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    • Standard
      24 pages
      English language
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This document gives guidelines for substantiating sensory claims on food and non-food products and their packaging for advertising consumer-packaged goods. This document differentiates sensory claims from other types of claims. It provides classification and examples of the different types of sensory claims. It highlights special issues associated with testing to substantiate sensory claims. It includes case studies and references. This document does not apply to: — specific or detailed requirem...view more

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    • Standard
      18 pages
      English language
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    • Standard
      22 pages
      French language
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    • Draft
      18 pages
      English language
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    • Draft
      22 pages
      French language

This document specifies 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 more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours. The method is applic...view more

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    • Standard
      17 pages
      English language
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    • Standard
      17 pages
      French language
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    • Draft
      17 pages
      English language
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    • Draft
      17 pages
      French language

This document defines a test method for the detection, qualification and possible assessment of odours/flavours exogenous to cork bark selected as bottling product in contact with beverages, still, sparkling and sparkling wines, alcohols and spirits, beers and ciders. This document is applicable to: — cork bark selected as bottling product in all its forms; — all cork components of cork stoppers: granules, discs, bodies and shanks; — all types of cork stoppers, semi-finished (shaped), semi-finis...view more

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    • Standard
      7 pages
      English language
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    • Standard
      7 pages
      French language
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    • Draft
      7 pages
      English language
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    • Draft
      7 pages
      French language

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method is applicable to:
— screening and training assessors;
— orientating assessors through the development of defini...
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    • Standard
      22 pages
      English language
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    • Standard
      17 pages
      English language
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    • Standard
      22 pages
      English language
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    • Standard
      17 pages
      English language
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    • Standard
      18 pages
      French language
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    • Amendment
      13 pages
      English language
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    • Amendment
      10 pages
      English language
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This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definition...view more

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    • Standard
      22 pages
      English language
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    • Standard
      17 pages
      English language
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    • Standard
      22 pages
      English language
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    • Standard
      17 pages
      English language
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    • Standard
      18 pages
      French language
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    • Standard
      7 pages
      English language
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    • Standard
      7 pages
      French language

This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by means of infusing the leaf.

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    • Standard
      8 pages
      English language

This document specifies a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing. The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional ap...view more

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    • Standard
      10 pages
      English language
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    • Standard
      10 pages
      French language

This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements and procedures. It is applicable to food and non-food industries. It is limited to in-plant sensory analysis in QC.

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    • Standard
      11 pages
      English language
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    • Standard
      12 pages
      French language
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    • Standard
      2 pages
      English language
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    • Standard
      2 pages
      French language
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    • Amendment
      5 pages
      English language
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This document specifies a procedure for determining whether a perceptible sensory difference exists
between samples of two products. The method applies whether a difference exists in a single sensory
attribute or in several.
The “A” – “not A” test can be used in sensory analysis in the following ways:
a) as a difference test, particularly for evaluating samples having variations, for example, in
appearance (making it difficult to obtain strictly identical repeat samples) or in aftertaste (m...
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    • Standard
      13 pages
      English language
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    • Standard
      17 pages
      English language
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    • Standard
      13 pages
      French language

This document 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...
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    • Standard
      26 pages
      English language
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    • Standard
      32 pages
      English language
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    • Standard
      27 pages
      French language
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    • Standard
      2 pages
      English language
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    • Standard
      2 pages
      French language
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    • Amendment
      5 pages
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ISO 13301:2018 gives guidelines for - obtaining data on the detection of stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three-alternative forced-choice) procedure, and - the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus. Typically, the procedures will be used in one of the following two modes: - investigation of the sensitivity of assessors to specific stimuli; - investigation ...view more

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    • Standard
      28 pages
      English language
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    • Standard
      29 pages
      French language

This document specifies 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 (described in ISO 4120) but is easier to
perform by the assessors.
The method is applicable even when the nature of the difference i...
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    • Standard
      28 pages
      English language
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ISO 10399:2017 specifies 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 (described in ISO 4120) but is easier to perform by the assessors.
The method is applicable even when the nature of the difference is ...
view more

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    • Standard
      28 pages
      English language
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ISO 10399:2017 specifies 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 (described in ISO 4120) but is easier to perform by the assessors. The method is applicable even when the nature of the difference is un...view more

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    • Standard
      21 pages
      English language
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    • Standard
      21 pages
      French language

ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.
It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.

