ISO 8586-1:1993
Withdrawn
Withdrawn
View Superseded by
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
03-11-1993
Withdrawn date
03-11-2019
Superseded by
US$96.00
Excluding Tax where applicable
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.
| Committee |
ISO/TC 34/SC 12
|
| DevelopmentNote |
Also numbered as BS 7667-1(1993) (10/2005)
|
| DocumentType |
Standard
|
| Pages |
15
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NEN ISO 8586-1 : 2012 | Identical |
| GOST R ISO 8586-1 : 2008 | Identical |
| PN ISO 8586-1 : 1996 | Identical |
| BIS IS 15317-1 : 2003 | Identical |
| NF ISO 8586-1 : 1993 | Identical |
| UNE 87024-1:1995 | Identical |
| BS ISO 13300-2:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders |
| PD CEN/TR 15645-2:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food |
| 14/30288415 DC : 0 | BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| BS EN ISO 4120:2007 | Sensory analysis. Methodology. Triangle test |
| BS 5929-10:1999 | Methods for sensory analysis of food General guidance and test method for assessment of the colour of foods |
| DIN ISO 8587:2010-08 | Sensory analysis - Methodology - Ranking (ISO 8587:2006) |
| BS ISO 13299 : 2003 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE |
| DIN ISO 22935-1:2012-12 | Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors (ISO 22935-1:2009) |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| BS ISO 5495 : 2005 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| ISO 16820:2004 | Sensory analysis — Methodology — Sequential analysis |
| ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method |
| DIN EN 1230-2:2010-02 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| ISO 13300-2:2006 | Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 2: Recruitment and training of panel leaders |
| DIN EN ISO 4120:2007-10 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004); German version EN ISO 4120:2007 |
| EN 1230-1:2009 | Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour |
| CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour |
| BS ISO 22935-3:2009 | Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| BS ISO 16820:2004 | Sensory analysis. Methodology. Sequential analysis |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| DIN ISO 4120 E : 2005 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| S.R. CEN TR 15645-1:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR |
| 09/30196799 DC : 0 | BS ISO 11037 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| DIN ISO 16820:2009-11 | Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004) |
| 04/30112621 DC : DRAFT APR 2004 | ISO 5495 - SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| 04/19983377 DC : DRAFT JUL 2004 | BS ISO 13300-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS FOR DESCRIPTIVE ANALYSIS |
| BS ISO 11056 : 1999 | SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD |
| I.S. EN 1230-1:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| BS ISO 4120 : 2004 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| 07/30131009 DC : 0 | BS ISO 22935-3 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 3: EVALUATION OF COMPLIANCE WITH PRODUCT SPECIFICATIONS FOR SENSORY PROPERTIES BY SCORING |
| ASTM E 2346/E2346M : 2015 : REDLINE | Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers |
| BS ISO 29842 : 2011 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS |
| DIN ISO 22935-3:2012-12 | Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009) |
| BS ISO 4121:2003 | Sensory analysis. Guidelines for the use of quantitative response scales |
| 08/30175646 DC : DRAFT MAR 2008 | BS EN 1230-2 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| BS ISO 8587 : 2006 | SENSORY ANALYSIS - METHODOLOGY - RANKING |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| I.S. EN ISO 5495:2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST |
| ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| 01/715682 DC : DRAFT DEC 2001 | ISO/DIS 10399 - SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| BS ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method |
| BS EN ISO 5495 : 2007 | SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST (ISO 5495:2005) |
| DIN ISO 29842:2013-04 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011) |
| DIN EN ISO 8586-2:2008-11 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| BS ISO 10399 : 2004 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| 06/30131003 DC : DRAFT APR 2006 | ISO 22935-1 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS |
| S.R. CEN TR 15645-2:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF FLAVOUR TEST - PART 2: FATTY FOOD |
| 08/30175643 DC : DRAFT MAR 2008 | BS EN 1230-1 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| PD CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Odour |
| EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| ASTM E 1697 : 2005 | Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes |
| ASTM E 1697 : 2005 : R2012 : EDT 1 | Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes |
| ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors |
| I.S. EN 1230-2:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 4120:2004 | Sensory analysis — Methodology — Triangle test |
| BS EN 1230-1:2001 | Paper and board intended for contact with foodstuffs. Sensory analysis Odour |
| ISO 8586-2:2008 | Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors |
| BS EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs. Sensory analysis Off-flavour (taint) |
| EN 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) |
| BS EN ISO 8586-2:2008 | Sensory analysis. General guidance for the selection, training and monitoring of assessors Expert sensory assessors |
| BS ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| 03/312775 DC : DRAFT AUG 2003 | ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING |
| 09/30197768 DC : DRAFT SEP 2009 | BS ISO 11132 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL |
| PD CEN/TR 15645-3:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Dry food |
| 07/30143612 DC : 0 | ISO 8586-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| S.R. CEN TR 15645-3:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD |
| I.S. EN ISO 8586-2:2008 | SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS |
| ISO 11056:1999 | Sensory analysis — Methodology — Magnitude estimation method |
| I.S. EN ISO 4120:2007 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN EN 1230-1:2010-02 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| DIN ISO 4120:2005-04 | SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST |
| DIN EN ISO 5495:2016-10 | Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016) (includes Amendment :2016) |
| EN ISO 4120:2007 | Sensory analysis - Methodology - Triangle test (ISO 4120:2004) |
| UNE-ISO 3513:2010 | Chillies. Determination of Scoville index. |
| UNE-ISO 8587:2010 | Sensory analysis. Methodology. Ranking. |
| UNE-EN 1230-1:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| UNE-EN 1230-2:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| 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 5492:2008 | Sensory analysis — Vocabulary |
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US$96.00
Excluding Tax where applicable
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