This European standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterize the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.
The Oxygen 18 isotopic analysis of water from vinegar is based on a similar method already normalised for wine analysis [2].

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This European standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in FprEN 16466-1).
The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis [2].

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This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices.

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TC - A Deviation

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This European standard specifies definitions, requirements and marking for acetic acid food grade (product made from materials of non-agricultural origin).

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This European standard specifies definitions, requirements and marking for vinegar (product made from liquids of agricultural origin).

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This document gives guidelines for assessing the overall performance of a quantitative descriptive panel and the performance of each panel member.
This document is applicable to the validation of the training of individual assessors or panels, as well as to the performance monitoring of established panels.
This document does not apply to the panel performance for descriptive methods where the individual scores of each assessor are not recorded, where there is no single list of attributes that is common to all the assessors, or where dominance rather than intensity is measured. Consequently, the performance of descriptive panels using methods such as consensus profile, free-choice profile, flash profile and temporal dominance of sensations (TDS) are out of scope.
The methods specified in this document are for monitoring and assessing the ability of a panel and its assessors to discriminate between products, the agreement between assessors of the same panel and the repeatability of these assessors in their intensity scoring.
Reproducibility, including both the comparison between panels and the comparison within the same panel of several evaluations conducted under different conditions (i.e. separated in time), is out of scope of this document.
The methods specified in this document can be used, in full or a selection only, by the panel leader to appraise continuously the performance of panels or individual assessors. The methods listed are not exhaustive and other appropriate methods can also be used.

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This document specifies the terms and definitions relating to aromatic natural raw materials.

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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 more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours.
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 homogeneous.
The method is effective for:
a)   determining that:
     either a perceptible difference results (triangle testing for difference);
     a perceptible difference does not result (triangle testing for similarity),
when, for example, a change is made in ingredients, processing, packaging, handling or storage;
b)   selecting, training and monitoring assessors.

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ISO 11132:2012 gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive panel and the performance of each member.
A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes.
Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a panel to detect, identify, and measure an attribute, use attributes in a similar way to other panels or assessors, discriminate between stimuli, use a scale properly, repeat their own results, and reproduce results from other panels or assessors.
The methods specified allow the consistency, repeatability, freedom from bias and ability to discriminate of panels and assessors to be monitored and assessed. Monitoring and assessment of agreement between panel members is also covered. Monitoring and assessment can be carried out in one session or over time.
Monitoring performance data enables the panel leader to improve panel and assessor performance, to identify issues and retraining needs or to identify assessors who are not performing well enough to continue participating.
The methods specified in ISO 11132:2012 can be used by the panel leader to appraise continuously the performance of panels or individual assessors.
ISO 11132:2012 applies to individuals or panels in training as well as for established panels.

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ISO 9235:2013 specifies the terms and definitions, in English and French, relating to aromatic natural raw materials.

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ISO 4120:2004 describes 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 applies whether a difference can exist in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test, but has limited use with products that exhibit strong carryover and/or lingering flavours.
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 attributes 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 (triangle testing for difference), or a perceptible difference does not result (triangle testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors.

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This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B.
This document does not apply to ground chillies and other species of capsicums.
NOTE    Specifications for ground chillies and capsicums are given in ISO 972.

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This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample.
It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

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ISO 7540:2006 defines the requirements for ground paprika.
A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.
This International Standard is not applicable to ground chillies and capsicums.

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The method consists in extracting of the natural colouring matter content with acetone, measuring of the absorbance of the solution obtained using a spectrometer at a wavelength of 460 nm.

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This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:
a)    to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;
b)    to demonstrate compliance with applicable statutory and regulatory food safety requirements;
c)    to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;
d)    to effectively communicate food safety issues to interested parties within the food chain;
e)    to ensure that the organization conforms to its stated food safety policy;
f)     to demonstrate conformity to relevant interested parties;
g)    to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.
All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.
This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.
Internal and/or external resources can be used to meet the requirements of this document.

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ISO 10399:2017 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.

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ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
-- to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
-- to demonstrate compliance with applicable statutory and regulatory food safety requirements,
-- to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
-- to ensure that the organization conforms to its stated food safety policy,
-- to demonstrate such conformity to relevant interested parties, and
-- to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.

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ISO 10399:2004 describes 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 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 attributes 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; or 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), and the balanced-reference technique, used when one product is not more familiar than the other.

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ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.
It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.

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This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard.
For this purpose, this standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration test.
This European Standard applies to appliances before their entering on the market (new machines) and it also gives an informative Annex for appliances already in use (see Annex A).
This European Standard does not deal with any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN 60335 2 15 and EN 60335 2 75 are used for commercially used appliances. Methods for measuring the performance of electric household coffee makers are provided in EN 60661.

