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Standard and/or project under the direct responsibility of ISO/TC 34/SC 12 Secretariat Stage ICS
ISO 3591:1977
Sensory analysis — Apparatus — Wine-tasting glass
90.93
ISO 3972:1979
Sensory analysis — Determination of sensitivity of taste
95.99
ISO 3972:1991
Sensory analysis — Methodology — Method of investigating sensitivity of taste
95.99
ISO 3972:2011
Sensory analysis — Methodology — Method of investigating sensitivity of taste
90.93
ISO 3972:2011/Cor 1:2012
Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1
60.60
ISO 4120:1983
Sensory analysis — Methodology — Triangular test
95.99
ISO 4120:2004
Sensory analysis — Methodology — Triangle test
90.92
ISO/DIS 4120
Sensory analysis — Methodology — Triangle test
40.99
ISO 4121:1987
Sensory analysis — Methodology — Evaluation of food products by methods using scales
95.99
ISO 4121:2003
Sensory analysis — Guidelines for the use of quantitative response scales
90.93
ISO 5492-1:1977
Sensory analysis — Vocabulary
95.99
ISO 5492-2:1978
Sensory analysis — Vocabulary
95.99
ISO 5492-3:1979
Sensory analysis — Vocabulary
95.99
ISO 5492-4:1981
Sensory analysis — Vocabulary
95.99
ISO 5492-5:1983
Sensory analysis — Vocabulary
95.99
ISO 5492-6:1985
Sensory analysis — Vocabulary
95.99
ISO 5492:1992
Sensory analysis — Vocabulary
95.99
ISO 5492:2008
Sensory analysis — Vocabulary
90.60
ISO 5492:2008/Amd 1:2016
Sensory analysis — Vocabulary — Amendment 1
60.60
ISO 5494:1978
Sensory analysis — Apparatus — Tasting glass for liquid products
95.99
ISO 5495:1983
Sensory analysis — Methodology — Paired comparison test
95.99
ISO 5495:2005
Sensory analysis — Methodology — Paired comparison test
90.93
ISO 5495:2005/Amd 1:2016
Sensory analysis — Methodology — Paired comparison test — Amendment 1
60.60
ISO 5495:2005/Cor 1:2006
Sensory analysis — Methodology — Paired comparison test — Technical Corrigendum 1
60.60
ISO 5496:1992
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours
95.99
ISO 5496:2006
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours
90.93
ISO 5496:2006/Amd 1:2018
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours — Amendment 1
60.60
ISO 5497:1982
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
90.93
ISO 6564:1985
Sensory analysis — Methodology — Flavour profile methods
95.99
ISO 6658:1985
Sensory analysis — Methodology — General guidance
95.99
ISO 6658:2005
Sensory analysis — Methodology — General guidance
95.99
ISO 6658:2017
Sensory analysis — Methodology — General guidance
60.60
ISO 8586-1:1993
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors
95.99
ISO 8586-2:1994
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Experts
95.99
ISO 8586-2:2008
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors
95.99
ISO 8586:2012
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
90.92
ISO/DIS 8586
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
40.99
ISO 8587:1988
Sensory analysis — Methodology — Ranking
95.99
ISO 8587:2006
Sensory analysis — Methodology — Ranking
90.93
ISO 8587:2006/Amd 1:2013
Sensory analysis — Methodology — Ranking — Amendment 1
60.60
ISO 8588:1987
Sensory analysis — Methodology — "A" - "not A" test
95.99
ISO 8588:2017
Sensory analysis — Methodology — "A" - "not A" test
60.60
ISO 8589:1988
Sensory analysis — General guidance for the design of test rooms
95.99
ISO 8589:2007
Sensory analysis — General guidance for the design of test rooms
90.93
ISO 8589:2007/Amd 1:2014
Sensory analysis — General guidance for the design of test rooms — Amendment 1
60.60
ISO 10399:1991
Sensory analysis — Methodology — Duo-trio test
95.99
ISO 10399:2004
Sensory analysis — Methodology — Duo-trio test
95.99
ISO 10399:2017
Sensory analysis — Methodology — Duo-trio test
60.60
ISO 11035:1994
Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
90.93
ISO 11036:1994
Sensory analysis — Methodology — Texture profile
90.92
ISO/DIS 11036
Sensory analysis — Methodology — Texture profile
40.60
ISO 11037:1999
Sensory analysis — General guidance and test method for assessment of the colour of foods
95.99
ISO 11037:2011
Sensory analysis — Guidelines for sensory assessment of the colour of products
90.93
ISO 11056:1999
Sensory analysis — Methodology — Magnitude estimation method
90.92
ISO 11056:1999/Amd 1:2013
Sensory analysis — Methodology — Magnitude estimation method — Amendment 1
60.60
ISO 11056:1999/Amd 2:2015
Sensory analysis — Methodology — Magnitude estimation method — Amendment 2
60.60
ISO/DIS 11056
Sensory analysis — Methodology — Magnitude estimation method
40.99
ISO 11132:2012
Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel
90.92
ISO/CD 11132
Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel
30.99
ISO 11136:2014
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
60.60
ISO 11136:2014/FDAmd 1
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1
50.20
ISO 13299:2003
Sensory analysis — Methodology — General guidance for establishing a sensory profile
95.99
ISO 13299:2016
Sensory analysis — Methodology — General guidance for establishing a sensory profile
60.60
ISO 13300-1:2006
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities
90.93
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 13301:2002
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
95.99
ISO 13301:2018
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
60.60
ISO 13302:2003
Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
90.93
ISO 16657:2006
Sensory analysis — Apparatus — Olive oil tasting glass
90.93
ISO 16779:2015
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
60.60
ISO 16820
Sensory analysis — Methodology — Sequential analysis
60.00
ISO 16820:2004
Sensory analysis — Methodology — Sequential analysis
90.92
ISO 20613:2019
Sensory analysis — General guidance for the application of sensory analysis in quality control
60.60
ISO/DIS 20784
Guidance on substantiation for sensory and consumer claims
40.00
ISO 29842:2011
Sensory analysis — Methodology — Balanced incomplete block designs
90.93
ISO 29842:2011/Amd 1:2015
Sensory analysis — Methodology — Balanced incomplete block designs — Amendment 1
60.60

No matching records found