| Name |
Description |
Abstract |
Status |
Publication date |
Edition |
Number of pages |
Technical committee |
ICS |
| ISO 6658:2017 |
Sensory analysis — Methodology — General guidance |
ISO 6658:2017 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required.
Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated.
A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests is given in ISO 11136.
|
Published |
2017-07 |
Edition : 3 |
Number of pages : 26 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 6668:1991 |
Green coffee — Preparation of samples for use in sensory analysis |
|
Withdrawn |
1991-06 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.240
Sensory analysis
;
67.140.20
Coffee and coffee substitutes
|
| ISO 6668:1991/Cor 1:2000 |
Green coffee — Preparation of samples for use in sensory analysis — Technical Corrigendum 1 |
|
Withdrawn |
2000-06 |
Edition : 1 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
;
67.140.20
Coffee and coffee substitutes
|
| ISO 6668:2008 |
Green coffee — Preparation of samples for use in sensory analysis |
ISO 6668:2008 specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis.
The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour.
A beverage prepared in accordance with ISO 6668:2008 can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.
|
Published |
2008-06 |
Edition : 2 |
Number of pages : 4 |
Technical Committee |
67.240
Sensory analysis
;
67.140.20
Coffee and coffee substitutes
|
| ISO 8586-1:1993 |
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors |
Supplements the information given in ISO 6658. The entire process includes recruitment, preliminary screening and initiation; training in general principles and methods; selection for particular purposes; monitoring performance; possible training as expert assessors.
|
Withdrawn |
1993-03 |
Edition : 1 |
Number of pages : 15 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 8586-2:1994 |
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Experts |
Describes criteria for choosing people with particular sensory skills from selected assessors or from product, process or marketing specialists who themselves satisfy the selection criteria specified in ISO 8586-1. Gives principles and procedures for expanding their knowledge and abilities to the levels required for experts assessors. Supplements the information given in ISO 6658.
|
Withdrawn |
1994-06 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 8586-2:2008 |
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors |
ISO 8586-2:2008 specifies criteria for choosing people with particular sensory skills from selected assessors or from product, process or marketing specialists who themselves satisfy the selection criteria specified in ISO 8586-1. It specifies principles and procedures for choosing them and expanding their knowledge and abilities to the levels required of expert sensory assessors.
ISO 8586-2:2008 sets out requirements for expert sensory assessors to establish sensory profiles of products and materials through the use of descriptors. Specific knowledge of products or materials by expert sensory assessors is not necessary to fulfil these requirements.
ISO 8586-2:2008 supplements the information given in ISO 6658.
|
Withdrawn |
2008-06 |
Edition : 2 |
Number of pages : 8 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 8586:2012 |
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
ISO 8586:2012 specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. It supplements the information given in ISO 6658.
|
Withdrawn |
2012-12 |
Edition : 1 |
Number of pages : 28 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 8586:2023 |
Sensory analysis — Selection and training of sensory assessors |
This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products.
It is applicable to all industries concerned with the evaluation of products by the sense organs.
This document supplements the information given in ISO 6658.
|
Published |
2023-04 |
Edition : 2 |
Number of pages : 38 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| ISO 8587:1988 |
Sensory analysis — Methodology — Ranking |
The method consists in simultaneous presentation of several test samples in random order to assessors. Ranking of the samples according to a specified criterion (for example, total impression, particular attribute or specific charakteristic of an attribute). If a reference sample is used, it is placed unidentified among the other samples. Statistical evaluation of the test results. An annex A gives a parctical example of appllication. A specimen answer form is given in an annex B.
|
Withdrawn |
1988-12 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 8587:2006 |
Sensory analysis — Methodology — Ranking |
ISO 8587:2006 describes a method for sensory evaluation with the aim of placing a series of test samples in rank order.
This method allows for assessing differences among several samples based on the intensity of a single attribute, of several attributes or of an overall impression. It is used to find if differences exist, but cannot determine the degree of difference that exists between samples.
ISO 8587:2006 is suited for the following cases: a) evaluation of assessors' performance (training assessors, determining perception thresholds of individuals or groups); b) product assessment (pre-sorting of samples, determination of the influence on intensity levels of one or more parameters and determination of the order of preference in a global hedonic test).
|
Published |
2006-11 |
Edition : 2 |
Number of pages : 21 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 8587:2006/Amd 1:2013 |
Sensory analysis — Methodology — Ranking — Amendment 1 |
|
Published |
2013-02 |
Edition : 2 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 8588:1987 |
Sensory analysis — Methodology — "A" - "not A" test |
The principle of the test consists in presentation to an assessor of a series of samples, some of which are composed of sample "A" while others are different from sample "A"; for each sample, the assessor has to determine whether or not it is identical to "A". This test requires the assessor to have evaluated a known sample "A" prior to the exposure to test samples. Examples of application are given in an annex A. An annex C shows examples of answer forms.
|
Withdrawn |
1987-05 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 712:2009 |
Cereals and cereal products — Determination of moisture content — Reference method |
ISO 712:2009 specifies a routine reference method for the determination of the moisture content of cereals and cereal products.
