Items to be displayed:
| Standard and/or project | Stage | TC |
|---|---|---|
| ISO 3103:1980 Tea -- Preparation of liquor for use in sensory tests | 90.20 | ISO/TC 34/SC 8 |
| ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass | 90.93 | ISO/TC 34/SC 12 |
| ISO 3972:2011 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste | 60.60 | ISO/TC 34/SC 12 |
| ISO 3972:2011/Cor 1:2012 | 60.60 | ISO/TC 34/SC 12 |
| ISO 4120:2004 Sensory analysis -- Methodology -- Triangle test | 90.93 | ISO/TC 34/SC 12 |
| ISO 4121:2003 Sensory analysis -- Guidelines for the use of quantitative response scales | 90.93 | ISO/TC 34/SC 12 |
| ISO 5492:2008 Sensory analysis -- Vocabulary | 90.93 | ISO/TC 34/SC 12 |
| ISO 5495:2005 Sensory analysis -- Methodology -- Paired comparison test | 90.93 | ISO/TC 34/SC 12 |
| ISO 5495:2005/Cor 1:2006 | 60.60 | ISO/TC 34/SC 12 |
| ISO 5496:2006 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours | 90.93 | ISO/TC 34/SC 12 |
| ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible | 90.93 | ISO/TC 34/SC 12 |
| ISO 6658:2005 Sensory analysis -- Methodology -- General guidance | 90.60 | ISO/TC 34/SC 12 |
| ISO 6668:2008 Green coffee -- Preparation of samples for use in sensory analysis | 90.93 | ISO/TC 34/SC 15 |
| ISO 8586:2012 Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors | 60.60 | ISO/TC 34/SC 12 |
| ISO 8587:2006 Sensory analysis -- Methodology -- Ranking | 90.93 | ISO/TC 34/SC 12 |
| ISO 8587:2006/Amd 1:2013 | 60.60 | ISO/TC 34/SC 12 |
| ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" test | 90.92 | ISO/TC 34/SC 12 |
| ISO 8589:2007 Sensory analysis -- General guidance for the design of test rooms | 90.93 | ISO/TC 34/SC 12 |
| ISO 10399:2004 Sensory analysis -- Methodology -- Duo-trio test | 90.93 | ISO/TC 34/SC 12 |
| ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach | 90.93 | ISO/TC 34/SC 12 |
| ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile | 90.93 | ISO/TC 34/SC 12 |
| ISO 11037:2011 Sensory analysis -- Guidelines for sensory assessment of the colour of products | 60.60 | ISO/TC 34/SC 12 |
| ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method | 90.93 | ISO/TC 34/SC 12 |
| ISO 11056:1999/Amd 1:2013 | 60.60 | ISO/TC 34/SC 12 |
| ISO 11132:2012 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel | 60.60 | ISO/TC 34/SC 12 |
| ISO 13299:2003 Sensory analysis -- Methodology -- General guidance for establishing a sensory profile | 90.92 | ISO/TC 34/SC 12 |
| ISO 13300-1:2006 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities | 90.93 | ISO/TC 34/SC 12 |
| ISO 13300-2:2006 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders | 90.93 | ISO/TC 34/SC 12 |
| 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 | 90.60 | ISO/TC 34/SC 12 |
| ISO 13302:2003 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging | 90.93 | ISO/TC 34/SC 12 |
| ISO 16657:2006 Sensory analysis -- Apparatus -- Olive oil tasting glass | 90.93 | ISO/TC 34/SC 12 |
| ISO 16820:2004 Sensory analysis -- Methodology -- Sequential analysis | 90.93 | ISO/TC 34/SC 12 |
| ISO 22308:2005 Cork stoppers -- Sensory analysis | 90.93 | ISO/TC 87 |
| ISO 29842:2011 Sensory analysis -- Methodology -- Balanced incomplete block designs | 60.60 | ISO/TC 34/SC 12 |
