NF ISO 5492 : 2009
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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SENSORY ANALYSIS - VOCABULARY
01-11-2009
12-01-2013
La présente Norme internationale définit les termes relatifs à l'analyse sensorielle. Elle s'applique à toutes les industries concernées par l'évaluation des produits par les organes des sens. Les termes sont répartis selon les rubriques suivantes: terminologie générale; terminologie relative à la physiologie; terminologie relative aux propriétés organoleptiques; terminologie relative aux méthodes.
| DevelopmentNote |
Indice de classement: V00-150. Supersedes NFV 00 150. (04/2002) PR NF ISO 5492 September 2006. (09/2006)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Superseded
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| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ISO 5492:2008 | Identical |
| NF ISO 5495 : 2006 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| NF ISO 13300-1 : 2006 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 1: STAFF RESPONSIBILITIES |
| XP V09 500 : 2009 XP | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA |
| NF EN ISO 5495 : 2007 AMD 1 2016 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| NF ISO 16820 : 2004 | SENSORY ANALYSIS - METHODOLOGY - SEQUENTIAL ANALYSIS |
| NF ISO 4120 : 2004 | SENSORY ANALYSIS - METHODOLOGY - TRIANGULAR TEST |
| NF ISO 10399 : 2004 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| NFV 63 100 : 95 XP | FOIE GRAS AND FOIE GRAS BASED PREPARATIONS - RECOMMENDATIONS FOR THE PREPARATION AND CARRYING OUT OF TESTS BY CONSUMERS - TESTS BY SENSORY EVALUATION |
| NF ISO 11056 : 2000 AMD 2 2015 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| NF ISO 7304-2 : 2008 | ALIMENTARY PASTA PRODUCED FROM DURUM WHEAT SEMOLINA - ESTIMATION OF COOKING QUALITY BY SENSORY ANALYSIS - PART 2: ROUTINE METHOD |
| NF ISO 13300-2 : 2006 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS |
| NF ISO 4121 : 2004 | SENSORY ANALYSIS - GUIDELINES FOR THE USE OF QUANTITATIVE RESPONSE SCALES |
| NF ISO 8589 : 2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| NF ISO 13299 : 2003 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE |
| NF 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 |
| NF EN ISO 8586-2 : 2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| NF 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 |
| NF EN ISO 4120 : 2007 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| NF ISO 8587 : 2007 | SENSORY ANALYSIS - METHODOLOGY - RANKING |
| NF ISO 13302 : 2004 | SENSORY ANALYSIS - METHODS FOR ASSESSING MODIFICATIONS TO THE FLAVOUR OF FOODSTUFFS DUE TO PACKAGING |
| NF ISO 22935-1 : 2009 | MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS |
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