SIST EN ISO 11136:2017/A1:2020

Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)

Sensorische Analyse - Methodologie - Allgemeiner Leitfaden für die Durchführung hedonischer Prüfungen (Verbrauchertests) in einem kontrollierten Umfeld - Änderung 1 (ISO 11136:2014/Amd 1:2020)

No scope available

Analyse sensorielle - Méthodologie - Lignes directrices générales pour la réalisation d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé - Amendement 1 (ISO 11136:2014/Amd 1:2020)

Senzorična analiza - Metodologija - Splošno navodilo za izvajanje hedoničnih preskusov s pomočjo potrošnikov v nadzorovanem območju - Dopolnilo A1 (ISO 11136:2014/Amd 1:2020)

General Information

• Status: Published
• Public Enquiry End Date: 19-Jun-2020
• Publication Date: 08-Oct-2020
• ICS: 67.240 - Sensory analysis
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 24-Sep-2020
• Due Date: 29-Nov-2020
• Completion Date: 09-Oct-2020
• Ref Project: EN ISO 11136:2017/A1:2020 - Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)

Relations

• Amends: SIST EN ISO 11136:2017 - Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
• Effective Date: 01-Nov-2020

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 11136:2017/A1:2020
01-november-2020
Senzorična analiza - Metodologija - Splošno navodilo za izvajanje hedoničnih
preskusov s pomočjo potrošnikov v nadzorovanem območju - Dopolnilo A1 (ISO
11136:2014/Amd 1:2020)
Sensory analysis - Methodology - General guidance for conducting hedonic tests with
consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)
Sensorische Analyse - Methodologie - Allgemeiner Leitfaden für die Durchführung
hedonischer Prüfungen (Verbrauchertests) in einem kontrollierten Umfeld - Änderung 1
(ISO 11136:2014/Amd 1:2020)
Analyse sensorielle - Méthodologie - Lignes directrices générales pour la réalisation
d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé -
Amendement 1 (ISO 11136:2014/Amd 1:2020)
Ta slovenski standard je istoveten z: EN ISO 11136:2017/A1:2020
ICS:
67.240 Senzorična analiza Sensory analysis
SIST EN ISO 11136:2017/A1:2020 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 11136:2017/A1:2020

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SIST EN ISO 11136:2017/A1:2020


EN ISO 11136:2017/A1
EUROPEAN STANDARD

NORME EUROPÉENNE

September 2020
EUROPÄISCHE NORM
ICS 67.240
English Version

Sensory analysis - Methodology - General guidance for
conducting hedonic tests with consumers in a controlled
area - Amendment 1 (ISO 11136:2014/Amd 1:2020)
Analyse sensorielle - Méthodologie - Lignes directrices Sensorische Analyse - Methodologie - Allgemeiner
générales pour la réalisation d'épreuves hédoniques Leitfaden für die Durchführung hedonischer Prüfungen
effectuées avec des consommateurs dans un espace (Verbrauchertests) in einem kontrollierten Umfeld -
contrôlé - Amendement 1 (ISO 11136:2014/Amd Änderung 1 (ISO 11136:2014/Amd 1:2020)
1:2020)
This amendment A1 modifies the European Standard EN ISO 11136:2017; it was approved by CEN on 10 August 2020.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion of
this amendment into the relevant 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 amendment 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, 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
© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11136:2017/A1:2020 E
worldwide for CEN national Members.

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SIST EN ISO 11136:2017/A1:2020
EN ISO 11136:2017/A1:2020 (E)
Contents Page
European foreword . 3

2

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SIST EN ISO 11136:2017/A1:2020
EN ISO 11136:2017/A1:2020 (E)
European foreword
The text of ISO 11136:2014/Amd 1:2020 has been prepared by Technical Committee ISO/TC 34 "Food
products” of the International Organization for Standardization (ISO) and has been taken over as
EN ISO 11136:2017/A1:2020 by Technical Committee CEN/SS C01 “Food Products” the secretariat of
which is held by 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 March 2021, and conflicting national standards shall
be withdrawn at the latest by March 2021.
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.
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, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 11136:2014/Amd 1:2020 has been approved by CEN as EN ISO 11136:2017/A1:2020
without any modification.

