ISO 8586-1:1993
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Withdrawn date
11-03-2019
Superseded by
Language(s)
English, French
Published date
11-03-1993
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Supplements the information given in ISO 6658. The entire process includes recruitment, preliminary screening and initiation; training in general principles and methods; selection for particular purposes; monitoring performance; possible training as expert assessors.
| DevelopmentNote |
Also numbered as BS 7667-1(1993) (10/2005)
|
| DocumentType |
Standard
|
| Pages |
15
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NEN ISO 8586-1 : 2012 | Identical |
| UNE 87024-1:1995 | Identical |
| GOST R ISO 8586-1 : 2008 | Identical |
| PN ISO 8586-1 : 1996 | Identical |
| BIS IS 15317-1 : 2003 | Identical |
| NF ISO 8586-1 : 1993 | Identical |
| BS ISO 13300-2:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders |
| PD CEN/TR 15645-2:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food |
| 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 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| BS EN ISO 4120:2007 | Sensory analysis. Methodology. Triangle test |
| BS 5929-10:1999 | Methods for sensory analysis of food General guidance and test method for assessment of the colour of foods |
| DIN ISO 8587:2010-08 | Sensory analysis - Methodology - Ranking (ISO 8587:2006) |
| 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) |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| BS ISO 5495 : 2005 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| ISO 16820:2004 | Sensory analysis Methodology Sequential analysis |
| 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 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
| 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 |
| 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 |
| BS ISO 16820:2004 | Sensory analysis. Methodology. Sequential analysis |
| ISO 8587:2006 | Sensory analysis Methodology Ranking |
| DIN ISO 4120 E : 2005 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 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 |
| 09/30196799 DC : 0 | BS ISO 11037 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| DIN ISO 16820:2009-11 | Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004) |
| 04/30112621 DC : DRAFT APR 2004 | ISO 5495 - SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| 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 |
| BS ISO 11056 : 1999 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| 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 |
| BS ISO 29842 : 2011 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS |
| 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) |
| BS ISO 4121:2003 | Sensory analysis. Guidelines for the use of quantitative response scales |
| 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) |
| 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 |
| UNI 11329 : 2009 | FOOD PACKAGING - REQUIREMENTS FOR CLOSURES OF PRIMARY PET PACKAGING INTENDED TO CONTAIN DRINKS AND FOODSTUFFS |
| UNE-ISO 3513:2010 | Chillies. Determination of Scoville index. |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| I.S. EN ISO 5495:2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| 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 |
| 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 |
| 01/715682 DC : DRAFT DEC 2001 | ISO/DIS 10399 - SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| BS ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method |
| BS EN ISO 5495 : 2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST (ISO 5495:2005) |
| DIN ISO 29842:2013-04 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011) |
| 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 |
| 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 |
| 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 |
| EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| 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 |
| I.S. EN 1230-2:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| 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) |
| UNE-ISO 8587:2010 | Sensory analysis. Methodology. Ranking. |
| 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) |
| BS EN ISO 8586-2:2008 | Sensory analysis. General guidance for the selection, training and monitoring of assessors Expert sensory assessors |
| 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 |
| 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 |
| 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 |
| 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 11056:1999 | Sensory analysis Methodology Magnitude estimation method |
| 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 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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