Sensory analysis method

Sensory analysis method, Total:452 items.

In the international standard classification, Sensory analysis method involves: Sensory analysis, Construction materials, Sugar. Sugar products. Starch, Company organization and management, Beverages, Farming and forestry.

Japanese Industrial Standards Committee (JISC), Sensory analysis method

JIS Z 9080:2004 Sensory analysis -- Methodology

CZ-CSN, Sensory analysis method

CSN ISO 8587:1993 Sensory analysis. Methodology. Ranking

AENOR, Sensory analysis method

UNE-ISO 8587:2010/A1:2017 Sensory analysis. Methodology. Ranking.
UNE-ISO 8587:2010 Sensory analysis. Methodology. Ranking.
UNE-ISO 16820:2010 Sensory analysis. Methodology. Secuential analysis.
UNE 55122:1982 FATS AND OILS. SENSORIAL ANALYSIS. METHODOLOGY
UNE 87016:1986 SENSORY ANALYSIS. METHODOLOGY "A" "NOT A" TEST
UNE 87030:2002 Sensory analysis. Methodology. Magnitude estimation method.
UNE 87017:1992 SENSORY ANALYSIS. METHODOLOGY. FLAVOUR PROFILE METHODS.
UNE 87025:1996 SENSORY ANALYSIS. METHODOLOGY. TEXTURE PROFILE.
UNE-ISO 6658:2008 Sensory analysis. Methodology. General guidance. (ISO 6658:2005)
UNE-EN ISO 4120:2008 Sensory analysis - Methodology - Triangle test (ISO 4120:2004)
UNE-ISO 3972:2013 Sensory analysis. Methodology. Method of investigating sensitivity of taste.
UNE-EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2004)
UNE-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
UNE 87015:1986 SENSORY ANALYSIS. METHODOLOGY. GUIDELINES FOR THE PREPARATION OF SAMPLES FOR WHICH DIRECT SENSORY ANALYSIS IS NOT FEASIBLE
UNE 87028-1:1997 SENSORY ANALYSIS. METHODOLOGY. GUIDELINES FOR THE PREPARATION OF SAMPLES OF LEGUMES FOR TEXTURE EVALUATION.
UNE-EN ISO 5495:2009 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
UNE-ISO 5496:2007 Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours. (ISO 5496:2006)
UNE-EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)

Korean Agency for Technology and Standards (KATS), Sensory analysis method

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 6658:2009 Sensory analysis-Methodology-General guidance
KS Q ISO 8587-2019 Sensory analysis — Methodology — Ranking
KS Q ISO 6564-2003(2008) Sensory analysis－Methodology－Flavour profile methods
KS Q ISO 16820:2007 Sensory analysis－Methodology－Sequential analysis
KS Q ISO 16820-2007(2021) Sensory analysis－Methodology－Sequential analysis
KS Q ISO 16820-2007(2012) Sensory analysis－Methodology－Sequential analysis
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 6658-2019 Sensory analysis－Methodology－General guidance
KS Q ISO 4120-2019 Sensory analysis－Methodology－Triangle test
KS Q ISO 8588-2023 Sensory analysis ― Methodology ― “A” – “not A” test
KS Q ISO 11036-2023 Sensory analysis — Methodology — Texture profile
KS Q ISO 6564:2003 Sensory analysis-Methodology-Flavour profile methods
KS Q ISO 11056-2014(2019) Sensory analysis — Methodology — Magnitude estimation method
KS Q ISO 11056:2003 Sensory analysis-Methodology-Magnitude estimation method
KS Q ISO 11056:2014 Sensory analysis — Methodology — Magnitude estimation method
KS Q ISO 11056-2019 Sensory analysis — Methodology — Magnitude estimation method
KS Q ISO 8588:2003 Sensory analysis－Methodology－“A”－“not A” test
KS Q ISO 10399-2009(2019) Sensory analysis－Methodology－Duo-trio test
KS Q ISO 10399-2019 Sensory analysis－Methodology－Duo-trio test
KS Q ISO 5495:2009 Sensory analysis-Methodology-Paired comparison test
KS Q ISO 5495-2009(2019) Sensory analysis－Methodology－Paired comparison test
KS Q ISO 5495-2019 Sensory analysis－Methodology－Paired comparison test
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 10399:2009 Sensory analysis－Methodology－Duo-trio test
KS Q ISO 3972-2014(2019) Sensory analysis — Methodology — Method of investigating sensitivity of taste
KS Q ISO 13299:2007 Sensory analysis－Methodology－General guidance for establishing a sensory profile
KS Q ISO 3972-2019 Sensory analysis — Methodology — Method of investigating sensitivity of taste
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 5496:2009 Sensory analysis－Methodology－Initiation and training of assessors in the detection and recognition of odours
KS Q ISO 5496-2009(2019) Sensory analysis－Methodology－Initiation and training of assessors in the detection and recognition of odours
KS Q ISO 5496-2019 Sensory analysis－Methodology－Initiation and training of assessors in the detection and recognition of odours
KS Q ISO 13301:2009 Sensory analysis－Methodology－General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure

Professional Standard - Agriculture, Sensory analysis method

GB 10220-1988 General Introduction to Sensory Analysis Methods
水产品质量安全检验手册 2.1.2.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Inspection of Aquatic Products 1st Quality Sensory Analysis Methods for Aquatic Products (GB 10220-1988) 2. Inspection Methods

ES-UNE, Sensory analysis method

UNE-ISO 8587:2010/Amd 1:2017 Sensory analysis. Methodology. Ranking.
UNE-ISO 6658:2019 Sensory analysis. Methodology. General guidance
UNE-EN ISO 4120:2022 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
UNE-ISO 11056:2018 Sensory analysis -- Methodology -- Magnitude estimation method
UNE-EN ISO 13299:2017 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
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-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.)
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-ISO 5496:2007/Amd 1:2019 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours -- Amendment 1.
UNE-EN ISO 11136:2017/A1:2021 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)

German Institute for Standardization, Sensory analysis method

DIN ISO 8587:2010-08 Sensory analysis - Methodology - Ranking (ISO 8587:2006)
DIN ISO 16820:2021-01 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2019)
DIN EN ISO 4120:2021-06 Sensory analysis - Methodology - Triangle test (ISO 4120:2021); German version EN ISO 4120:2021
DIN EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004) English version of DIN EN ISO 4120:2007-10
DIN EN ISO 10399:2018-04 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017); German version EN ISO 10399:2018
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 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 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 ISO 3972:2013-12 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
DIN ISO 29842:2013-04 Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)
DIN EN ISO 4120:2020 Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
DIN ISO 3972 Beiblatt 1:2018-11 Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
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 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
DIN ISO 3972:2013 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
DIN ISO 29842:2013 Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)
DIN EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021); German version EN ISO 4120:2021
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 EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2004); German version EN ISO 10399:2010
DIN EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017); German version EN ISO 10399:2018
DIN ISO 3972 Beiblatt 1:2018 Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
DIN EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016); German version EN ISO 13299:2016
DIN EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003); German version EN ISO 13299:2010
DIN EN ISO 11136:2020-11 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014 + Amd 1:2020); German version EN ISO 11136:2017 + A1:2020
DIN EN ISO 11132:2021 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 EN ISO 5495:2016 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016); German version EN ISO 5495:2007 + A1:2016
DIN EN ISO 4120 Berichtigung 1:2009 Sensory analysis - Methodology - Triangle test (ISO 4120:2004); German version EN ISO 4120:2007, Corrigendum to DIN EN ISO 4120:2007-10

