ISO 10399:2004
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by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 Methodology Duo-trio test
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27-09-2018
English, French
23-06-2004
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ISO 10399:2004 describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically less efficient than the triangle test but is easier to perform by the assessors.
The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attributes responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for a) determining that either a perceptible difference results (duo-trio testing for difference), or a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; or b) for selecting, training and monitoring assessors.
Two forms of the method are described: the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production), and the balanced-reference technique, used when one product is not more familiar than the other.
| DocumentType |
Standard
|
| Pages |
19
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
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| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| AS 2542.2.4-2005 | Identical |
| AS 2542.2.4:2014 | Identical |
| NF ISO 10399 : 2004 | Identical |
| UNI EN ISO 10399 : 2010 | Identical |
| NS EN ISO 10399 : 2018 | Identical |
| BS EN ISO 10399:2010 | Identical |
| PN EN ISO 10399 : 2018 | Identical |
| UNE-EN ISO 10399:2010 | Identical |
| BS 5929-8:1992 | Identical |
| UNE 87010:1993 | Identical |
| UNE EN ISO 10399 : 2010 | Identical |
| NBN EN ISO 10399 : 2010 | Identical |
| GOST ISO 10399 : 2015 | Identical |
| NEN ISO 10399 : 2004 | Identical |
| I.S. EN ISO 10399:2018 | Identical |
| DIN ISO 10399:2007-12 (Draft) | Identical |
| NF EN ISO 10399 : 2018 | Identical |
| ONORM EN ISO 10399 : 2018 | Identical |
| NEN EN ISO 10399 : 2018 | Identical |
| EN ISO 10399:2018 | Identical |
| DIN EN ISO 10399:2010-06 | Identical |
| 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 ISO 16779:2015 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs |
| DIN EN ISO 4120:2007-10 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004); German version EN ISO 4120:2007 |
| BS ISO 16820:2004 | Sensory analysis. Methodology. Sequential analysis |
| DIN ISO 4120 E : 2005 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN ISO 16820:2009-11 | Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004) |
| DIN 10971:2003-01 | SENSORY ANALYSIS - DUO-TRIO-TEST |
| ISO 16820:2004 | Sensory analysis Methodology Sequential analysis |
| UNE-ISO 16779:2017 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs. |
| ASTM E 3009 : 2015 : EDT 1 | Standard Test Method for Sensory Analysis—Tetrad Test |
| ASTM E 3009 : 2015 | Standard Test Method for Sensory Analysis—Tetrad Test |
| BS ISO 4120 : 2004 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 16/30314233 DC : 0 | BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| ASTM E 2610 : 2008 | Standard Test Method for Sensory Analysis<span class='unicode'>—</span>Duo-Trio Test |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| BS ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| 13/30245300 DC : 0 | BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS |
| ASTM E 2610 : 2008 : R2011 | Standard Test Method for Sensory Analysis—Duo-Trio Test |
| I.S. EN ISO 4120:2007 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN ISO 4120:2005-04 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| EN ISO 4120:2007 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004) |
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