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Sensory Analysis Chart

Sensory Analysis Chart, Total:500 items.

In the international standard classification, Sensory Analysis Chart involves: Sensory analysis, Milk and milk products, Tea. Coffee. Cocoa, Sugar. Sugar products. Starch, Vocabularies, Company organization and management, Beverages, Cork and cork products, Products of the chemical industry, Fruits. Vegetables, Plant and equipment for the food industry, Microbiology, Meat, meat products and other animal produce, Glass, Terminology (principles and coordination), (No title), Inorganic chemicals, Organic chemicals, Spices and condiments. Food additives.

KR-KS, Sensory Analysis Chart

• KS Q ISO 13299-2022 Sensory analysis Methodology General guidance for establishing a sensory profile
• KS Q ISO 16820-2022 Sensory analysis Methodology Sequential analysis
• KS H ISO 6668-2012 Green coffee－Preparation of samples for use in sensory analysis

Association Francaise de Normalisation, Sensory Analysis Chart

• NF V09-021*NF ISO 11035:1995 Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach.
• NF V00-150*NF EN ISO 5492:2009 Sensory analysis - Vocabulary
• NF EN ISO 5492:2009 Analyse sensorielle - Vocabulaire
• GA V09-027:2012 Sensory analysis - Application guide of the sensory analysis standards for cosmetics products
• NF EN ISO 8586:2023 Analyse sensorielle - Sélection et entraînement des sujets sensoriels
• NF ISO 11037:2011 Analyse sensorielle - Lignes directrices pour l'évaluation sensorielle de la couleur des produits
• NF B57-102:2005 Cork stoppers - Sensory analysis.
• NF V09-008*NF ISO 11037:2011 Sensory analysis - Guidance for sensory assessment of the colour of products.
• NF V09-030*NF ISO 20613:2019 Sensory analysis - General guidance for the application of sensory analysis in quality control
• NF ISO 20613:2019 Analyse sensorielle - Lignes directrices générales pour l'application de l'analyse sensorielle en contrôle qualité
• NF V09-024:2004 Sensory analysis - Methodology - Sequential analysis.
• NF V09-016*NF ISO 20784:2021 Sensory analysis - Guidance on substantiation for sensory and consumer product claims
• NF EN ISO 13299:2016 Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel
• NF V09-005:2013 Analyse sensorielle - Méthodologie - Directives pour la préparation d'échantillons pour lesquels l'analyse sensorielle directe n'est pas possible
• NF V09-016:1983 Sensory analysis. Methodology. Flavour profile methods.
• NF ISO 22935-2:2009 Lait et produits laitiers - Analyse sensorielle - Partie 2 : méthodes pour l'évaluation sensorielle
• FD V09-503:2022 Analyse sensorielle - Mesure des performances d'un jury, ou plusieurs jurys, réalisant des profils sensoriels quantatifs
• NF V09-007*NF EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• NF V09-018*NF ISO 8587:2007 Sensory analysis - Methodology - Ranking
• NF V09-018:1989 Sensory analysis. Methodology. Ranking.
• NF ISO 8587:2007 Analyse sensorielle - Méthodologie - Classement par rangs
• NF EN ISO 5492/A1:2017 Analyse sensorielle - Vocabulaire - Amendement 1
• NF V09-501:1999 Sensory analysis-General guidance for sensory evaluation-Description, differentiation and hedonic measurement
• NF V09-005:1982 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not feasible .
• NF V09-501:2010 Analyse sensorielle - Guide général pour l'évaluation sensorielle - Description, différenciation et mesure hédonique
• NF V00-150/A1*NF EN ISO 5492/A1:2017 Sensory analysis - Vocabulary - Amendment 1
• NF ISO 6658:2017 Analyse sensorielle - Méthodologie - Lignes directrices générales
• NF V09-015*NF ISO 4121:2004 Sensory analysis - Guidelines for the use of quantitative response scales
• NF V09-010*NF EN ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
• NF ISO 13300-1:2006 Analyse sensorielle - Guide général à l'attention du personnel des laboratoires d'analyse sensorielle - Partie 1 : responsabilités du personnel
• NF V04-029-2*NF ISO 22935-2:2009 Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation.
• NF V09-001:2006 Sensory analysis - Methodology - General guidance.
• NF V09-013:2007 Sensory analysis - Methodology - Triangle test.
• NF V09-013:1983 Sensory analysis. Methodologie. Triangle test.
• NF V09-022:1995 Sensory analysis. Methodology. Texture profile.
• NF V09-001*NF ISO 6658:2017 Sensory analysis - Methodology - General guidance
• NF V09-013*NF EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test
• NF V09-022*NF ISO 11036:2020 Sensory analysis - Methodology - Texture profile
• NF ISO 11036:2020 Analyse sensorielle - Méthodologie - Profil de la texture
• NF ISO 8588:2017 Analyse sensorielle - Méthodologie - Essai "A" - "non A"
• NF EN ISO 4120:2021 Analyse sensorielle - Méthodologie - Essai triangulaire
• NF V09-019:2000 Sensory analysis - Methodology - Magnitude estimation method.
• NF V09-020:2010 Sensory analysis - Methodology - Duo-trio test.
• NF V03-313*NF ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
• NF V09-020*NF EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test
• NF V09-019*NF ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
• NF EN ISO 10399:2018 Analyse sensorielle - Méthodologie - Essai duo-trio
• NF ISO 11056:2021 Analyse sensorielle - Méthodologie - Méthode d'estimation de la grandeur
• NF ISO 6668:2008 Café vert - Préparation des échantillons en vue de l'analyse sensorielle
• NF V09-004-1*NF ISO 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1 : staff responsibilities
• NF ISO 13300-2:2006 Analyse sensorielle - Guide général à l'attention du personnel des laboratoires d'analyse sensorielle - Partie 2 : recrutement et formation des animateurs de jury
• NF ISO 3972:2012 Analyse sensorielle - Méthodologie - Méthode d'éveil à la sensibilité gustative
• NF V09-012*NF EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
• NF V09-012:1983 Sensory analysis. Methodology. Paired comparison test.
• NF V03-313:1991 Green coffee - Preparation of samples for use in sensory analysis.
• NF V09-017:1984 Sensory analysis. Methodology. "A" or "not A" test.
• NF V09-012/A1*NF EN ISO 5495/A1:2016 Sensory analysis - Methodology - Paired comparison test
• NF EN ISO 5495/A1:2016 Analyse sensorielle - Méthodologie - Essai de comparaison par paires
• NF ISO 16657:2006 Analyse sensorielle - Appareillage - Verre pour la dégustation de l'huile d'olive
• NF EN ISO 5495:2007 Analyse sensorielle - Méthodologie - Essai de comparaison par paires
• NF V09-502:2013 Analyse sensorielle - Directives générales pour un suivi, par approche sensorielle, de la qualité d'un produit au cours de sa fabrication
• NF EN ISO 8589:2010 Analyse sensorielle - Directives générales pour la conception de locaux destinés à l'analyse
• NF V09-007:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile.
• NF V09-105:2008 Sensory analysis - General guidance for the design of test rooms.
• NF V09-105*NF EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
• NF ISO 11035:1995 Analyse sensorielle - Recherche et sélection de descripteurs pour l'élaboration d'un profil sensoriel, par approche multidimensionnelle
• NF V09-004-2*NF ISO 13300-2:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2 : recruitment and training of panel leaders.
• NF V09-019/A1:2013 Sensory analysis - Methodology - Magnitude estimation - Amendment 1
• NF V09-111*NF ISO 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass

German Institute for Standardization, Sensory Analysis Chart

• DIN 10974:2008 Sensory analysis - Consumer sensory evaluation
• DIN EN ISO 5492:2009-12 Sensory analysis - Vocabulary (ISO 5492:2008); Multilingual version EN ISO 5492:2009 / Note: To be amended by DIN EN ISO 5492/A1 (2014-10).
• DIN ISO 16820:2021-01 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2019)
• DIN 10455:1989 Sensory analysis of butter
• DIN 10950:2020 Sensory analysis - Basic principles
• DIN 10973:2013 Sensory analysis - In/out test
• DIN 10950:2012 Sensory analysis - Basic principles
• DIN 10950:2020-09 Sensory analysis - Basic principles
• DIN ISO 8587:2010-08 Sensory analysis - Methodology - Ranking (ISO 8587:2006)
• DIN EN ISO 13299:2016-09 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016); German version EN ISO 13299:2016
• DIN EN ISO 4120:2020 Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
• DIN 10971:2003 Sensory analysis - Duo-trio-test
• DIN 10972:2003-08 Sensory analysis - A - not A test
• DIN 10950-1:1999 Sensory analysis - Part 1: Vocabulary
• DIN ISO 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
• DIN 10970:2002 Sensory analysis - Time intensity test
• DIN 10973:2006 Sensory analysis - In/out test
• DIN 10972:2003 Sensory analysis - A - not A test
• DIN EN ISO 5492/A1:2017-05 Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016); Multilingual version EN ISO 5492:2009/A1:2017
• DIN EN ISO 4120:2021-06 Sensory analysis - Methodology - Triangle test (ISO 4120:2021); German version EN ISO 4120:2021
• DIN 10970:2002-09 Sensory analysis - Time intensity test
• DIN 10973:2013-06 Sensory analysis - In/out test
• DIN 10968:2003 Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
• DIN EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004) English version of DIN EN ISO 4120:2007-10
• DIN 10964:2014 Sensory analysis - Simple descriptive test
• DIN EN ISO 10399:2018-04 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017); German version EN ISO 10399:2018
• DIN 10950-2:2000 Sensory analysis - Part 2: Basic principles
• DIN EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
• DIN 10977:2021-02 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
• DIN 10977:2021 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
• DIN 10969:2001 Sensory analysis - Descriptive analysis with following quality evaluation
• DIN 10969:2018-04 Sensory analysis - Descriptive analysis with following quality evaluation
• DIN 10959:1998 Sensory analysis - Determination of sensitivity of taste
• DIN 10960:2000 Apparatus for sensory analysis - Wine testing glasses
• DIN 10960:2000-06 Apparatus for sensory analysis - Wine testing glasses
• DIN 10964:2014-11 Sensory analysis - Simple descriptive test
• DIN EN ISO 5495:2016-10 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016); German version EN ISO 5495:2007 + A1:2016
• DIN ISO 22935-2:2012 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
• DIN ISO 3972:2013-12 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
• DIN EN ISO 11132:2021-12 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021); German version EN ISO 11132:2021
• DIN ISO 3972 Beiblatt 1:2018-11 Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
• DIN ISO 8587:2010 Sensory analysis - Methodology - Ranking (ISO 8587:2006)
• DIN EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006) English version of DIN EN ISO 5495:2007-10
• DIN 10809:1988-08 Analysis of tea; preparation of liquor for use in sensory tests
• DIN EN ISO 8586:2023-09 Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023); German version EN ISO 8586:2023
• DIN ISO 16820:2009 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004)
• DIN ISO 16820:2021 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2019)
• DIN EN ISO 8589:2014-10 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014); German version EN ISO 8589:2010 + A1:2014
• DIN EN ISO 13299 Beiblatt 1:2016-03 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
• DIN EN ISO 18123:2016-03 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
• DIN CEN/TS 15864:2016-03*DIN SPEC 91235:2016-03 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
• DIN 10967-4:2002 Sensory analysis - Investigation of profiles - Part 4: Testing plans
• DIN 10967-2:2000 Sensory analysis - Investigation of profiles - Part 2: Consensus profile
• DIN 10967-1:1999 Sensory analysis - Investigation of profiles - Part 1: Conventional profiling
• DIN 10220:1999 Analysis of spices and condiments - Sampling for chemical, physical and sensory analysis