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ISO 13299:2016 gives guidelines for the overall process for establishing a sensory profile. Sensory profiles can be established for all products or samples which can be evaluated by the senses of sight, odour, taste, touch, or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water). This International Standard can also be useful in studies of human cognition and behaviour.
Some applications of sensory profiling are as follows:
-      to develop or change a product;
-      to define a product, production standard, or trading standard in terms of its sensory attributes;
-      to define a reference "fresh" product for shelf-life testing;
-      to study and improve shelf-life of a product;
-      to compare a product with a reference product or with other similar products on the market or under development;
-      to map a product's perceived attributes for the purpose of relating them to factors such as instrumental, chemical or physical properties, and/or to consumer acceptability;
-      to characterize by type and intensity the off-odours or off-tastes in a sample (e.g. in pollution studies).

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This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives. The method is applicable whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products.

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ISO 13299:2003 describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour. Some applications of sensory profiling are:
to develop or change a product;
to define a product, production standard or trading standard in terms of its sensory attributes;
to study and improve shelf-life;
to define a reference fresh product for shelf-life testing;
to compare a product with a standard or with other similar products on the market or under development;
to map a product's perceived attributes for the purpose of relating them to factors such as instrumental, chemical or physical properties, and/or to consumer acceptability;
to characterize by type and intensity the off-odours or off-tastes in a sample of air or water (e.g. in pollution studies).

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ISO 3218:2014 lays down the principles to be adopted for designating essential oils in English and French, e.g. for the labelling and/or the marking.

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ISO 3493:2014 defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; Vanilla tahitensis J.W. Moore; certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames.
It is not applicable to Vanilla pompona Schiede (Antilles vanilla).

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2012-10-31 GVN: Draft for // ENQ available at ISO/CS (see notification in dataservice from 2012-10-31)

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ISO 8586:2012 specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. It supplements the information given in ISO 6658.

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This International Standard defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: a) Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; b) Vanilla tahitensis J.W. Moore; and c) certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames. It is not applicable to Vanilla pompona Schiede (Antilles vanilla).

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ISO 8586-2:2008 specifies criteria for choosing people with particular sensory skills from selected assessors or from product, process or marketing specialists who themselves satisfy the selection criteria specified in ISO 8586-1. It specifies principles and procedures for choosing them and expanding their knowledge and abilities to the levels required of expert sensory assessors.
ISO 8586-2:2008 sets out requirements for expert sensory assessors to establish sensory profiles of products and materials through the use of descriptors. Specific knowledge of products or materials by expert sensory assessors is not necessary to fulfil these requirements.
ISO 8586-2:2008 supplements the information given in ISO 6658.

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ISO 8589:2007 provides general guidance for the design of test rooms intended for the sensory analysis of products.
It describes the requirements to set up a test room comprising a testing area, a preparation area, and an office, specifying those that are essential or those that are merely desirable.
ISO 8589:2007 is not specific for any product or test type.
Although many of the general principles are similar, ISO 8589:2007 does not address test facilities for the specialized examination of products in inspection or in-plant quality-control applications.

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Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.

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ISO 927:2009 specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth.
ISO 927:2009 is applicable to dehydrated herbs and spices.

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Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.

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ISO 5492:2008 defines terms relating to sensory analysis.
ISO 5492:2008 applies to all industries concerned with the evaluation of products by the sense organs.
The terms are given under the following headings: 1) general terminology; 2) terminology relating to the senses; 3) terminology relating to organoleptic attributes; and 4) terminology relating to methods.
In addition to terms used in the three official ISO languages (English, French and Russian), this document gives the equivalent terms in German and Spanish; these are published under the responsibilities of the member bodies for Germany (DIN) and for Argentina (IRAM), respectively, and are given for information only. Only the terms and definitions given in the official languages can be considered as ISO terms and definitions.

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ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

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ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.

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Gives a non-exhaustive list of the botanical names and common names in English and French of plants or parts of plants used as spices or condiments. Replaces the first edition, which has been technically revised.

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ISO 5495:2005 describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives.
The method is applicable whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products.
This method is only applicable if the products are relatively homogeneous.
The method is effective (1) for determining whether a perceptible difference exists (paired difference test), or whether no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients, processing, packaging, handling or storage operations, or (2) for selecting, training and monitoring assessors.
It is necessary to know, prior to carrying out the test, whether the test is a one-sided test (the test supervisor knows a priori the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in the expected direction) or a two-sided test (the test supervisor does not have any a priori knowledge concerning the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in one direction or the other).

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ISO 22005:2007 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain.
It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives.
The traceability system is a technical tool to assist an organization to conform with its defined objectives, and is applicable when necessary to determine the history or location of a product or its relevant components.

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This international standard specifies a method for the determination of the sulfur dioxide content of starches and derived products.

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Incineration of a test portion, in the presence of sulphuric acid, at a temperature of 525 25 °C. The result is expressed as a percentage by mass either of the product as received or on dry basis.

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