Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Materials an reagents
5.1 General
5.2 Test substance
5.3 Spiking compound
6 Equipment
6.1 General
6.2 Aluminium foil
6.3 Petri dishes
6.4 Plates for serving the test portions
6.5 Plastic spoons or plastic toothpicks
6.6 Glass flasks
6.7 Moulds for preparation of test portions
6.8 Other laboratory equipment
7 Preparation of calibration samples
7.1 General
7.2 Preparation of the calibration samples
7.3 Preparation of test portions from a calibration
sample
7.3.1 General
8 Sensory tests
8.1 General test conditions
8.2 Sensory Panel
8.3 Sample presentation
8.4 Sensory evaluation of off-flavour
9 Test procedure for sensory panel
9.1 General
9.2 First step: Assessment before training
9.3 Second step: Training of the panel
9.4 Third step: Assessment after training
10 Data collection and reporting
10.1 General
10.2 Data format
11 Data analysis
Annex A (informative) Specification of coconut oil
Annex B (informative) Experimental design for sample
evaluation before training (Rep 1 and Rep 2)
Annex C (informative) Example of evaluation form to be
used during assessments (first step and third
step)
Annex D (informative) Example of evaluations form to be
used during training (second step)
Annex E (informative) Experimental design for sample
evaluation after training (Rep1 and Rep2)
Annex F (informative) Example of data entry sheets for the
first step
Annex G (informative) Example of data entry sheets for the
third step
Annex H (informative) Method of chemical analysis
Annex I (informative) Mood's median test
Annex J (informative) Tukey's Quick (Pocket) Test
Bibliography