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    • Standard
      52 pages
      English language
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ISO 11132:2012 gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive panel and the performance of each member.
A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes.
Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a ...
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    • Standard
      30 pages
      English language
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ISO 8588:2017 specifies a procedure for determining whether a perceptible sensory difference exists between samples of two products. The method applies whether a difference exists in a single sensory attribute or in several. The "A" ? "not A" test can be used in sensory analysis in the following ways: a) as a difference test, particularly for evaluating samples having variations, for example, in appearance (making it difficult to obtain strictly identical repeat samples) or in aftertaste (making...view more

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    • Standard
      13 pages
      English language
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    • Standard
      17 pages
      English language
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    • Standard
      13 pages
      French language

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 ...view more

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    • Standard
      26 pages
      English language
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    • Standard
      32 pages
      English language
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      1 day
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    • Standard
      27 pages
      French language

ISO 11132:2012 gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive panel and the performance of each member.
A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes.
Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a ...
view more

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    • Standard
      30 pages
      English language
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      1 day

ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.
It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.

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    • Standard
      52 pages
      English language
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      1 day
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    • Amendment
      29 pages
      English, French, German and Russian language
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    • Amendment
      29 pages
      English, French, German and Russian language
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This International Standard gives guidelines for the overall process for establishing a sensory profile.
Sensory profiles can be established for all products or samples which can be evaluated by the senses
of sight, odour, taste, touch, or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper,
packaging, sample of air or water). This International Standard can also be useful in studies of human
cognition and behaviour.
Some applications of sensory profiling are as follows:...
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    • Standard
      49 pages
      English language
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This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives. The method is applicable whether a difference exists in a single sensory attrib...view more

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    • Amendment
      8 pages
      English language
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ISO 13299:2016 gives guidelines for the overall process for establishing a sensory profile. Sensory profiles can be established for all products or samples which can be evaluated by the senses of sight, odour, taste, touch, or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water). This International Standard can also be useful in studies of human cognition and behaviour.
Some applications of sensory profiling are as follows:
- to develop or...
view more

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    • Standard
      49 pages
      English language
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This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives. The method is applicable whether a difference exists in a single sensory attrib...view more

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    • Amendment
      8 pages
      English language
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      1 day

ISO 13299:2016 gives guidelines for the overall process for establishing a sensory profile. Sensory profiles can be established for all products or samples which can be evaluated by the senses of sight, odour, taste, touch, or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water). This International Standard can also be useful in studies of human cognition and behaviour. Some applications of sensory profiling are as follows: - to develop or c...view more

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    • Standard
      41 pages
      English language
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    • Standard
      41 pages
      English language
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    • Standard
      45 pages
      French language
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    • Standard
      45 pages
      French language
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    • Standard
      2 pages
      English language
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    • Standard
      2 pages
      English language
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    • Standard
      2 pages
      French language
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    • Standard
      2 pages
      French language

ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods. It is intended to support the development of individual approaches. ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user...view more

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    • Standard
      7 pages
      English language
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    • Standard
      8 pages
      French language
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    • Standard
      1 page
      English language
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    • Standard
      1 page
      French language
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    • Standard
      1 page
      English language

ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products. It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.

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    • Standard
      44 pages
      English language
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    • Standard
      44 pages
      English language
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    • Standard
      45 pages
      French language

This International Standard provides general guidance for the design of test rooms intended for the sensory analysis of products. It describes the requirements to set up a test room comprising a testing area, a preparation area, and an office, specifying those that are essential or those that are merely desirable. This International Standard is not specific for any product or test type. NOTE The test space can be similar for food and non-food products that are evaluated using sensory methods. Ho...view more

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    • Amendment
      7 pages
      English language
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2012-10-31 GVN: Draft for // ENQ available at ISO/CS (see notification in dataservice from 2012-10-31)

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    • Standard
      1 page
      English language
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    • Standard
      1 page
      French language

EN-ISO 8586 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.

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    • Standard
      37 pages
      English language
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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.

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    • Standard
      37 pages
      English language
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    • Standard
      1 page
      English language
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    • Standard
      1 page
      French language
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    • Standard
      1 page
      English language
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    • Standard
      1 page
      French language

This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The method...
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    • Standard
      10 pages
      English language
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    • Standard
      13 pages
      English language
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    • Standard
      10 pages
      French language

This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The method...
view more

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    • Standard
      1 page
      English language
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    • Standard
      1 page
      French language
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    • Corrigendum
      1 page
      English language
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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.

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    • Standard
      28 pages
      English language
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    • Standard
      28 pages
      English language
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    • Standard
      31 pages
      French language
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    • Standard
      31 pages
      French language

ISO 11132:2012 gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive panel and the performance of each member. A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes. Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a pa...view more

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    • Standard
      23 pages
      English language
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    • Standard
      24 pages
      French language

This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The method...
view more

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    • Standard
      1 page
      English language
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    • Standard
      1 page
      French language
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    • Corrigendum
      1 page
      English language
    • e-Library read for
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This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The method...
view more

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    • Standard
      10 pages
      English language
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    • Standard
      13 pages
      English language
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      1 day
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    • Standard
      10 pages
      French language