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Sensory analysis

Sensory analysis, Total:500 items.

In the international standard classification, Sensory analysis involves: Milk and milk products, Sensory analysis, Tea. Coffee. Cocoa, Sugar. Sugar products. Starch, Vocabularies, Beverages, Cork and cork products, Company organization and management, 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, Packaging materials and accessories, Materials and articles in contact with foodstuffs, Paper and board.

RO-ASRO, Sensory analysis

• 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 13461-2001 Wine. Senzory analysis
• STAS SR 13300-1-1994 Starches. Methods of analysis.Sensory analysis
• STAS SR 13355-1-1997 Beer. Analysis methods. Senzorial analysis
• STAS 2213/1-1988 SWELT PRODUCTS Sensorial analysis
• STAS SR 13359-1-1997 Glucose. Methods of analysis. Sensory 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

European Committee for Standardization (CEN), Sensory analysis

• 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 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 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

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

• 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 14195-1993 Sensory analysis--General guidance for the selection and training of selected assessors
• GB/T 10221-1998 Sensory analysis--Vocabulary
• GB/T 10221-2012 Sensory analysis.Vocabulary
• GB 12314-1990 Guidelines for the preparation of samples that cannot be directly analyzed by sensory analysis methods
• GB/T 12314-1990 Sensory analysis method--Guidelines for the preparation of samples for which direct sensory analysis is not feasible
• GB/T 10220-1988 Sensory analysis--Methodology--General guidance
• GB/T 25005-2010 Sensory analysis-Methods for sensory evaluation of instant noodles
• GB/T 23470.1-2009 Sensory analysis.General guidance for the staff of a sensory evaluation laboratory.Part 1:Staff reponsibilities
• GB/T 29605-2013 Sensory analysis.Guide for food sensory quality control
• GB/T 10220-2012 Sensory analysis.Methodology.General guidance
• GB/T 12315-1990 Sensory analysis--Methodology--Ranking
• GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
• GB/T 12312-1990 Sensory analysis--Determination of sensitivity of taste
• GB/T 12315-2008 Sensory analysis.Methodology.Ranking
• GB/T 12311-2012 Sensory analysis method.Triangle test
• GB/T 12311-1990 Sensory analysis method--Triangular test
• 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
• 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 12316-1990 Sensory analysis--Methodology--"A"-"not A" test
• GB/T 12312-2012 Sensory analysis.Method of investigating sensitivity of taste
• GB/T 29604-2013 Sensory analysis.General guidance for establishing references for sensory attributes
• 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 12313-1990 Sensory analysis method--Flavour profile test
• GB/T 12310-1990 Sensory analysis method--Paired comparison test
• GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales
• GB/T 16291-1996 Sensory analysis--General guidance for the selection, training and monitoring of experts

PT-IPQ, Sensory analysis

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

Association Francaise de Normalisation, Sensory analysis

• GA V09-027:2012 Sensory analysis - Application guide of the sensory analysis standards for cosmetics 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 V00-150*NF EN ISO 5492:2009 Sensory analysis - Vocabulary
• NF EN ISO 5492:2009 Analyse sensorielle - Vocabulaire
• NF B57-102:2005 Cork stoppers - Sensory analysis.
• NF EN ISO 8586:2023 Analyse sensorielle - Sélection et entraînement des sujets sensoriels
• NF V09-005:2013 Analyse sensorielle - Méthodologie - Directives pour la préparation d'échantillons pour lesquels l'analyse sensorielle directe n'est pas possible
• FD V09-503:2022 Analyse sensorielle - Mesure des performances d'un jury, ou plusieurs jurys, réalisant des profils sensoriels quantatifs
• 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 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 V09-005:1982 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not feasible .
• NF ISO 11037:2011 Analyse sensorielle - Lignes directrices pour l'évaluation sensorielle de la couleur des produits
• NF V09-016*NF ISO 20784:2021 Sensory analysis - Guidance on substantiation for sensory and consumer product claims
• 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 V09-024:2004 Sensory analysis - Methodology - Sequential analysis.
• NF V09-008*NF ISO 11037:2011 Sensory analysis - Guidance for sensory assessment of the colour of products.
• 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 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 V09-016:1983 Sensory analysis. Methodology. Flavour profile methods.
• NF V09-015*NF ISO 4121:2004 Sensory analysis - Guidelines for the use of quantitative response scales
• NF EN ISO 13299:2016 Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel
• NF ISO 22935-2:2009 Lait et produits laitiers - Analyse sensorielle - Partie 2 : méthodes pour l'évaluation sensorielle
• 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 V09-501:1999 Sensory analysis-General guidance for sensory evaluation-Description, differentiation and hedonic measurement
• NF V09-501:2010 Analyse sensorielle - Guide général pour l'évaluation sensorielle - Description, différenciation et mesure hédonique
• NF V09-007*NF EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• 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 V09-105:2008 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 V04-029-2*NF ISO 22935-2:2009 Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation.
• 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
• NF ISO 4121:2004 Analyse sensorielle - Lignes directrices pour l'utilisation d'échelles de réponses quantitatives
• 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 V09-007:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile.
• NF ISO 3972:2012 Analyse sensorielle - Méthodologie - Méthode d'éveil à la sensibilité gustative
• NF V09-002:1989 Sensory analysis. Methodology. Initiating method to gustatory activity.

