SIST ISO 6658:2011
Sensory analysis -- Methodology -- General guidance
Sensory analysis -- Methodology -- General guidance
ISO 6658:2005 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some 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, this is indicated.
Analyse sensorielle -- Méthodologie -- Lignes directrices générales
L'ISO 6658:2005 fournit des lignes directrices générales sur la méthodologie de l'analyse sensorielle. Elle décrit des essais destinés à l'examen des produits alimentaires par analyse sensorielle et donne des informations relatives aux techniques à utiliser si une analyse statistique des résultats est requise.
Généralement, ces essais sont uniquement destinés à une analyse sensorielle objective. Toutefois, s'il est possible d'utiliser un essai pour déterminer la préférence, cela est précisé.
Senzorična analiza - Metodologija - Splošne smernice
Ta mednarodni standard podaja splošne smernice glede senzorične analize. Opisuje preskuse za pregled hrane s senzorično analizo in vključuje nekatere informacije o tehnikah, ki se morajo uporabiti, kadar je potrebna statistična analiza rezultatov.
V splošnem so ti preskusi namenjeni le objektivni senzorični analizi. Če pa se preskus lahko uporabi za določevanje preferenc, je to navedeno.
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Analyse sensorielle -- Méthodologie -- Lignes directrices généralesSensory analysis -- Methodology -- General guidance67.240Sensory analysisICS:Ta slovenski standard je istoveten z:ISO 6658:2005oSIST ISO 6658:2011en,fr01-april-2011oSIST ISO 6658:2011SLOVENSKI
STANDARD
oSIST ISO 6658:2011
Reference numberISO 6658:2005(E)© ISO 2005
INTERNATIONAL STANDARD ISO6658Second edition2005-10-01Sensory analysis — Methodology — General guidance Analyse sensorielle — Méthodologie — Lignes directrices générales
oSIST ISO 6658:2011
©
ISO 2005 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Case postale 56 • CH-1211 Geneva 20 Tel.
+ 41 22 749 01 11 Fax
+ 41 22 749 09 47 E-mail
copyright@iso.org Web
www.iso.org Published in Switzerland
ii © ISO 2005 – All rights reserved
oSIST ISO 6658:2011
Statistical terms.18 Bibliography.20
oSIST ISO 6658:2011
oSIST ISO 6658:2011
oSIST ISO 6658:2011
INTERNATIONAL STANDARD ISO 6658:2005(E) © ISO 2005 – All rights reserved 1Sensory analysis — Methodology — General guidance 1 Scope This International Standard gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some 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, this is indicated. 2 Normative references The following referenced documents are indispensable for the application 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 3 Terms and definitions For the purposes of this International Standard, the terms and definitions given in ISO 5492 and the following apply. 3.1 sensory analysis examination of organoleptic attributes of a product by the sense organs 4 General requirements 4.1 Basic information This clause covers the general requirements common to all situations encountered in sensory analysis. The information basic to these requirements is as follows. a) The human response to one stimulus cannot be isolated from previous experience or from other sensory stimuli received from the environment. NOTE Nevertheless, influences arising from these two sources can be controlled and the effect standardized. a) Variability in sensory response is inherent in any group of people used for testing and is unavoidable; this can arise from inconsistencies within an individual, and through physiological and psychological differences between individuals. NOTE However, with training, such a group can show highly consistent individual responses. Recognition of these factors is important in the analysis of results. oSIST ISO 6658:2011
...
