EN ISO 8586:2014
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
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)
31-07-2014
15-01-2014
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Selection of assessors
5 Training of assessors
6 Final choice of panels for particular methods
7 Training of experts
8 Monitoring and testing of performance of selected
assessors and expert sensory assessors
9 Management and follow-up of the group
Annex A (informative) - Repeatability and
reproducibility of assessors and panels
Annex B (informative) - Use of analysis of variance
in the choice of selected assessors for scoring
Annex C (informative) - Example of practical application
Bibliography
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 |
CEN/BT
|
DevelopmentNote |
Supersedes EN ISO 8586-2. (02/2014)
|
DocumentType |
Standard
|
PublisherName |
Comite Europeen de Normalisation
|
Status |
Withdrawn
|
Supersedes |
Standards | Relationship |
NEN EN ISO 8586 : 2014 + COR 2014 | Identical |
I.S. EN ISO 8586:2014 | Identical |
DIN EN ISO 8586:2014-05 | Identical |
UNI EN ISO 8586 : 2014 | Identical |
BS EN ISO 8586:2014 | Identical |
SN EN ISO 8586:2014 | Identical |
NF EN ISO 8586 : 2014 | Identical |
ISO 8586:2012 | Identical |
UNE-EN ISO 8586:2014 | Identical |
NS EN ISO 8586 : 2014 | Identical |
NBN EN ISO 8586 : 2014 | Identical |
PN EN ISO 8586 : 2014 | Identical |
DS EN ISO 8586 : 2014 | Identical |
ONORM EN ISO 8586 : 2014 | Identical |
S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
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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