SIST ISO 3972:2013/AC:2013
(Corrigendum)Sensory analysis - Methodology - Method of investigating sensitivity of taste
Sensory analysis - Methodology - Method of investigating sensitivity of taste
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 methods can also be used as a periodic monitor of the sensitivity of taste of assessors who are already members of sensory analysis panels.
Analyse sensorielle — Méthodologie — Méthode d'éveil à la sensibilité gustative — Rectificatif technique 1
Senzorična analiza - Metodologija - Metoda proučevanja občutljivosti okusa
Ta mednarodni standard določa niz objektivnih preskusov za seznanjanje preskuševalcev s senzorično analizo. Določene preskusne metode so lahko uporabne za:
a) usposabljanje preskuševalcev, da prepoznajo in razlikujejo okuse (glej točko 8);
b) usposabljanje preskuševalcev, da prepoznajo in se seznanijo z različnimi vrstami mejnih preskusov (glej točko 9);
c) ozaveščanje preskuševalcev o občutljivosti njihovega okusa;
d) omogočanje nadzornikom preskusa, da opravijo predhodno kategorizacijo preskuševalcev.
Metode se lahko uporabijo tudi za periodičen nadzor občutljivosti okusa preskuševalcev, ki so že člani panelov za senzorične analize.
General Information
- Status
- Published
- Public Enquiry End Date
- 24-Dec-2012
- Publication Date
- 26-Dec-2012
- Technical Committee
- KŽP - Agricultural food products
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 27-Nov-2012
- Due Date
- 01-Feb-2013
- Completion Date
- 27-Dec-2012
Relations
- Corrects
SIST ISO 3972:2013 - Sensory analysis - Methodology - Method of investigating sensitivity of taste - Effective Date
- 01-Jan-2013
- Child
SIST ISO 3972:2013 - Sensory analysis - Methodology - Method of investigating sensitivity of taste - Effective Date
- 10-Jul-2021
Overview
SIST ISO 3972:2013/AC:2013 is a technical corrigendum to the international standard ISO 3972:2011, focusing on sensory analysis methodologies, specifically the method of investigating taste sensitivity. Published by the International Organization for Standardization (ISO), this corrigendum clarifies and updates critical aspects of the original document to ensure accurate application in sensory testing environments.
This standard falls under ISO Technical Committee ISO/TC 34, Subcommittee SC 12, which specializes in sensory analysis of food products. The corrigendum emphasizes the importance of safety and regulatory compliance for users employing taste sensitivity investigations.
Key Topics
Taste Sensitivity Investigation
The primary focus is on standardized methods to assess an individual's sensitivity to different taste stimuli. This plays a crucial role in sensory evaluation for food quality, research, and product development.Methodology Clarifications
SIST ISO 3972:2013/AC:2013 provides precise instructions and warnings that improve the reliability and reproducibility of taste sensitivity tests.Safety Considerations
A warning is explicitly included in this corrigendum, alerting users that the document does not address all possible safety concerns. Users bear responsibility for establishing proper health practices and verifying regulatory compliance before implementing the testing methods.Technical Committee Oversight
Prepared by ISO/TC 34/SC 12, the document ensures alignment with broader food sensory analysis standards and methodologies.
Applications
SIST ISO 3972:2013/AC:2013 has practical applications across several industries and research fields:
Food and Beverage Industry
Used to test consumer taste sensitivity variations, essential for new product formulations, flavor profiling, and quality control.Sensory Research
Enables researchers to conduct calibrated taste sensitivity investigations, improving the scientific understanding of human taste perception.Quality Assurance Laboratories
Assists in standardizing sensory panels to ensure consistent and accurate taste evaluation results.Regulatory and Compliance Assessment
Supports organizations in meeting safety and health requirements when conducting taste sensitivity experiments, by emphasizing user responsibility for such protocols.
