Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours

This International Standard describes several types of method for determining the aptitude of assessors and for training assessors to identify and describe odoriferous products.
The methods described in this International Standard are suitable for use by the agri-foodstuffs industries employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).

Analyse sensorielle -- Méthodologie -- Initiation et entraînement des sujets à la détection et à la reconnaissance des odeurs

L'ISO 5496:2006 décrit plusieurs types de méthodes permettant de déterminer l'aptitude des sujets et de les entraîner à identifier et décrire des produits odorants.
Les méthodes décrites dans l'ISO 5496:2006 sont applicables dans le domaine des industries agro-alimentaires ou des industries faisant appel à des analyses olfactives (parfumerie, cosmétique, aromatisation, etc.).

Senzorična analiza - Metodologija - Uvajanje in urjenje ocenjevalcev v zaznavanju in prepoznavanju vonjev

Ta mednarodni standard opisuje več vrst metod za ugotavljanje sposobnosti ocenjevalcev in za urjenje ocenjevalcev v prepoznavanju in opisovanju dišavnih proizvodov.
Metode, opisane v tem mednarodnem standardu, so primerne za uporabo v agroživilski industriji, ki uporablja analizo vonjev (npr. parfumska in kozmetična industrija ter industrija arom).

General Information

Status
Published
Public Enquiry End Date
19-May-2011
Publication Date
15-May-2011
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
06-May-2011
Due Date
11-Jul-2011
Completion Date
16-May-2011

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INTERNATIONAL ISO
STANDARD 5496
Second edition
2006-08-15
Sensory analysis — Methodology —
Initiation and training of assessors in the
detection and recognition of odours
Analyse sensorielle — Méthodologie — Initiation et entraînement des
sujets à la détection et à la reconnaissance des odeurs
Reference number
ISO 5496:2006(E)
ISO 2006
---------------------- Page: 1 ----------------------
ISO 5496:2006(E)
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 2006

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 2006 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 5496:2006(E)
Contents Page

Foreword............................................................................................................................................................ iv

Introduction ........................................................................................................................................................ v

1 Scope ......................................................................................................................................................1

2 Normative references ............................................................................................................................1

3 Principle..................................................................................................................................................1

4 Reagents and materials ........................................................................................................................1

5 General test conditions.........................................................................................................................2

5.1 Test room................................................................................................................................................2

5.2 General test rules...................................................................................................................................2

6 Methods ..................................................................................................................................................2

6.1 Direct methods of smelling...................................................................................................................3

6.2 Retro-nasal methods of smelling.........................................................................................................6

7 Answer form ...........................................................................................................................................7

8 Interpretation of results ........................................................................................................................8

8.1 Initiation ..................................................................................................................................................8

8.2 Training...................................................................................................................................................8

8.3 Selection .................................................................................................................................................8

Annex A (normative) Preparation of dilutions of odoriferous substances...................................................9

Annex B (informative) Specimen answer form...............................................................................................14

Annex C (informative) Retro-nasal method of assessing odours in gaseous phase by placing

smelling strips into the buccal cavity................................................................................................15

© ISO 2006 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 5496:2006(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.

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 5496 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 5496:1992), which has been technically

revised.
iv © ISO 2006 – All rights reserved
---------------------- Page: 4 ----------------------
ISO 5496:2006(E)
Introduction

Owing to the complexity of olfaction, assessors who are to make up panels need to undergo a familiarization

and training process before undertaking any sensory analysis concerning the detection of odours.

This period of initiation, followed by training, is intended to teach assessors to evaluate and to identify odours,

to teach them to use the appropriate vocabulary, and also to allow them to improve their individual aptitude.

This International Standard provides guidance on the existing techniques used for this purpose.

At a later stage, organizers should direct the training according to the procedures or specific areas of use and,

where necessary, make a selection of assessors on the basis of certain criteria.
© ISO 2006 – All rights reserved v
---------------------- Page: 5 ----------------------
INTERNATIONAL STANDARD ISO 5496:2006(E)
Sensory analysis — Methodology — Initiation and training of
assessors in the detection and recognition of odours
1 Scope

This International Standard describes several types of method for determining the aptitude of assessors and

for training assessors to identify and describe odoriferous products.

The methods described in this International Standard are suitable for use by the agri-foodstuffs industries

employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).
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 6658:2005, Sensory analysis — Methodology — General guidance
ISO 8589:— , Sensory analysis — General guidance for the design of test rooms
3 Principle

Presentation to the assessors of odoriferous substances in various forms and concentrations, in accordance

with the procedures specified in this International Standard.