PH-BPS, Sensory analysis

• 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

British Standards Institution (BSI), Sensory analysis

• BS ISO 20613:2019 Sensory analysis. General guidance for the application of sensory analysis in quality control
• BS EN ISO 5492:2009+A1:2017 Sensory analysis. Vocabulary
• BS EN ISO 5492:2009 Sensory analysis - Vocabulary
• BS ISO 22308:2005 Cork stoppers - Sensory analysis
• BS ISO 18794:2018 Coffee. Sensory analysis. Vocabulary
• BS ISO 8587:2006+A1:2013 Sensory analysis. Methodology. Ranking
• BS ISO 6658:2006 Sensory analysis - Methodology - General guidance
• BS ISO 20784:2021 Sensory analysis. Guidance on substantiation for sensory and consumer product claims
• BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis
• BS ISO 11037:2011 Sensory analysis. Guidelines for sensory assessment of the colour of products
• BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile
• BS ISO 6658:2005 Sensory analysis. Methodology. General guidance
• BS ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
• 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 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 5586-1:1978 Sensory analysis apparatus. Specification for wine-tasting glass
• BS EN ISO 4120:2021 Sensory analysis. Methodology. Triangle test
• BS ISO 22935-2:2023 Tracked Changes. Milk and milk products. Sensory analysis. Methods for sensory evaluation
• 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 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 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 5929-4:1986 Methods for sensory analysis of food. Flavour profile methods
• BS ISO 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Staff responsibilities
• BS EN ISO 11132:2017 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
• 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 6658:2017 Tracked Changes. Sensory analysis. Methodology. General guidance
• 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 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
• BS EN ISO 13299:2016 Tracked Changes. Sensory analysis. Methodology. General guidance for establishing a sensory profile
• BS 7183:1989 Guide to design of test rooms for sensory analysis of food
• BS ISO 29842:2011 Sensory analysis. Methodology. Balanced incomplete block designs
• BS ISO 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass
• 18/30359804 DC BS ISO 11056. Sensory analysis. Methodology. Magnitude estimation method
• 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 5929-6:1989 Britich Standard Methods for sensory analysis of food - Part 6. Ranking
• BS EN 1230-1:2010 Paper and board intended to come into contact with foodstuffs. Sensory analysis. Odour

RU-GOST R, Sensory analysis

• GOST 12576-2014 Sugar. Methods of organoleptic analysis
• GOST ISO 5492-2014 Sensory analysis. Vocabulary
• GOST R 52813-2007 Wine products. Methods of organoleptic analysis
• GOST 34115-2017 Roasted coffee. Sensory analysis
• GOST ISO 8587-2015 Organoleptic analysis. Methodology. Ranking
• GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products
• GOST 32051-2013 Wine products. Methods of organoleptic analysis
• 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 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 13299-2015 Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
• GOST ISO 8589-2014 Sensory analysis. General guidance for the design of test rooms
• GOST ISO 6668-2015 Green coffee. Preparation of samples for use in sensory analysis
• GOST ISO 3972-2014 Sensory analysis. Methodology. Method of investigating sensitivity of taste
• 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
• GOST ISO 4121-2016 Sensory analysis. Guidelines for the use of quantitative response scales
• GOST R ISO 22935-2-2011 Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation
• GOST 33817-2016 Ethanol from food raw material and strong drinks. Methods of organoleptic analysis
• GOST R 55313-2012 Ethanol from food raw material and strong drinks. Methods of organoleptic analysis

