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Fecha edición:	2018-04-01 En Vigor
Idiomas disponibles:	Inglés, Alemán
Resumen:	The document specifies a method for determining whether there is a difference between two products. This difference may relate to one specific organoleptic attribute or to a combination of organoleptic attributes. The method is not applicable for the determination of preference, nor for the evaluation of the character or intensity of the perceived difference. Two forms of this test are described: The balanced-reference technique and the constant-reference technique. The method is statistically less efficient than the triangle test described in DIN EN ISO 4120, but is easier to perform by the assessors.
Keywords:	Analysis\|Comparative tests\|Definitions\|Differences\|Duo-Trio test\|Food products\|Investigations\|Sampling methods\|Sensory\|Sensory analysis\|Sensory analysis (food)\|Testing\|Testing conditions
ICS:	67.240 - Análisis sensorial
CTN:
Equivalencia Internacional	Idéntica EN ISO 10399:2018 Idéntica ISO 10399:2017
Reemplazo Normas	Reemplaza a DIN EN ISO 10399:2010-06 Reemplaza a DIN EN ISO 10399:2017-10

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DIN EN ISO 10399:2018-04

Normas citadas