ISO 712:2009 applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour.
The method is not applicable to maize and pulses.
|
Published |
2009-11 |
Edition : 4 |
Number of pages : 16 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 8588:2017 |
Sensory analysis — Methodology — "A" - "not A" test |
ISO 8588:2017 specifies a procedure for determining whether a perceptible sensory difference exists between samples of two products. The method applies whether a difference exists in a single sensory attribute or in several.
The "A" ? "not A" test can be used in sensory analysis in the following ways:
a) as a difference test, particularly for evaluating samples having variations, for example, in appearance (making it difficult to obtain strictly identical repeat samples) or in aftertaste (making direct comparison difficult);
b) as a recognition test, particularly for determining whether an assessor or group of assessors identifies a new stimulus in relation to a known stimulus (for example, recognition of the quality of the sweet taste of a new sweetener);
c) as a perception test, to determine the ability of an assessor to discriminate stimuli.
The "A" ? "not A" test is not appropriate for assessing if two products are sufficiently similar to be used interchangeably (i.e. for similarity testing) because the "A" ? "not A" test inherently involves replicate evaluations of the same products by all assessors. These replicate evaluations violate the basic assumptions for similarity tests to be statistically valid.
Examples of its application are given in Annex B.
NOTE Bi and Ennis[1] point out that the estimate of the discriminal distance, d', between the "A" and "not A" samples is the same regardless of the nature of the replicated evaluations performed in the test but that the estimate of the variance of d' does depend on how the replicate evaluations were performed. As such, no general discussion of a Thurstonian analysis of the "A" ? "not A" method, nor of the power of the test is undertaken in this document. Interested readers are referred to Reference [1] for a detailed discussion of the topic.
|
Published |
2017-07 |
Edition : 2 |
Number of pages : 13 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 8589:1988 |
Sensory analysis — General guidance for the design of test rooms |
Description of the design of test rooms used to conduct sensory evaluations under constant, controlled conditions with a minimum of distractions, to reduce the effect that psychological factors and physical conditions can have on human judgement. 11 figures show examples of suitable designs.
|
Withdrawn |
1988-11 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 8589:2007 |
Sensory analysis — General guidance for the design of test rooms |
ISO 8589:2007 provides general guidance for the design of test rooms intended for the sensory analysis of products.
It describes the requirements to set up a test room comprising a testing area, a preparation area, and an office, specifying those that are essential or those that are merely desirable.
ISO 8589:2007 is not specific for any product or test type.
Although many of the general principles are similar, ISO 8589:2007 does not address test facilities for the specialized examination of products in inspection or in-plant quality-control applications.
|
Published |
2007-12 |
Edition : 2 |
Number of pages : 16 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 8589:2007/Amd 1:2014 |
Sensory analysis — General guidance for the design of test rooms — Amendment 1 |
|
Published |
2014-06 |
Edition : 2 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 10399:1991 |
Sensory analysis — Methodology — Duo-trio test |
Specifies a method for determining whether there is a difference between two product samples. Describes the principle, the apparatus, the sampling, the preparation of specimens, the test procedure, and the contents of the test report. Annexes A, B and C are for information only.
|
Withdrawn |
1991-11 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 10399:2004 |
Sensory analysis — Methodology — Duo-trio test |
ISO 10399:2004 describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically less efficient than the triangle test but is easier to perform by the assessors.
The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attributes responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for a) determining that either a perceptible difference results (duo-trio testing for difference), or a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; or b) for selecting, training and monitoring assessors.
Two forms of the method are described: the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production), and the balanced-reference technique, used when one product is not more familiar than the other.
|
Withdrawn |
2004-06 |
Edition : 2 |
Number of pages : 19 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 10399:2017 |
Sensory analysis — Methodology — Duo-trio test |
ISO 10399:2017 specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically less efficient than the triangle test (described in ISO 4120) but is easier to perform by the assessors.
The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference). The method is applicable only if the products are fairly homogeneous.
The method is effective for
a) determining that
either a perceptible difference results (duo-trio testing for difference), or
a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage, and
b) for selecting, training and monitoring assessors.
