EN ISO 8586:2014
Withdrawn
Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012, Corrected version 2014-06-15)
01-15-2014
07-31-2014
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Selection of assessors
5 Training of assessors
6 Final choice of panels for particular methods
7 Training of experts
8 Monitoring and testing of performance of selected
assessors and expert sensory assessors
9 Management and follow-up of the group
Annex A (informative) - Repeatability and
reproducibility of assessors and panels
Annex B (informative) - Use of analysis of variance
in the choice of selected assessors for scoring
Annex C (informative) - Example of practical application
Bibliography
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.
| Committee |
CEN/BT
|
| DevelopmentNote |
Supersedes EN ISO 8586-2. (02/2014)
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Withdrawn
|
| Supersedes |
| Standards | Relationship |
| NEN EN ISO 8586 : 2014 + COR 2014 | Identical |
| I.S. EN ISO 8586:2014 | Identical |
| DIN EN ISO 8586:2014-05 | Identical |
| BS EN ISO 8586:2014 | Identical |
| NF EN ISO 8586 : 2014 | Identical |
| ISO 8586:2012 | Identical |
| NS EN ISO 8586 : 2014 | Identical |
| NBN EN ISO 8586 : 2014 | Identical |
| PN EN ISO 8586 : 2014 | Identical |
| DS EN ISO 8586 : 2014 | Identical |
| BS EN ISO 8586 : 2014 COR 2014 | Equivalent |
| UNE-EN ISO 8586:2014 | Identical |
| S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
| ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors |
| ISO 5496:2006 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| ISO 3534-2:2006 | Statistics — Vocabulary and symbols — Part 2: Applied statistics |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 4120:2004 | Sensory analysis — Methodology — Triangle test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |