DIN ISO 8587:2010-08
Sensory analysis - Methodology - Ranking (ISO 8587:2006)
| Fecha edición: |
2010-08-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This document describes a method for sensory evaluation of test samples with the aim of placing a series of test samples in rank order. The method is applicable for classification of products, e. g. in accordance with intensity of single attributes, components of attributes or total impression. It is used to find differences exist, but cannot determine the degree of difference that exists between samples. |
| Keywords: | Agricultural products|Analysis|Characteristics|Classification|Estimation|Evaluations|Food products|Food testing|Hierarchy test|Mathematical calculations|Odours|Properties|Sampling methods|Sensory analysis|Sensory analysis (food)|Taste|Test samples|Testing|Testing conditions|Testing personnel |
| ICS: | 67.240 - Análisis sensorial |
| CTN: | |
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Equivalencia Internacional |
Idéntica ISO 8587:2006/Amd 1:2013 |
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Reemplazo Normas |
Reemplaza a DIN 10963:1997-11 Reemplaza a DIN ISO 8587:2009-03 |
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