Two forms of the method are described:
- the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production);
- the balanced-reference technique, used when one product is not more familiar than the other.
|
Published |
2017-12 |
Edition : 3 |
Number of pages : 21 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11035:1994 |
Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach |
Describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. Describes the different stages in the process for setting up test through which a complete description of the sensory attributes of a product can be obtained: from a qualitative point of view by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; from a quantitative point of view, by evaluating the intensity of each descriptor. This method can be used to define a production standard; to improve or develop products; to study the influence of the ageing of products and also of the conditions of storage and preservation; to compare a product with those of the same type already on the market.
|
Published |
1994-12 |
Edition : 1 |
Number of pages : 26 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11036:1994 |
Sensory analysis — Methodology — Texture profile |
Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.
|
Withdrawn |
1994-12 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11036:2020 |
Sensory analysis — Methodology — Texture profile |
This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method is applicable to:
— screening and training assessors;
— orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
— improving old products and developing new products;
— studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;
— comparing a product with another similar product to determine the nature and intensity of textural differences;
— correlating sensory and instrumental and/or physical measurements.
|
Published |
2020-05 |
Edition : 2 |
Number of pages : 17 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11037:1999 |
Sensory analysis — General guidance and test method for assessment of the colour of foods |
|
Withdrawn |
1999-08 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11037:2011 |
Sensory analysis — Guidelines for sensory assessment of the colour of products |
ISO 11037:2011 establishes guidelines for the sensory evaluation of the colours of products. The procedures specified are applicable to solid, semi-solid, powder and liquid products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy.
General information is also given about the viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of selected assessors or by individual experts in special situations.
ISO 11037:2011 does not deal with consumer testing or with assessment of the metamerism of colours of food products.
|
Published |
2011-07 |
Edition : 2 |
Number of pages : 18 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11056:1999 |
Sensory analysis — Methodology — Magnitude estimation method |
|
Withdrawn |
1999-12 |
Edition : 1 |
Number of pages : 20 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11056:1999/Amd 1:2013 |
Sensory analysis — Methodology — Magnitude estimation method — Amendment 1 |
|
Withdrawn |
2013-02 |
Edition : 1 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11056:1999/Amd 2:2015 |
Sensory analysis — Methodology — Magnitude estimation method — Amendment 2 |
|
Withdrawn |
2015-03 |
Edition : 1 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11056:2021 |
Sensory analysis — Methodology — Magnitude estimation method |
This document specifies a method for applying magnitude estimation to the evaluation of sensory attributes. The methodology specified covers the training of assessors, and obtaining magnitude estimations as well as their statistical interpretation.
|
Published |
2021-05 |
Edition : 2 |
Number of pages : 31 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 13302:2003 |
Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
ISO 13302:2003 describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants.
The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run.
ISO 13302:2003 is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force.
|
Published |
2003-08 |
Edition : 1 |
Number of pages : 26 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11132:2012 |
Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel |
ISO 11132:2012 gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive panel and the performance of each member.
A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes.
Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a panel to detect, identify, and measure an attribute, use attributes in a similar way to other panels or assessors, discriminate between stimuli, use a scale properly, repeat their own results, and reproduce results from other panels or assessors.
The methods specified allow the consistency, repeatability, freedom from bias and ability to discriminate of panels and assessors to be monitored and assessed. Monitoring and assessment of agreement between panel members is also covered. Monitoring and assessment can be carried out in one session or over time.
Monitoring performance data enables the panel leader to improve panel and assessor performance, to identify issues and retraining needs or to identify assessors who are not performing well enough to continue participating.
The methods specified in ISO 11132:2012 can be used by the panel leader to appraise continuously the performance of panels or individual assessors.
ISO 11132:2012 applies to individuals or panels in training as well as for established panels.
|
Withdrawn |
2012-11 |
Edition : 1 |
Number of pages : 23 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11132:2021 |
Sensory analysis — Methodology — Guidelines for the measurement of the performance of a quantitative descriptive sensory panel |
This document gives guidelines for assessing the overall performance of a quantitative descriptive panel and the performance of each panel member.
This document is applicable to the validation of the training of individual assessors or panels, as well as to the performance monitoring of established panels.
This document does not apply to the panel performance for descriptive methods where the individual scores of each assessor are not recorded, where there is no single list of attributes that is common to all the assessors, or where dominance rather than intensity is measured. Consequently, the performance of descriptive panels using methods such as consensus profile, free-choice profile, flash profile and temporal dominance of sensations (TDS) are out of scope.
The methods specified in this document are for monitoring and assessing the ability of a panel and its assessors to discriminate between products, the agreement between assessors of the same panel and the repeatability of these assessors in their intensity scoring.
Reproducibility, including both the comparison between panels and the comparison within the same panel of several evaluations conducted under different conditions (i.e. separated in time), is out of scope of this document.
The methods specified in this document can be used, in full or a selection only, by the panel leader to appraise continuously the performance of panels or individual assessors. The methods listed are not exhaustive and other appropriate methods can also be used.
|
Published |
2021-09 |
Edition : 2 |
Number of pages : 22 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11136:2014 |
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area |
ISO 11136:2014 describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products.