Assessment and identification by the assessors of the odours given off by these substances and recording of

the results.
4 Reagents and materials
4.1 Water, neutral, tasteless, still and odourless.

4.2 Ethanol, 96,9 % (by volume), free from extraneous odours, even in low concentrations.

4.3 Other suitable media, appropriate to the requirements of the industry concerned.

4.4 Odoriferous substances, as pure as possible:

a) substances chosen from those given in Table A.2, and used at the concentrations proposed, and/or

b) any other substance deemed to be of interest, depending on the aim of the test or the requirements of the

industry concerned.
1) To be published. (Revision of ISO 8589:1988)
© ISO 2006 – All rights reserved 1
---------------------- Page: 6 ----------------------
ISO 5496:2006(E)

For the training phase, the collection of odours shall comprise odoriferous substances representative of

several groups of odours (e.g. terpinic, floral) and substances which the assessors will examine (to determine

that assessors have no anosmia for these substances).

It is also advisable to include odours representative of certain defects (e.g. odours typical of cleaning

products, printing inks) which are likely to be encountered by the assessors in the forthcoming evaluations.

Odoriferous substances serving as references shall be chosen from among those having a stable composition

and which can be stored for an acceptable length of time without deterioration. These substances shall be

stored in a cool place (around +5 °C) and protected from air and light.

NOTE When in aqueous media, the aromatic power of certain substances increases with dilution.

5 General test conditions
5.1 Test room

The tests shall be carried out in a room meeting the requirements specified in ISO 8589.

Special precautions shall be taken to remove odours from the test room as much as possible (e.g. by

ventilation).
5.2 General test rules

In addition to the general rules which apply to assessors involved in any sensory analysis and given in

ISO 6658, the assessors participating in these tests shall not have carried out any other sensory analysis

concerned with the detection or assessment of odours or odoriferous compounds within the 20 min prior to the

test.

To avoid tiring the assessors, it is recommended that no more than 10 odoriferous substances are presented

to them per session.
6 Methods

The olfactory assessment can be carried out by direct methods or by retro-nasal methods.

There are currently three direct methods of smelling, i.e.:
⎯ assessement of odours in flasks (6.1.1);
⎯ assessment of odours on smelling strips (6.1.2);
⎯ assessment of encapsulated odours (6.1.3);
and two retro-nasal (or pharyngo-nasal) methods of smelling, i.e.:
⎯ assessment of odours in the gaseous phase (6.2.1);
⎯ assessment of odours by ingestion of aqueous solutions (6.2.2).

2) The assessment of odours using an olfactometer is not considered in this International Standard, as it is not used in

initiation and training.
2 © ISO 2006 – All rights reserved
---------------------- Page: 7 ----------------------
ISO 5496:2006(E)
6.1 Direct methods of smelling
6.1.1 Method of assessing odours in flasks
6.1.1.1 Principle

Presentation to the assessors of a series of flasks containing different odoriferous substances at given

concentrations.
6.1.1.2 Materials

6.1.1.2.1 Odoriferous substances, chosen for example from Table A.2, at the specified dilution.

6.1.1.3 Apparatus

6.1.1.3.1 Individual tinted glass flasks, of sufficient capacity to hold the products to be tested (generally

between 20 ml and 125 ml) and to leave sufficient head space to permit equilibrium of the vapour pressure,

equipped with unlubricated ground-glass stoppers.

Alternatively, beakers, fitted with a watch-glass, or suitable disposable containers, sold commercially. If

plastics apparatus is used, it is essential to check that is made of an odour-free material which does not

absorb odours and which has no chemical affinity with the substances under test.
6.1.1.4 Preparation of samples

Where necessary, prepare, in accordance with the instructions given in A.2, suitable dilutions of the

substances used to obtain the appropriate concentrations given in Table A.1.

Prepare the samples at least 30 min before the test, to allow time for the vapour pressure to reach equilibrium

at ambient temperature, as follows.
Code the flasks and stoppers.

Place the appropriate quantities of the substances prepared in the coded flasks, taking care to leave sufficient

head in the flasks.

The substances are poured directly into the flasks, placed on a medium (e.g. cotton or absorbent paper) which

is already in the flasks, or blended with a medium (e.g. fat).
Close the flasks with the glass stoppers or watch-glasses.
6.1.1.5 Procedure

Present, to each assessor, the series of flasks prepared. Instruct the assessor to carry out the evaluation as

follows.