Related Standards
- ISO 5492 – Vocabulary for sensory analysis
- ISO 4120 – Triangle test methodology for sensory analysis
- ISO 8586 – General guidance for the selection, training, and monitoring of sensory assessors
- ISO 11036 – Sensory analysis methods for texture profiling
- ISO 11132 – Guidelines for sensory analysis sampling procedures
These associated standards help build a comprehensive framework for sensory analysis, complementing the taste sensitivity investigation method detailed in SIST ISO 3972:2013/AC:2013.
By following the technical corrections and safety guidance provided in SIST ISO 3972:2013/AC:2013, sensory professionals and product developers can enhance the accuracy, safety, and regulatory compliance of their taste sensitivity assessments. This ensures reliable results that contribute to higher quality food products and better consumer satisfaction.
Frequently Asked Questions
SIST ISO 3972:2013/AC:2013 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Sensory analysis - Methodology - Method of investigating sensitivity of taste". This standard covers: 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 methods can also be used as a periodic monitor of the sensitivity of taste of assessors who are already members of sensory analysis panels.
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 methods can also be used as a periodic monitor of the sensitivity of taste of assessors who are already members of sensory analysis panels.
SIST ISO 3972:2013/AC:2013 is classified under the following ICS (International Classification for Standards) categories: 67.240 - Sensory analysis. The ICS classification helps identify the subject area and facilitates finding related standards.
SIST ISO 3972:2013/AC:2013 has the following relationships with other standards: It is inter standard links to SIST ISO 3972:2013; is excused to SIST ISO 3972:2013. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
You can purchase SIST ISO 3972:2013/AC:2013 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of SIST standards.
Standards Content (Sample)
INTERNATIONAL STANDARD ISO 3972:2011
TECHNICAL CORRIGENDUM 1
Published 2012-08-15
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ ORGANISATION INTERNATIONALE DE NORMALISATION
Sensory analysis — Methodology — Method of investigating
sensitivity of taste
TECHNICAL CORRIGENDUM 1
Analyse sensorielle — Méthodologie — Méthode d'éveil à la sensibilité gustative
RECTIFICATIF TECHNIQUE 1
Technical Corrigendum 1 to ISO 3972:2011 was prepared by Technical Committee ISO/TC 34, Food
products, Subcommittee SC 12, S
...
NORME INTERNATIONALE ISO 3972:2011
RECTIFICATIF TECHNIQUE 1
Publié 2012-08-15
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ ORGANISATION INTERNATIONALE DE NORMALISATION
Analyse sensorielle — Méthodologie — Méthode d'éveil à la
sensibilité gustative
RECTIFICATIF TECHNIQUE 1
Sensory analysis — Methodology — Method of investigating sensitivity of taste
TECHNICAL CORRIGENDUM 1
Le Rectificatif technique 1 à l'ISO 3972:2011 a été élaboré par le comité technique ISO/TC 34, Produits
alimentaires, sous-comité SC 12, Analyse sensorielle.
...
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Sensory analysis - Methodology - Method of investigating sensitivity of taste67.240Sensory analysisICS:Ta slovenski standard je istoveten z:ISO 3972:2011/Cor 1:2012SIST ISO 3972:2013/AC:2013en01-januar-2013SIST ISO 3972:2013/AC:2013SLOVENSKI
STANDARD
INTERNATIONAL STANDARD ISO 3972:2011 TECHNICAL CORRIGENDUM 1 Published 2012-08-15 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION
ORGANISATION INTERNATIONALE DE NORMALISATION
Sensory analysis — Methodology — Method of investigating sensitivity of taste TECHNICAL CORRIGENDUM 1 Analyse sensorielle — Méth
...
