN/TR 15645-3:2008/AC:2008 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD
    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 8589:2010/A1:2014 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS (ISO 8589:2007/AMD 1:2014)
    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
    DIN EN ISO 11132:2017-10 SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL (ISO 11132:2012)
    DIN EN ISO 15621 E : 2017 ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION (ISO 15621:2017)
    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
    DIN ISO 3972 E : 2013 SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE (ISO 3972:2011 + COR. 1:2012)
    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
    DIN ISO 29842 E : 2013 SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011)
    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
    CEN/TR 15645-2:2008/AC:2008 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF FLAVOUR TEST - PART 2: FATTY FOOD
    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)

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

    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
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