Standardization in the field of food sensory analysis that includes vocabulary, general directives, selection and training of sensory analysis assessors and the methodology to carry on the different tests

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published ISO standards *

under the direct responsibility of ISO/TC 34/SC 12


ISO standards under development *

under the direct responsibility of ISO/TC 34/SC 12


Participating members


Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 12/WG 1 Sensory claim substantiation Working group
Liaison Committees to ISO/TC 34/SC 12

The committees below can access the documents of ISO/TC 34/SC 12:

Reference Title ISO/IEC
ISO/REMCO Committee on reference materials ISO
ISO/TC 34/SC 4 Cereals and pulses ISO
Liaison Committees from ISO/TC 34/SC 12

ISO/TC 34/SC 12 can access the documents of the committees below:

Reference Title ISO/IEC
ISO/COPOLCO Committee on consumer policy ISO
ISO/TC 34/SC 4 Cereals and pulses ISO
ISO/TC 34/SC 8 Tea ISO
ISO/TC 34/SC 15 Coffee ISO
ISO/TC 34/SC 19 Bee products ISO
ISO/TC 69/SC 6 Measurement methods and results ISO
ISO/TC 217 Cosmetics ISO
Organizations in liaison (Category A and B)
Acronym Title Category
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
IOC International Olive Council A
OIV International Organisation of Vine and Wine A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B

Date Month Location TC/SC Note
24-26 July 2019 York (United Kingdom) ISO/TC 34/SC 12 *

* Information definite but meeting not yet formally convened
** Provisional

ISO/TC 34/SC 12 - Secretariat

IRAM Argentina
Instituto Argentino de Normalización y Certificación - IRAM
Perú 552/556
C1068AAB Buenos Aires

Tel: +54 11 43 46 06 48
Fax: +54 11 43 46 06 51

Secretariat direct:
Ms Maria del Carmen Fernandez
Tel: +54-11-4346-0692
Fax: +54-11-4346-0651