The SIST ISO 3972:2013/AC:2013 standard provides a comprehensive framework for sensory analysis, specifically focusing on the methodology for investigating the sensitivity of taste. Its scope is well-defined, encompassing a set of objective tests designed to enhance the capabilities of assessors involved in sensory evaluation. One of the strengths of this standard lies in its structured approach to teaching assessors how to recognize and distinguish between different tastes, which is critical for ensuring the reliability of sensory analysis outcomes. Clause 8 elaborates on these techniques, underscoring the importance of effectively training assessors to become proficient in sensitivity recognition, which is essential for accurate taste assessments. Furthermore, the standard introduces various types of threshold tests as detailed in Clause 9, allowing assessors to familiarize themselves with different methodologies of evaluating taste sensitivity. This incorporation of diverse testing methods not only enriches the training process but also enables assessors to develop a nuanced understanding of their own taste sensitivity, promoting self-awareness in sensory evaluation tasks. Another significant aspect of SIST ISO 3972:2013/AC:2013 is its utility in the preliminary categorization of assessors by test supervisors, facilitating a structured approach to creating sensory panels. This not only streamlines the selection process but also ensures that the individuals involved possess the necessary skills for effective sensory analysis. Additionally, the standard is relevant for ongoing evaluation, serving as a periodic monitor of assessors' taste sensitivity. This feature is crucial for maintaining high standards within sensory analysis panels, as it ensures that panel members can consistently perform at optimal levels. In summary, the SIST ISO 3972:2013/AC:2013 standard is an essential document that enhances the rigor and reliability of sensory analysis practices through its detailed methodologies for investigating taste sensitivity, making it a vital resource for sensory analysts and organizations engaged in sensory evaluation.
SIST ISO 3972:2013/AC:2013は、官能分析における味覚の感受性を調査するための方法論を規定した国際標準です。この標準は、評価者が官能分析に熟知するための一連の客観的なテストを指定しており、その範囲は非常に広範です。 この標準の強みは、評価者が異なる味を認識し、それらを区別する能力を高めるための明確な手法を提供している点です（第8条参照）。評価者がさまざまな閾値テストの種類を理解し、習熟する手助けを行うことも目指しています（第9条参照）。さらに、この標準は評価者自身の味覚の感受性を認識させるための手段も提供しており、これによりテストスーパーバイザーは評価者を初期的に分類することが可能となります。 また、SIST ISO 3972:2013/AC:2013は、既に官能分析パネルのメンバーである評価者の味覚の感受性を定期的にモニタリングする手段としても利用できる点が重要です。これにより、官能評価の品質を保ちつつ、評価者の能力向上を促進することが期待されます。総じて、この標準は官能分析における味覚の研究において非常に重要かつ関連性の高い基準と言えるでしょう。
SIST ISO 3972:2013/AC:2013은 감각 분석의 체계적인 방법론을 다루고 있으며, 특히 맛의 민감도를 조사하는 테스트 방법을 제시합니다. 이 표준의 범위는 다양한 목적에 맞춰 설정되어 있어, 감각 분석의 평가자들이 맛을 인식하고 구별하는 데 필요한 객관적인 테스트를 제공합니다. 첫째, 이 표준은 평가자가 맛을 인식하고 다양한 맛을 구별하는 교육을 제공하는 데 매우 유용합니다. 둘째, 평가자들은 서로 다른 종류의 역치 테스트를 알고 익히게 함으로써, 자신의 감각적 민감도를 인식할 수 있습니다. 이로 인해 평가자는 자신의 감각 능력에 대한 인식을 확대할 수 있습니다. 셋째, 테스트 감독자는 평가자의 사전 분류를 수행할 수 있는 기회를 제공합니다. 다양한 테스트 방식은 이미 감각 분석 패널의 구성원으로 활동 중인 평가자들의 맛 민감도를 주기적으로 모니터링하는 데도 활용될 수 있어, 평가자들의 기술을 지속적으로 발전시킬 수 있게 돕습니다. 이렇게 SIST ISO 3972:2013/AC:2013 표준은 정확하고 신뢰할 수 있는 감각 분석의 방법론을 제공하면서, 향후 감각 분석에 참여하는 모든 이들에게 큰 가치를 부여합니다. 이 표준은 감성적 경험을 과학적으로 접근할 수 있는 길을 마련해 줍니다.
