67.240 - Sensory analysis
Sensory analysis
Sensorische Analyse
Analyse sensorielle
Senzorična analiza
General Information
- 1 (current)
- 2
- 3
- 4
- 5
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...view more
- Standard22 pagesEnglish language
sale 10% off- e-Library read for1 day
- Standard17 pagesEnglish language
sale 15% off- Standard22 pagesEnglish language
sale 10% off- e-Library read for1 day
- Standard18 pagesFrench language
sale 15% off- Standard17 pagesEnglish language
sale 15% off
- Amendment13 pagesEnglish language
sale 10% off- e-Library read for1 day
- Amendment10 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard22 pagesEnglish language
sale 10% off- e-Library read for1 day
- Standard17 pagesEnglish language
sale 15% off- Standard22 pagesEnglish language
sale 10% off- e-Library read for1 day
- Standard18 pagesFrench language
sale 15% off- Standard17 pagesEnglish language
sale 15% off
- Standard7 pagesFrench language
sale 15% off- Standard7 pagesEnglish language
sale 15% off
This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by means of infusing the leaf.
- Standard8 pagesEnglish language
sale 15% off
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
- Standard10 pagesFrench language
sale 15% off- Standard10 pagesEnglish language
sale 15% off
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.
- Standard12 pagesFrench language
sale 15% off- Standard11 pagesEnglish language
sale 15% off
- Standard2 pagesFrench language
sale 15% off- Standard2 pagesEnglish language
sale 15% off- Amendment5 pagesEnglish language
sale 10% off- e-Library read for1 day
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...view more
- Standard13 pagesEnglish language
sale 15% off- Standard13 pagesFrench language
sale 15% off- Standard17 pagesEnglish language
sale 10% off- e-Library read for1 day
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...view more
- Standard27 pagesFrench language
sale 15% off- Standard26 pagesEnglish language
sale 15% off- Standard32 pagesEnglish language
sale 10% off- e-Library read for1 day
- Standard2 pagesFrench language
sale 15% off- Standard2 pagesEnglish language
sale 15% off- Amendment5 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard29 pagesFrench language
sale 15% off- Standard28 pagesEnglish language
sale 15% off
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...view more
- Standard28 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard28 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard21 pagesFrench language
sale 15% off- Standard21 pagesEnglish language
sale 15% off
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.
- Standard52 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard30 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard13 pagesEnglish language
sale 15% off- Standard13 pagesFrench language
sale 15% off- Standard17 pagesEnglish language
sale 10% off- e-Library read for1 day
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
- Standard27 pagesFrench language
sale 15% off- Standard26 pagesEnglish language
sale 15% off- Standard32 pagesEnglish language
sale 10% off- e-Library read for1 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.
- Standard52 pagesEnglish language
sale 10% off- e-Library read for1 day
- 1 (current)
- 2
- 3
- 4
- 5