ISO 8586:2012
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
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Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
14-12-2012
Withdrawn date
09-04-2025
Superseded by
€63.00
Excluding VAT
ISO 8586:2012 specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. It supplements the information given in ISO 6658.
| Committee |
ISO/TC 34/SC 12
|
| DevelopmentNote |
Supersedes ISO 8586-1, ISO 8586-2 & ISO/DIS 8586. (12/2012)
|
| DocumentType |
Standard
|
| Pages |
28
|
| ProductNote |
THIS STANDARD ALSO CORRECTED VERSION FOR FRENCH AND ENGLISH FOR THE YEAR 2014.
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ONORM EN ISO 8586 : 2014 | Identical |
| DS EN ISO 8586 : 2014 | Identical |
| GOST ISO 8586 : 2015 | Identical |
| NF EN ISO 8586 : 2014 | Identical |
| NBN EN ISO 8586 : 2014 | Identical |
| NEN EN ISO 8586 : 2014 + COR 2014 | Identical |
| NS EN ISO 8586 : 2014 | Identical |
| I.S. EN ISO 8586:2014 | Identical |
| PN EN ISO 8586 : 2014 | Identical |
| AS 2542.1.3:2014 | Identical |
| SS-EN ISO 8586:2014 | Identical |
| BIS IS 15317 : 2017 | Identical |
| BS ISO 8586 : 2012 | Identical |
| BS EN ISO 8586:2014 | Identical |
| EN ISO 8586:2014 | Identical |
| DIN EN ISO 8586:2014-05 | Identical |
| NBR ISO 8586 : 2016 | Identical |
| UNE-EN ISO 8586:2014 | Identical |
| BS ISO 8588:2017 | Sensory analysis. Methodology. \'A\'. \'not A\' test |
| 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 |
| S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
| 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) |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| ISO 10399:2017 | Sensory analysis — Methodology — Duo-trio test |
| 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 |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| NF ISO 8588 : 2017 | SENSORY ANALYSIS - METHODOLOGY - 'A' - 'NOT A' TEST |
| 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 |
| 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 |
| ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| 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) |
| BS EN ISO 11132:2017 | Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel |
| I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| EN ISO 10399:2018 | Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) |
| ISO 8588:2017 | Sensory analysis — Methodology — "A" - "not A" test |
| UNE-ISO 3972:2013 | Sensory analysis. Methodology. Method of investigating sensitivity of taste. |
| UNE-EN ISO 13299:2017 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| UNE-EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| UNE-ISO 11037:2013 | Sensory analysis. Guidelines for sensory assessment of the colour of products. |
| ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors |
| ISO 5496:2006 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| 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 |
| 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 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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