What is ISO 16820- Methodology for sequential analysis in sensory analysis about?
ISO 16820 discusses sensory analysis. ISO 16820 is an international standard on sequential analysis of food to ensure consumer expectations are met.
ISO 16820 specifies a procedure for statistically analyzing 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 under ISO 16820 allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments.
The method specified under ISO 16820 is effective for:
Determining that either a perceptible difference result or a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling, or storage
Selecting, training, and monitoring assessors
Who is ISO 16820- Methodology for sequential analysis in sensory analysis for?
ISO 16820 on methodology for sequential analysis in sensory analysis is useful for:
Food scientists
Food laboratories
Food technologists
Sensory analysts
Food health and safety departments
Why should you use ISO 16820- Methodology for sequential analysis in sensory analysis ?
Sensory research is a unique area of market research that combines data analysis and the use of our senses (sight, smell, taste, touch, and hearing) to evaluate consumer products.
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