3

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SIST EN ISO 11136:2017/A1:2020

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SIST EN ISO 11136:2017/A1:2020
INTERNATIONAL ISO
STANDARD 11136
First edition
2014-12-01
AMENDMENT 1
2020-01
Sensory analysis — Methodology
— General guidance for conducting
hedonic tests with consumers in a
controlled area
AMENDMENT 1
Analyse sensorielle — Méthodologie — Lignes directrices générales
pour la réalisation d'épreuves hédoniques effectuées avec des
consommateurs dans un espace contrôlé
AMENDEMENT 1
Reference number
ISO 11136:2014/Amd.1:2020(E)
©
ISO 2020

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SIST EN ISO 11136:2017/A1:2020
ISO 11136:2014/Amd.1:2020(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
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]
Fax: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

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SIST EN ISO 11136:2017/A1:2020
ISO 11136:2014/Amd.1:2020(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 of 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 www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12,
Sensory analysis.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
© ISO 2020 – All rights reserved iii

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SIST EN ISO 11136:2017/A1:2020

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SIST EN ISO 11136:2017/A1:2020
ISO 11136:2014/Amd.1:2020(E)
Sensory analysis — Methodology — General guidance for
conducting hedonic tests with consumers in a controlled
area
AMENDMENT 1

Annex F, F.2, NOTE 2
Replace the note with the following:
NOTE 2 In this document, the value of δ is equal to the difference between the preference proportions of the
two samples (e.g. if p = 0,60 and p = 0,40, then δ = 0,60 – 0,40 = 0,20). Some authors express the value of δ
a b
as the magnitude of the difference between the observed preference proportion and the preference proportion
assumed in the null hypothesis (e.g. p = 0,60, p = 0,40 and p = 0,50, then δ = |0,60 – 0,50| = |0,40 – 0,50| = 0,10).
a b 0
The reader is expected to be careful not to confuse the two ways of defining δ.

Annex F, F.2, EXAMPLE
Replace the example with the following:
EXAMPLE For the following conditions:
p δ p α u β Power u
0 a α/2 β
0,5 0,2 0,6 0,05 1,960 0,1 0,90 1,282
Formula (F.1) leads to n = 258,6, i.e. 259 consumers.
If the laboratory questions 259 consumers and there is a difference in proportion of prefe
...

SLOVENSKI STANDARD
SIST EN ISO 11136:2017/oprA1:2020
01-junij-2020
Senzorična analiza - Metodologija - Splošno navodilo za izvajanje hedoničnih
preskusov s pomočjo potrošnikov v nadzorovanem območju - Dopolnilo A1 (ISO
11136:2014/Amd 1:2020)
Sensory analysis - Methodology - General guidance for conducting hedonic tests with
consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)
Sensorische Analyse - Methodologie - Allgemeiner Leitfaden für die Durchführung
hedonischer Prüfungen (Verbrauchertests) in einem kontrollierten Umfeld - Änderung 1
(ISO 11136:2014/Amd 1:2020)
Analyse sensorielle - Méthodologie - Lignes directrices générales pour la réalisation
d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé -
Amendement 1 (ISO 11136:2014/Amd 1:2020)
Ta slovenski standard je istoveten z: EN ISO 11136:2017/prA1
ICS:
67.240 Senzorična analiza Sensory analysis
SIST EN ISO 11136:2017/oprA1:2020 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 11136:2017/oprA1:2020

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SIST EN ISO 11136:2017/oprA1:2020
INTERNATIONAL ISO
STANDARD 11136
First edition
2014-12-01
AMENDMENT 1
2020-01
Sensory analysis — Methodology
— General guidance for conducting
hedonic tests with consumers in a
controlled area
AMENDMENT 1
Analyse sensorielle — Méthodologie — Lignes directrices générales
pour la réalisation d'épreuves hédoniques effectuées avec des
consommateurs dans un espace contrôlé
AMENDEMENT 1
Reference number
ISO 11136:2014/Amd.1:2020(E)
©
ISO 2020