RO-ASRO, Sensory Analysis Chart

• SR 6345-1995 Milk and Dairy Products. Senzory analysis
• STAS 7586-1975 MEAT Organoleptic analysis
• SR 110-1-1944 Sugar. Methods of analysis. Sensorial analysis
• STAS SR 13300-1-1994 Starches. Methods of analysis.Sensory analysis
• STAS SR 13355-1-1997 Beer. Analysis methods. Senzorial analysis
• STAS SR 13461-2001 Wine. Senzory analysis
• STAS SR 13359-1-1997 Glucose. Methods of analysis. Sensory analysis
• STAS 2213/1-1988 SWELT PRODUCTS Sensorial analysis
• STAS 6345-1988 MILK AND MII.K PHODUCTS Senisorial analysis
• STAS 145/1-1987 VEGETABLE OILS AND FATS Sensorial analysis
• SR 184-1-2001 Ethyl alcohol and alcoholic beverages. Sensory analysis
• SR 1754-1994 Fruit and vegetable products Sensory analysis
• STAS 12656-1988 FOOD PRODUCTS SENSORY ANALYSIS Point scale methods
• STAS 11061-1988 MEAT PRODUCTS Sensorial analysis and dimensions checking up
• STAS 12655-1988 FOOD PRODUCTS SENSORIAL ANALYSIS Requirements for tasters

PT-IPQ, Sensory Analysis Chart

• NP 4420-2002 Sensory analysis Green coffee Preparation of samples for use in sensory analysis
• NP 4394-2000 Sensory analysis Methodology General guidance

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Sensory Analysis Chart

• GB/T 13868-1992 Sensory analysis.General guidance for the design of test rooms
• GB/T 13868-2009 Sensory analysis.General guidance for the design of test rooms
• GB/T 25005-2010 Sensory analysis-Methods for sensory evaluation of instant noodles
• GB/T 10221-1998 Sensory analysis--Vocabulary
• GB/T 10221-2012 Sensory analysis.Vocabulary
• GB/T 29605-2013 Sensory analysis.Guide for food sensory quality control
• GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
• GB/T 43396-2023 Guidelines for verification of sensory claims of sensory analysis products
• GB/T 14195-1993 Sensory analysis--General guidance for the selection and training of selected assessors
• GB 12314-1990 Guidelines for the preparation of samples that cannot be directly analyzed by sensory analysis methods
• GB/T 29604-2013 Sensory analysis.General guidance for establishing references for sensory attributes
• GB/T 10220-2012 Sensory analysis.Methodology.General guidance
• GB/T 12315-2008 Sensory analysis.Methodology.Ranking
• GB/T 12311-2012 Sensory analysis method.Triangle test
• GB/T 23470.1-2009 Sensory analysis.General guidance for the staff of a sensory evaluation laboratory.Part 1:Staff reponsibilities
• GB/T 12312-2012 Sensory analysis.Method of investigating sensitivity of taste
• GB/T 17321-1998 Sensory analysis method--Duo-trio test
• GB 12316-1990 Sensory Analysis Method "A" - "Not A" Test
• GB/T 17321-2012 Sensory analysis method.Duo-trio test
• GB/T 16861-1997 Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
• GB/T 16860-1997 Sensory analysis methodology--Texture profile
• GB 12313-1990 Sensory Analysis Method Flavor Profile Inspection
• GB/T 12310-2012 Sensory analysis method.Paired comparison test
• GB/T 19547-2004 Sensory analysis-Methodology-Magnitude estimation method
• GB/T 23470.2-2009 Sensory analysis.General guidance for the staff of a sensory evalution laboratory.Part 2:Recruitment and training of panel leaders

European Committee for Standardization (CEN), Sensory Analysis Chart

• EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms (Incorporates Amendment A1: 2014)
• EN ISO 5492:2009 Sensory analysis - Vocabulary (ISO 5492:2008)
• EN ISO 8589:2010/A1:2014 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007/Amd 1:2014)
• EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel
• EN ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
• EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
• EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
• EN ISO 5492:2009/A1:2017 Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016)
• EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test
• EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
• EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
• EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
• EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile

RU-GOST R, Sensory Analysis Chart

• GOST 12576-2014 Sugar. Methods of organoleptic analysis
• GOST ISO 5492-2014 Sensory analysis. Vocabulary
• GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products
• GOST ISO 16820-2015 Sensory analysis. Methodology. Sequential analysis
• GOST R 52813-2007 Wine products. Methods of organoleptic analysis
• GOST 34115-2017 Roasted coffee. Sensory analysis
• GOST ISO 13299-2015 Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
• GOST ISO 8587-2015 Organoleptic analysis. Methodology. Ranking
• GOST 32051-2013 Wine products. Methods of organoleptic analysis
• GOST ISO 11036-2017 Sensory analysis. Methodology. Texture profile
• GOST ISO 6658-2016 Sensory analysis. Methodology. General guidance
• GOST R ISO 22935-2-2011 Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation
• GOST 30364.2-1996 Egg products. Microbiological testing methods
• GOST R 53159-2008 Organoleptic analysis. Methodology. Triangle test
• GOST R 53161-2008 Organoleptic analysis. Methodology. Paired comparison test
• GOST ISO 10399-2015 Organoleptic analysis. Methodology. Duo-trio test
• GOST ISO 8588-2011 Sensory analysis. Methodology - "A" - "not A" tests
• GOST ISO 3972-2014 Sensory analysis. Methodology. Method of investigating sensitivity of taste
• GOST ISO 8589-2014 Sensory analysis. General guidance for the design of test rooms
• GOST ISO 13300-1-2015 Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 1. Staff responsibilities
• GOST ISO 6668-2015 Green coffee. Preparation of samples for use in sensory analysis
• GOST R 51449-1999 Green (raw) coffee. Preparation of samples for use in sensory analysis
• GOST R 53669-2009 Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis
• GOST 31720-2012 Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis

International Organization for Standardization (ISO), Sensory Analysis Chart

• ISO 5492:2008 Sensory analysis - Vocabulary
• ISO 5492-1:1977 Sensory analysis — Vocabulary
• ISO 5492-2:1978 Sensory analysis — Vocabulary
• ISO 5492-6:1985 Sensory analysis — Vocabulary
• ISO 5492-4:1981 Sensory analysis — Vocabulary
• ISO 5492-3:1979 Sensory analysis — Vocabulary
• ISO 5492-5:1983 Sensory analysis — Vocabulary
• ISO/AWI 5492 Sensory analysis — Vocabulary
• ISO 20613:2019 Sensory analysis — General guidance for the application of sensory analysis in quality control
• ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
• ISO 16820:2019 Sensory analysis — Methodology — Sequential analysis
• ISO 22308:2005 Cork stoppers - Sensory analysis
• ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
• ISO 18794:2018 Coffee — Sensory analysis — Vocabulary
• ISO 8587:2006 Sensory analysis - Methodology - Ranking
• ISO 6564:1985 Sensory analysis; Methodology; Flavour profile methods
• ISO 22935-2:2023 | IDF 99-2 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
• ISO 22935-2:2023 | IDF 99-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
• ISO 5497:1982 Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
• ISO 6658:2005 Sensory analysis - Methodology - General guidance
• ISO 6658:2017 Sensory analysis - Methodology - General guidance
• ISO 6658:1985 Sensory analysis; Methodology; General guidance
• ISO 8587:1988 Sensory analysis; methodology; ranking
• ISO 22935-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
• ISO 22935-2:2009 | IDF 99-2:2009 Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
• ISO 5492:2008/Amd 1:2016 Sensory analysis - Vocabulary; Amendment 1
• ISO 11036:2020 Sensory analysis — Methodology — Texture profile
• ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
• ISO 11132:2012 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel
• ISO 22935-2:2009 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation
• ISO 22935-2:2009|IDF 99-2:2009 Sensory analysis of milk and milk products Part 2: Recommended methods for sensory assessment
• ISO 4120:2004 Sensory analysis - Methodology - Triangle test
• ISO 11056:1999 Sensory analysis - Methodology - Magnitude estimation method
• ISO 11036:1994 Sensor analysis - Methodology - Texture profile
• ISO 4120:2021 Sensory analysis - Methodology - Triangle test
• ISO 4120:1983 Sensory analysis; Methodology; Triangular test
• ISO 5492:1992 Sensory analysis; vocabulary
• ISO 3591:1977 Sensory analysis; Apparatus; Wine-tasting glass
• ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
• ISO 8588:2017 Sensory analysis - Methodology - "A" - "not A" test
• ISO 16657:2023 Sensory analysis — Apparatus — Olive oil tasting glass
• ISO 8588:1987 Sensory analysis; Methodology; "A" - "not A" test
• ISO 8589:1988 Sensory analysis; general guidance for the design of test rooms
• ISO 3972:1979 Sensory analysis; Determination of sensitivity of taste
• ISO 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities
• ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
• ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
• ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
• ISO 13299:2003 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
• ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
• ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
• ISO 5494:1978 Sensory analysis — Apparatus — Tasting glass for liquid products
• ISO 8587:2006/Amd 1:2013 Sensory analysis - Methodology - Ranking; Amendment 1
• ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales
• ISO 6668:1991 Green coffee; preparation of samples for use in sensory analysis
• ISO 10399:1991 Sensory analysis; methodology; duo-trio test
• ISO 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass
• ISO 4121:2003 Sensory analysis - Guidelines for the use of quantitative response scales