It uses tests based on collecting consumers' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers) do not fall within the scope of ISO 11136:2014.
|
Published |
2014-12 |
Edition : 1 |
Number of pages : 44 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 11136:2014/Amd 1:2020 |
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1 |
|
Published |
2020-01 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 13299:2003 |
Sensory analysis — Methodology — General guidance for establishing a sensory profile |
ISO 13299:2003 describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour. Some applications of sensory profiling are:
to develop or change a product;to define a product, production standard or trading standard in terms of its sensory attributes;to study and improve shelf-life;to define a reference fresh product for shelf-life testing;to compare a product with a standard or with other similar products on the market or under development;to map a product's perceived attributes for the purpose of relating them to factors such as instrumental, chemical or physical properties, and/or to consumer acceptability;to characterize by type and intensity the off-odours or off-tastes in a sample of air or water (e.g. in pollution studies).
|
Withdrawn |
2003-03 |
Edition : 1 |
Number of pages : 24 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 16657:2006 |
Sensory analysis — Apparatus — Olive oil tasting glass |
ISO 16657:2006 specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass is not intended for the analysis of the colour or texture of olive oils.
In addition, it describes an adapted heating unit used to reach and maintain the right temperature for this analysis.
|
Published |
2006-07 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.240
Sensory analysis
;
67.260
Plants and equipment for the food industry
|
| ISO 950:1979 |
Cereals — Sampling (as grain) |
|
Withdrawn |
1979-09 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 13299:2016 |
Sensory analysis — Methodology — General guidance for establishing a sensory profile |
ISO 13299:2016 gives guidelines for the overall process for establishing a sensory profile. Sensory profiles can be established for all products or samples which can be evaluated by the senses of sight, odour, taste, touch, or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water). This International Standard can also be useful in studies of human cognition and behaviour.
Some applications of sensory profiling are as follows:
- to develop or change a product;
- to define a product, production standard, or trading standard in terms of its sensory attributes;
- to define a reference "fresh" product for shelf-life testing;
- to study and improve shelf-life of a product;
- to compare a product with a reference product or with other similar products on the market or under development;
- to map a product's perceived attributes for the purpose of relating them to factors such as instrumental, chemical or physical properties, and/or to consumer acceptability;
- to characterize by type and intensity the off-odours or off-tastes in a sample (e.g. in pollution studies).
|
Published |
2016-03 |
Edition : 2 |
Number of pages : 41 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 13300-1:2006 |
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities |
ISO 13300-1:2006 provides guidance on staff functions in order to improve the organization of a sensory evaluation laboratory, to optimize the use of personnel, and to improve the efficiency of sensory tests.
It is applicable to any organization planning to establish a formal structure for sensory evaluation. The main aspects to be considered are the education, background and professional competence of staff members, and the responsibilities of staff members at three different functional levels: sensory manager; sensory analyst or panel leader; panel technician.
These guidelines are valid for all different types of sensory evaluation laboratories, in particular those in industry, in research and development organizations, in service organizations and in the field of official authorities concerned with product control. In principle, it can be assumed that the sensory evaluation laboratory can perform all types of sensory tests. This means analytical tests such as discrimination tests, descriptive analysis (sensory profile), as well as consumer tests (e.g. hedonic tests). The individual profile of sensory activities of an organization determines the boundaries and conditions to be considered for planning and implementing the sensory evaluation laboratory and its staff.
The application of this guidance by the organization is flexible and depends on the needs and possibilities within an organization. For example, personnel might not be available for three levels of staff function and, thus, the duties can be divided among staff accordingly. Also, in a staff of two persons the technical/scientific functions can be shared between a person handling the administrative/management functions and the individual handling the operational functions.
|
Published |
2006-07 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| 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 13300-2:2006 gives guidelines for the recruitment and training of panel leaders. In addition, it describes the principal activities and responsibilities of a panel leader for sensory analysis.
|
Published |
2006-07 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.240
Sensory analysis
;
03.100.30
Management of human resources
|
| 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 13301 provides guidance on:
obtaining data on the detection of chemical stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three alternative forced choice) procedure;the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus.
Typically the procedures will be used in one of the following two modes:
investigation of the sensitivity of assessors to specific stimuli;investigation of the ability of a chemical substance to stimulate the chemoreceptive senses.
(Although experiments may encompass both modes.)
Examples of the first mode include studies of the differences among individuals or specified populations of individuals in sensitivities and of the effects of age, gender, physiological condition, disease, administration of drugs, and ambient conditions on sensitivity. Examples of the latter mode include:
studies in flavour chemistry and the impact of specified chemicals on the flavour of foods;classification of chemicals, if present in the environment, for their impact on humans;studies on the relationship of molecular structure to capacity of a chemical to act as a stimulant;quality assurance of gaseous effluents and of water, foods and beverages;studies in the mechanism of olfaction.
|
Withdrawn |
2002-09 |
Edition : 1 |
Number of pages : 27 |
Technical Committee |
67.240
Sensory analysis
|
| 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 |
ISO 13301:2018 gives guidelines for
- obtaining data on the detection of stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three-alternative forced-choice) procedure, and
- the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus.
