oSIST prEN ISO 10399:2025
(Main)Sensory analysis - Methodology - Duo-trio test (ISO/DIS 10399:2025)
Sensory analysis - Methodology - Duo-trio test (ISO/DIS 10399:2025)
ISO 10399 specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically less efficient than the triangle test (described in ISO 4120) but is easier to perform by the assessors.
The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for
a) determining that
either a perceptible difference results (duo-trio testing for difference), or
a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage, and
b) for selecting, training and monitoring assessors.
Two forms of the method are described:
- the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production);
- the balanced-reference technique, used when one product is not more familiar than the other.
Sensorische Analyse - Prüfverfahren - Duo-Trio-Prüfung (ISO/DIS 10399:2025)
Analyse sensorielle - Méthodologie - Essai duo-trio (ISO/DIS 10399:2025)
ISO 10399 spécifie un mode opératoire permettant de déterminer s'il existe une différence sensorielle perceptible ou une similitude entre les échantillons de deux produits. La méthode est une procédure à choix forcé. Elle s'applique s'il existe une différence pour une seule propriété sensorielle ou pour plusieurs.
La méthode est statistiquement moins efficace que l'essai triangulaire (décrit dans l'ISO 4120), mais elle est plus facile à réaliser par les sujets.
La méthode est applicable même lorsque la nature de la différence est inconnue (ce qui signifie qu'elle ne détermine ni la taille ni le sens de la différence entre des échantillons et qu'elle ne donne pas non plus d'indications sur l'attribut/les attributs à l'origine de cette différence). La présente méthode n'est applicable que si les produits sont relativement homogènes.
La méthode est efficace dans les cas suivants:
a) déterminer
qu'il existe une différence perceptible (essai duo-trio de différence), ou
qu'il n'existe pas de différence perceptible (essai duo-trio de similitude), quand, par exemple, des modifications sont apportées aux ingrédients, à la transformation, à l'emballage, aux opérations de manutention ou de stockage, et
b) pour sélectionner, entraîner et contrôler les sujets.
Deux formes de cette méthode sont décrites:
- la technique de la référence constante, utilisée lorsque les sujets connaissent bien un produit (un échantillon de fabrication courante par exemple), et
- la technique de la référence équilibrée, utilisée quand aucun des produits n'est plus connu que l'autre.
Senzorična analiza - Metodologija - Preskus "duo-trio" (ISO/DIS 10399:2025)
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2025
Senzorična analiza - Metodologija - Preskus "duo-trio" (ISO/DIS 10399:2025)
Sensory analysis - Methodology - Duo-trio test (ISO/DIS 10399:2025)
Sensorische Analyse - Prüfverfahren - Duo-Trio-Prüfung (ISO/DIS 10399:2025)
Analyse sensorielle - Méthodologie - Essai duo-trio (ISO/DIS 10399:2025)
Ta slovenski standard je istoveten z: prEN ISO 10399
ICS:
67.240 Senzorična analiza Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
DRAFT
International
Standard
ISO/DIS 10399
ISO/TC 34/SC 12
Sensory analysis — Methodology —
Secretariat: AFNOR
Duo-trio test
Voting begins on:
Analyse sensorielle — Méthodologie — Essai duo-trio
2025-07-01
Voting terminates on:
ICS: 67.240
2025-09-23
THIS DOCUMENT IS A DRAFT CIRCULATED
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Reference number
ISO/DIS 10399:2025(en)
DRAFT
ISO/DIS 10399:2025(en)
International
Standard
ISO/DIS 10399
ISO/TC 34/SC 12
Sensory analysis — Methodology —
Secretariat: AFNOR
Duo-trio test
Voting begins on:
Analyse sensorielle — Méthodologie — Essai duo-trio
ICS: 67.240 Voting terminates on:
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
© ISO 2025
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
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STANDARDS MAY ON OCCASION HAVE TO
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Published in Switzerland Reference number
ISO/DIS 10399:2025(en)
ii
ISO/DIS 10399:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 3
5 General test conditions and requirements . 3
6 Assessors . 4
6.1 Qualification .4
6.2 Number of assessors . .4
7 Procedure . 4
8 Analysis and interpretation of results . 6
8.1 When testing for a difference .6
8.2 When testing for similarity .6
9 Test report . 6
10 Precision and bias . 6
Annex A (normative) Tables . 8
Annex B (informative) Examples .15
Bibliography .22
iii
ISO/DIS 10399:2025(en)
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 on 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 the following URL:
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12,
Sensory analysis.
This fourth edition cancels and replaces the third edition (ISO 10399:2011), of which it constitutes a minor
revision. The document has been generalized beyond food and beverage applications. The description of
how to test for similarity were updated to best practices and some definitions and descriptions amended
to also encompass this scenario. Basic information on how to use the Thurstonian model in addition to the
previously emphasized guessing model has been added. The principle has been expanded slightly to enhance
clarity. Furthermore, R code is provided in the tables of Annex A as one alternative option to derive exact
results, which is exemplified in the examples in Annex B. Example B.2 has been modified to reflect state-of-
the-art testing for similarity, whereas example B.3 has been dropped as the confidence interval approach is
now embedded into the earlier examples. The references have been updated.
iv
DRAFT International Standard ISO/DIS 10399:2025(en)
Sensory analysis — Methodology — Duo-trio test
1 Scope
This document specifies a procedure for determining whether a perceptible sensory difference or similarity
exists between samples of two products. The method is a forced-choice procedure. The method is applicable
whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically less efficient than the triangle test (described in ISO 4120) but is easier to perform
by the assessors.
The method is applicable even when the nature of the difference is unknown (i.e. it determines neither
the size nor the direction of difference between samples, nor is there any indication of the attribute(s)
responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for
a) determining that
1) either a perceptible difference results (duo-trio testing for difference), or
2) a meaningful perceptible difference does not result (duo-trio testing for similarity) when, for
example, a change is made in ingredients, processing, packaging, handling or storage, and
b) for selecting, training and monitoring assessors.
Two forms of the method are described:
— the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from
regular production);
— the balanced-reference technique, used when one product is not more familiar than the other.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements 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
ISO 8589, Sensory analysis — General guidance for the design of test rooms
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at https:// www .electropedia .org/
— ISO Online browsing platform: available at https:// www .iso .org/ obp
ISO/DIS 10399:2025(en)
3.1
alpha-risk
α-risk
probability of rejecting the null hypothesis by a statistical test when, in fact, the null hypothesis is true
Note 1 to entry: This is also known as Type I error rate, significance level or false positive rate.
Note 2 to entry: When testing for product differences, the alpha risk is the probability of erroneously concluding that
a perceptible difference exists when, in fact, it does not. When testing for similarity, the alpha risk is the probability of
erroneously concluding that the products are perceptibly similar when, in fact, they are not.
3.2
beta-risk
β-risk
probability of failing to reject the null hypothesis by a statistical test when, in fact, the null hypothesis is not true
Note 1 to entry: This is also known as Type II error rate or false negative rate. Furthermore, 1 – β is also known as the
power of the test.
Note 2 to entry: When testing for product differences, the beta risk is the probability of failing to conclude that a
perceptible difference exists when, in fact, the products are perceptually different. When testing for similarity, the
beta risk is the probability of failing to conclude that the products are perceptibly similar when, in fact, they are.
3.3
difference
situation in which samples (3.5) can be distinguished based on their sensory properties
3.4
p
d
The proportion of assessments in which a perceptible difference is detected between the two products is
given the symbol p
d
3.5
product
material to be evaluated
3.6
sample
unit of produ
...
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