SCC, Sensory analysis method

BS ISO 8587:2006 Sensory analysis. Methodology. Ranking
AENOR UNE-ISO 8587/Amd 1:2017 Sensory analysis. Methodology. Ordination.
UNE 87023:1995 SENSORY ANALYSIS. METHODOLOGY. RANKING
DANSK DS/ISO 16820:2004 Sensory analysis – Methodology – Sequential analysis
DANSK DS/ISO 4120:2021 Sensory analysis – Methodology – Triangle test
UNE 87010:1993 SENSORY ANALYSIS. METHODOLOGY. DUO-TRIO TEST.
UNE 87006:1992 SENSORY ANALYSIS. METHODOLOGY. TRIANGULAR TEST.
UNE 87008:1992 SENSORY ANALYSIS. METHODOLOGY. GENERAL GUIDANCE.
AENOR UNE 87016:1986 \"Sensory analysis. Methodology. Test \"\"A\"\"-\"\"Not A\"\".\"
BS ISO 11056:1999+A2:2015 Sensory analysis. Methodology. Magnitude estimation method
AENOR UNE-ISO 11056:2018 Sensory analysis. Methodology. Magnitude estimation method.
AENOR UNE 87030:2002 Sensory analysis. Methodology. Magnitude estimation method.
AENOR UNE 87023 ERTA:2005 Sensory analysis. Methodology. Sorting classification essay.
DANSK DS/EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
BS ISO 13299:2003 Sensory analysis. Methodology. General guidance for establishing a sensory profile
UNE 87005:1992 SENSORY ANALYSIS. METHODOLOGY. PAIRED COMPARISON TEST.
BS ISO 5495:2005 Sensory analysis. Methodology. Paired comparison test
BS EN ISO 5495:2007 Sensory analysis. Methodology. Paired comparison test
BS ISO 11056:1999 Sensory analysis. Methodology. Magnitude estimation method
DANSK DS/ISO 11056:2000 Sensory analysis - Methodology - Magnitude estimation method
BS 5929-3:1984 Methods for sensory analysis of food-Triangular test
DANSK DS/EN ISO 4120:2021 Sensory analysis – Methodology – Triangle test (ISO 4120:2021)
BS 5929-8:1992 Methods for sensory analysis of food-Duo-trio test
DANSK DS/EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
DANSK DS/EN ISO 5495/A1:2007 Sensory analysis - Methodology - Paired comparison test
DIN ISO 8587 E:2009 Draft Document - Sensory analysis - Methodology - Ranking (ISO 8587:2006)
NS-EN ISO 4120:2021 Sensory analysis — Methodology — Triangle test (ISO 4120:2021)
DANSK DS/EN ISO 10399:2018 Sensory analysis – Methodology – Duo-trio test (ISO 10399:2017)
NS-EN ISO 4120:2007 Sensory analysis — Methodology — Triangle test (ISO 4120:2004)
UNE-EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
NS-EN ISO 13299:2016 Sensory analysis — Methodology — General guidance for establishing a sensory profile (ISO 13299:2016)
NS-EN ISO 13299:2010 Sensory analysis — Methodology — General guidance for establishing a sensory profile (ISO 13299:2003)
UNE 87003:1995 SENSORY ANALYSIS. METHODOLOGY. METHOD OF INVESTIGATING SENSITIVITY OF TASTE
NS-EN ISO 10399:2018 Sensory analysis — Methodology — Duo-trio test (ISO 10399:2017)
BS ISO 10399:2004 Sensory analysis. Methodology. Duo-trio test
NS-EN ISO 10399:2010 Sensory analysis — Methodology — Duo-trio test (ISO 10399:2004)
AENOR UNE-EN ISO 10399:2010 Sensory analysis. Methodology. Duo-trio essay. (ISO 10399:2004)
10/30197763 DC BS ISO 3972. Sensory analysis. Methodology. Method of investigating sensitivity of taste
DIN ISO 10399 E:2007 Draft Document - Sensory analysis - Methodology - Duo-trio-test (ISO 10399:2004)
DIN EN ISO 10399 E:2009 Draft Document - Sensory analysis - Methodology - Duo-trio test (ISO 10399:2004); German version FprEN ISO 10399:2009
AENOR UNE 87017:1992 Sensory analysis. Methodology. Method to establish the olfactory-gustatory profile.
NS-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
AENOR UNE-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
DANSK DS/EN ISO 11132:2017 Sensory analysis – Methodology – Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
DIN ISO 3972 E:2012 Draft Document - Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011)
BS 5929-1:1980 Methods for sensory analysis of food-Introduction and general guide to methodology
09/30197768 DC BS ISO 11132. Sensory analysis. Methodology. General guidance for monitoring the performance of a quantitative sensory panel
DIN EN ISO 13299 E:2015 Draft Document - Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO/DIS 13299:2014); German version prEN ISO 13299:2014
UNE 87020:1993 SENSORY ANALYSIS. METHODOLOGY. EVALUATION OF FOOD PRODUCTS BY METHODS USING SCALES.
DANSK DS/ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
09/30196837 DC BS ISO 29842. Sensory analysis. Methodology. Balanced incomplete block designs
DIN ISO 29842 E:2012 Draft Document - Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)
NS-EN ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
DIN EN ISO 4120 E:2020 Draft Document - Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
NS-EN ISO 5495:2007 Sensory analysis — Methodology — Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
AENOR UNE-EN ISO 5495:2009 Sensory analysis. Methodology. Pairwise comparison test. (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
UNE 87013:1996 SENSORY ANALYSIS. METHODOLOGY. INITIATION AND TRAINING OF ASSESSERS IN THE DETECTION AND RECOGNITION OF ODOURS.
DIN ISO 16820 E:2020 Draft Document - Sensory analysis - Methodology - Sequential analysis (ISO 16820:2019); Text in German and English
BS EN ISO 11136:2017 Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5496:1992/DAmd 1 Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours — Amendment 1
NS-EN ISO 11136:2017 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
AENOR UNE-EN ISO 11136:2017 Sensory analysis. Methodology. General guide for carrying out hedonic tests with consumers in a controlled area. (ISO 11136:2014).
DANSK DS/EN ISO 11136:2017 Sensory analysis – Methodology – General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
DANSK DS/EN ISO 11136/A1:2017 Sensory analysis – Methodology – General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
12/30232887 DC BS ISO 11136. Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in an controlled area
DIN EN ISO 11132 E:2020 Draft Document - Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO/DIS 11132:2020); German and English version prEN ISO 11132:2020
DIN EN ISO 11136 E:2016 Draft Document - Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014); German and English version prEN ISO 11136:2016