Danish Standards Foundation, Sensory Analysis Chart

• DS/ISO 5492-1/4:1990 Sensory analysis. Vocabulary
• DS/EN ISO 5492:2009 Sensory analysis - Vocabulary
• DS/ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
• DS/ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
• DS/EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• DS/EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
• DS/ISO 4120:2021 Sensory analysis – Methodology – Triangle test
• DS/ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
• DS/EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
• DS/ISO 11056:2000 Sensory analysis - Methodology - Magnitude estimation method
• DS/EN ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
• DS/EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
• DS/EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
• DS/ISO 4121:2004 Sensory analysis - Guidelines for the use of quantitative response scales
• DS/EN ISO 4120:2021 Sensory analysis – Methodology – Triangle test (ISO 4120:2021)

Korean Agency for Technology and Standards (KATS), Sensory Analysis Chart

• KS Q ISO 5492:2003 Sensory analysis－Vocabulary
• KS A 7000-2006 Sensory analysis－Vocabulary
• KS A 7000-2006(2021) Sensory analysis — Vocabulary
• KS A 7000-2006(2016) Sensory analysis — Vocabulary
• KS A 7000-1982 Sensory analysis－Vocabulary
• KS Q ISO 5492-2003(2018) Sensory Testing - Terminology
• KS Q ISO 11037:2003 Sensory analysis-General guidance and test method for assessment of the colour of foods
• KS Q ISO 11037-2013(2018) Sensory analysis ― Guidelines for sensory assessment of the colour of products
• KS Q ISO 11037:2013 Sensory analysis ― Guidelines for sensory assessment of the colour of products
• KS Q ISO 16820:2007 Sensory analysis－Methodology－Sequential analysis
• KS Q ISO 16820-2007(2021) Sensory analysis－Methodology－Sequential analysis
• KS Q ISO 6564-2003(2008) Sensory analysis－Methodology－Flavour profile methods
• KS Q ISO 16820-2007(2012) Sensory analysis－Methodology－Sequential analysis
• KS Q ISO 6658-2009(2019) Sensory analysis－Methodology－General guidance
• KS Q ISO 8587-2014(2019) Sensory analysis — Methodology — Ranking
• KS Q ISO 8587:2009 Sensory analysis-Methodology-Ranking
• KS Q ISO 8587:2014 Sensory analysis — Methodology — Ranking
• KS Q ISO 6564:2003 Sensory analysis-Methodology-Flavour profile methods
• KS Q ISO 5497:2003 Sensory analysis - methodology－Guideline for the preparation of samples for which direct sensory analysis is not feasible
• KS Q ISO 13299-2007(2012) Sensory analysis－Methodology－General guidance for establishing a sensory profile
• KS Q ISO 13299-2007(2021) Sensory analysis－Methodology－General guidance for establishing a sensory profile
• KS Q ISO 6658:2009 Sensory analysis-Methodology-General guidance
• KS Q ISO 11036:2003 Sensory analysis－Methodology－Texture profile
• KS Q ISO 4120:2009 Sensory analysis－Methodology－Triangle test
• KS Q ISO 4120-2009(2019) Sensory analysis－Methodology－Triangle test
• KS Q ISO 3591:2003 Sensory analysis-Apparatus-Wine-tasting glass
• KS H ISO 6668:2012 Green coffee-Preparation of samples for use in sensory analysis
• KS Q ISO 8588:2003 Sensory analysis－Methodology－“A”－“not A” test
• KS Q ISO 11056:2003 Sensory analysis-Methodology-Magnitude estimation method
• KS Q ISO 16657-2007(2021) Sensory analysis－Apparatus－Olive oil tasting glass
• KS Q ISO 11056-2014(2019) Sensory analysis — Methodology — Magnitude estimation method
• KS Q ISO 8589-2014(2019) Sensory analysis — General guidance for the design of test rooms
• KS Q ISO 10399-2009(2019) Sensory analysis－Methodology－Duo-trio test
• KS Q ISO 11056:2014 Sensory analysis — Methodology — Magnitude estimation method
• KS Q ISO 16657-2007(2012) Sensory analysis－Apparatus－Olive oil tasting glass
• KS Q ISO 3972-2014(2019) Sensory analysis — Methodology — Method of investigating sensitivity of taste
• KS Q ISO 13300-1:2007 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 1：Staff responsibilities
• KS Q ISO 5495:2009 Sensory analysis-Methodology-Paired comparison test
• KS H ISO 6668-2012(2021) Green coffee－Preparation of samples for use in sensory analysis
• KS Q ISO 5495-2009(2019) Sensory analysis－Methodology－Paired comparison test
• KS Q ISO 13299:2007 Sensory analysis－Methodology－General guidance for establishing a sensory profile
• KS Q ISO 8589:2009 Sensory analysis-General guidance for the design of test rooms
• KS Q ISO 10399:2009 Sensory analysis－Methodology－Duo-trio test
• KS Q ISO 4121-2009(2019) Sensory analysis－Guidelines for the use of quantitative response scales
• KS Q ISO 8589:2014 Sensory analysis — General guidance for the design of test rooms
• KS Q ISO 13300-1-2007(2012) Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 1：Staff responsibilities
• KS Q ISO 13300-1-2007(2021) Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 1：Staff responsibilities
• KS Q ISO 4121:2009 Sensory analysis－Guidelines for the use of quantitative response scales
• KS Q ISO 16657:2007 Sensory analysis－Apparatus－Olive oil tasting glass