The assessor opens the flasks one by one and, with the mouth closed, sniffs the vapour phase in order to

identify each odoriferous product. There is no strict methodology, provided that the assessor smells all the

flasks at suitable intervals in the same way, e.g. in short sniffs, or deep breaths, etc. Once a decision has

been made, the assessor closes the flask and replies to the questions on the answer form (see Clause 7).

(See the specimen answer form in Annex B.)

NOTE Depending on whether the assessors are undergoing the initiation phase or the training or selection phase,

they may or may not be permitted to smell each product several times, or to return to previously examined flasks.

© ISO 2006 – All rights reserved 3
---------------------- Page: 8 ----------------------
ISO 5496:2006(E)
6.1.1.6 Interpretation of results
Interpret the results in accordance with Clause 8.
6.1.2 Method of assessing odours on smelling strips
6.1.2.1 Principle

Presentation to the assessors of a series of smelling strips impregnated with odoriferous substances.

6.1.2.2 Materials

6.1.2.2.1 Odoriferous substances, chosen for example from Table A.2, at the specified dilution.

6.1.2.3 Apparatus

6.1.2.3.1 Smelling strips, i.e. small strips of filter-paper, of variable porosity depending on the

manufacturer, and of varius shapes (rounded, bevelled, etc.) , with a mark at the bottom between 50 mm

and 100 mm from the end.
6.1.2.3.2 Strip-holders or tweezers, made of an odourless material.

6.1.2.3.3 Tinted glass flasks, of suitable capacity for holding the odoriferous substances (one flask per

substance).
6.1.2.3.4 Droppers (optional).
6.1.2.4 Preparation of samples

Prepare, in accordance with the instructions given in A.2, stock solutions of the substances used.

Prepare one substance at a time and place it in a flask.

Rapidly dip the bottom ends of the strips (6.1.2.3.1) (for each of the assessors) one by one, in the flask up to

the mark or, preferably, using a dropper (6.1.2.3.4), place a drop of the substance on the bottom end of each

strip.

The strip shall not be over-impregnated with solution; the migration front of the liquid shall be between 5 mm

and 10 mm from the bottom end of the strip.

Place the prepared strip on the strip-holder or pick it up with the tweezers (6.1.2.3.2), taking care that the

strips do not come into contact with each other. Leave the strips for a few seconds to allow any evaporation of

the solvent to occur.
6.1.2.5 Procedure

Hand the prepared strips to the assessors and instruct them to proceed as follows.

The assessor performs the assessment of the odour by sniffing the smelling strip, waving it gently a few

centimetres from his/her nose. The strip shall under no circumstances touch the nose, a moustache or the

skin.

NOTE Because of evaporation, the odour is only fully released for a limited period of time, depending on the

odoriferous substance.

3) The names of suppliers can be obtained from manufacturers of aromatic products.

4 © ISO 2006 – All rights reserved
---------------------- Page: 9 ----------------------
ISO 5496:2006(E)

Once a decision has been made, the assessor discards the strip and replies to the questions on the answer

form (see Clause 7). (See the specimen answer form in Annex B.)

It is essential that the strips are collected and disposed of after use in a sealed container, so as not to saturate

the atmosphere of the test room an
...

SLOVENSKI STANDARD
SIST ISO 5496:2011
01-junij-2011
1DGRPHãþD
SIST ISO 5496:1997

6HQ]RULþQDDQDOL]D0HWRGRORJLMD8YDMDQMHLQXUMHQMHRFHQMHYDOFHYY]D]QDYDQMX

LQSUHSR]QDYDQMXYRQMHY

Sensory analysis -- Methodology -- Initiation and training of assessors in the detection

and recognition of odours

Analyse sensorielle -- Méthodologie -- Initiation et entraînement des sujets à la détection

et à la reconnaissance des odeurs
Ta slovenski standard je istoveten z: ISO 5496:2006
ICS:
03.100.30 Vodenje ljudi Management of human
resources
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
SIST ISO 5496:2011 en,fr

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
SIST ISO 5496:2011
---------------------- Page: 2 ----------------------
SIST ISO 5496:2011
INTERNATIONAL ISO
STANDARD 5496
Second edition
2006-08-15
Sensory analysis — Methodology —
Initiation and training of assessors in the
detection and recognition of odours
Analyse sensorielle — Méthodologie — Initiation et entraînement des
sujets à la détection et à la reconnaissance des odeurs
Reference number
ISO 5496:2006(E)
ISO 2006
---------------------- Page: 3 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(E)
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 2006

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 2006 – All rights reserved
---------------------- Page: 4 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(E)
Contents Page

Foreword............................................................................................................................................................ iv

Introduction ........................................................................................................................................................ v