SLOVENSKI STANDARD
01-junij-2011
1DGRPHãþD
SIST ISO 6658:1997
6HQ]RULþQDDQDOL]D0HWRGRORJLMD6SORãQHVPHUQLFH
Sensory analysis -- Methodology -- General guidance
Analyse sensorielle -- Méthodologie -- Lignes directrices générales
Ta slovenski standard je istoveten z: ISO 6658:2005
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
INTERNATIONAL ISO
STANDARD 6658
Second edition
2005-10-01
Sensory analysis — Methodology —
General guidance
Analyse sensorielle — Méthodologie — Lignes directrices générales
Reference number
©
ISO 2005
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but
shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat
accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In
the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
© ISO 2005
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or
ISO's member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2005 – All rights reserved
Contents Page
Foreword. iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
4 General requirements. 1
4.1 Basic information. 1
4.2 Statement of objectives. 2
4.3 Choice of test . 2
4.4 Choosing and training assessors . 2
4.5 Material to be tested . 3
4.6 Test room. 4
4.7 Planning and conduct of the test . 4
5 Methods of test . 5
5.1 General. 5
5.2 Discrimination tests. 5
5.3 Use of scales and categories . 9
5.4 Descriptive tests . 12
6 Analysis of results. 14
6.1 General. 14
6.2 Discrimination tests. 14
6.3 Tests using scales and categories . 16
6.4 Analytical or descriptive tests. 17
Annex A (informative) Statistical terms . 18
Bibliography . 20
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 6658 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory
analysis.
This second edition cancels and replaces the first edition (ISO 6658:1985), which has been technically revised.
iv © ISO 2005 – All rights reserved
Introduction
This International Standard constitutes a general introduction to the methodology of sensory analysis and
should be read before undertaking the more detailed test procedures described in other International
Standards. It covers the general area of methodology and is intended to fulfil the following functions:
a) to provide a brief background of the essential features of methods of sensory analysis for the user of
specific tests;
b) to provide details of general requirements, procedures and interpretation of results common to all or most
tests;
c) to provide sufficient guidance on requirements, procedures and interpretation of results for the different
specific tests to allow choice of the most appropriate procedure(s) for solution of a particular problem.
It comprises three main aspects, covered in Clauses 4, 5 and 6.
It is essential that Clause 4 “General requirements” be read first. Clause 5 “Methods of test” describes, in a
general manner, all the main tests, under five headings:
⎯ Definition;
⎯ Application;
⎯ Assessors;
⎯ Procedure;
⎯ Analysis of results.
Clause 6 is concerned with some general principles of data collection and analysis of sensory data and also
briefly covers general principles of statistical treatment of the results.
INTERNATIONAL STANDARD ISO 6658:2005(E)
Sensory analysis — Methodology — General guidance
1 Scope
This International Standard gives general guidance on the use of sensory analysis. It describes tests for the
examination of foods by sensory analysis, and includes some 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, this is indicated.
2 Normative references
The following referenced documents are indispensable for the application 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
3 Terms and definitions
For the purposes of this International Standard, the terms and definitions given in ISO 5492 and the following
apply.
3.1
sensory analysis
examination of organoleptic attributes of a product by the sense organs
4 General requirements
4.1 Basic information
This clause covers the general requirements common to all situations encountered in sensory analysis. The
information basic to these requirements is as follows.
a) The human response to one stimulus cannot be isolated from previous experience or from other sensory
stimuli received from the environment.
NOTE Nevertheless, influences arising from these two sources can be controlled and the effect standardized.
a) Variability in sensory response is inherent in any group of people used for testing and is unavoidable; this
can arise from inconsistencies within an individual, and through physiological and psychological
differences between individuals.
NOTE However, with training, such a group can show highly consistent individual responses. Recognition of
these factors is important in the analysis of results.
b) Systematic biases in sensory experiments involving human response can result in misleading data and
incorrect interpretation that can be difficult to identify. The factors that can result in bias should be
identified and controlled as far as possible by appropriate experimental design and conduct of the tests.
c) The validity of the conclusions drawn from the results is dependent upon the test used and the way it is
conducted, including the questions that have been asked.
4.2 Statement of objectives
There are three main types of objective, as follows:
a) those in which the primary aim of the test is to categorize, rank or describe the product(s);
b) those in which the aim is to distinguish between two or more products; here it is important to distinguish
between the need to know
⎯ if there is a difference at all,
⎯ how great is the magnitude of the difference,
⎯ the direction (or quality) of that difference,
⎯ the influence of that difference, e.g. with regard to preference, or
⎯ if all or only part of a population is detecting a difference;
c) those in which reassurance is sought that products do not differ.
In sensory analysis, a given problem frequently requires appreciable discussion or thought before an
appropriate test is selected. This is because the initial concept of the problem may require clarification.