Typically, the procedures will be used in one of the following two modes:
- investigation of the sensitivity of assessors to specific stimuli;
- investigation of the ability of a chemical substance to stimulate the chemoreceptive senses.
(Although experiments can encompass both modes.)
Examples of the first mode include studies of the differences among individuals or specified populations of individuals in sensitivities and of the effects of age, gender, physiological condition, disease, administration of drugs and ambient conditions on sensitivity. Examples of the latter mode include
- studies in flavour chemistry and the impact of specified chemicals on the flavour of foods,
- classification of chemicals for their impact on humans, if present in the environment,
- studies on the relationship of molecular structure to capacity of a chemical to act as a stimulant,
- quality assurance of gaseous effluents and of water, foods and beverages, and
- studies in the mechanism of olfaction.
In both modes, the way in which probability of a correct response changes with intensity of stimulus, i.e. the slope of the dose/response curve, could be an important aspect of the study as well as the threshold value, and the data processing procedures described here provide this information.
The focus of ISO 13301:2018 is on data requirements and on computational procedures. Regarding the validity of the data, the text is restricted to general rules and precautions. It does not differentiate between detection and difference thresholds; fundamentally, the procedures measure a difference threshold because a test sample is compared with a reference sample. Typically, the reference sample is not intended to contain the stimulus under investigation, but the guidelines do not exclude experimental design in which the reference could contain the stimulus, or it might not be known if the reference contains the stimulus. The guidelines do not measure a recognition threshold as defined in ISO 5492. They do not address the standardization of methods of determining air quality as discussed in EN 13725.
|
Published |
2018-04 |
Edition : 2 |
Number of pages : 28 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 16657 |
Sensory analysis — Apparatus — Olive oil tasting glass |
ISO 16657 specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass is not intended for the analysis of the colour or texture of olive oils.
In addition, it describes an adapted heating unit used to reach and maintain the right temperature for this analysis.
|
Under development |
|
Edition : 2 |
|
Technical Committee |
67.240
Sensory analysis
;
67.260
Plants and equipment for the food industry
|
| ISO 16779:2015 |
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods.
It is intended to support the development of individual approaches.
ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
NOTE For the purposes of calculating the shelf life, before microbiological, chemical and physical investigation results are used in addition to sensory testing.
|
Published |
2015-08 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 16820:2004 |
Sensory analysis — Methodology — Sequential analysis |
ISO 16820:2004 describes a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the Triangle, Duo-Trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing.
The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments.
The method is effective for a) determining that either a perceptible difference results, or a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling or storage; or b) for selecting, training and monitoring assessors.
|
Withdrawn |
2004-06 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 16820:2019 |
Sensory analysis — Methodology — Sequential analysis |
This document specifies a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing.
The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments.
The method is effective for:
a) determining that either:
a perceptible difference results; or
a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling or storage;
b) selecting, training and monitoring assessors.
N
|
Published |
2019-10 |
Edition : 2 |
Number of pages : 10 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 20613:2019 |
Sensory analysis — General guidance for the application of sensory analysis in quality control |
This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements and procedures.
It is applicable to food and non-food industries.
It is limited to in-plant sensory analysis in QC.
|
Published |
2019-03 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 20784:2021 |
Sensory analysis — Guidance on substantiation for sensory and consumer product claims |
This document gives guidelines for substantiating sensory claims on food and non-food products and their packaging for advertising consumer-packaged goods.
This document differentiates sensory claims from other types of claims. It provides classification and examples of the different types of sensory claims. It highlights special issues associated with testing to substantiate sensory claims. It includes case studies and references.
This document does not apply to:
— specific or detailed requirements for different test methods that are used to support sensory claims;
— factual claims regarding a product's country of origin, ingredients, processing and nutritional components;
— factual claims regarding the technical features of the product;
— claims regarding a product's health, medical or therapeutic benefits, physiological effects, structure or function benefits when consumed or applied to the human body;
— claims based on instrumental assessments of the attributes or performance of a product (i.e. instrumental assessments; in this case, test methods are used in which no human participant evaluates the product and/or no human participant provides a response to a product);
— claims about services (e.g. a house cleaning service, airline services, automobile services);
— claims about large/slow moving consumer goods (autos, refrigerators, stoves, etc.).
|
Published |
2021-03 |
Edition : 1 |
Number of pages : 18 |
Technical Committee |
67.240
Sensory analysis
|
| ISO/CD 712-2 |
Cereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven method |
This International Standard specifies an automatic method for the reference method for the determination of the moisture content of cereals and cereal products using a drying oven.
