Standarder
Methodology
- ISO 3972:1991 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
- ISO 4120:2004 Sensory analysis -- Methodology -- Triangle test
- ISO 5495:2005 Sensory analysis -- Methodology -- Paired comparison test
- ISO 5496:2006 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
- ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
- ISO 6564:1985 Sensory analysis -- Methodology -- Flavour profile methods
- ISO 6658:2005 Sensory analysis -- Methodology -- General guidance
- ISO 8587:2006 Sensory analysis -- Methodology -- Ranking
- ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" test
- ISO 10399:2004 Sensory analysis -- Methodology -- Duo-trio test
- ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile
- ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method
- ISO 13299:2016 Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
- ISO 13301:2002 Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
- ISO 16820:2004 Sensory analysis -- Methodology -- Sequential analysis
General guidance
- ISO 8586-1:1993 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors
- ISO 8586-2:2012 Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
- ISO 8589:2007 Sensory analysis -- General guidance for the design of test rooms
- ISO 11037:1999 Sensory analysis -- General guidance and test method for assessment of the colour of foods
- ISO 13300-1:2006 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities
- ISO 13300-2:2006 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders
Milk and milk products
- ISO 707:2008 (IDF 50: 2008) Milk and milk products -- Guidance on sampling
- ISO 22935-1:2009 (IDF 99-1: 2009) Milk and milk products -- Sensory analysis -- Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
- ISO 22935-2:2009 (IDF 99-2: 2009) Milk and milk products -- Sensory analysis -- Part 2: Recommended methods for sensory evaluation
- ISO 22935-3:2009 (IDF 99-3: 2009) Milk and milk products -- Sensory analysis -- Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
Apparatus
- ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass
- ISO 16657:2006 Sensory analysis -- Apparatus -- Olive oil tasting glass
Övrigt
- ISO 4121:2003 Sensory analysis -- Guidelines for the use of quantitative response scales
- ISO 5492:2008 Sensory analysis -- Vocabulary
- ISO 6668:2008 Green coffee -- Preparation of samples for use in sensory analysis
- ISO 7304:1985 Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
- ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method
- ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
- ISO 13302:2003 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
- ISO 22308:2005 Cork stoppers -- Sensory analysis
- ISO 16779:2015 Sensory analysis -- Assessment (determination and verification) of the shelf life of foodstuffs