BS 7667-1:1993
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Assessors for sensory analysis Guide to the selection, training and monitoring of selected assessors
Hardcopy , PDF
English
15-05-1993
31-01-2013
BS ISO 8586 : 2012
BS EN ISO 8586:2014
BS EN ISO 8586-2:2008
Committees responsible
National foreword
Introduction
Guide
1 Scope
2 Normative references
3 Definitions
4 Recruitment, preliminary screening and initiation
5 Training
6 Final choice of panels for particular methods
7 Monitoring of selected assessors
Annexes
A (normative) Use of analysis of variance in the
choice of selected assessors for scoring
B (informative) Example of practical application
C (informative) Bibliography
Tables
1 Examples of materials and concentrations for
matching tests
2 Examples of materials which may be used in
detection tests
3 Examples of products which may be used in
discrimination tests
4 Examples of olfactory materials for odour
description test
5 Examples of products for texture description test
6 Examples of materials to be used during training in
detection and recognition
7 Examples of materials which may be used for
training in the use of scales
8 Examples of products which may be used during
training in descriptive procedures (profiles)
A.1 Results of the assessors
A.2 Analysis of variance - Data not combined
A.3 Analysis of variance - Combined data
B.1 Assessor's scores
B.2 Analysis of variance - Data not combined
B.3 Analysis of variance - Combined data
Specifies criteria for the procedures and the selection for the training and monitoring of selected assessors. Includes definitions, annexes and tables.
| Committee |
AW/12
|
| DevelopmentNote |
Also numbered as ISO 8586-1 Supersedes 89/51855 DC (10/2005)
|
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 7667-2:1994 | Assessors for sensory analysis. Guide to the selection, training and monitoring of experts |
| 95/501407 DC : DRAFT MAY 1995 | BS 5929 - METHODS FOR SENSORY ANALYSIS OF FOOD - NEW PART - GENERAL GUIDANCE FOR DEFINING AND CALCULATING INDIVIDUAL AND GROUP SENSORY THRESHOLDS FROM THREE ALTERNATIVE FORCED-CHOICE DATA SETS |
| BS 5929-3:1984 | Methods for sensory analysis of food Triangular test |
| BS 5929-4:1986 | Methods for sensory analysis of food Flavour profile methods |
| BS 5929-9:1992 | Methods for sensory analysis of food Initiation and training of assessors in the detection and recognition of odours |
| BS 5929-7:1992 | Methods for sensory analysis of food Investigating sensitivity of taste |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| BS 7183:1989 | Guide to design of test rooms for sensory analysis of food |
| BS 5929-6:1989 | Methods for sensory analysis of food Ranking |
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