4.3 Choice of test
The choice of appropriate test depends largely on the nature of the test objective, but also needs to take
account of factors associated with the product, the assessors, the test environment, and the desired level of
analytical precision and statistical confidence in the conclusions. The action that would occur based on the
outcome of the test should be determined in advance.
For each test, an attempt is made in Clause 5 to give guidance as to its relevance. Preliminary tests may be
necessary to confirm the applicability of a given test.
Because of sensory fatigue and the effects of adaptation, only a limited number of samples can be assessed
during a session, depending on the nature of the test and the type of product. Some of these effects can be
moderated by appropriate rinse procedures and recovery between samples.
Whilst the use of control samples is essential in most cases, their use naturally limits the number of samples
that can be assessed during any given session.
The statistical plan should always be determined before commencing the tests. This is especially
recommended if the number of samples to be evaluated requires more than one session. Details of statistical
plans should be selected from specialized texts. Whatever test method is used, the sequential testing
approach described in ISO 16820 should be considered whenever it is desirable to keep the number of
samples or the number of assessors to a minimum.
4.4 Choosing and training assessors
A sensory analysis panel constitutes a true “measuring instrument”, and consequently the results of the
analyses conducted depend on its members. The recruitment of persons willing to participate in a panel,
2 © ISO 2005 – All rights reserved
therefore, needs to be carried out wit
...
INTERNATIONAL ISO
STANDARD 6658
Second edition
2005-10-01
Sensory analysis — Methodology —
General guidance
Analyse sensorielle — Méthodologie — Lignes directrices générales
Reference number
©
ISO 2005
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but
shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat
accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In
the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
© ISO 2005
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or
ISO's member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2005 – All rights reserved
Contents Page
Foreword. iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
4 General requirements. 1
4.1 Basic information. 1
4.2 Statement of objectives. 2
4.3 Choice of test . 2
4.4 Choosing and training assessors . 2
4.5 Material to be tested . 3
4.6 Test room. 4
4.7 Planning and conduct of the test . 4
5 Methods of test . 5
5.1 General. 5
5.2 Discrimination tests. 5
5.3 Use of scales and categories . 9
5.4 Descriptive tests . 12
6 Analysis of results. 14
6.1 General. 14
6.2 Discrimination tests. 14
6.3 Tests using scales and categories . 16
6.4 Analytical or descriptive tests. 17
Annex A (informative) Statistical terms . 18
Bibliography . 20
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 6658 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory
analysis.
This second edition cancels and replaces the first edition (ISO 6658:1985), which has been technically revised.
iv © ISO 2005 – All rights reserved
Introduction
This International Standard constitutes a general introduction to the methodology of sensory analysis and
should be read before undertaking the more detailed test procedures described in other International
Standards. It covers the general area of methodology and is intended to fulfil the following functions:
a) to provide a brief background of the essential features of methods of sensory analysis for the user of
specific tests;
b) to provide details of general requirements, procedures and interpretation of results common to all or most
tests;
c) to provide sufficient guidance on requirements, procedures and interpretation of results for the different
specific tests to allow choice of the most appropriate procedure(s) for solution of a particular problem.
It comprises three main aspects, covered in Clauses 4, 5 and 6.
It is essential that Clause 4 “General requirements” be read first. Clause 5 “Methods of test” describes, in a
general manner, all the main tests, under five headings:
⎯ Definition;
⎯ Application;
⎯ Assessors;
⎯ Procedure;
⎯ Analysis of results.
Clause 6 is concerned with some general principles of data collection and analysis of sensory data and also
briefly covers general principles of statistical treatment of the results.
INTERNATIONAL STANDARD ISO 6658:2005(E)
Sensory analysis — Methodology — General guidance
1 Scope
This International Standard gives general guidance on the use of sensory analysis. It describes tests for the
examination of foods by sensory analysis, and includes some 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, this is indicated.
2 Normative references
The following referenced documents are indispensable for the application 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
3 Terms and definitions
For the purposes of this International Standard, the terms and definitions given in ISO 5492 and the following
apply.
3.1
sensory analysis
examination of organoleptic attributes of a product by the sense organs
4 General requirements
4.1 Basic information
This clause covers the general requirements common to all situations encountered in sensory analysis. The
information basic to these requirements is as follows.
a) The human response to one stimulus cannot be isolated from previous experience or from other sensory
stimuli received from the environment.