International Organization for Standardization (ISO), Sensory analysis method

ISO 8587:2006 Sensory analysis - Methodology - Ranking
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 16820:2019 Sensory analysis — Methodology — Sequential analysis
ISO 8587:1988 Sensory analysis; methodology; ranking
ISO 11036:2020 Sensory analysis — Methodology — Texture profile
ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
ISO 11056:1999 Sensory analysis - Methodology - Magnitude estimation method
ISO 4120:2004 Sensory analysis - Methodology - Triangle test
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 6564:1985 Sensory analysis; Methodology; Flavour profile methods
ISO 8588:2017 Sensory analysis - Methodology - "A" - "not A" test
ISO 8588:1987 Sensory analysis; Methodology; "A" - "not A" test
ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales
ISO 10399:1991 Sensory analysis; methodology; duo-trio test
ISO 8587:2006/Amd 1:2013 Sensory analysis - Methodology - Ranking; Amendment 1
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 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 29842:2011 Sensory analysis - Methodology - Balanced incomplete block designs
ISO 11056:1999/Amd 2:2015 Sensory analysis - Methodology - Magnitude estimation method; Amendment 2
ISO 11056:1999/Amd 1:2013 Sensory analysis - Methodology - Magnitude estimation method; Amendment 1
ISO 3972:1991 Sensory analysis; methodology; method of investigating sensitivity of taste
ISO/DIS 29842:2023 Sensory analysis — Methodology — Balanced incomplete block designs
ISO 5495:2005/Amd 1:2016 Sensory analysis — Methodology — Paired comparison test — Amendment 1
ISO/FDIS 29842:2023 Sensory analysis — Methodology — Balanced incomplete block designs
ISO 5495:2005/Cor 1:2006 Sensory analysis - Methodology - Paired comparison test; Technical Corrigendum 1
ISO 3972:2011/cor 1:2012 Sensory analysis - Methodology - Method of investigating sensitivity of taste; Technical Corrigendum 1
ISO 29842:2011/Amd 1:2015 Sensory analysis - Methodology - Balanced incomplete block designs; Amendment 1
ISO 5497:1982 Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
ISO 5496:2006 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours
ISO 11136:2014 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5496:2006/Amd 1:2018 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours; Amendment 1
ISO 5496:1992 Sensory analysis; methodology; initiation and training of assessors in the detection and recognition of odours
ISO 11136:2014/Amd 1:2020 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1
ISO 13301:2002 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
ISO 13301:2018 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