1 Scope ......................................................................................................................................................1

2 Normative references ............................................................................................................................1

3 Principle..................................................................................................................................................1

4 Reagents and materials ........................................................................................................................1

5 General test conditions.........................................................................................................................2

5.1 Test room................................................................................................................................................2

5.2 General test rules...................................................................................................................................2

6 Methods ..................................................................................................................................................2

6.1 Direct methods of smelling...................................................................................................................3

6.2 Retro-nasal methods of smelling.........................................................................................................6

7 Answer form ...........................................................................................................................................7

8 Interpretation of results ........................................................................................................................8

8.1 Initiation ..................................................................................................................................................8

8.2 Training...................................................................................................................................................8

8.3 Selection .................................................................................................................................................8

Annex A (normative) Preparation of dilutions of odoriferous substances...................................................9

Annex B (informative) Specimen answer form...............................................................................................14

Annex C (informative) Retro-nasal method of assessing odours in gaseous phase by placing

smelling strips into the buccal cavity................................................................................................15

© ISO 2006 – All rights reserved iii
---------------------- Page: 5 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(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.

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 5496 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 5496:1992), which has been technically

revised.
iv © ISO 2006 – All rights reserved
---------------------- Page: 6 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(E)
Introduction

Owing to the complexity of olfaction, assessors who are to make up panels need to undergo a familiarization

and training process before undertaking any sensory analysis concerning the detection of odours.

This period of initiation, followed by training, is intended to teach assessors to evaluate and to identify odours,

to teach them to use the appropriate vocabulary, and also to allow them to improve their individual aptitude.

This International Standard provides guidance on the existing techniques used for this purpose.

At a later stage, organizers should direct the training according to the procedures or specific areas of use and,

where necessary, make a selection of assessors on the basis of certain criteria.
© ISO 2006 – All rights reserved v
---------------------- Page: 7 ----------------------
SIST ISO 5496:2011
---------------------- Page: 8 ----------------------
SIST ISO 5496:2011
INTERNATIONAL STANDARD ISO 5496:2006(E)
Sensory analysis — Methodology — Initiation and training of
assessors in the detection and recognition of odours
1 Scope

This International Standard describes several types of method for determining the aptitude of assessors and

for training assessors to identify and describe odoriferous products.

The methods described in this International Standard are suitable for use by the agri-foodstuffs industries

employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).
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 6658:2005, Sensory analysis — Methodology — General guidance
ISO 8589:— , Sensory analysis — General guidance for the design of test rooms
3 Principle

Presentation to the assessors of odoriferous substances in various forms and concentrations, in accordance

with the procedures specified in this International Standard.

Assessment and identification by the assessors of the odours given off by these substances and recording of

the results.
4 Reagents and materials
4.1 Water, neutral, tasteless, still and odourless.

4.2 Ethanol, 96,9 % (by volume), free from extraneous odours, even in low concentrations.

4.3 Other suitable media, appropriate to the requirements of the industry concerned.

4.4 Odoriferous substances, as pure as possible:

a) substances chosen from those given in Table A.2, and used at the concentrations proposed, and/or

b) any other substance deemed to be of interest, depending on the aim of the test or the requirements of the

industry concerned.
1) To be published. (Revision of ISO 8589:1988)
© ISO 2006 – All rights reserved 1
---------------------- Page: 9 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(E)

For the training phase, the collection of odours shall comprise odoriferous substances representative of

several groups of odours (e.g. terpinic, floral) and substances which the assessors will examine (to determine

that assessors have no anosmia for these substances).

It is also advisable to include odours representative of certain defects (e.g. odours typical of cleaning

products, printing inks) which are likely to be encountered by the assessors in the forthcoming evaluations.

Odoriferous substances serving as references shall be chosen from among those having a stable composition

and which can be stored for an acceptable length of time without deterioration. These substances shall be

stored in a cool place (around +5 °C) and protected from air and light.

NOTE When in aqueous media, the aromatic power of certain substances increases with dilution.

5 General test conditions
5.1 Test room

The tests shall be carried out in a room meeting the requirements specified in ISO 8589.

Special precautions shall be taken to remove odours from the test room as much as possible (e.g. by

ventilation).
5.2 General test rules

In addition to the general rules which apply to assessors involved in any sensory analysis and given in

ISO 6658, the assessors participating in these tests shall not have carried out any other sensory analysis

concerned with the detection or assessment of odours or odoriferous compounds within the 20 min prior to the

test.

To avoid tiring the assessors, it is recommended that no more than 10 odoriferous substances are presented

to them per session.
6 Methods

The olfactory assessment can be carried out by direct methods or by retro-nasal methods.