NOTE Nevertheless, influences arising from these two sources can be controlled and the effect standardized.
a) Variability in sensory response is inherent in any group of people used for testing and is unavoidable; this
can arise from inconsistencies within an individual, and through physiological and psychological
differences between individuals.
NOTE However, with training, such a group can show highly consistent individual responses. Recognition of
these factors is important in the analysis of results.
b) Systematic biases in sensory experiments involving human response can result in misleading data and
incorrect interpretation that can be difficult to identify. The factors that can result in bias should be
identified and controlled as far as possible by appropriate experimental design and conduct of the tests.
c) The validity of the conclusions drawn from the results is dependent upon the test used and the way it is
conducted, including the questions that have been asked.
4.2 Statement of objectives
There are three main types of objective, as follows:
a) those in which the primary aim of the test is to categorize, rank or describe the product(s);
b) those in which the aim is to distinguish between two or more products; here it is important to distinguish
between the need to know
⎯ if there is a difference at all,
⎯ how great is the magnitude of the difference,
⎯ the direction (or quality) of that difference,
⎯ the influence of that difference, e.g. with regard to preference, or
⎯ if all or only part of a population is detecting a difference;
c) those in which reassurance is sought that products do not differ.
In sensory analysis, a given problem frequently requires appreciable discussion or thought before an
appropriate test is selected. This is because the initial concept of the problem may require clarification.
4.3 Choice of test
The choice of appropriate test depends largely on the nature of the test objective, but also needs to take
account of factors associated with the product, the assessors, the test environment, and the desired level of
analytical precision and statistical confidence in the conclusions. The action that would occur based on the
outcome of the test should be determined in advance.
For each test, an attempt is made in Clause 5 to give guidance as to its relevance. Preliminary tests may be
necessary to confirm the applicability of a given test.
Because of sensory fatigue and the effects of adaptation, only a limited number of samples can be assessed
during a session, depending on the nature of the test and the type of product. Some of these effects can be
moderated by appropriate rinse procedures and recovery between samples.
Whilst the use of control samples is essential in most cases, their use naturally limits the number of samples
that can be assessed during any given session.
The statistical plan should always be determined before commencing the tests. This is especially
recommended if the number of samples to be evaluated requires more than one session. Details of statistical
plans should be selected from specialized texts. Whatever test method is used, the sequential testing
approach described in ISO 16820 should be considered whenever it is desirable to keep the number of
samples or the number of assessors to a minimum.
4.4 Choosing and training assessors
A sensory analysis panel constitutes a true “measuring instrument”, and consequently the results of the
analyses conducted depend on its members. The recruitment of persons willing to participate in a panel,
2 © ISO 2005 – All rights reserved
therefore, needs to be carried out with care and should be considered as a real investment, both in time and
financially. Management support in the organization is necessary if it is to be effective.
Sensory assessment may be made by three types of assessor: “assessors”, “selected assessors” or “expert
assessors”. Assessors can be “naive assessors” who do not have to meet a precise criterion of selection or
training, or people who have already taken part in some sensory tests (initiated assessor). Selected assessors
are assessors who have been selected and trained for the particular sensory test. Expert assessors are
assessors who have been selected and trained for a variety of sensory analysis methods and who
demonstrate particular acuity in panel work.
NOTE Assessors employed by companies to undertake sensory analysis as their primary job function are examples
of expert assessors.
The selec
...
NORME ISO
INTERNATIONALE 6658
Deuxième édition
2005-10-01
Analyse sensorielle — Méthodologie —
Lignes directrices générales —
Sensory analysis — Methodology — General guidance —
Numéro de référence
©
ISO 2005
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Publié en Suisse
ii © ISO 2005 – Tous droits réservés
Sommaire Page
Avant-propos. iv
Introduction . v
1 Domaine d'application. 1
2 Références normatives . 1
3 Termes et définitions. 1
4 Exigences générales . 1
4.1 Informations de base. 1
4.2 Exposé des objectifs . 2
4.3 Choix de l'essai. 2
4.4 Choix et entraînement des sujets . 3
4.5 Produit à soumettre à l'essai. 3
4.6 Local d'essai. 4
4.7 Planification et conduite de l'essai . 5
5 Méthodes d'essai . 6
5.1 Généralités . 6
5.2 Essais de discrimination. 6
5.3 Essais utilisant des échelles et des catégories.9
5.4 Essais descriptifs . 12
6 Analyse des résultats. 15
6.1 Généralités . 15
6.2 Essais de discrimination. 15
6.3 Essais utilisant des échelles et des catégories. 17
6.4 Essais analytiques ou descriptifs . 18
Annexe A (informative) Termes statistiques . 19
Bibliographie . 21
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée
aux comités techniques de l'ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du
comité technique créé à cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec
la Commission électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI,
Partie 2.
La tâche principale des comités techniques est d'élaborer les Normes internationales. Les projets de Normes
internationales adoptés par les comités techniques sont soumis aux comités membres pour vote. Leur
publication comme Normes internationales requiert l'approbation de 75 % au moins des comités membres
votants.
L'attention est appelée sur le fait que certains des éléments du présent document peuvent faire l'objet de
droits de propriété intellectuelle ou de droits analogues. L'ISO ne saurait être tenue pour responsable de ne
pas avoir identifié de tels droits de propriété et averti de leur existence.
L'ISO 6658 a été élaborée par le comité technique ISO/TC 34, Produits alimentaires, sous-comité SC 12,
Analyse sensorielle.
Cette deuxième édition annule et remplace la première édition (ISO 6658:1985), qui a fait l'objet d'une
révision technique.
iv © ISO 2005 – Tous droits réservés
Introduction
La présente Norme internationale constitue une introduction générale à la méthodologie de l'analyse
sensorielle et il convient de la lire avant d'entreprendre d'appliquer les méthodes d'essai plus détaillées
décrites dans d'autres Normes internationales. Elle traite du domaine général de la méthodologie et elle est
destinée à remplir les fonctions suivantes:
a) fournir à l'utilisateur d'essais spécifiques un bref exposé général sur les caractéristiques essentielles des
méthodes d'analyse sensorielle;
b) fournir des détails sur les exigences générales, les modes opératoires et l'interprétation des résultats
communs à tous les essais ou à la plupart d'entre eux;
c) constituer un guide suffisant relatif aux exigences, aux modes opératoires et à l'interprétation des
résultats des différents essais spécifiques, afin de permettre de choisir le ou les modes opératoires les
plus appropriés à la résolution d'un problème particulier.
Elle comprend trois parties principales, faisant l'objet des Articles 4, 5 et 6.
Il est indispensable de lire en premier l'Article 4 «Exigences générales». L'Article 5 «Méthodes d'essai» décrit
les principaux essais, d'une manière générale, sous les cinq rubriques suivantes:
⎯ Définition;
⎯ Application;
⎯ Sujets;
⎯ Mode opératoire;
⎯ Analyse des résultats.
L'Article 6 traite de certains principes généraux relatifs à la collecte et à l'analyse de données sensorielles et
aborde aussi brièvement les principes généraux du traitement statistique des résultats.
NORME INTERNATIONALE ISO 6658:2005(F)
Analyse sensorielle — Méthodologie — Lignes directrices
générales —
1 Domaine d'application
La présente Norme internationale fournit des lignes directrices générales sur la méthodologie de l'analyse
sensorielle. Elle décrit des essais destinés à l'examen des produits alimentaires par analyse sensorielle et
donne des informations relatives aux techniques à utiliser si une analyse statistique des résultats est requise.
Généralement, ces essais sont uniquement destinés à une analyse sensorielle objective. Toutefois, s'il est
possible d'utiliser un essai pour déterminer la préférence, cela est précisé.
2 Références normatives
Les documents de référence suivants sont indispensables pour l'application du présent document. Pour les
références datées, seule l'édition citée s'applique. Pour les références non datées, la dernière édition du
document de référence s'applique (y compris les éventuels amendements).
ISO 5492, Analyse sensorielle — Vocabulaire
3 Termes et définitions
Pour les besoins de la présente Norme internationale, les termes et définitions donnés dans l'ISO 5492 ainsi
que la définition suivante s'appliquent.