Japanese Industrial Standards Committee (JISC), Sensory Analysis Chart

• JIS Z 9080:2004 Sensory analysis -- Methodology
• JIS Z 8144:2004 Sensory analysis -- Vocabulary

国家市场监督管理总局、中国国家标准化管理委员会, Sensory Analysis Chart

• GB/T 10221-2021 Sensory analysis—Vocabulary
• GB/T 39625-2020 Sensory analysis—Methodology—General guidance for establishing a sensory profile
• GB/T 39558-2020 Sensory analysis—Methodology—“A”-“not A” test
• GB/T 40003-2021 Sensory analysis—Service condition for the wine-tasting glass
• GB/T 39991-2021 Sensory analysis—Service condition for the olive oil tasting glass
• GB/T 39501-2020 Sensory analysis—Guidelines for the use of quantitative response scales

British Standards Institution (BSI), Sensory Analysis Chart

• BS EN ISO 5492:2009+A1:2017 Sensory analysis. Vocabulary
• BS ISO 11037:2011 Sensory analysis. Guidelines for sensory assessment of the colour of products
• BS ISO 20613:2019 Sensory analysis. General guidance for the application of sensory analysis in quality control
• BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis
• BS EN ISO 5492:2009 Sensory analysis - Vocabulary
• BS ISO 22308:2005 Cork stoppers - Sensory analysis
• BS ISO 22935-2:2023 Milk and milk products. Sensory analysis. Methods for sensory evaluation
• BS ISO 20784:2021 Sensory analysis. Guidance on substantiation for sensory and consumer product claims
• 20/30382879 DC BS EN ISO 4120. Sensory analysis. Methodology. Triangle test sensory
• BS ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
• BS ISO 18794:2018 Coffee. Sensory analysis. Vocabulary
• BS ISO 8587:2006+A1:2013 Sensory analysis. Methodology. Ranking
• BS EN ISO 13299:2016 Sensory analysis. Methodology. General guidance for establishing a sensory profile
• BS ISO 22935-2:2010 Milk and milk products. Sensory analysis. Recommended methods for sensory evaluation
• BS ISO 22935-2:2009 Milk and milk products - Sensory analysis - Recommended methods for sensory evaluation
• BS ISO 6658:2006 Sensory analysis - Methodology - General guidance
• BS EN ISO 11132:2017 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
• BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile
• BS ISO 6658:2005 Sensory analysis. Methodology. General guidance
• BS ISO 6658:2017 Sensory analysis. Methodology. General guidance
• BS ISO 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
• BS EN ISO 11132:2021 Sensory analysis. Methodology. Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
• BS EN ISO 4120:2004 Sensory analysis. Methodology. Triangle test
• BS EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
• BS ISO 4120:2004 Sensory analysis - Methodology - Triangle test
• BS EN ISO 4120:2021 Sensory analysis. Methodology. Triangle test
• BS ISO 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Staff responsibilities
• 20/30382888 DC BS EN ISO 11132. Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
• BS EN ISO 10399:2004 Sensory analysis. Methodology. Duo-trio test
• BS EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
• BS ISO 8588:2017 Sensory analysis. Methodology. "A". "not A" test
• BS ISO 16657:2023 Sensory analysis. Apparatus. Olive oil tasting glass
• BS EN ISO 5495:2005+A1:2016 Sensory analysis. Methodology. Paired comparison test
• BS EN ISO 10399:2018 Sensory analysis. Methodology. Duo-trio test
• BS ISO 11056:2021 Sensory analysis. Methodology. Magnitude estimation method
• 22/30451111 DC BS EN ISO 22935-2. Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation
• BS EN ISO 5495:2006 Sensory analysis. Methodology. Paired comparison test
• BS ISO 11056:1999+A1:2013 Sensory analysis. Methodology. Magnitude estimation method
• BS ISO 3972:2011 Sensory analysis. Methodology. Method of investigating sensitivity of taste
• BS ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
• 19/30382885 DC BS ISO 11036. Sensory analysis. Methodology. Texture profile
• BS EN ISO 13299:2003 Sensory analysis. Methodology. General guidance for establishing a sensory profile
• BS EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• BS EN ISO 8586-2:2008 Sensory analysis. General guidance for the selection, training and monitoring of assessors - Expert sensory assessors
• BS EN ISO 8589:2009 Sensory analysis. General guidance for the design of test rooms
• BS EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
• BS ISO 4121:2003 Sensory analysis - Guidelines for the use of quantitative response scales
• BS ISO 29842:2011+A1:2015 Sensory analysis. Methodology. Balanced incomplete block designs
• BS EN ISO 8589:2010+A1:2014 Sensory analysis. General guidance for the design of test rooms
• BS ISO 13300-2:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Recruitment and training of panel leaders
• BS ISO 22935-3:2023 Milk and milk products. Sensory analysis. Method for evaluation of compliance with product specifications for sensory properties by scoring
• BS ISO 29842:2011 Sensory analysis. Methodology. Balanced incomplete block designs

