ISO 6658:2017
Current
Current
The latest, up-to-date edition.
Sensory analysis — Methodology — General guidance
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
French, English
Published date
07-18-2017
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ISO 6658:2017 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required.
Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated.
A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests is given in ISO 11136.
| DevelopmentNote |
Supersedes ISO/DIS 6658. (07/2017)
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| DocumentType |
Standard
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| Pages |
27
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| PublisherName |
International Organization for Standardization
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| Status |
Current
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| Supersedes |
| Standards | Relationship |
| BS ISO 6658:2005 | Identical |
| NF ISO 6658 : 2017 | Identical |
| GOST ISO 6658 : 2016 | Identical |
| UNE-ISO 6658:2019 | Identical |
| IS 17827 : 2022 | Identical |
| AS ISO 6658:2023 | Identical |
| UNI ISO 6658 : 1987 | Identical |
| UNE-ISO 6658:2008 | Identical |
| SAC GB/T 10220 : 1988 | Identical |
| BS ISO 6658:2017 | Identical |
| NEN ISO 6658 : 2005 | Identical |
| NFV 09 001 : 1983 FD | Similar to |
| UNE 87008:1992 | Identical |
| 01/715682 DC : DRAFT DEC 2001 | ISO/DIS 10399 - SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| BS ISO 13300-2:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| UNE-EN ISO 13299:2017 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| BS ISO 11037:2011 | Sensory analysis. Guidelines for sensory assessment of the colour of products |
| ISO 8587:2006 | Sensory analysis Methodology Ranking |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| DIN ISO 8587:2010-08 | Sensory analysis - Methodology - Ranking (ISO 8587:2006) |
| ISO 11056:1999 | Sensory analysis Methodology Magnitude estimation method |
| 09/30196799 DC : 0 | BS ISO 11037 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| 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) |
| 06/30059885 DC : DRAFT FEB 2006 | ISO 8589 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| BS ISO 22308:2005 | Cork stoppers. Sensory analysis |
| BS ISO 22935-2:2009 | Milk and milk products. Sensory analysis Recommended methods for sensory evaluation |
| 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 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 |
| ISO 10399:2017 | Sensory analysis — Methodology — Duo-trio test |
| BS 5929-10:1999 | Methods for sensory analysis of food General guidance and test method for assessment of the colour of foods |
| 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) |
| 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 ISO 5495 : 2005 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| DIN EN 1230-2:2010-02 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| UNE-EN ISO 15621:2018 | Absorbent incontinence aids for urine and/or faeces - General guidelines on evaluation (ISO 15621:2017) |
| I.S. EN ISO 11132:2017 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL (ISO 11132:2012) |
| I.S. EN ISO 10399:2018 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST (ISO 10399:2017) |
| I.S. EN ISO 8589:2010 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS (ISO 8589:2007) |
| UNE-ISO 11037:2013 | Sensory analysis. Guidelines for sensory assessment of the colour of products. |
| DIN EN ISO 4120:2007-10 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004); German version EN ISO 4120:2007 |
| EN 1230-1:2009 | Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour |
| CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour |
| 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) |
| ONORM EN ISO 8586 : 2014 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS (ISO 8586:2012) |
| DIN EN ISO 8589:2014-10 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS (ISO 8589:2007 + AMD 1:2014) |
| BS ISO 5496 : 2006 | SENSORY ANALYSIS - METHODOLOGY - INITIATION AND TRAINING OF ASSESSORS IN THE DETECTION AND RECOGNITION OF ODOURS |
| DIN ISO 3972:2013-12 | SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE (ISO 3972:2011 + COR. 1:2012) |
| BS ISO 16820:2004 | Sensory analysis. Methodology. Sequential analysis |
| PD CEN/TR 15645-2:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food |
| 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 |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| DIN ISO 4120 E : 2005 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 16/30302523 DC : 0 | BS EN ISO 15621 - ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION |
| 10/30197245 DC : 0 | BS ISO 8586 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED AND EXPERT ASSESSORS |
| DIN EN ISO 15621:2016-06 (Draft) | ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION (ISO 15621:2017) |
| DIN ISO 16820:2009-11 | Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004) |
| BS ISO 13300-1:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Staff responsibilities |
| DIN ISO 22935-2:2012-12 | Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009) |
| 04/30112621 DC : DRAFT APR 2004 | ISO 5495 - SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| BS ISO 3972:2011 | Sensory analysis. Methodology. Method of investigating sensitivity of taste |
| 04/19983377 DC : DRAFT JUL 2004 | BS ISO 13300-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS FOR DESCRIPTIVE ANALYSIS |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| UNI 11383 : 2010 | EUCALYPTUS HONEY - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| UNI 11375 : 2010 | HONEY DEW HONEY OR FOREST HONEY - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| ISO 16820:2004 | Sensory analysis Methodology Sequential analysis |
| GOST R ISO 5496 : 2005 | SENSORY ANALYSIS - METHODOLOGY - TRAINING OF ASSESSORS IN THE DETECTION AND RECOGNITION OF ODOURS |
| I.S. EN 1230-2:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| BS ISO 11056 : 1999 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| 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 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 ISO 11037 : 2011 | SENSORY ANALYSIS - GUIDANCE FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS |
| UNE-ISO 16779:2017 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs. |
| UNE-EN 1230-2:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| I.S. EN 1230-1:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| BS ISO 4120 : 2004 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 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 |
| ISO 5496:2006 | Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours |
| ISO 22308:2005 | Cork stoppers Sensory analysis |
| BS ISO 29842 : 2011 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| BS EN ISO 8589 : 2010 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| ISO 13300-1:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities |
| BS ISO 4121:2003 | Sensory analysis. Guidelines for the use of quantitative response scales |
| BS EN ISO 15621:2017 | Absorbent incontinence aids for urine and/or faeces. General guidelines on evaluation |
| BS ISO 8586 : 2012 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS |
| 08/30175646 DC : DRAFT MAR 2008 | BS EN 1230-2 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| UNE-ISO 3972:2013 | Sensory analysis. Methodology. Method of investigating sensitivity of taste. |
| I.S. EN ISO 15621:2017 | ABSORBENT INCONTINENCE AIDS FOR URINE AND/OR FAECES - GENERAL GUIDELINES ON EVALUATION (ISO 15621:2017) |
| BS ISO 8587 : 2006 | SENSORY ANALYSIS - METHODOLOGY - RANKING |
| NF ISO 11056 : 2000 AMD 2 2015 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| UNE-ISO 3513:2010 | Chillies. Determination of Scoville index. |
| I.S. 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) |
| I.S. EN ISO 5495:2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| UNI EN 1230-1 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| 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 EN 1230-2 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| UNI CEN/TR 15645-1 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR |
| 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 EN ISO 8586-2:2008 | Sensory analysis. General guidance for the selection, training and monitoring of assessors Expert sensory assessors |
| S.R. CEN TR 15645-1:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR |
| BS ISO 11132 : 2012 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL |
| BS ISO 8589 : 2007 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| UNE-EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| BS ISO 15621:2011 | Urine-absorbing aids. General guidelines on evaluation |
| BS EN ISO 5495 : 2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST (ISO 5495:2005) |
| 17/30324513 DC : 0 | BS ISO 13301 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE |
| DIN EN ISO 8586-2:2008-11 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| BS ISO 10399 : 2004 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| 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 |
| 07/30143612 DC : 0 | ISO 8586-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| 09/30197034 DC : 0 | BS ISO 15621 - URINE-ABSORBING AIDS - GENERAL GUIDANCE ON EVALUATION |
| 04/19990139 DC : DRAFT JUL 2004 | BS ISO 13300-1 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 1: STAFF STRUCTURE AND RESPONSIBILITIES |
| 08/30175643 DC : DRAFT MAR 2008 | BS EN 1230-1 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| PD CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Odour |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| 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 ISO 3972 : 2012 | SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE |
| I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| UNI 11376 : 2010 | CHESTNUT HONEY (CASTANEA SATIVA MILLER) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| GOST R ISO 3972 : 2005 | SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE |
| 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 |
| EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| EN ISO 10399:2018 | Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) |
| 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 |
| ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
| EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| ISO 15621:2017 | Absorbent incontinence aids for urine and/or faeces — General guidelines on evaluation |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| UNE-EN 1230-1:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| BS EN 1230-1:2001 | Paper and board intended for contact with foodstuffs. Sensory analysis Odour |
| BS EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs. Sensory analysis Off-flavour (taint) |
| ISO 8586-2:2008 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors |
| UNE-ISO 8587:2010 | Sensory analysis. Methodology. Ranking. |
| 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) |
| EN ISO 8586-2:2008 | Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors (ISO 8586-2:2008) |
| EN ISO 15621:2017 | Absorbent incontinence aids for urine and/or faeces - General guidelines on evaluation (ISO 15621:2017) |
| 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 |
| BS ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| UNI EN ISO 8586-2 : 2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| DIN ISO 29842:2013-04 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011) |
| BS EN ISO 8586:2014 | Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| BS EN ISO 11132:2017 | Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel |
| ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| 03/312775 DC : DRAFT AUG 2003 | ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING |
| 09/30197768 DC : DRAFT SEP 2009 | BS ISO 11132 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL |
| UNI 11384 : 2010 | CITRUS HONEY (CITRUS SPP.) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| UNI 11382 : 2010 | ACACIA HONEY (ROBINIA PSEUDACACIA L.) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS |
| PD CEN/TR 15645-3:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Dry food |
| UNI EN ISO 8589 : 2014 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS |
| 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 8586-2:2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| ISO 11037:2011 | Sensory analysis — Guidelines for sensory assessment of the colour of products |
| ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation |
| UNI EN ISO 10399 : 2010 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| I.S. EN ISO 4120:2007 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN EN 1230-1:2010-02 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| DIN ISO 4120:2005-04 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN EN ISO 5495:2016-10 | Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016) (includes Amendment :2016) |
| EN ISO 4120:2007 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004) |
| ISO 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
| ISO/IEC 17025:2005 | General requirements for the competence of testing and calibration laboratories |
| ISO 8588:2017 | Sensory analysis — Methodology — "A" - "not A" test |
| ISO 5497:1982 | Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible |
| 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 13299:2016 | Sensory analysis Methodology General guidance for establishing a sensory profile |
| ISO 13300-1:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities |
| ISO 2854:1976 | Statistical interpretation of data — Techniques of estimation and tests relating to means and variances |
| ISO 10399:2004 | Sensory analysis Methodology Duo-trio test |
| ISO 16820:2004 | Sensory analysis Methodology Sequential analysis |
| 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 |
| ECA 4-09 : 2017 | ACCREDITATION FOR SENSORY TESTING LABORATORIES |
| ISO 3534-3:2013 | Statistics — Vocabulary and symbols — Part 3: Design of experiments |
| ISO 11132:2012 | Sensory analysis Methodology Guidelines for monitoring the performance of a quantitative sensory panel |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| 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 11136:2014 | Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| ISO 3534-1:2006 | Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability |
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