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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
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
PH-BPS, Sensory analysis
British Standards Institution (BSI), Sensory analysis
RU-GOST R, Sensory analysis
International Organization for Standardization (ISO), Sensory analysis
Danish Standards Foundation, Sensory analysis
Korean Agency for Technology and Standards (KATS), Sensory analysis
Japanese Industrial Standards Committee (JISC), Sensory analysis
国家市场监督管理总局、中国国家标准化管理委员会, Sensory analysis
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 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 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 4120:2007 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 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 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 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 ISO 29842:2013-04 Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)
- DIN 10976:2016-08 Sensory analysis - Difference from Control-Test (DfC-Test)
- 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
CZ-CSN, Sensory analysis
ES-AENOR, Sensory analysis
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-EN ISO 4120:2022 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
- UNE-ISO 6658:2019 Sensory analysis. Methodology. General guidance
- 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
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
Group Standards of the People's Republic of China, Sensory analysis
IT-UNI, Sensory analysis
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
未注明发布机构, Sensory analysis
American Society for Testing and Materials (ASTM), Sensory analysis
AT-ON, Sensory analysis
CH-SNV, Sensory analysis