67.240 感官分析 标准查询与下载
共找到 466 条与 感官分析 相关的标准，共 32 页
Sensory analysis. Guidelines for the use of quantitative response scales
- ICS
- 67.240
- CCS
- 发布
- 2016
- 实施
- 2017-07-01
Sensory analysis. Methodology. General guidance
- ICS
- 67.240
- CCS
- 发布
- 2016
- 实施
- 2017-07-01
Scope is not provided for this standard
Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
- ICS
- 67.240
- CCS
- 发布
- 2015-12-21
- 实施
Scope is not provided for this standard
Sensory analysis -- Apparatus -- Wine-tasting glass
- ICS
- 67.240
- CCS
- 发布
- 2015-12-21
- 实施
Scope is not provided for this standard
Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
- ICS
- 67.240
- CCS
- 发布
- 2015-12-21
- 实施
This International Standard describes a method for sensory evaluation with the aim of placing a series of test samples in rank order. This method allows for assessing differences among several samples based on the intensity of a single attribute, of several attributes1) or of an overall impression. It is used to find if differences exist, but cannot determine the degree of difference that exists between samples. The method is suited for the following cases: a) evaluation of assessors’ performance 1) training assessors, 2) determining perception thresholds of individuals or groups; b) product assessment 1) pre-sorting of samples i) on a descriptive criterion, ii) on hedonic preference; 2) determination of the influence on intensity levels of one or more parameters (e.g. order of dilution, influence of raw materials, of production, packaging or storage methods) i) on a descriptive criterion, ii) on hedonic preference; 3) determination of the order of preference in a global hedonic test.
Sensory analysis -- Methodology -- Ranking
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
his International Standard specifies a set of objective tests for familiarizing assessors with sensory analysis. The test methods specified can be useful to: a) teach assessors to recognize tastes and to distinguish between them (see Clause 8); b) teach assessors to know and to familiarize themselves with different types of threshold tests (see Clause 9); c) make assessors aware of their own sensitivity of taste; d) enable test supervisors to carry out a preliminary categorization of assessors. The methods can also be used as a periodic monitor of the sensitivity of taste of assessors who are already members of sensory analysis panels.
Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard describes the "A" -"not A" test for use in sensory analysis : a) as a difference test, particularly for evaluating samples having variations in appearance (making it difficult to obtain strictly identical repeat samples) or in after-taste (making direct comparison difficult); b) as a recognition test, particularly for determining whether an assessor or group of assessors identifies a new stimulus in relation to a known stimulus (for example recognition of the quality of the sweet taste of a new sweetener); c) as a perception test, to determine the sensitivity of an assessor to a particular stimulus. Examples of its application are given in annex A.
Sensory analysis -- Methodology -- "A" - "not A" test
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard lays down guidelines for the preparation of samples of foodstuffs for which direct sensory analysis is not feasible, either because of the intensity of their flavour, or because of their physical state (viscosity, colour, powderiness, etc.). It is applicable, in particular, to samples of intensely flavoured products (such as spices and condiments) and to samples of very concentrated products (syrups, extracts, etc.). It does not apply to samples of products traditionally consumed in the form of macerations, infusions or decoctions (for example tea, coffee, medicinal herbs).
Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). In fact, the paired comparison test is a forced choice test between two alternatives. NOTE The paired comparison test is the simplest existing classification test since it concerns only two samples. The method is applicable whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products. This method is only applicable if the products are relatively homogeneous. The method is effective a) for determining — whether a perceptible difference exists (paired difference test), or — whether no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients, processing, packaging, handling or storage operations, or b) for selecting, training and monitoring assessors. It is necessary to know, prior to carrying out the test, whether the test is a one-sided test (the test supervisor knows a priori the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in the expected direction) or a two-sided test (the test supervisor does not have any a priori knowledge concerning the direction of the difference, and the alternative hypothesis corresponds to the existence of a difference in one direction or the other). The paired test can also be used in order to compare two products in terms of preference. The different cases of use of the paired test are summarized in Figure 1.
Sensory analysis -- Methodology -- Paired comparison test
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard provides guidelines describing quantitative response scales (where the response obtained indicates the intensity of perception) and their use when assessing samples. It is applicable to all quantitative assessment, whether global or specific and whether objective or hedonic. It is intentionally limited to the most commonly used measurement scales for sensory assessment. It is necessary to distinguish between two common uses of the term “scale”: response scale (see 3.1), and measurement scale (see 3.5). NOTE Annex A gives examples of an application.
Sensory analysis -- Guidelines for the use of quantitative response scales
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes. The method is statistically less efficient than the triangle test (described in ISO 4120) but is easier to perform by the assessors. The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are fairly homogeneous. The method is effective for a) determining that — either a perceptible difference results (duo-trio testing for difference), or — a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors. Two forms of the method are described: — the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production), and — the balanced-reference technique, used when one product is not more familiar than the other.
Sensory analysis -- Methodology -- Duo-trio test
- ICS
- 67.240
- CCS
- 发布
- 2015-09-03
- 实施
Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
- ICS
- 67.240
- CCS
- X04
- 发布
- 2015-08-31
- 实施
- 2015-08-31
Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs
- ICS
- 67.240
- CCS
- 发布
- 2015-08
- 实施
The purpose of this gulf standard is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil and to establish the method for its classification on the basis of those characteristics. It also provides indications for labelling.
Fats & oils - Organoleptic assessment of virgin olive oil
- ICS
- 67.240
- CCS
- 发布
- 2015-04-09
- 实施
Sensory analysis - Methodology - Magnitude estimation method; Amendment 2
- ICS
- 67.240
- CCS
- X04
- 发布
- 2015-03
- 实施
Sensory analysis - Methodology - Balanced incomplete block designs; Amendment 1
- ICS
- 67.240
- CCS
- X04
- 发布
- 2015-03
- 实施
Organoleptic analysis. Methodology. Duo-trio test
- ICS
- 67.240
- CCS
- A21
- 发布
- 2015
- 实施
- 2017-07-01
Organoleptic analysis. Methodology. Ranking
- ICS
- 67.240
- CCS
- A21
- 发布
- 2015
- 实施
- 2017-07-01
Sensory analysis. Methodology. Sequential analysis
- ICS
- 67.240
- CCS
- A21
- 发布
- 2015
- 实施
- 2017-01-01
