EN ISO 10399:2018
(Main)Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
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 unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) 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, and
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);
- the balanced-reference technique, used when one product is not more familiar than the other.
Sensorische Analyse - Prüfverfahren - Duo-Trio-Prüfung (ISO 10399:2017)
Analyse sensorielle - Méthodologie - Essai duo-trio (ISO 10399:2017)
ISO 10399:2017 spécifie un mode opératoire permettant de déterminer s'il existe une différence sensorielle perceptible ou une similitude entre les échantillons de deux produits. La méthode est une procédure à choix forcé. Elle s'applique s'il existe une différence pour une seule propriété sensorielle ou pour plusieurs.
La méthode est statistiquement moins efficace que l'essai triangulaire (décrit dans l'ISO 4120), mais elle est plus facile à réaliser par les sujets.
La méthode est applicable même lorsque la nature de la différence est inconnue (ce qui signifie qu'elle ne détermine ni la taille ni le sens de la différence entre des échantillons et qu'elle ne donne pas non plus d'indications sur l'attribut/les attributs à l'origine de cette différence). La présente méthode n'est applicable que si les produits sont relativement homogènes.
La méthode est efficace dans les cas suivants:
a) déterminer
qu'il existe une différence perceptible (essai duo-trio de différence), ou
qu'il n'existe pas de différence perceptible (essai duo-trio de similitude), quand, par exemple, des modifications sont apportées aux ingrédients, à la transformation, à l'emballage, aux opérations de manutention ou de stockage, et
b) pour sélectionner, entraîner et contrôler les sujets.
Deux formes de cette méthode sont décrites:
- la technique de la référence constante, utilisée lorsque les sujets connaissent bien un produit (un échantillon de fabrication courante par exemple), et
- la technique de la référence équilibrée, utilisée quand aucun des produits n'est plus connu que l'autre.
Senzorična analiza - Metodologija - Preskus "duo-trio" (ISO 10399:2017)
Ta dokument določa postopek za določanje tega, ali med vzorcema dveh izdelkov obstaja zaznavna senzorična razlika. Pri metodi gre za postopek vsiljene izbire. Metoda je uporabna ne glede na to, ali razlika obstaja v enem samem senzoričnem atributu ali v več atributih.
Metoda je statistično manj učinkovita kot trikotni preskus (opisan v standardu ISO 4120), vendar jo ocenjevalci lažje izvajajo.
Metoda je uporabna celo, kadar je narava razlike neznana (ne določa niti velikosti niti smeri razlike med vzorci, poleg tega pa ni nikakršne indikacije glede atributov, odgovornih za razliko). Metoda je uporabna le, če so izdelki dokaj homogeni.
Metoda je učinkovita pri:
a) določanju,
1) ali pride do zaznavne razlike (duo-trio preskus za razliko), ali
2) do zaznavne razlike ne pride (duo-trio preskus za podobnost), kadar se na primer
izvede sprememba pri sestavinah, obdelavi, pakiranju, ravnanju ali shranjevanju; in
b) izbiranju, usposabljanju in nadziranju ocenjevalcev.
Opisani sta dve obliki metode:
– tehnika konstantne reference, ki se uporablja, ko je en izdelek znan ocenjevalcem (npr. vzorec iz redne proizvodnje);
– tehnika uravnotežene reference, ki se uporablja, ko en izdelek ni bolj znan od drugega.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-marec-2018
1DGRPHãþD
SIST EN ISO 10399:2010
6HQ]RULþQDDQDOL]D0HWRGRORJLMD3UHVNXVGXRWULR ,62
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
Analyse sensorielle - Méthodologie - Essai duo-trio (ISO 10399:2017)
Ta slovenski standard je istoveten z: EN ISO 10399:2018
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 10399
EUROPEAN STANDARD
NORME EUROPÉENNE
January 2018
EUROPÄISCHE NORM
ICS 67.240 Supersedes EN ISO 10399:2010
English Version
Sensory analysis - Methodology - Duo-trio test (ISO
10399:2017)
Analyse sensorielle - Méthodologie - Essai duo-trio
(ISO 10399:2017)
This European Standard was approved by CEN on 10 December 2017.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 10399:2018 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 10399:2018) has been prepared by Technical Committee ISO/TC 34 "Food
products".
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by July 2018, and conflicting national standards shall be
withdrawn at the latest by July 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 10399:2010.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 10399:2017 has been approved by CEN as EN ISO 10399:2018 without any modification.
INTERNATIONAL ISO
STANDARD 10399
Third edition
2017-12
Sensory analysis — Methodology —
Duo-trio test
Analyse sensorielle — Méthodologie — Essai duo-trio
Reference number
ISO 10399:2017(E)
©
ISO 2017
ISO 10399:2017(E)
© ISO 2017, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
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ii © ISO 2017 – All rights reserved
ISO 10399:2017(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 General test conditions and requirements . 3
6 Assessors . 3
6.1 Qualification . 3
6.2 Number of assessors . 3
7 Procedure. 4
8 Analysis and interpretation of results . 5
8.1 When testing for a difference . 5
8.2 When testing for similarity. 5
9 Test report . 5
10 Precision and bias . 6
Annex A (normative) Tables . 7
Annex B (informative) Examples .13
Bibliography .21
ISO 10399:2017(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following
URL: www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12,
Sensory analysis.
This third edition cancels and replaces the second edition (ISO 10399:2004), of which it constitutes
a minor revision. The references have been updated, the definition for 3.6 has been replaced and an
expression in A.3 has been corrected.
iv © ISO 2017 – All rights reserved
INTERNATIONAL STANDARD ISO 10399:2017(E)
Sensory analysis — Methodology — Duo-trio test
1 Scope
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 is unknown (i.e. it determines neither
the size nor the direction of difference between samples, nor is there any indication of the attribute(s)
responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for
a) determining that
1) either a perceptible difference results (duo-trio testing for difference), or
2) 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, and
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);
— the balanced-reference technique, used when one product is not more familiar than the other.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 5492, Sensory analysis — Vocabulary
ISO 8589, Sensory analysis — General guidance for the design of test rooms
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at https://www.iso.org/obp
ISO 10399:2017(E)
3.1
alpha-risk
α-risk
probability of concluding that a perceptible difference (3.3) exists when one does not
Note 1 to entry: This is also known as Type I error, significance level or false positive rate.
3.2
beta-risk
β-risk
probability of concluding that no perceptible difference (3.3) exists when one does
Note 1 to entry: This is also known as Type II error or false negative rate.
3.3
difference
situation in which samples (3.5) can be distinguished based on their sensory properties
Note 1 to entry: The proportion of assessments in which a perceptible difference is detected between the two
products is given the symbol p .
d
3.4
product
material to be evaluated
3.5
sample
unit of product (3.4) prepared, presented and evaluated in the test
3.6
sensitivity
< statistic> statistical parameters that measure the performance characteristics of the test
Note 1 t
...
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