EN ISO 8586:2023

Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)

This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products.
It is applicable to all industries concerned with the evaluation of products by the sense organs.
This document supplements the information given in ISO 6658.

Sensorische Analyse - Auswahl und Schulung von Prüfpersonen (ISO 8586:2023)

Dieses Dokument legt Kriterien für die Auswahl von und Verfahren für die Schulung von geschulten Prüfper
sonen und Sensorikern für Lebensmittel und Getränke sowie Haushalts- und Körperpflegeprodukte fest.
Es ist auf alle Industriezweige anwendbar, die sich mit der Beurteilung von Prüfmaterialien mit Hilfe der Sin
nesorgane befassen.
Dieses Dokument ergänzt die in ISO6658 aufgeführten Informationen.
WARNUNG— Dieses Dokument behandelt keine mit seiner Anwendung verbundenen Sicherheitspro
bleme. Es liegt in der Verantwortung des Anwenders dieses Dokuments, geeignete Vorkehrungen für die Sicherheit und den Gesundheitsschutz zu treffen und vor der Anwendung die Anwendbarkeit
schränkender Vorschriften zu bestimmen.

Analyse sensorielle - Sélection et entraînement des sujets sensoriels (ISO 8586:2023)

Le présent document spécifie les critères de sélection et les modes opératoires pour l’entraînement des sujets sensoriels entraînés et des sujets sensoriels experts pour les aliments et les boissons, ainsi que les produits d’hygiène pour la maison et produits d’hygiène corporelle.
Il est applicable à toute industrie concernée par l’évaluation des produits par les organes des sens.
Le présent document complète les informations données dans l’ISO 6658.

Senzorična analiza - Izbiranje in usposabljanje senzoričnih ocenjevalcev (ISO 8586:2023)

Ta dokument določa merila za izbiro usposabljanja kvalificiranih in strokovnih senzoričnih ocenjevalcev hrane in pijače, pa tudi izdelkov za dom in osebno nego, ter postopke v zvezi z njim.
Uporablja se v vseh zadevnih panogah, ki se ukvarjajo z oceno proizvodov s čutili.
Ta dokument dopolnjuje informacije, podane v standardu ISO 6658.

General Information

• Status: Published
• Publication Date: 25-Apr-2023
• ICS: 03.100.30 - Management of human resources
• ICS: 67.240 - Sensory analysis
• Technical Committee: CEN/SS C01 - Food products
• Drafting Committee: CEN/SS C01 - Food products
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 26-Apr-2023
• Completion Date: 26-Apr-2023
• Ref Project: SIST EN ISO 8586:2023 - Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)

Relations

• Replaces: 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)
• Effective Date: 19-Jan-2023

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2023
Nadomešča:
SIST EN ISO 8586:2014
Senzorična analiza - Izbiranje in usposabljanje senzoričnih ocenjevalcev (ISO
8586:2023)
Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
Sensorische Analyse - Auswahl und Schulung von Prüfpersonen (ISO 8586:2023)
Analyse sensorielle - Sélection et entraînement des sujets sensoriels (ISO 8586:2023)
Ta slovenski standard je istoveten z: EN ISO 8586:2023
ICS:
03.100.30 Vodenje ljudi Management of human
resources
67.240 Senzorična analiza Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 8586
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2023
EUROPÄISCHE NORM
ICS 67.240; 03.100.30 Supersedes EN ISO 8586:2014
English Version
Sensory analysis - Selection and training of sensory
assessors (ISO 8586:2023)
Analyse sensorielle - Sélection et entraînement des Sensorische Analyse - Auswahl und Schulung von
sujets sensoriels (ISO 8586:2023) Prüfpersonen (ISO 8586:2023)
This European Standard was approved by CEN on 24 March 2023.

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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye 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
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 8586:2023 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 8586:2023) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with CCMC.
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 October 2023, and conflicting national standards shall
be withdrawn at the latest by October 2023.
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 8586:2014.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
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, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 8586:2023 has been approved by CEN as EN ISO 8586:2023 without any modification.

INTERNATIONAL ISO
STANDARD 8586
Second edition
2023-04
Sensory analysis — Selection and
training of sensory assessors
Analyse sensorielle — Sélection et entraînement des sujets sensoriels
Reference number
ISO 8586:2023(E)
ISO 8586:2023(E)
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, 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 written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO 8586:2023(E)
Contents Page
Foreword .v
Introduction .vii
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Recruitment and preselection of subjects . 2
4.1 General . 2
4.2 Recruitment . 4
4.2.1 General . 4
4.2.2 Recruitment conditions. 4
4.2.3 Types of recruitment . 4
4.2.4 Advantages and disadvantages of internal and external recruitment . 5
4.2.5 Number of persons to be selected . 6
4.3 Background information and preselection . 7
4.3.1 Initial aspects . 7
4.3.2 Health and psychological criteria . 7
4.3.3 Other factors . 8
5 Sensory screening . 8
5.1 General . 8
5.2 Types of screening tests . 8
5.3 Colour vision . 9
5.4 Ageusia and anosmia . 9
5.4.1 General . 9
5.4.2 Ageusia . 9
5.4.3 Odour recognition test . 10
5.5 Texture. 11
5.5.1 General . 11
5.5.2 Analysis and interpretation of results .12
5.6 Hearing .12
5.7 Descriptive ability . 12
5.8 Selection of trainees . 13
6 Training of sensory assessors .13
6.1 Principle . 13
6.2 General .13
6.3 Assessment procedure . 14
6.4 Training exercises .15
6.4.1 Tests for detection of a stimulus . 15
6.4.2 Tests for discrimination between levels of intensity of a stimulus . 16
6.4.3 Descriptive ability . 17
6.4.4 Training in the use of scales . 20
6.5 Specific product training . 22
6.5.1 General .22
6.5.2 Discrimination assessment . 22
6.5.3 Descriptive assessment . 22
6.6 Particular methods training .23
6.6.1 Principle . 23
6.6.2 Discrimination assessments . 23
6.6.3 Ranking assessment .
...