British Standards Institution (BSI), Sensory analysis method

BS ISO 8587:2006+A1:2013 Sensory analysis. Methodology. Ranking
BS ISO 6658:2006 Sensory analysis - Methodology - General guidance
BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis
BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile
BS ISO 6658:2017 Sensory analysis. Methodology. General guidance
BS ISO 6658:2005 Sensory analysis. Methodology. General guidance
BS ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
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 11056:2021 Sensory analysis. Methodology. Magnitude estimation method
20/30382879 DC BS EN ISO 4120. Sensory analysis. Methodology. Triangle test sensory
BS EN ISO 10399:2004 Sensory analysis. Methodology. Duo-trio test
BS EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
BS EN ISO 13299:2016 Sensory analysis. Methodology. General guidance for establishing a sensory profile
BS ISO 8588:2017 Sensory analysis. Methodology. "A". "not A" test
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 11056:1999+A1:2013 Sensory analysis. Methodology. Magnitude estimation method
BS ISO 3972:2011 Sensory analysis. Methodology. Method of investigating sensitivity of taste
BS EN ISO 5495:2006 Sensory analysis. Methodology. Paired comparison test
19/30382885 DC BS ISO 11036. Sensory analysis. Methodology. Texture profile
BS EN ISO 5495:2007+A1:2016 Sensory analysis — Methodology — Paired comparison test
BS ISO 29842:2011+A1:2015 Sensory analysis. Methodology. Balanced incomplete block designs
BS EN ISO 11132:2017 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
18/30359804 DC BS ISO 11056. Sensory analysis. Methodology. Magnitude estimation method
BS ISO 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
BS ISO 29842:2011 Sensory analysis. Methodology. Balanced incomplete block designs
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 ISO 3972:2011(2012) Sensory analysis — Methodology — Method of investigating sensitivity of taste
20/30382888 DC BS EN ISO 11132. 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 ISO 22935-2:2023 Milk and milk products. Sensory analysis. Methods for sensory evaluation
BS ISO 5496:2006+A1:2018 Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours
BS ISO 5496:2006 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours
BS EN ISO 11136:2017+A1:2020 Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
BS ISO 11136:2014 Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
18/30359479 DC BS ISO 11136:2014 AMD1. Sensory analysis - Methodology. General guidance for conducting hedonic tests with consumers in a controlled area