This International Standard applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour.
The method is not applicable to maize and pulses.
|
Under development |
|
Edition : 1 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 22308-1:2021 |
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking |
This document defines a test method for the detection, qualification and possible assessment of odours/flavours exogenous to cork bark selected as bottling product in contact with beverages, still, sparkling and sparkling wines, alcohols and spirits, beers and ciders.
This document is applicable to:
— cork bark selected as bottling product in all its forms;
— all cork components of cork stoppers: granules, discs, bodies and shanks;
— all types of cork stoppers, semi-finished (shaped), semi-finished (semi-finished stoppers possibly washed and possibly colmated and/or coated) or ready for use (semi-finished stoppers, possibly branded and surface treated).
|
Published |
2021-01 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.240
Sensory analysis
;
79.100
Cork and cork products
|
| ISO 22308:2005 |
Cork stoppers — Sensory analysis |
ISO 22308:2005 defines a test method for detecting, qualifying and eventually evaluating the exogenous odours/flavours of cork stoppers.
ISO 22308:2005 is applicable to all kinds of cork stoppers, ready for use, designed to be in contact with alcoholic drinks.
|
Withdrawn |
2005-06 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.240
Sensory analysis
;
79.100
Cork and cork products
|
| ISO 29842:2011 |
Sensory analysis — Methodology — Balanced incomplete block designs |
ISO 29842:2011 specifies a method for the application of balanced incomplete block designs to sensory descriptive and hedonic tests.
ISO 29842:2011 applies when the number of test samples exceeds the number of evaluations that an assessor can perform reliably in a single session.
ISO 29842:2011 also specifies the fundamental characteristics of balanced incomplete block designs and establishes guidelines for their application in sensory evaluation.
|
Published |
2011-07 |
Edition : 1 |
Number of pages : 19 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 29842:2011/Amd 1:2015 |
Sensory analysis — Methodology — Balanced incomplete block designs — Amendment 1 |
|
Published |
2015-03 |
Edition : 1 |
Number of pages : 1 |
Technical Committee |
67.240
Sensory analysis
|
| ISO 520:1977 |
Cereals and pulses — Determination of the mass of 1000 grains |
The method specified in ISO 520:1977 is applicable to all cereals and pulses with the exception of seed lots for sowing purposes. It consists in weighing a quantity of the sample, separation of the whole grains and weighing the residue, followed by counting of the whole grains. Then dividing of the mass of the whole grains by their number, and expression of the result in relation to 1 000 grains.
|
Withdrawn |
1977-11 |
Edition : 1 |
Number of pages : 2 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 520:2010 |
Cereals and pulses — Determination of the mass of 1 000 grains |
ISO 520:2010 specifies a method for the determination of the mass of 1 000 grains of cereals and pulses.
ISO 520:2010 is applicable to all species of cereals and pulses with the exception of seed lots for sowing purposes.
|
Published |
2010-11 |
Edition : 2 |
Number of pages : 10 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 605:1977 |
Pulses — Methods of test |
|
Withdrawn |
1977-11 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 605:1991 |
Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods |
This second edition cancels and replaces the first edition (ISO 605:1977), clause 5 and subclause 7.2 of which have been deleted. Deals with sampling, preparation of the test sample, determination of impurities, determination of size and several tests, for instance for the presence of foreign odours, for infestation by insects (see also ISO 6639), and test report. The informative annex A contains a bibliography.
|
Published |
1991-04 |
Edition : 2 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 711:1978 |
Cereals and cereal products — Determination of moisture content — (Basic reference method) |
|
Withdrawn |
1978-11 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 711:1985 |
Cereals and cereal products — Determination of moisture content (Basic reference method) |
The method is not applicable to maize, for which an identical method is specified in the annex to ISO 6540. The method is idended to serve as a standard for checking and perfecting routine methods. It consists in , if necessary, grinding of a sample, after conditioning, if required, drying of a test portion under reduced pressure, at a temperatur between 45 and 50 C and in the presence of a desiccant, until constant mass is reached. Two figures show diagrams of a suitable metal dish and of a suitable drying tube.
|
Withdrawn |
1985-12 |
Edition : 2 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 712:1979 |
Cereals and cereal products — Determination of moisture content (Routine reference method) |
|
Withdrawn |
1979-09 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2164:1975 |
Pulses — Determination of glycosidic hydrocyanic acid |
The method consists in steam distillation of the acid liberated after enzymatic or acid hydrolysis of the glycosides, followed by determination of the quantity of acid obtained, either by direct titration in the distillate with silver nitrate solution in an ammoniacal medium and in the presence of potassium iodide, or by back titration of an excess of silver nitrate solution with ammonium thiocyanate solution, in a suffiently diluted nitric acid medium and in the presence of iron(III) ions. An annex describes a determination by the mercurimetric method.