International Organization for Standardization (ISO), Sensory analysis

• 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 22308:2005 Cork stoppers - Sensory analysis
• ISO 18794:2018 Coffee — Sensory analysis — Vocabulary
• ISO 5497:1982 Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
• 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 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
• ISO 8587:1988 Sensory analysis; methodology; ranking
• ISO 5492:2008/Amd 1:2016 Sensory analysis - Vocabulary; Amendment 1
• ISO 11036:2020 Sensory analysis — Methodology — Texture profile
• ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
• 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 3591:1977 Sensory analysis; Apparatus; Wine-tasting glass
• ISO 4120:1983 Sensory analysis; Methodology; Triangular test
• ISO 5492:1992 Sensory analysis; vocabulary
• ISO 4120:2021 Sensory analysis - Methodology - Triangle test
• 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 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
• 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 8588:2017 Sensory analysis - Methodology - "A" - "not A" test
• ISO 16657:2023 Sensory analysis — Apparatus — Olive oil tasting glass
• ISO 22935-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
• ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
• ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
• ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
• ISO 22935-2:2009 | IDF 99-2:2009 Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
• 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 8589:2007 Sensory analysis - General guidance for the design of test rooms
• ISO 8587:2006/Amd 1:2013 Sensory analysis - Methodology - Ranking; Amendment 1
• ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
• ISO 6668:1991 Green coffee; preparation of samples for use in sensory analysis
• ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales
• ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
• ISO 5494:1978 Sensory analysis — Apparatus — Tasting glass for liquid products
• ISO 10399:1991 Sensory analysis; methodology; duo-trio test
• 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 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass
• ISO 4121:2003 Sensory analysis - Guidelines for the use of quantitative response scales
• 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 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities
• ISO 29842:2011 Sensory analysis - Methodology - Balanced incomplete block designs

Danish Standards Foundation, Sensory analysis

• DS/ISO 5492-1/4:1990 Sensory analysis. Vocabulary
• DS/EN ISO 5492:2009 Sensory analysis - Vocabulary
• DS/ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
• DS/ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
• DS/EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
• DS/ISO 4120:2021 Sensory analysis – Methodology – Triangle test
• DS/EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
• DS/ISO 11056:2000 Sensory analysis - Methodology - Magnitude estimation method
• DS/EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• 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

• KS Q ISO 5492:2003 Sensory analysis－Vocabulary
• KS A 7000-2006 Sensory analysis－Vocabulary
• KS Q ISO 5492-2003(2018)
• 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 6658-2009(2019) Sensory analysis－Methodology－General guidance
• KS Q ISO 8587-2014(2019) Sensory analysis — Methodology — Ranking
• 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 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 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 11036:2003 Sensory analysis－Methodology－Texture profile
• KS Q ISO 4120:2009 Sensory analysis－Methodology－Triangle test
• KS Q ISO 3591:2003 Sensory analysis-Apparatus-Wine-tasting glass
• KS Q ISO 4120-2009(2019) Sensory analysis－Methodology－Triangle test
• KS Q ISO 6564:2003 Sensory analysis-Methodology-Flavour profile methods
• 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 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 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 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 4121:2009 Sensory analysis－Guidelines for the use of quantitative response scales
• KS Q ISO 16657:2007 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 13299:2007 Sensory analysis－Methodology－General guidance for establishing a sensory profile
• KS Q ISO 13300-1:2007 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 1：Staff responsibilities

Japanese Industrial Standards Committee (JISC), Sensory analysis

• JIS Z 9080:2004 Sensory analysis -- Methodology
• JIS Z 8144:2004 Sensory analysis -- Vocabulary
• JIS Z 8144:1990 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

• 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
• GB/T 39992-2021 Sensory analysis—Methodology—Balanced incomplete block designs

German Institute for Standardization, Sensory analysis

• 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 10974:2008 Sensory analysis - Consumer sensory evaluation
• 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 10971:2003 Sensory analysis - Duo-trio-test
• DIN 10972:2003-08 Sensory analysis - A - not A test
• DIN ISO 16820:2021-01 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2019)
• DIN 10950-1:1999 Sensory analysis - Part 1: Vocabulary
• 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 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 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 10950-2:2000 Sensory analysis - Part 2: Basic principles
• 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 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 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
• DIN 10977:2021 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
• DIN 10977:2021-02 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
• DIN 10968:2003 Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
• DIN ISO 3972:2013-12 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
• 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 EN ISO 4120:2020 Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
• DIN 10969:2001 Sensory analysis - Descriptive analysis with following quality evaluation
• DIN 10969:2018-04 Sensory analysis - Descriptive analysis with following quality evaluation
• DIN 10976:2016 Sensory analysis - Difference from Control-Test (DfC-Test)
• DIN 10976:2016-08 Sensory analysis - Difference from Control-Test (DfC-Test)
• DIN ISO 29842:2013-04 Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)
• DIN EN ISO 8586:2023-09 Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023); German version EN ISO 8586:2023
• 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 ISO 22935-2:2012 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
• DIN EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
• DIN ISO 3972 Beiblatt 1:2018-11 Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
• DIN 10967 Bb.1:2000 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation

Lithuanian Standards Office , Sensory analysis

• 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 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 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products (ISO 11037:2011, identical)
• 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 EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
• 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 ISO 11036:1998 Sensory analysis. Methodology. Texture profile (idt ISO 11036:1994)
• LST EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007)

