🔥🔥 Don’t Miss Out on Our End of Autumn Sale. If you have any questions, feel free to click the bottom right corner to contact our customer service..

Concat us[email protected]
Shopping Cart

No products in the cart.

🔍
BS EN ISO 8586:2023 – TC

BS EN ISO 8586:2023 – TC

$246.62

Tracked Changes. Sensory analysis. Selection and training of sensory assessors

Published By Publication Date Number of Pages
BSI 2023 124
PDF Format Searchable Printable Preview Now
Guaranteed Safe Checkout
Categories: ,

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. We’re here to assist you 24/7.
Email:[email protected]

This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products. It is applicable to all industries concerned with the evaluation of products by the sense organs. This document supplements the information given in ISO 6658.

PDF Catalog

PDF Pages PDF Title
76 undefined
78 European foreword
Endorsement notice
81 Foreword
83 Introduction
85 1 Scope
2 Normative references
3 Terms and definitions
86 4 Recruitment and preselection of subjects
4.1 General
88 4.2 Recruitment
4.2.1 General
4.2.2 Recruitment conditions
4.2.3 Types of recruitment
89 4.2.4 Advantages and disadvantages of internal and external recruitment
90 4.2.5 Number of persons to be selected
91 4.3 Background information and preselection
4.3.1 Initial aspects
4.3.2 Health and psychological criteria
92 4.3.3 Other factors
5 Sensory screening
5.1 General
5.2 Types of screening tests
93 5.3 Colour vision
5.4 Ageusia and anosmia
5.4.1 General
5.4.2 Ageusia
94 5.4.3 Odour recognition test
95 5.5 Texture
5.5.1 General
96 5.5.2 Analysis and interpretation of results
5.6 Hearing
5.7 Descriptive ability
97 5.8 Selection of trainees
6 Training of sensory assessors
6.1 Principle
6.2 General
98 6.3 Assessment procedure
99 6.4 Training exercises
6.4.1 Tests for detection of a stimulus
100 6.4.2 Tests for discrimination between levels of intensity of a stimulus
101 6.4.3 Descriptive ability
104 6.4.4 Training in the use of scales
106 6.5 Specific product training
6.5.1 General
6.5.2 Discrimination assessment
6.5.3 Descriptive assessment
107 6.6 Particular methods training
6.6.1 Principle
6.6.2 Discrimination assessments
6.6.3 Ranking assessment
6.6.4 Rating and scoring
6.6.5 Descriptive sensory analysis
108 6.7 Practice
7 Validation of sensory panel performance and training effectiveness
109 8 Management and follow-up of the group
8.1 Motivation
8.2 Maintaining of skills
8.3 Renewal
110 8.4 Retraining
8.5 Additional training
111 Annex A (informative) Alternative colour screening procedure
113 Annex B (informative) Recognition of difference in textures
114 Annex C (informative) Cleansers and palate cleansers
116 Annex D (informative) Examples of most common scales
117 Annex E (informative) Example of a scaling exercise
119 Annex F (informative) Example of a ranking and then rating using scales
120 Annex G (informative) Example of a scaling test with two standards
121 Bibliography

Related products

BS EN ISO 8586:2023 - TC
$246.62