There are currently three direct methods of smelling, i.e.:
⎯ assessement of odours in flasks (6.1.1);
⎯ assessment of odours on smelling strips (6.1.2);
⎯ assessment of encapsulated odours (6.1.3);
and two retro-nasal (or pharyngo-nasal) methods of smelling, i.e.:
⎯ assessment of odours in the gaseous phase (6.2.1);
⎯ assessment of odours by ingestion of aqueous solutions (6.2.2).

2) The assessment of odours using an olfactometer is not considered in this International Standard, as it is not used in

initiation and training.
2 © ISO 2006 – All rights reserved
---------------------- Page: 10 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(E)
6.1 Direct methods of smelling
6.1.1 Method of assessing odours in flasks
6.1.1.1 Principle

Presentation to the assessors of a series of flasks containing different odoriferous substances at given

concentrations.
6.1.1.2 Materials

6.1.1.2.1 Odoriferous substances, chosen for example from Table A.2, at the specified dilution.

6.1.1.3 Apparatus

6.1.1.3.1 Individual tinted glass flasks, of sufficient capacity to hold the products to be tested (generally

between 20 ml and 125 ml) and to leave sufficient head space to permit equilibrium of the vapour pressure,

equipped with unlubricated ground-glass stoppers.

Alternatively, beakers, fitted with a watch-glass, or suitable disposable containers, sold commercially. If

plastics apparatus is used, it is essential to check that is made of an odour-free material which does not

absorb odours and which has no chemical affinity with the substances under test.
6.1.1.4 Preparation of samples

Where necessary, prepare, in accordance with the instructions given in A.2, suitable dilutions of the

substances used to obtain the appropriate concentrations given in Table A.1.

Prepare the samples at least 30 min before the test, to allow time for the vapour pressure to reach equilibrium

at ambient temperature, as follows.
Code the flasks and stoppers.

Place the appropriate quantities of the substances prepared in the coded flasks, taking care to leave sufficient

head in the flasks.

The substances are poured directly into the flasks, placed on a medium (e.g. cotton or absorbent paper) which

is already in the flasks, or blended with a medium (e.g. fat).
Close the flasks with the glass stoppers or watch-glasses.
6.1.1.5 Procedure

Present, to each assessor, the series of flasks prepared. Instruct the assessor to carry out the evaluation as

follows.

The assessor opens the flasks one by one and, with the mouth closed, sniffs the vapour phase in order to

identify each odoriferous product. There is no strict methodology, provided that the assessor smells all the

flasks at suitable intervals in the same way, e.g. in short sniffs, or deep breaths, etc. Once a decision has

been made, the assessor closes the flask and replies to the questions on the answer form (see Clause 7).

(See the specimen answer form in Annex B.)

NOTE Depending on whether the assessors are undergoing the initiation phase or the training or selection phase,

they may or may not be permitted to smell each product several times, or to return to previously examined flasks.

© ISO 2006 – All rights reserved 3
---------------------- Page: 11 ----------------------
SIST ISO 5496:2011
ISO 5496:2006(E)
6.1.1.6 Interpretation of results
Interpret the results in accordance with Clause 8.
6.1.2 Method of assessing odours on smelling strips
6.1.2.1 Principle

Presentation to the assessors of a series of smelling strips impregnated with odoriferous substances.

6.1.2.2 Materials

6.1.2.2.1 Odoriferous substances, chosen for example from Table A.2, at the specified dilution.

6.1.2.3 Apparatus

6.1.2.3.1 Smelling strips, i.e. small strips of filter-paper, of variable porosity depending on the

manufacturer, and of varius shapes (rounded, bevelled, etc.) , with a mark at the bottom between 50 mm

and 100 mm from the end.
6.1.2.3.2 Strip-holders or tweezers, made of an odourless material.

6.1.2.3.3 Tinted glass flasks, of suitable capacity for holding the odoriferous substances (one flask per

substance).
6.1.2.3.4 Droppers (optional).
6.1.2.4 Preparation of samples

Prepare, in accordance with the instructions given in A.2, stock solutions of the substances used.

Prepare one substance at a time and place it in a flask.

Rapidly dip the bottom ends of the strips (6.1.2.3.1) (for each of the assessors) one by one, in the flask up to

the mark or, preferably, using a dropper (6.1.2.3.4), place a drop of the substance on the bottom end of each

strip.

The strip shall not be over-impregnated with solution; the migration front of the liquid shall be between 5 mm

and 10 mm from the bottom end of the strip.

Place the prepared strip on the strip-holder or pick it up with the tweezers (6.1.2.3.2), taking care that the

strips do not come into contact with each other. Leave the strips for a few seconds to allow any evaporation of

the solvent to occur.
6.1.2.5 Procedure

Hand the prepared strips to the assessors and instruct them to proceed as follows.

The assessor performs the assessment of the odour by sniffing the smelling strip, waving it gently a few

centimetres from his/her nose. The strip shall under no circumstances touch the nose, a moustache or the

skin.

NOTE Because of evaporation, the odour is only fully released for a limited period of time, depending on the

odoriferous substance.
...

NORME ISO
INTERNATIONALE 5496
Deuxième édition
2006-08-15
Analyse sensorielle — Méthodologie —
Initiation et entraînement des sujets à la
détection et à la reconnaissance des
odeurs
Sensory analysis — Methodology — Initiation and training of assessors
in the detection and recognition of odours
Numéro de référence
ISO 5496:2006(F)
ISO 2006
---------------------- Page: 1 ----------------------
ISO 5496:2006(F)
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ii © ISO 2006 – Tous droits réservés
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ISO 5496:2006(F)
Sommaire Page

Avant-propos..................................................................................................................................................... iv

Introduction ........................................................................................................................................................ v

1 Domaine d'application...........................................................................................................................1

2 Références normatives .........................................................................................................................1

3 Principe...................................................................................................................................................1

4 Produits ..................................................................................................................................................1

5 Conditions générales d'essai ...............................................................................................................2

5.1 Local d'essai...........................................................................................................................................2

5.2 Règles générales d'essai ......................................................................................................................2

6 Méthodes ................................................................................................................................................2

6.1 Méthodes d'olfaction par voie directe .................................................................................................3

6.2 Méthodes d'olfaction par voie rétronasale..........................................................................................6

7 Formulaire de réponse ..........................................................................................................................8

8 Interprétation des résultats ..................................................................................................................8

8.1 Initiation ..................................................................................................................................................8

8.2 Entraînement..........................................................................................................................................8

8.3 Sélection .................................................................................................................................................9

Annexe A (normative) Préparation des dilutions des substances odorantes............................................10

Annexe B (informative) Formulaire type de réponse.....................................................................................15

Annexe C (informative) Méthode d'évaluation des odeurs par voie rétronasale en ambiance

gazeuse, à l'aide de mouillettes placées dans la cavité buccale....................................................16

© ISO 2006 – Tous droits réservés iii
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ISO 5496:2006(F)
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 5496 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 5496:1992), qui a fait l'objet d'une

révision technique.
iv © ISO 2006 – Tous droits réservés
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ISO 5496:2006(F)
Introduction

Le domaine de l'olfaction étant très complexe, il est nécessaire, avant toute analyse sensorielle portant sur la

détection d'odeurs, de familiariser et d'entraîner les sujets qui doivent faire partie de tels jurys.

Cette période d'initiation, suivie d'un entraînement, aura pour but d'enseigner aux sujets à évaluer et à

identifier les odeurs, de leur apprendre à employer le vocabulaire approprié et de leur permettre ainsi

d'améliorer leur aptitude individuelle.

La présente Norme internationale constitue un guide des techniques actuellement existantes.

Dans un second stade, il appartiendra aux organisateurs d'orienter l'entraînement en fonction des modes

opératoires ou des domaines particuliers d'utilisation et, si nécessaire, de réaliser une sélection des sujets en

fonction de certains critères.
© ISO 2006 – Tous droits réservés v
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NORME INTERNATIONALE ISO 5496:2006(F)
Analyse sensorielle — Méthodologie — Initiation et
entraînement des sujets à la détection et à la reconnaissance
des odeurs
1 Domaine d'application

La présente Norme internationale décrit plusieurs types de méthodes permettant de déterminer l'aptitude des

sujets et de les entraîner à identifier et à décrire des produits odorants.

Les méthodes décrites dans cette Norme internationale sont applicables dans le domaine des industries agro-

alimentaires ou des industries faisant appel à des analyses olfactives (parfumerie, cosmétique, aromatisation,

etc.).
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 6658:2005, Analyse sensorielle — Méthodologie — Lignes directrices générales

ISO 8589:— , Analyse sensorielle — Directives générales pour la conception de locaux destinés à l'analyse

3 Principe

Présentation de substances odorantes à des sujets sous différentes formes et différentes concentrations, en

fonction des modes opératoires décrits dans la présente Norme internationale.

Évaluation et identification par les sujets des odeurs dégagées par ces substances et saisie des résultats.