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SIST EN ISO 11136:2017/oprA1:2020
ISO 11136:2014/Amd.1:2020(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
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]
Fax: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

---------------------- Page: 4 ----------------------
SIST EN ISO 11136:2017/oprA1:2020
ISO 11136:2014/Amd.1:2020(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 of 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 www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12,
Sensory analysis.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
© ISO 2020 – All rights reserved iii

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SIST EN ISO 11136:2017/oprA1:2020

---------------------- Page: 6 ----------------------
SIST EN ISO 11136:2017/oprA1:2020
ISO 11136:2014/Amd.1:2020(E)
Sensory analysis — Methodology — General guidance for
conducting hedonic tests with consumers in a controlled
area
AMENDMENT 1

Annex F, F.2, NOTE 2
Replace the note with the following:
NOTE 2 In this document, the value of δ is equal to the difference between the preference proportions of the
two samples (e.g. if p = 0,60 and p = 0,40, then δ = 0,60 – 0,40 = 0,20). Some authors express the value of δ
a b
as the magnitude of the difference between the observed preference proportion and the preference proportion
assumed in the null hypothesis (e.g. p = 0,60, p = 0,40 and p = 0,50, then δ = |0,60 – 0,50| = |0,40 – 0,50| = 0,10).
a b 0
The reader is expected to be careful not to confuse the two ways of defining δ.

Annex F, F.2, EXAMPLE
Replace the example with the following:
EXAMPLE For the following conditions:
p δ p α u β Power u
0 a α/2 β
0,5 0,2 0,6 0,05 1,960 0,1 0,90 1,282
Formula (F.1) leads to n = 258,6, i.e. 259 consumers.
If the laboratory questions 259 consumers and there is a difference in proportion of preference equal to 0,2
between products A and B, it is certain to conclude a difference of preference on average in 9 out of 10 tests.

Annex F, F.2, NOTE 3
Replace the note with the following:
NOTE 3 In the case of a unilateral hypothesis with A > B, Formula (F.1) leads to n = 211.

Annex F, F.3, EXAMPLE
Replace the example with the following:
EXAMPLE For the following conditions:
∆ = |p − (1 − p )| p p α u β Power u
a a a 0 α β
0,1 0,45 0,5 0,05 1,645 0,1 0,90 1,282
Formula (F.2) leads to n = 853 consumers.
© ISO 2020 – All rights reserved 1

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SIST EN ISO 11136:2017/oprA1:2020
ISO 11136:2014/Amd.1:2020(E)

Annex G, G.1
Replace the subclause with the following:
G.1  General
This annex uses the examples of Annex E. The first two examples concern a difference test where the
null hypothesis, H , may be defined as:
0
— the two products, A and B, are extracted from two populations that have the same mean.
The last two examples concern a non-inferiority test where the null hypothesis, H , may be defined as:
0
— the product A is inferior to the product B by a quantity at least equal to Δ.
For the difference tests, the examples are considered in the bilateral hypothesis. In cases of a unilateral
hypothesis, a statistician shall be consulted. Non-inferiority tests are always unilateral.

Annex G, G.2, Formula (G.2)
Replace Formula (G.2) and subsequent formulae with the following:
22
sn×−11+×sn −
() ()
AA BB
2
s = (G.2)
within products
nn+−2
AB
Hence in this example:
22
18,,5 ×−110 11+×65 120−1
() ()
2
s =
within products
110+−120 2
and
2
s ==3,,057 1 748
within products
The t value is:
cal
72,,36− 87 03, 6
t = ==1,558
cal
0,231
 1 1 
1,748×+
 
110 120
 

Annex G, G.2, second bullet point
After the penultimate paragraph of the second bullet point, add the following note with a footnote:
1)
NOTE 1 This t value can be calculated using the Excel function T.INV.2T(α;df) = T.INV.2T(0.05;110+120-2)
the
for the α-risk = 5 %; in this example, it is equal to 1,970.
1)
Excel is a product supplied by Microsoft. This information is given for the conven
...