AENOR, Sensory 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-ISO 16820:2010 Sensory analysis. Methodology. Secuential analysis.
• UNE-ISO 11037:2013 Sensory analysis. Guidelines for sensory assessment of the colour of products.
• 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 87025:1996 SENSORY ANALYSIS. METHODOLOGY. TEXTURE PROFILE.
• UNE 87017:1992 SENSORY ANALYSIS. METHODOLOGY. FLAVOUR PROFILE METHODS.
• 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 16657:2007 Sensory analysis. Apparatus. Olive oil tasting glass. (ISO 16657:2006)
• UNE-EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2004)
• UNE-ISO 3972:2013 Sensory analysis. Methodology. Method of investigating sensitivity of taste.
• UNE-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
• UNE-EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007)
• UNE-EN ISO 5492:2010/A1:2017 Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016)

CZ-CSN, Sensory analysis

• CSN ISO 8587:1993 Sensory analysis. Methodology. Ranking
• CSN ISO 8589:1993 Sensory analysis — General guidance for tne design of test rooms

ES-AENOR, Sensory analysis

• UNE 87-005-1992 Sensory analysis. Methodology. Paired comparison test
• UNE 87-006-1992 Sensory analysis. Methodology. Triangular test
• UNE 87-008-1992 Sensory analysis. Methology. General guidance
• UNE 87-016-1986
• UNE 87-017-1992 Sensory analysis. Methodology. Flavour profile methods

Professional Standard - Agriculture, Sensory analysis

• GB 10220-1988 General Introduction to Sensory Analysis Methods
• GB 10221.3-1988 Sensory Analysis Terms Terms related to sensory properties
• GB 10221.1-1988 Sensory Analysis Terminology General Terms
• GB 10221.2-1988 Sensory Analysis Terms Terms related to sensation
• GB 10221.4-1988 Sensory analysis terminology related to analytical methods
• GB 12311-1990 Guidelines for the selection, training and management of sensory analysis specialists

ES-UNE, Sensory analysis

• 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-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-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.)

KR-KS, Sensory analysis

• 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
• KS H ISO 6668-2012 Green coffee－Preparation of samples for use in sensory analysis

VN-TCVN, Sensory analysis

• 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 4831-2009 Sensory analysis.Methodology.Paired comparison test
• TCVN 6538-2013 Green coffee.Preparation of samples for use in sensory analysis
• TCVN 4286-1986 Filter cigarettes.Sensory analysis.Points score method
• TCVN 6063-1995 Beer.Sensory analysis.Method of determination of bitterness
• TCVN 5090-2008 Sensory analysis.Guidelines for the use of quantitative response scales
• TCVN 5604-1991 Food and gustatory products.General specification for sensory analysis

Standard Association of Australia （SAA）, Sensory analysis

• AS 2542.3:2014 Sensory analysis, Part 3: Vocabulary
• AS 2542.3:1989 Sensory analysis of foods - Glossary of terms
• AS 2542.2.6:2014 Sensory analysis, Part 2.6: Methodology — Ranking
• 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
• AS 2542.1.1:2014 Sensory analysis, Part 1.1: Methodology — General guidance
• 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 2542.2.2:2014 Sensory analysis, Part 2.2: Methodology — Triangle test
• AS 2542.2.5:1991 Sensory analysis of foods - Specific methods - 'A - not A' test
• AS 2542.2.2:2005/A1:2008 Sensory analysis Method 2.2: Specific methods—Triangle test
• AS 2542.2.5:2014 Sensory analysis, Method 2.5: Methodology — 'A-not A' test
• AS 2542.2.4:2014 Sensory analysis, Part 2.4: Methodology — Duo-trio test
• AS 2542.2.4:2005/A1:2008 Sensory analysis Method 2.4:Specific methods-Duo-trio test

Group Standards of the People's Republic of China, Sensory analysis

• 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

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

American National Standards Institute （ANSI), Sensory analysis

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

PL-PKN, Sensory analysis

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

未注明发布机构, Sensory analysis

• BS EN ISO 5495:2007+A1:2016 Sensory analysis — Methodology — Paired comparison test
• BS ISO 3972:2011(2012) Sensory analysis — Methodology — Method of investigating sensitivity of taste

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

• 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 E1885-97(2003) Standard Test Method for Sensory Analysis8212;Triangle Test
• ASTM E1885-97 Standard Test Method for Sensory Analysis-Triangle Test
• ASTM E1885-04 Standard Test Method for Sensory Analysis8212;Triangle Test
• ASTM E3009-15 Standard Test Method for Sensory Analysis—Tetrad Test
• ASTM E2610-18 Standard Test Method for Sensory Analysis—Duo-Trio Test
• ASTM E1885-18 Standard Test Method for Sensory Analysis—Triangle Test
• ASTM E2610-08(2011) Standard Test Method for Sensory Analysismdash;Duo-Trio Test

AT-ON, Sensory analysis

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

CH-SNV, Sensory analysis

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

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