4 Produits
4.1 Eau neutre, sans saveur, plate, inodore.

4.2 Éthanol, 96,9 % (en volume), exempt de toute odeur parasite, même à faible concentration.

4.3 Autres supports appropriés, selon les besoins des industries concernées.
1) À publier. (Révision de l'ISO 8589:1988)
© ISO 2006 – Tous droits réservés 1
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ISO 5496:2006(F)
4.4 Substances odorantes, aussi pures que possible:

a) substances choisies parmi celles proposées dans le Tableau A.2 et employées aux concentrations

proposées, et/ou

b) toute autre substance estimée intéressante selon le but de l'essai ou les besoins de l'industrie concernée.

Pour la phase d'entraînement, la collection d'odeurs doit comprendre des substances odorantes

représentatives de plusieurs groupes d'odeurs (par exemple terpénique, florale) et les substances que les

sujets seront amenés à examiner (pour vérifier qu'il n'y a pas d'anosmies).

Il est également conseillé d'inclure des odeurs représentatives de certains défauts (odeurs typiques des

produits de nettoyage, des encres d'imprimerie, etc.), susceptibles d'être rencontrées par les sujets dans le

cadre des évaluations futures.

Les substances odorantes servant de référence doivent être choisies parmi celles ayant une composition

stable et qui peuvent se conserver sans détérioration pendant un temps acceptable. Les substances doivent

être conservées au frais (environ +5 °C) et à l'abri de l'air et de la lumière.

NOTE Le pouvoir aromatique de certaines substances placées en milieu aqueux augmente avec les dilutions.

5 Conditions générales d'essai
5.1 Local d'essai

Les essais doivent être réalisés dans un local répondant aux spécifications de l'ISO 8589.

Des précautions particulières doivent être prises pour éliminer le plus possible les odeurs dans les locaux

d'essai (par exemple ventilation).
5.2 Règles générales d'essai

Outre les règles générales auxquelles doivent se soumettre les sujets participant à toute analyse sensorielle,

spécifiées dans l'ISO 6658, les sujets soumis à ces essais ne doivent pas avoir effectué d'autres analyses

sensorielles portant sur la détection ou l'évaluation d'odeurs ou de composés odorants 20 min au moins avant

l'essai.

Afin de ne pas lasser les sujets, il est recommandé de ne pas présenter plus de 10 substances odorantes par

session.
6 Méthodes

L'appréciation olfactive peut être réalisée par voie directe ou par voie rétronasale.

Il existe actuellement trois méthodes d'olfaction par voie directe qui sont
⎯ l’évaluation des odeurs dans des flacons (6.1.1);
⎯ l’évaluation des odeurs sur des mouillettes (6.1.2);
⎯ l’évaluation des odeurs encapsulées (6.1.3);

2) L'évaluation des odeurs au moyen d'un olfactomètre n'est pas envisagée dans la présente Norme internationale, car il

n'est pas utilisé pour l'initiation et l'entraînement.
2 © ISO 2006 – Tous droits réservés
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ISO 5496:2006(F)
et deux méthodes d'olfaction par voie rétronasale (ou pharyngonasale) qui sont
⎯ l’évaluation des odeurs en ambiance gazeuse (6.2.1);
⎯ l’évaluation des odeurs par ingestion de solutions aqueuses (6.2.2).
6.1 Méthodes d'olfaction par voie directe
6.1.1 Méthode d'évaluation des odeurs dans des flacons
6.1.1.1 Principe

Présentation aux sujets de séries de flacons contenant différentes substances odorantes à des concentrations

données.
6.1.1.2 Produits

6.1.1.2.1 Substances odorantes, choisies, par exemple dans le Tableau A.2, à la dilution spécifiée.

6.1.1.3 Appareillage

6.1.1.3.1 Flacons individuels en verre teinté, de capacité appropriée pour contenir les produits évalués

(en général de 20 ml à 125 ml), de façon à laisser un espace suffisant pour permettre l'équilibre de tension de

vapeur, et munis de bouchons en verre émeri non graissé.

En alternative, gobelets, recouverts d'un verre de montre, ou récipients jetables, vendus dans le commerce.

Si du matériel en plastique est utilisé, il est essentiel de vérifier s'il est fait en un matériau inodore qui

n'absorbe pas les odeurs et qui ne présente pas d'affinité chimique avec les substances soumises à essai.

6.1.1.4 Préparation des échantillons

S'il y a lieu, préparer, selon les directives données en A.2, les dilutions convenables des substances utilisées

pour obtenir les concentrations préconisées dans le Tableau A.1.

