ISO 4121:2003
Current
Current
The latest, up-to-date edition.
Sensory analysis — Guidelines for the use of quantitative response scales
Available format(s)
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
12-11-2003
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ISO 4121:2003 provides guidelines describing quantitative response scales (where the response obtained indicates the intensity of perception) and their use when assessing samples.
It is applicable to all quantitative assessment, whether global or specific and whether objective or hedonic.
It is intentionally limited to the most commonly used measurement scales for sensory assessment.
| DevelopmentNote |
Supersedes ISO/DIS 4121 (11/2003)
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 4121:2003 | Identical |
| UNE-ISO 4121:2006 | Identical |
| NF ISO 4121 : 2004 | Identical |
| GOST ISO 4121 : 2016 | Identical |
| NEN ISO 4121 : 2003 | Identical |
| AS 2542.2.3:2014 | Identical |
| AS 2542.2.3-2007 | Identical |
| DIN 10952-2:1983-09 | Corresponds |
| UNE 87020:1993 | Identical |
| UNI ISO 4121 : 1989 | Identical |
| DIN 10952-1:1978-10 | Corresponds |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| PD CEN/TR 15645-2:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food |
| DIN EN ISO 11136:2016-11 (Draft) | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014) |
| 12/30232887 DC : 0 | BS ISO 11136 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA |
| 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 |
| BS EN 60661:2014 | Methods for measuring the performance of electric household coffee makers |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| 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 |
| 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) |
| BS EN ISO 11132:2017 | Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel |
| 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 EN ISO 11136:2017 | Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area |
| I.S. EN ISO 11132:2017 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL (ISO 11132:2012) |
| ISO 11136:2014 | Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area |
| 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) |
| 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 |
| 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 |
| 10/30197245 DC : 0 | BS ISO 8586 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED AND EXPERT ASSESSORS |
| BS EN ISO 8586:2014 | Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| BS EN ISO 5492 : 2009 | SENSORY ANALYSIS - VOCABULARY (ISO 5492:2008) |
| BS ISO 11056 : 1999 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| ISO 25119-3:2010 | Tractors and machinery for agriculture and forestry Safety-related parts of control systems Part 3: Series development, hardware and software |
| UNE-EN ISO 11136:2017 | Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014) |
| EN ISO 11136:2017 | Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014) |
| BS 5929-1:1986 | Methods for sensory analysis of food General guide to methodology |
| 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 |
| 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 |
| 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) |
| I.S. EN 60661:2014 | METHODS FOR MEASURING THE PERFORMANCE OF ELECTRIC HOUSEHOLD COFFEE MAKERS |
| BS 7667-1:1993 | Assessors for sensory analysis Guide to the selection, training and monitoring of selected assessors |
| BS ISO 8586 : 2012 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| UNE-EN ISO 5492:2010 | Sensory analysis - Vocabulary (ISO 5492:2008) |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| 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 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| 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 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 ISO 11132 : 2012 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL |
| I.S. EN ISO 5492:2009 | SENSORY ANALYSIS - VOCABULARY (ISO 5492:2008) |
| BS ISO 11136 : 2014 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA |
| UNE-EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| UNE-EN 60661:2015 | Methods for measuring the performance of electric household coffee makers |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
| BS 7804-2:1999 | Tea sacks Performance specification for sacks for palletized and containerized transport of tea |
| 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 |
| ISO 9884-2:1999 | Tea sacks Specification Part 2: Performance specification for sacks for palletized and containerized transport of tea |
| 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 |
| EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| IEC 60661:1999+AMD1:2003+AMD2:2005 CSV | Methods for measuring the performance of electric household coffee makers |
| 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) |
| PREN 60661 : DRAFT 2012 | METHODS FOR MEASURING THE PERFORMANCE OF ELECTRIC HOUSEHOLD COFFEE MAKERS (IEC 60661:1999, MODIFIED + A1:2003, MODIFIED + A2:2005, MODIFIED) |
| 12/30259741 DC : 0 | BS EN 60661 - METHODS FOR MEASURING THE PERFORMANCE OF ELECTRIC HOUSEHOLD COFFEE MAKERS |
| I.S. EN ISO 11136:2017 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA (ISO 11136:2014) |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| 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 |
| 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 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| ISO 11056:1999 | Sensory analysis Methodology Magnitude estimation method |
| EN 60661:2014 | Methods for measuring the performance of electric household coffee makers |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| ISO 13299:2016 | Sensory analysis Methodology General guidance for establishing a sensory profile |
| ISO 8587:2006 | Sensory analysis Methodology Ranking |
| ISO 6564:1985 | Sensory analysis Methodology Flavour profile methods |
| ISO 8586-2:2008 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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