This document gives guidelines for substantiating sensory claims on food and non-food products and their packaging for advertising consumer-packaged goods. This document differentiates sensory claims from other types of claims. It provides classification and examples of the different types of sensory claims. It highlights special issues associated with testing to substantiate sensory claims. It includes case studies and references. This document does not apply to: — specific or detailed requirem...view more

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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 applic...view more

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This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definition...view more

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This document specifies a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing. The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional ap...view more

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This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements and procedures. It is applicable to food and non-food industries. It is limited to in-plant sensory analysis in QC.

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ISO 13301:2018 gives guidelines for - obtaining data on the detection of stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three-alternative forced-choice) procedure, and - the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus. Typically, the procedures will be used in one of the following two modes: - investigation of the sensitivity of assessors to specific stimuli; - investigation ...view more

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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 un...view more

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ISO 8588:2017 specifies a procedure for determining whether a perceptible sensory difference exists between samples of two products. The method applies whether a difference exists in a single sensory attribute or in several. The "A" ? "not A" test can be used in sensory analysis in the following ways: a) as a difference test, particularly for evaluating samples having variations, for example, in appearance (making it difficult to obtain strictly identical repeat samples) or in aftertaste (making...view more

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ISO 6658:2017 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required. Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated. A hedonic test aims to determine the acceptability of the ...view more

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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 c...view more

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ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods. It is intended to support the development of individual approaches. ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user...view more

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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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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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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 pa...view more

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This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The method...
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This International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to:
a) teach assessors to recognize tastes and to distinguish between them (see Clause 8);
b) teach assessors to know and to familiarize different types of threshold tests (see Clause 9);
c) make assessors aware of their own sensitivity of taste;
d) enable test supervisors to carry out a preliminary categorization of assessors.
The method...
view more

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ISO 11037:2011 establishes guidelines for the sensory evaluation of the colours of products. The procedures specified are applicable to solid, semi-solid, powder and liquid products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy. General information is also given about the viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of sele...view more

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ISO 29842:2011 specifies a method for the application of balanced incomplete block designs to sensory descriptive and hedonic tests. ISO 29842:2011 applies when the number of test samples exceeds the number of evaluations that an assessor can perform reliably in a single session. ISO 29842:2011 also specifies the fundamental characteristics of balanced incomplete block designs and establishes guidelines for their application in sensory evaluation.

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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 pro...view more

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ISO 8587:2006 describes a method for sensory evaluation with the aim of placing a series of test samples in rank order. This method allows for assessing differences among several samples based on the intensity of a single attribute, of several attributes or of an overall impression. It is used to find if differences exist, but cannot determine the degree of difference that exists between samples. ISO 8587:2006 is suited for the following cases: a) evaluation of assessors' performance (training a...view more

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ISO 5496:2006 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 ISO 5496:2006 are suitable for use by the agri-foodstuffs industries employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).

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ISO 13300-2:2006 gives guidelines for the recruitment and training of panel leaders. In addition, it describes the principal activities and responsibilities of a panel leader for sensory analysis.

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ISO 13300-1:2006 provides guidance on staff functions in order to improve the organization of a sensory evaluation laboratory, to optimize the use of personnel, and to improve the efficiency of sensory tests. It is applicable to any organization planning to establish a formal structure for sensory evaluation. The main aspects to be considered are the education, background and professional competence of staff members, and the responsibilities of staff members at three different functional levels:...view more

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ISO 16657:2006 specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass is not intended for the analysis of the colour or texture of olive oils. In addition, it describes an adapted heating unit used to reach and maintain the right temperature for this analysis.

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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 seve...view more

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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...view more

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ISO 4121:2003 provides guidelines describing quantitative response scales (where the response obtained indicates the intensity of perception) and their use when assessing samples. It is applicable to all quantitative assessment, whether global or specific and whether objective or hedonic. It is intentionally limited to the most commonly used measurement scales for sensory assessment.

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ISO 13302:2003 describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run. ISO 13302:2003 is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come ...view more

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Describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. Describes the different stages in the process for setting up test through which a complete description of the sensory attributes of a product can be obtained: from a qualitative point of view by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; from a quantitative point of view, by evaluating the inten...view more

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Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample i...view more

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The tasting glass consists of a cup (an "elongated egg") supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. Further are given physical, dimensional and special characteristics. An annex comprises recommendations for use.

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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 mat...view more

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ISO 6658:2005 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some information on the techniques to be used if statistical analysis of the results is required. Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference, this is indicated.

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ISO 16820:2004 describes a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the Triangle, Duo-Trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing. The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional a...view more

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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 determine...view more

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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 compar...view more

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ISO 13301 provides guidance on: obtaining data on the detection of chemical stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three alternative forced choice) procedure; the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus. Typically the procedures will be used in one of the following two modes: investigation of the sensitivity of assessors to specific stimuli; investigation of the a...view more

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Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.

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