Préparer les échantillons 30 min au moins avant l'essai afin d'atteindre l'équilibre de tension de vapeur à la

température ambiante, comme indiqué ci-après.
Coder les flacons et les bouchons.

Placer les quantités appropriées des substances préparées dans les flacons codés, en ayant soin de laisser

un espace (espace de tête) suffisant dans les flacons.

Les substances sont versées directement dans les flacons, déposées sur un support éventuel (coton, papier

absorbant) placé préalablement dans les flacons, ou amalgamées à un support (par exemple matière grasse).

Fermer les flacons à l'aide des bouchons en verre ou des verres de montre.
6.1.1.5 Mode opératoire

Remettre à chaque sujet la série de flacons préparés, en le priant de procéder à l'évaluation comme indiqué

ci-après.

Le sujet ouvre les flacons un à un et, bouche fermée, renifle la phase vapeur afin d'identifier chaque produit

odorant. Aucune méthodologie ne lui est imposée, à condition qu'il sente tous les flacons de la même façon à

intervalles suffisants, c'est-à-dire à petits coups, ou bien en inspirant profondément, etc. Lorsque sa décision

est prise, il referme le flacon et répond aux questions du formulaire de réponse (voir Article 7). (Voir un

formulaire type de réponse en Annexe B.)
© ISO 2006 – Tous droits réservés 3
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ISO 5496:2006(F)

NOTE Selon que l'on se trouve dans la phase d'initiation ou bien dans la phase d'entraînement ou de sélection, le

sujet sera autorisé ou non à sentir chaque produit à plusieurs reprises, ou à revenir sur des flacons précédemment

examinés.
6.1.1.6 Interprétation des résultats
Interpréter les résultats conformément à l'Article 8.
6.1.2 Méthode d'évaluation des odeurs sur des mouillettes
6.1.2.1 Principe

Présentation aux sujets de séries de mouillettes imprégnées des substances odorantes.

6.1.2.2 Produits

6.1.2.2.1 Substances odorantes, choisies, par exemple dans le Tableau A.2, à la dilution spécifiée.

6.1.2.3 Appareillage

6.1.2.3.1 Mouillettes, ou «touches à sentir»: petites languettes de papier-filtre, de porosité variable selon

les fabricants et de formes diverses (arrondie, en biseau, etc.) , ayant une marque située entre 5 mm et

10 mm de l'extrémité.
6.1.2.3.2 Porte-mouillettes, ou pinces, inodores.

6.1.2.3.3 Flacons en verre teinté, de capacité appropriée pour contenir les substances odorantes (un

flacon pour chaque substance).
6.1.2.3.4 Compte-gouttes (facultatif).
6.1.2.4 Préparation des échantillons

Préparer, selon les directives données en A.2, les solutions mères des substances utilisées.

Préparer une substance à la fois et la mettre dans un flacon.

Tremper rapidement l'extrémité marquée des mouillettes (6.1.2.3.1) destinées à chacun des sujets dans le

flacon jusqu'au trait ou, mieux, déposer une goutte de la substance soumise à essai à l'extrémité de chaque

mouillette à l'aide du compte-gouttes (6.1.2.3.4).

La mouillette ne doit pas être imprégnée de trop de solution; le front de migration du liquide doit être au

minimum à 5 mm et au maximum à 10 mm du bas de la mouillette.

Placer la mouillette ainsi préparée sur le porte-mouillettes (6.1.2.3.2) ou la tenir avec les pinces, en prenant

soin que les mouillettes n'entrent pas en contact les unes avec les autres. Attendre quelques secondes afin

de permettre l'évaporation éventuelle du solvant.
6.1.2.5 Mode opératoire

Remettre les mouillettes préparées aux sujets en les priant de procéder à l'évaluation comme indiqué

ci-après.

3) Le nom des fournisseurs peut être obtenu auprès des fabricants de produits aromatiques.

4 © ISO 2006 – Tous droits réservés
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ISO 5496:2006(F)

Le sujet procède à l'évaluation de l'odeur en reniflant la mouillette, en agitant doucement à quelques

centimètres de son nez. La mouillette ne doit en aucun cas toucher le nez, la moustache ou la peau.

NOTE En raison de l'évaporation, l'odeur se dégage pleinement pendant un temps limité selon les substances

odorantes.

Il est indispensable que les mouillettes soient recueillies après chaque évaluation et éliminées dans un

récipient fermé afin de ne pas saturer l'atmosphère du local d'essai et de gêner ainsi les évaluations

suivantes.
Lorsque sa décision est prise, il
...

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