NF EN ISO 11136

NF EN ISO 11136

May 2017
Standard Current

Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area

ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.

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Main informations

Collections

National standards and national normative documents

Publication date

May 2017

Number of pages

55 p.

Reference

NF EN ISO 11136

ICS Codes

67.240   Sensory analysis

Classification index

V09-031

Print number

1

International kinship

ISO 11136:2014

European kinship

EN ISO 11136:2017
Sumary
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area

ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.

It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.

Replaced standards (1)
NF V09-500
December 2012
Standard Cancelled
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area

Le présent document fixe les principales modalités de réalisation des épreuves hédoniques. Il donne les principes permettant de contrôler au mieux l'influence d'un certain nombre de facteurs externes en rendant les produits anonymes, en standardisant le mode de présentation, en choisissant les horaires d'évaluation, en assurant l'indépendance des réponses obtenues. Il porte sur les mesures réalisées dans un espace "contrôlé" et sollicite, en tout ou partie, les entrées visuelle, gustative, olfactive, trigéminale, tactile, kinesthésique et thermique. Les principes énoncés dans ce document peuvent être mis à profit dans d'autres domaines que celui des produits alimentaires. Les règles données dans le Code international CCI/ESOMAR sont connues du laboratoire prestataire de services et suivies, en particulier les règles sur les droits des répondants et sur les droits et la responsabilité des laboratoires et des commanditaires.

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