|
Published |
1975-09 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2170:1980 |
Cereals and pulses — Sampling of milled products |
|
Withdrawn |
1980-02 |
Edition : 2 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2171:1980 |
Cereals, pulses and derived products — Determination of ash |
|
Withdrawn |
1980-05 |
Edition : 2 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2171:1993 |
Cereals and milled cereal products — Determination of total ash |
The principle of the method specified is incineration of a test portion in an oxidizing atmosphere at a temperature of 900 °C until combustion of organic matter is complete, then weighing the residue obtained. Is not applicable to starch and starch derivatives, or to cereals and derived cereal products intended for animal feeding stuffs, nor to seeds of cereals and pulses for sowing.
|
Withdrawn |
1993-06 |
Edition : 3 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2171:2007 |
Cereals, pulses and by-products — Determination of ash yield by incineration |
ISO 2171:2007 specifies a method for determining the ash yielded by cereals, pulses and their milled products intended for human consumption. The source materials covered are: a) grains of cereals; b) flours and semolinas; c) milled products (bran and high bran content products, sharps); d) mixed cereal flours (mixes); e) cereal by-products other than milled products; and f) pulses and their by-products.
ISO 2171:2007 is not applicable to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984), or to seeds.
|
Withdrawn |
2007-11 |
Edition : 4 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2171:2023 |
Cereals, pulses and by-products — Determination of ash yield by incineration |
This document specifies a method for determining the ash yield by cereals, pulses and their milled products intended for human consumption. The source materials and products covered are:
a) grains of cereals;
b) flours and semolinas;
c) other milling products (bran and high bran content products, shorts);
d) mixed cereal flours (mixes);
e) cereal by-products other than c) (such as wheat gluten, maize grits, broken rice kernels);
f) pulses and their by-products (flour).
This document does not apply to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984) or to seeds.
|
Published |
2023-02 |
Edition : 5 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 3093:1982 |
Cereals — Determination of falling number |
The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.
|
Withdrawn |
1982-02 |
Edition : 2 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 3093:2004 |
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten |
ISO 3093:2004 describes the determination of the alpha-amylase activity of cereals by the Falling Number method according to Hagberg-Perten.
This method is applicable to cereal grains, in particular to wheat and rye and their respective flours, durum wheat and its semolina. For the purposes of ISO 3093:2004, the term "flour" includes semolina and ground grain (wholemeal), the particle sizes of which are defined.
This method is not applicable for the determination of low levels of alpha-amylase activity, which can be carried out in accordance with ISO 7973.
By converting the Falling Number into a Liquefaction Number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or semolina with known Falling Number values necessary to produce a sample of a required Falling Number.
|
Withdrawn |
2004-08 |
Edition : 3 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 3093:2004/Cor 1:2008 |
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten — Technical Corrigendum 1 |
|
Withdrawn |
2008-04 |
Edition : 3 |
Number of pages : 1 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5529:1992 |
Wheat — Determination of sedimentation index — Zeleny test |
The method is based on suspension of a test flour (prepared under specified grinding and sieving conditions), in a lactic acid solution in the presence of bromophenol blue. After specified shaking and rest times the volume of the deposit is determined. The method is applicable only to Triticum aestivum wheat.
|
Withdrawn |
1992-11 |
Edition : 2 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 3093:2009 |
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten |
ISO 3092:2009 specifies the determination of the alpha-amylase activity of cereals by the falling number (FN) method according to Hagberg-Perten.
This method is applicable to cereal grains, in particular to wheat and rye and their flours, durum wheat and its semolina.
This method is not applicable to the determination of low levels of alpha-amylase activity.
By converting the FN into a liquefaction number (LN), it is possible to use this method to estimate the composition of mixtures of grain, flour or semolina with known FNs necessary to produce a sample of a required FN.
|
Published |
2009-12 |
Edition : 4 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 3983:1977 |
Cereals and cereal products — Determination of alpha-amylase activity — Colorimetric method |
|
Withdrawn |
1977-09 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 4112:1979 |
Cereals and pulses — Measurement of the temperature of grain stored in silos |
|
Withdrawn |
1979-05 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 4112:1990 |
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk |
The principle is based on placing a series of thermometric probes consisting of a rigid tube or flexible cable with one or more temperature-sensing devices throughout the mass of stored grain to detect or monitor changes in temperature. In larger stores, an automated temperature control may be used, the various measuring values being printed on paper. This second edition cancels and replaces the first edition ISO 4112:1979, of which the scope has been expanded to include all bulk stores.
|
Published |
1990-12 |
Edition : 2 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 4174:1980 |
Cereals and pulses — Measurement of unit pressure losses due to single-dimension air flow through a batch of grain |
|
Withdrawn |
1980-08 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 4174:1998 |
Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain |
|
Published |
1998-02 |
Edition : 2 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5526:1986 |
Cereals, pulses and other food grains — Nomenclature |
Lists the botonical names of 59 main species. It also lists their common names in English, French and Russian. The common names are listed alphabetically in the index. 21 most commonly met synonyms of the botanical names are indicated in an annex.
|
Withdrawn |
1986-06 |
Edition : 1 |
Number of pages : 17 |
Technical Committee |
67.060
Cereals, pulses and derived products
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5526:2013 |
Cereals, pulses and other food grains — Nomenclature |
ISO 5526:2013 lists the botanical names of the main species of: a) cereals (Clause 3); b) pulses (Clause 4); c) other food grains (Clause 5).
