DIN EN ISO 5495:2016-10
Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016); German version EN ISO 5495:2007 + A1:2016
| Fecha edición: |
2016-10-01
En Vigor
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|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | DIN EN ISO 5495 specifies a method for detection differences in the organoleptic attributs of two products. The method may be used in order to determine the direction of differences, in order to establish whether there is a preference, in order to establish similarity between two products and in order to train the performance of assessors. Modifications concerning the statistical analysis and interpretation of the results of the one-sided and of the two-sided paired difference test in Annex B.5.2 have been introduced by Amendement 1 which is integrated in this document. |
| Keywords: | Blank forms|Comparison analysis|Definitions|Differences|Food products|Food testing|Forms|Forms (paper)|Inspectors|Interpretations|Properties|Sampling methods|Sensory|Sensory analysis|Sensory analysis apparatus|Sensory analysis (food)|Specimen preparation|Test equipment|Test reports|Test samples|Testing|Testing conditions|Testing personnel |
| ICS: | 67.240 - Análisis sensorial |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 5495:2007/A1:2016 Idéntica ISO 5495:2005/Amd 1:2016 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 5495:2007-10 Reemplaza a DIN EN ISO 5495/A1:2015-04 |
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