La norme SIST ISO 3972:2013/AC:2013, intitulée "Analyse sensorielle - Méthodologie - Méthode d'investigation de la sensibilité du goût", offre un cadre rigoureux pour évaluer la sensibilité gustative des assessors. Grâce à des tests objectifs, cette norme permet d'initier les évaluateurs à l'analyse sensorielle, favorisant ainsi une compréhension approfondie des différentes nuances du goût. L'un des principaux atouts de cette norme réside dans sa capacité à former les assessors à reconnaître et distinguer les saveurs, comme spécifié dans la clause 8. Ce processus d'apprentissage est essentiel pour assurer la fiabilité des évaluations sensorielles. De plus, la norme inclut des types variés de tests de seuil, mentionnés à la clause 9, qui aident les évaluateurs à se familiariser avec les différentes méthodologies d'évaluation. Un autre point fort est la sensibilisation des assessors concernant leur propre sensibilité au goût, facilitant ainsi une auto-évaluation qui peut améliorer la qualité des résultats des panels d'analyse sensorielle. En outre, les superviseurs de tests disposent d'un outil efficace pour effectuer une catégorisation préliminaire des assessors, optimisant ainsi l'organisation et l'efficacité des sessions d'évaluation. Enfin, la norme SIST ISO 3972:2013/AC:2013 reste pertinente en tant qu'outil de surveillance périodique de la sensibilité gustative des assessors déjà intégrés dans les panels d'analyse sensorielle. Cette dimension de suivi est cruciale pour maintenir la rigueur et la précision des évaluations au fil du temps. Dans l'ensemble, la norme représente une ressource indispensable pour les professionnels de l'analyse sensorielle, garantissant des méthodes d'évaluation précises et objectives centrées sur la sensibilité du goût.
Die Norm SIST ISO 3972:2013/AC:2013 bietet eine umfassende Methodologie zur Sensory Analyse, insbesondere zur Untersuchung der Empfindlichkeit gegenüber Geschmäckern. Der Umfang dieser Norm ist klar definiert und umfasst objektive Testverfahren, die dazu dienen, Prüfer mit der Sensory Analyse vertraut zu machen. Ein wesentlicher Stärke der Norm liegt in ihrer strukturierten Herangehensweise. Die in der Norm beschriebenen Testmethoden sind nicht nur darauf ausgelegt, Prüfer zu schulen, um Geschmäcker zu erkennen und zu unterscheiden, sondern auch, um verschiedene Arten von Schwellenwerttests zu verstehen (siehe Absatz 9). Diese vielschichtige Methodik fördert ein tiefes Verständnis der Sensory Analyse und unterstützt Prüfer dabei, ihre eigene Geschmackswahrnehmung zu erkennen. Ein weiterer bedeutender Aspekt der Norm ist die Möglichkeit, Testleiter in die Lage zu versetzen, eine vorläufige Kategorisierung der Prüfer durchzuführen. Dies schafft eine solide Grundlage für die Auswahl und Schulung von Prüfern, was für die Validität der Ergebnisse von Sensory Analysen entscheidend ist. Darüber hinaus können die Methoden auch als periodische Überprüfung der Geschmacksensibilität von bereits erfahrenen Mitgliedern von Sensory Analyse-Panels eingesetzt werden, was die langfristige Qualitätssicherung in der sensory Forschung unterstützt. Zusammengefasst ist die SIST ISO 3972:2013/AC:2013 ein unverzichtbares Dokument für Fachleute im Bereich der Sensory Analyse, das durch seine klare Struktur, umfassende Methodik und praxisnahe Anwendungen besticht. Die Relevanz dieser Norm erstreckt sich über Ausbildungs- und Bewusstseinsförderung bis hin zur Qualitätssicherung in der sensorischen Forschung.
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