ISO 5526:2013 also lists the stabilized plant names of the International Seed Testing Association (ISTA).
Various commonly met synonyms of the botanical names are indicated in an annex.
|
Published |
2013-03 |
Edition : 2 |
Number of pages : 32 |
Technical Committee |
67.060
Cereals, pulses and derived products
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5527-1:1979 |
Cereals — Vocabulary |
|
Withdrawn |
1979-08 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5527:1995 |
Cereals — Vocabulary |
Gives a list of 86 terms relating to cereals and their definitions, in English and French. The terms are given under the following headings: general terminology, terminology relating to physiology, terminology relating to morphology, terminology relating to technology of cereals, terminology relating to cereal products, terminology relating to test methods. Alphabetical indexes are included in English and French.
|
Withdrawn |
1995-01 |
Edition : 2 |
Number of pages : 15 |
Technical Committee |
67.060
Cereals, pulses and derived products
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5527:2015 |
Cereals — Vocabulary |
ISO 5527:2015 defines terms relating to cereals.
|
Published |
2015-02 |
Edition : 3 |
Number of pages : 28 |
Technical Committee |
67.060
Cereals, pulses and derived products
;
01.040.67
Food technology (Vocabularies)
|
| ISO 5529:1978 |
Wheat — Determination of sedimentation index — Zeleny test |
|
Withdrawn |
1978-02 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7970:2000 |
Wheat (Triticum aestivum L.) — Specification |
|
Withdrawn |
2000-06 |
Edition : 2 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5529:2007 |
Wheat — Determination of the sedimentation index — Zeleny test |
ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.
The method is applicable only to Triticum aestivum L. wheat.
|
Published |
2007-09 |
Edition : 3 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-1:1988 |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph |
|
Withdrawn |
1988-12 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-1:1997 |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph |
|
Withdrawn |
1997-12 |
Edition : 2 |
Number of pages : 14 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-1:2013 |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph |
ISO 5530-1:2013 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure, or by a constant dough mass procedure.
The method is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).
|
Published |
2013-04 |
Edition : 3 |
Number of pages : 26 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-1 |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph |
|
Under development |
|
Edition : 4 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-2:1988 |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph |
|
Withdrawn |
1988-12 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-2:1997 |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph |
|
Withdrawn |
1997-12 |
Edition : 2 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-2:2012 |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph |
This part of ISO 5530 specifies a method, using an extensograph, for the determination of the rheological
properties of wheat flour dough in an extension test. The recorded load?extension curve is used to assess
general quality of flour and its response to improving agents.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE This part of ISO 5530 is based on ICC 114.[3]
|
Published |
2012-07 |
Edition : 3 |
Number of pages : 14 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-2 |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph |
|
Under development |
|
Edition : 4 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-3:1988 |
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph |
Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.
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Published |
1988-12 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-4:1983 |
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph |
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Withdrawn |
1983-06 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-4:1991 |
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph |
Describes the principle of the method, the reagents, the apparatus, the sampling and the procedure, the expression of results, the precision and the contents of the test report.
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Withdrawn |
1991-12 |
Edition : 2 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-4:1991/Cor 1:1992 |
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1 |
Corrects in annex A the numerical factor of G from 2,226 to 2,22.
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Withdrawn |
1992-10 |
Edition : 2 |
Number of pages : 1 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5530-4:2002 |
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph |
ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).
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Withdrawn |
2002-08 |
Edition : 3 |
Number of pages : 25 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5531:1978 |
Wheat flour — Determination of wet gluten |
Is based on Standard No.106 of the International Assotiation for Cereal Science and Technology (ICC). The method consists inpreparing of dough from a sample of flour and a buffered solution of sodium chloride, isolating of the wet gluten by washing this dough with a buffered solution of sodium chloride ( washing out by hand or mechanical washing out ), followed by removing of exess washing solution and weighting of the residue.
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Withdrawn |
1978-02 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 5532:1980 |
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method) |
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Withdrawn |
1980-08 |
Edition : 1 |
Number of pages : 2 |
Technical Committee |
67.060
Cereals, pulses and derived products
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