| Standard and/or project | Stage | TC |
|---|---|---|
|
Tea -- Preparation of liquor for use in sensory tests
|
90.92 | ISO/TC 34/SC 8 |
|
ISO/NP 3103 [Under development]
Tea -- Preparation of liquor for use in sensory tests
|
10.99 | ISO/TC 34/SC 8 |
|
Sensory analysis -- Apparatus -- Wine-tasting glass
|
90.93 | ISO/TC 34/SC 12 |
|
ISO 3972:1979 [Withdrawn]
Sensory analysis -- Determination of sensitivity of taste
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 3972:1991 [Withdrawn]
Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
|
90.93 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
|
ISO 4120:1983 [Withdrawn]
Sensory analysis -- Methodology -- Triangular test
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Triangle test
|
90.60 | ISO/TC 34/SC 12 |
|
ISO 4121:1987 [Withdrawn]
Sensory analysis -- Methodology -- Evaluation of food products by methods using scales
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Guidelines for the use of quantitative response scales
|
90.93 | ISO/TC 34/SC 12 |
|
ISO 5492:1992 [Withdrawn]
Sensory analysis -- Vocabulary
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Vocabulary
|
90.92 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
|
ISO/NP 5492 [Under development]
Sensory analysis -- Vocabulary
|
10.99 | ISO/TC 34/SC 12 |
|
ISO 5492-1:1977 [Withdrawn]
Sensory analysis -- Vocabulary
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 5492-2:1978 [Withdrawn]
Sensory analysis -- Vocabulary
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 5492-3:1979 [Withdrawn]
Sensory analysis -- Vocabulary
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 5492-5:1983 [Withdrawn]
Sensory analysis -- Vocabulary
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 5492-6:1985 [Withdrawn]
Sensory analysis -- Vocabulary
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 5494:1978 [Withdrawn]
Sensory analysis -- Apparatus -- Tasting glass for liquid products
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 5495:1983 [Withdrawn]
Sensory analysis -- Methodology -- Paired comparison test
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Paired comparison test
|
90.93 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
| 60.60 | ISO/TC 34/SC 12 | |
|
ISO 5496:1992 [Withdrawn]
Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
|
90.93 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
|
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 6564:1985 [Withdrawn]
Sensory analysis -- Methodology -- Flavour profile methods
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 6658:1985 [Withdrawn]
Sensory analysis -- Methodology -- General guidance
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 6658:2005 [Withdrawn]
Sensory analysis -- Methodology -- General guidance
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- General guidance
|
60.60 | ISO/TC 34/SC 12 |
|
ISO 6668:1991 [Withdrawn]
Green coffee -- Preparation of samples for use in sensory analysis
|
95.99 | ISO/TC 34/SC 15 |
|
ISO 6668:1991/Cor 1:2000 [Withdrawn]
|
95.99 | ISO/TC 34/SC 15 |
|
Green coffee -- Preparation of samples for use in sensory analysis
|
90.93 | ISO/TC 34/SC 15 |
|
Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
|
90.60 | ISO/TC 34/SC 12 |
|
ISO 8586-1:1993 [Withdrawn]
Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 8586-2:1994 [Withdrawn]
Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Experts
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 8586-2:2008 [Withdrawn]
Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Expert sensory assessors
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 8587:1988 [Withdrawn]
Sensory analysis -- Methodology -- Ranking
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Ranking
|
90.93 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
|
ISO 8588:1987 [Withdrawn]
Sensory analysis -- Methodology -- "A" - "not A" test
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- "A" - "not A" test
|
60.60 | ISO/TC 34/SC 12 |
|
ISO 8589:1988 [Withdrawn]
Sensory analysis -- General guidance for the design of test rooms
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- General guidance for the design of test rooms
|
90.93 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
|
ISO 10399:1991 [Withdrawn]
Sensory analysis -- Methodology -- Duo-trio test
|
95.99 | ISO/TC 34/SC 12 |
|
ISO 10399:2004 [Withdrawn]
Sensory analysis -- Methodology -- Duo-trio test
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Duo-trio test
|
60.60 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
|
90.93 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Texture profile
|
90.60 | ISO/TC 34/SC 12 |
|
ISO 11037:1999 [Withdrawn]
Sensory analysis -- General guidance and test method for assessment of the colour of foods
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Guidelines for sensory assessment of the colour of products
|
90.93 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Magnitude estimation method
|
90.92 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 | |
| 60.60 | ISO/TC 34/SC 12 | |
|
ISO/DIS 11056 [Under development]
Sensory analysis -- Methodology -- Magnitude estimation method
|
40.20 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
|
90.60 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
|
60.60 | ISO/TC 34/SC 12 |
|
ISO 11136:2014/CD Amd 1 [Under development]
|
30.99 | ISO/TC 34/SC 12 |
|
ISO 13299:2003 [Withdrawn]
Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
|
95.99 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
|
60.60 | ISO/TC 34/SC 12 |
|
Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities
|
90.93 | ISO/TC 34/SC 12 |
|
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 [Withdrawn]
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/TC 34/SC 12 |
|
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/TC 34/SC 12 |
|
Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
|
90.93 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Apparatus -- Olive oil tasting glass
|
90.93 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Assessment (determination and verification) of the shelf life of foodstuffs
|
60.60 | ISO/TC 34/SC 12 |
|
Sensory analysis -- Methodology -- Sequential analysis
|
90.60 | ISO/TC 34/SC 12 |
|
ISO/DIS 20613 [Under development]
Sensory analysis -- General guidance for the application of sensory analysis in quality control
|
40.99 | ISO/TC 34/SC 12 |
|
Cork stoppers -- Sensory analysis
|
90.92 | ISO/TC 87 |
|
Sensory analysis -- Methodology -- Balanced incomplete block designs
|
90.93 | ISO/TC 34/SC 12 |
| 60.60 | ISO/TC 34/SC 12 |
No matching records found