國際標準
感官分析ISO標準
2020/05/24
ISO 5492:2008 Sensory analysis – Vocabulary
ISO 8589:2007 Sensory analysis -- General guidance for the design of test rooms
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
ISO 8586:2012 Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
ISO 11132:2012 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
ISO 5496:2006 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
ISO 6658:2005 Sensory analysis -- Methodology -- General guidance
ISO 5495:2005 Sensory analysis -- Methodology -- Paired comparison test
ISO 4120:2004 Sensory analysis -- Methodology -- Triangle test
ISO 8587:2006 Sensory analysis -- Methodology – Ranking
ISO 10399:2004 Sensory analysis -- Methodology -- Duo-trio test
ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" test
ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method
ISO 16820:2004 Sensory analysis -- Methodology -- Sequential analysis (Triangle, Duo-Trio, 3-AFC, 2-AFC)
ISO 13299:2003 Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile
ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 16657:2006 Sensory analysis -- Apparatus -- Olive oil tasting glass
ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass
ISO 22308:2005 Cork stoppers -- Sensory analysis
ISO 17727:2012 Cork --Cork stoppers for still wine -- Sampling plan for the quality control of cork stoppers
ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
ISO 3103:1980 Tea -- Preparation of liquor for use in sensory tests
ISO 6668:2008 Green coffee -- Preparation of samples for use in sensory analysis
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 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 11037:2011 Sensory analysis -- Guidelines for sensory assessment of the colour of products
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
ISO 707:2008 (IDF 50: 2008) Milk and milk products -- Guidance on sampling
ISO 3972:2011 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
ISO 13302:2003 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
ISO 29842:2011 Sensory analysis -- Methodology -- Balanced incomplete block designs
ISO 11136 Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