Association Francaise de Normalisation, Sensory analysis method

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 ISO 6658:2017 Analyse sensorielle - Méthodologie - Lignes directrices générales
NF V09-024:2004 Sensory analysis - Methodology - Sequential analysis.
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 8588:2017 Analyse sensorielle - Méthodologie - Essai "A" - "non A"
NF EN ISO 4120:2021 Analyse sensorielle - Méthodologie - Essai triangulaire
NF ISO 11036:2020 Sensory analysis - Methodology - Texture profile
NF V09-016:1983 Sensory analysis. Methodology. Flavour profile methods.
NF V09-019:2000 Sensory analysis - Methodology - Magnitude estimation method.
NF V09-020:2010 Sensory analysis - Methodology - Duo-trio test.
NF V09-019*NF ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
NF ISO 11056:2021 Sensory analysis - Methodology - Method for estimating magnitude
NF EN ISO 13299:2016 Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel
NF V09-020*NF EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test
NF EN ISO 10399:2018 Analyse sensorielle - Méthodologie - Essai duo-trio
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 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 Sensory analysis - Methodology - Paired comparison test
NF EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
NF V09-007*NF EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
NF V09-019/A1:2013 Sensory analysis - Methodology - Magnitude estimation - Amendment 1
NF V09-002:1989 Sensory analysis. Methodology. Initiating method to gustatory activity.
NF V09-007:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile.
NF ISO 3972:2012 Sensory analysis - Methodology - Method for awakening taste sensitivity
NF V09-002:2005 Sensory analysis - Methodology - Method of investigating sensitivity of taste.
NF V09-002*NF ISO 3972:2012 Sensory analysis - Methodology - Method of investigating sensitivity of taste.
NF V09-020:1992 Sensory analysis. Methodology. Duo-trio test.
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 EN ISO 11132:2021 Sensory analysis - Methodology - Guidelines for measuring the performance of a quantitative descriptive jury
NF V09-005:2013 Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not possible
NF V09-015:1985 Sensory analysis. Methodology. Classification of food products. Methods using scales and categories.
NF V09-006:1989 Sensory analysis. Methodology. Initiation and training in the detection and recognition of odours.
NF V09-005:1982 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not feasible .
NF ISO 5496:2006 Sensory analysis - Methodology - Initiation and training of subjects in the detection and recognition of odors
NF V09-006*NF ISO 5496:2006 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours.
NF ISO 5496/A1:2018 Sensory analysis - Methodology - Initiation and training of subjects in the detection and recognition of odors - Amendment 1
NF V09-500:2012 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
NF EN ISO 11136:2017 Sensory analysis - Methodology - General guidelines for conducting hedonic tests carried out with consumers in a controlled space
NF V09-031*NF EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
NF V09-006/A1*NF ISO 5496/A1:2018 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours - Amendment 1
NF V09-031/A1*NF EN ISO 11136/A1:2020 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1
NF EN ISO 11136/A1:2020 Sensory analysis - Methodology - General guidelines for carrying out hedonic tests carried out with consumers in a controlled space - Amendment 1

RU-GOST R, Sensory analysis method

GOST ISO 8587-2015 Organoleptic analysis. Methodology. Ranking
GOST ISO 11036-2017 Sensory analysis. Methodology. Texture profile
GOST ISO 16820-2015 Sensory analysis. Methodology. Sequential analysis
GOST ISO 6658-2016 Sensory analysis. Methodology. General guidance
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 13299-2015 Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
GOST ISO 3972-2014 Sensory analysis. Methodology. Method of investigating sensitivity of taste
GOST ISO 5496-2014 Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours
GOST ISO 11136-2017 Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area

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

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 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 19547-2004 Sensory analysis-Methodology-Magnitude estimation method
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 12314-1990 Guidelines for the preparation of samples that cannot be directly analyzed by sensory analysis methods
GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales
GB/T 15549-1995 Sensory analysis--Methodology--Initiation and training of assessors in the detection and recognition of odours
GB/T 15549-2022 Sensory analysis—Methodology— Initiation and training of assessors in the detection and recognition of odours
GB/T 25005-2010 Sensory analysis-Methods for sensory evaluation of instant noodles
GB/T 22366-2008 Senory analysis.Methodology.General guidance for measuring odour,flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC)procedure

GSO, Sensory analysis method

BH GSO ISO 8587:2016 Sensory analysis -- Methodology -- Ranking
GSO ISO 16820:2014 Sensory analysis -- Methodology -- Sequential analysis
OS GSO ISO 16820:2014 Sensory analysis -- Methodology -- Sequential analysis
BH GSO ISO 16820:2016 Sensory analysis -- Methodology -- Sequential analysis
GSO ISO 11056:2024 Sensory analysis — Methodology — Magnitude estimation method
GSO ISO 8587:2015 Sensory analysis -- Methodology -- Ranking
GSO ISO 11036:2022 Sensory analysis — Methodology — Texture profile
GSO ISO 4120:2023 Sensory analysis — Methodology — Triangle test
GSO ISO 6658:2023 Sensory analysis — Methodology — General guidance
OS GSO 2357:2014 Sensory Analysis -Methodology – Texture Profile
BH GSO ISO 4120:2023 Sensory analysis — Methodology — Triangle test
BH GSO ISO 6658:2023 Sensory analysis — Methodology — General guidance
BH GSO ISO 11036:2023 Sensory analysis — Methodology — Texture profile
BH GSO 2357:2015 Sensory Analysis -Methodology – Texture Profile
GSO ISO 13299:2011 Sensory analysis – Methodology – General guidance for establishing a sensory profile
OS GSO ISO 13299:2011 Sensory analysis – Methodology – General guidance for establishing a sensory profile
GSO ISO 8588:2015 Sensory analysis -- Methodology -- "A" - "not A" test
OS GSO ISO 8588:2015 Sensory analysis -- Methodology -- "A" - "not A" test
OS GSO ISO 10399:2015 Sensory analysis -- Methodology -- Duo-trio test
BH GSO ISO 8588:2016 Sensory analysis -- Methodology -- "A" - "not A" test
BH GSO ISO 10399:2016 Sensory analysis -- Methodology -- Duo-trio test
GSO ISO 10399:2015 Sensory analysis -- Methodology -- Duo-trio test
OS GSO ISO 5495:2015 Sensory analysis -- Methodology -- Paired comparison test
GSO ISO 5495:2015 Sensory analysis -- Methodology -- Paired comparison test
BH GSO ISO 5495:2016 Sensory analysis -- Methodology -- Paired comparison test
BH GSO ISO 5497:2016 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
GSO ISO 3972:2015 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
OS GSO ISO 3972:2015 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
BH GSO ISO 3972:2016 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
GSO ISO 29842:2021 Sensory analysis — Methodology — Balanced incomplete block designs
BH GSO ISO 29842:2022 Sensory analysis — Methodology — Balanced incomplete block designs
GSO ISO 11132:2015 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
BH GSO ISO 11132:2017 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
GSO ISO 5497:2015 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
GSO ISO 5496:2015 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
BH GSO ISO 5496:2016 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
GSO ISO 11136:2015 Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
OS GSO ISO 11136:2015 Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
BH GSO ISO 11136:2017 Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area

KR-KS, Sensory analysis method

KS Q ISO 16820-2022 Sensory analysis Methodology Sequential analysis
KS Q ISO 13299-2022 Sensory analysis Methodology General guidance for establishing a sensory profile

PH-BPS, Sensory analysis method

PNS ISO 16820:2021 Sensory analysis - Methodology - Sequential analysis
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

Danish Standards Foundation, Sensory analysis method

DS/ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
DS/EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
DS/ISO 4120:2021 Sensory analysis – Methodology – Triangle test
DS/ISO 11056:2000 Sensory analysis - Methodology - Magnitude estimation method
DS/EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
DS/EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
DS/EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
DS/EN ISO 4120:2021 Sensory analysis – Methodology – Triangle test (ISO 4120:2021)
DS/ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
DS/EN ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)

European Committee for Standardization (CEN), Sensory analysis method

EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
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 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 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
EN ISO 5495:2007/A1:2016 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016)
EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
EN ISO 11136:2017/A1:2020 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)

IT-UNI, Sensory analysis method

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

Standard Association of Australia （SAA）, Sensory analysis method

AS ISO 6658:2023 Sensory analysis — Methodology — General guidance
ISO 8587:2006/Amd.1:2013 Sensory analysis — Methodology — Ranking AMENDMENT 1
AS 2542.2.5:2014 Sensory analysis, Method 2.5: Methodology — 'A-not A' test
AS 2542.2.2:2005/A1:2008 Sensory analysis Method 2.2: Specific methods—Triangle test
AS 2542.2.4:2005/A1:2008 Sensory analysis Method 2.4:Specific methods-Duo-trio test
ISO 5495:2005/Amd.1:2016 Sensory analysis — Methodology — Paired comparison test AMENDMENT 1
ISO 5495:2005/Cor.1:2006 Sensory analysis — Methodology — Paired comparison test TECHNICAL CORRIGENDUM 1
ISO 29842:2011/Amd.1:2015 Sensory analysis — Methodology — Balanced incomplete block designs AMENDMENT 1
ISO 5496:2006/Amd.1:2018 Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours AMENDMENT 1

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

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 39992-2021 Sensory analysis—Methodology—Balanced incomplete block designs
GB/T 41408-2022 Sensory analysis—Methodology—General guidance for conducting hedonic tests with consumers in a controlled area

Lithuanian Standards Office , Sensory analysis method

LST ISO 5497:1998 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not fesible
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)
LST ISO 8588:2003 Sensory analysis. Methodology. "A" - "not A" test (idt ISO 8588:1987)
LST ISO 8587:2007 Sensory analysis - Methodology - Ranking (identical ISO 8587:2006)
LST EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2004)
LST ISO 11056:2004 Sensory analysis. Methodology. Magnitude estimation method (idt ISO 11056:1999)
LST EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
LST ISO 11036:1998 Sensory analysis. Methodology. Texture profile (idt ISO 11036:1994)
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 ISO 6658:2006 Sensory analysis - Methodology - General guidance (identical ISO 6658:2005)
LST ISO 3972:2012 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011, identical)
LST EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
LST ISO 3972:2012/AC1:2012 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011/Cor.1:2012, identical)

VN-TCVN, Sensory analysis method

TCVN 4831-2009 Sensory analysis.Methodology.Paired comparison test
TCVN 3217-1979 Alcohols.Sensory analysis.Points score method

PL-PKN, Sensory analysis method

PN-EN ISO 4120-2021-08 E Sensory analysis--Methodology--Triangle test (ISO 4120:2021)

未注明发布机构, Sensory analysis method

DIN ISO 3972 E:2012-07 Sensory analysis - Methodology - Method of investigating sensitivity of taste
DIN ISO 16820 E:2020-07 Sensory analysis - Methodology - Sequential analysis
DIN EN ISO 10399 E:2017-10 Sensory Analysis Methodology Comparative Test Method (Draft)
DIN EN ISO 13299 E:2015-08 General Guidelines for Establishing Sensory Curves in Sensory Analysis Methodology (Draft)
DIN EN ISO 13299 E:2014-10 General Guidelines for Establishing Sensory Curves in Sensory Analysis Methodology (Draft)
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 EN ISO 11136 E:2016-11 General guidance on hedonic testing of consumers in controlled areas using sensory analysis methods (draft)

AT-ON, Sensory analysis method

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

CH-SNV, Sensory analysis method

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

American Society for Testing and Materials (ASTM), Sensory analysis method

ASTM E2610-08(2011) Standard Test Method for Sensory Analysismdash;Duo-Trio Test
ASTM E2610-08 Standard Test Method for Sensory Analysisx2014;Duo-Trio Test

GOST, Sensory analysis method

GOST ISO 22308-1-2023 Cork bark selected as bottling product. Part 1. Sensory evaluation. Methodology for sensory evaluation by soaking

RO-ASRO, Sensory analysis method

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 13359-1-1997 Glucose. Methods of analysis. Sensory analysis

ES-AENOR, Sensory analysis method

UNE 87-015-1986 Sensory analysis. Methodology. Labeling guidelines cannot be directly pointed out in smell and taste analyses.