3.1
analyse sensorielle
examen des propriétés organoleptiques d'un produit par les organes des sens
4 Exigences générales
4.1 Informations de base
Le présent article traite des exigences générales communes à toutes les situations que l'on rencontre lors
d'analyses sensorielles et dont les principes de base sont les suivants.
a) La réponse humaine à un stimulus ne peut être isolée d'une expérience précédente ou des autres stimuli
sensoriels provenant de l'environnement.
NOTE Néanmoins, l'influence de ces deux facteurs peut être contrôlée et ses effets normalisés.
b) La variabilité de la réponse sensorielle est inhérente à tout groupe de sujets utilisé pour les essais et elle
est inévitable; elle peut provenir d'incohérences propres à un individu et de différences physiologiques et
psychologiques entre les individus.
NOTE Toutefois, avec de l'entraînement, un tel groupe de sujets peut donner des réponses individuelles très
homogènes. L'identification de ces facteurs est importante lors de l'analyse des résultats.
c) Des biais systématiques lors d'expériences sensorielles impliquant une réponse humaine peuvent aboutir
à des données fausses et à une interprétation incorrecte qu'il peut être difficile d'identifier. Il convient
d'identifier les facteurs susceptibles d'aboutir à des biais et de les contrôler, dans toute la mesure du
possible, en concevant et en conduisant les essais de manière appropriée.
d) La validité des conclusions tirées des résultats dépend de l'essai utilisé et de la façon dont il a été conduit
incluant le choix des questions posées.
4.2 Exposé des objectifs
Les trois principaux types d'objectifs sont les suivants:
a) ceux pour lesquels le but principal de l'essai est de catégoriser, de classer par rang ou de décrire le ou
les produits;
b) ceux dont le but est de différencier deux produits ou plus; il est important ici de faire la distinction entre la
nécessité de savoir
⎯ s'il existe bien une différence,
⎯ quelle est l'ampleur de la différence,
⎯ quel est le sens (ou la nature) de la différence,
⎯ quelle est l'influence de cette différence (par exemple sur la préférence), ou
⎯ si la totalité ou seulement une partie de la population détecte une différence;
c) ceux pour lesquels on cherche à obtenir l'assurance que les produits ne sont pas différents.
En analyse sensorielle, le problème donné nécessite fréquemment une discussion ou une réflexion sérieuse
avant de choisir un essai approprié. Cela est dû au fait que le concept initial du problème peut nécessiter une
explication.
4.3 Choix de l'essai
Le choix d'un essai approprié dépend beaucoup de l'objectif de l'essai mais nécessite également la prise en
compte de facteurs liés au produit, aux sujets, à l'environnement d'essai ainsi qu'au niveau recherché de
précision analytique et de confiance statistique des conclusions. Il convient que l'action pouvant découler des
résultats des tests soit déterminée à l'avance.
Pour chaque essai, on a tenté de donner dans l'Article 5 un guide relatif à son domaine d'application. Des
essais préliminaires peuvent s'avérer nécessaires pour confirmer la faisabilité d'un test donné.
En raison de la fatigue sensorielle et de phénomènes d'adaptation, il n'est possible d'évaluer qu'un nombre
limité d'échantillons au cours d'une session, nombre variable selon la nature de l'essai et le type de produit.
Certains de ces effets peuvent être atténués par des procédures appropriées de rinçage et de repos entre
échantillons.
Si des échantillons témoins sont nécessaires dans la plupart des cas, leur utilisation limite naturellement le
nombre d'échantillons qu'il est possible d'évaluer au cours d'une session donnée.
Il convient de toujours déterminer le plan d'expérience avant de commencer les essais, ce qui s'avère
particulièrement recommandé si le nombre d'échantillons à évaluer nécessite plus d'une session. Il convient
de sélectionner les détails des plans statistiques dans des ouvrages spécialisés. Quelle que soit la méthode
utilisée, chaque fois qu'il est souhaitable de minimiser le nombre d'échantillons ou de sujets, il convient
d'envisager l'approche séquentielle décrite dans l'ISO 16820.
2 © ISO 2005 – Tous droits réservés
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