ISO 8586:2012
Withdrawn
Withdrawn
View Superseded by
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
12-14-2012
Withdrawn date
04-09-2025
Superseded by
US$96.00
Excluding Tax where applicable
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 |
ISO/TC 34/SC 12
|
| DevelopmentNote |
Supersedes ISO 8586-1, ISO 8586-2 & ISO/DIS 8586. (12/2012)
|
| DocumentType |
Standard
|
| Pages |
28
|
| ProductNote |
THIS STANDARD ALSO CORRECTED VERSION FOR FRENCH AND ENGLISH FOR THE YEAR 2014.
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| DS EN ISO 8586 : 2014 | Identical |
| GOST ISO 8586 : 2015 | Identical |
| NF EN ISO 8586 : 2014 | Identical |
| NBN EN ISO 8586 : 2014 | Identical |
| NEN EN ISO 8586 : 2014 + COR 2014 | Identical |
| NS EN ISO 8586 : 2014 | Identical |
| I.S. EN ISO 8586:2014 | Identical |
| PN EN ISO 8586 : 2014 | Identical |
| AS 2542.1.3:2014 | Identical |
| SS-EN ISO 8586:2014 | Identical |
| BIS IS 15317 : 2017 | Identical |
| BS ISO 8586 : 2012 | Identical |
| BS EN ISO 8586:2014 | Identical |
| EN ISO 8586:2014 | Identical |
| DIN EN ISO 8586:2014-05 | Identical |
| NBR ISO 8586 : 2016 | Identical |
| UNE-EN ISO 8586:2014 | Identical |
| BS ISO 8588:2017 | Sensory analysis. Methodology. \'A\'. \'not A\' test |
| DIN EN ISO 11132:2017-10 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012); German version EN ISO 11132:2017 |
| S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
| I.S. EN ISO 11132:2017 | SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL (ISO 11132:2012) |
| I.S. EN ISO 10399:2018 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST (ISO 10399:2017) |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| ISO 10399:2017 | Sensory analysis — Methodology — Duo-trio test |
| 16/30314233 DC : 0 | BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| BS ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| NF ISO 8588 : 2017 | SENSORY ANALYSIS - METHODOLOGY - 'A' - 'NOT A' TEST |
| 17/30324513 DC : 0 | BS ISO 13301 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE |
| 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 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| EN ISO 13299:2016 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| BS EN ISO 11132:2017 | Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel |
| I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| EN ISO 10399:2018 | Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) |
| ISO 8588:2017 | Sensory analysis — Methodology — "A" - "not A" test |
| UNE-ISO 3972:2013 | Sensory analysis. Methodology. Method of investigating sensitivity of taste. |
| UNE-EN ISO 13299:2017 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| UNE-EN ISO 11132:2017 | Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012) |
| UNE-ISO 11037:2013 | Sensory analysis. Guidelines for sensory assessment of the colour of products. |
| 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 |
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