AENOR, Sensory Analysis Chart

• UNE-ISO 11037:2013 Sensory analysis. Guidelines for sensory assessment of the colour of products.
• UNE-ISO 16820:2010 Sensory analysis. Methodology. Secuential analysis.
• UNE 56928:2004 Cork stoppers. Sensory analysis.
• UNE-ISO 8587:2010/A1:2017 Sensory analysis. Methodology. Ranking.
• UNE-ISO 8587:2010 Sensory analysis. Methodology. Ranking.
• UNE 87015:1986 SENSORY ANALYSIS. METHODOLOGY. GUIDELINES FOR THE PREPARATION OF SAMPLES FOR WHICH DIRECT SENSORY ANALYSIS IS NOT FEASIBLE
• UNE-EN ISO 5492:2010 Sensory analysis - Vocabulary (ISO 5492:2008)
• UNE 87022:1992 SENSORY ANALYSIS. APPARATUS. WINE-TASTING GLASS
• UNE 55122:1982 FATS AND OILS. SENSORIAL ANALYSIS. METHODOLOGY
• UNE 87016:1986 SENSORY ANALYSIS. METHODOLOGY "A" "NOT A" TEST
• UNE-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
• UNE 34077:1974 ANALYSIS METHODS FOR CHOCOLATE. ORGANOLEPTIC EXAM.
• UNE 87030:2002 Sensory analysis. Methodology. Magnitude estimation method.
• UNE 87025:1996 SENSORY ANALYSIS. METHODOLOGY. TEXTURE PROFILE.
• UNE 87017:1992 SENSORY ANALYSIS. METHODOLOGY. FLAVOUR PROFILE METHODS.
• UNE-ISO 3972:2013 Sensory analysis. Methodology. Method of investigating sensitivity of taste.
• UNE-ISO 6658:2008 Sensory analysis. Methodology. General guidance. (ISO 6658:2005)
• UNE-ISO 13300-1:2007 Sensory analysis. General guidance for sensory evaluation laboratory. Part 1: Staff responsabilities. (ISO 13300-1:2006)
• UNE-EN ISO 4120:2008 Sensory analysis - Methodology - Triangle test (ISO 4120:2004)
• UNE-ISO 13300-2:2008 Sensory analysis. General guidance for sensory evaluation laboratory. Part 2: Recruitment and training of panel leaders.
• UNE 87027:1998 SENSORY ANALYSIS. IDENTIFICATION AND SELECTION OF DESCRIPTORS FOR ESTABLISHING A SENSORY PROFILE BY A MULTIDIMENSIONAL APPROACH.

PH-BPS, Sensory Analysis Chart

• PNS ISO 20613:2021 Sensory analysis - General guidance for the application of sensory analysis in quality control
• PNS ISO 16820:2021 Sensory analysis - Methodology - Sequential analysis
• PNS ISO 20784:2021 Sensory analysis - Guidance on substantiation for sensory and consumer product claims
• PNS ISO 10399:2021 Sensory analysis - Methodology - Duo-trio test
• PNS ISO 11036:2021 Sensory analysis - Methodology - Texture profile
• PNS ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
• PNS ISO 8588:2021 Sensory analysis - Methodology - “A” - “not A” test

Professional Standard - Agriculture, Sensory Analysis Chart

• GB 10221.3-1988 Sensory Analysis Terms Terms related to sensory properties
• GB 10220-1988 General Introduction to Sensory Analysis Methods
• GB 10221.2-1988 Sensory Analysis Terms Terms related to sensation
• GB 10221.1-1988 Sensory Analysis Terminology General Terms
• GB 10221.4-1988 Sensory analysis terminology related to analytical methods

Lithuanian Standards Office , Sensory Analysis Chart

• LST ISO 5497:1998 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not fesible
• LST EN ISO 5492:2009 Sensory analysis - Vocabulary (ISO 5492:2008)
• LST ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products (ISO 11037:2011, identical)
• LST ISO 5497:2004 Sensory analysis. Methododology. Guidelines for the preparation of samples for which direct sensory analysis is not feasible (idt ISO 5497:1982)
• LST EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
• LST EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004)
• LST EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)

CZ-CSN, Sensory Analysis Chart

• CSN ISO 8587:1993 Sensory analysis. Methodology. Ranking
• CSN ISO 8589:1993 Sensory analysis — General guidance for tne design of test rooms
• CSN 56 0512-3-1993 Methods of milled products analysis - Part 3: Sensory evaluation

ES-AENOR, Sensory Analysis Chart

• UNE 87-005-1992 Sensory analysis. Methodology. Paired comparison test
• UNE 87-008-1992 Sensory analysis. Methology. General guidance
• UNE 87-006-1992 Sensory analysis. Methodology. Triangular test
• UNE 87-016-1986 Sensory analysis. Experimenting with A and non-A methods

未注明发布机构, Sensory Analysis Chart

• DIN 10950 E:2020-01 Sensory analysis - Basic principles
• DIN 10973 E:2012-07 Sensory analysis - In/out test
• DIN ISO 16820 E:2020-07 Sensory analysis - Methodology - Sequential analysis
• DIN 10977 E:2020-05 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
• DIN 10969 E:2017-10 Sensory analysis - Descriptive analysis with following quality evaluation
• DIN EN ISO 11132 E:2016-11 Guidelines for Quantitative Descriptive Sensory Panel Performance Measurement of Sensory Analysis Methods (Draft)
• DIN EN ISO 11132 E:2020-02 Guidelines for Quantitative Descriptive Sensory Panel Performance Measurement of Sensory Analysis Methods (Draft)
• DIN 10959 E:2005-07 Sensory analysis - Determination of sensitivity of taste
• DIN ISO 3972 E:2012-07 Sensory analysis - Methodology - Method of investigating sensitivity of taste
• BS ISO 3972:2011(2012) Sensory analysis — Methodology — Method of investigating sensitivity of taste
• BS EN ISO 5495:2007+A1:2016 Sensory analysis — Methodology — Paired comparison test
• DIN EN ISO 10399 E:2017-10 Sensory Analysis Methodology Comparative Test Method (Draft)

