Sensory analysis - Methodology - General guidance

ISO 6658:2017 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required.Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated.A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests is given in ISO 11136.

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Main informations

Collections

National standards and national normative documents

Publication date

November 2017

Number of pages

32 p.

Reference

NF ISO 6658

ICS Codes

67.240 Sensory analysis

Classification index

V09-001

Print number

International kinship

ISO 6658:2017

Sumary

Sensory analysis - Methodology - General guidance

Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated.

A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests is given in ISO 11136.

Replaced standards (1)

NF ISO 6658

January 2006

Standard Cancelled

Sensory analysis - Methodology - General guidance

ISO 6658:2005 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some information on the techniques to be used if statistical analysis of the results is required. Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference, this is indicated.

Table of contents

Avant-propos
1 Domaine d'application
2 Références normatives
3 Termes et définitions
4 Exigences générales
5 Méthodes d'essai
6 Analyse des résultats
7 Rapport d'essai
Annexe A (informative) Termes statistiques
Bibliographie

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