ES-UNE, Sensory Analysis Chart

• UNE-ISO 8587:2010/Amd 1:2017 Sensory analysis. Methodology. Ranking.
• UNE-EN ISO 13299:2017 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
• UNE-EN ISO 8586:2024 Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
• UNE-ISO 6658:2019 Sensory analysis. Methodology. General guidance
• UNE-EN ISO 4120:2022 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
• UNE-EN ISO 11132:2022 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
• UNE-EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006) (Endorsed by Asociación Española de Normalización in February of 2018.)
• UNE-ISO 11056:2018 Sensory analysis -- Methodology -- Magnitude estimation method
• UNE-EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) (Endorsed by Asociación Española de Normalización in March of 2018.)
• UNE-EN ISO 5495:2007/A1:2016 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016) (Endorsed by Asociación Española de Normalización in September of 2017.)

American National Standards Institute （ANSI), Sensory Analysis Chart

• BS EN ISO 8586:2023 Sensory analysis. Selection and training of sensory assessors (British Standard)

PL-PKN, Sensory Analysis Chart

• PN A04021-1965 Sensoric analysis Con?rol methods o? sensoric SusceptibilHy of taste and smel
• PN-EN ISO 4120-2021-08 E Sensory analysis--Methodology--Triangle test (ISO 4120:2021)

Standard Association of Australia （SAA）, Sensory Analysis Chart

• ISO 5492:2008/Amd.1:2016 Sensory analysis — Vocabulary AMENDMENT 1
• AS 2542.3:2014 Sensory analysis, Part 3: Vocabulary
• AS 2542.3:1989 Sensory analysis of foods - Glossary of terms
• AS ISO 6658:2023 Sensory analysis — Methodology — General guidance
• AS 2542.2.6:2014 Sensory analysis, Part 2.6: Methodology — Ranking
• AS 2542.1.1:2014 Sensory analysis, Part 1.1: Methodology — General guidance
• AS 2542.2.6:1995 Sensory analysis of foods - Specific methods - Ranking
• AS 2542.2.2:2005 Sensory analysis - Specific methods - Triangle test
• AS 2542.2.4:2005 Sensory analysis - Specific methods - Duo-trio test
• ISO 8587:2006/Amd.1:2013 Sensory analysis — Methodology — Ranking AMENDMENT 1
• AS 2542.2.2:2014 Sensory analysis, Part 2.2: Methodology — Triangle test
• AS 2542.1.1:2005 Sensory analysis - General guide to methodology - Types of test
• AS 2542.2.1:2007 Sensory analysis - Specific methods - Paired comparison test
• AS 2542.2.4:2014 Sensory analysis, Part 2.4: Methodology — Duo-trio test

VN-TCVN, Sensory Analysis Chart

• TCVN 3217-1979 Alcohols.Sensory analysis.Points score method
• TCVN 3218-2012 Tea.Sensory analysis by presenting mark.
• TCVN 3215-1979 Food products.Sensory analysis.Method by poiting mark
• TCVN 4286-1986 Filter cigarettes.Sensory analysis.Points score method
• TCVN 4831-2009 Sensory analysis.Methodology.Paired comparison test
• TCVN 6538-2013 Green coffee.Preparation of samples for use in sensory analysis
• TCVN 6063-1995 Beer.Sensory analysis.Method of determination of bitterness
• TCVN 5090-2008 Sensory analysis.Guidelines for the use of quantitative response scales

Group Standards of the People's Republic of China, Sensory Analysis Chart

• T/SHSOT 003-2022 Cosmetics sensory analysis - General guidance
• T/BXCH 50000-2021 Guidelines for sensory analysis of natural fragrance management system
• T/BXCH 50000-2019 Guidelines for sensory analysis of natural fragrance management system
• T/FDSA 014-2021 Occupational skill grade requirements for food sensory analysis

IT-UNI, Sensory Analysis Chart

• UNI EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test

FI-SFS, Sensory Analysis Chart

• SFS 5495-1989 food. Sense organ analysis. Glossary

CH-SNV, Sensory Analysis Chart

• SN EN ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
• SN EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)

American Society for Testing and Materials (ASTM), Sensory Analysis Chart

• ASTM E300-86 Standard Practice for Sampling Industrial Chemicals
• ASTM E3009-15e1 Standard Test Method for Sensory Analysis&x2014;Tetrad Test
• ASTM E3009-23 Standard Test Method for Sensory Analysis—Tetrad Test
• ASTM E3009-15 Standard Test Method for Sensory Analysis—Tetrad Test
• ASTM E3009-23a Standard Test Method for Sensory Analysis—Tetrad Test
• ASTM E1885-97(2003) Standard Test Method for Sensory Analysis8212;Triangle Test
• ASTM E1885-97 Standard Test Method for Sensory Analysis-Triangle Test

AT-ON, Sensory Analysis Chart

• OENORM EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)

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