human senses

human senses, Total:223 items.

The international standard classification for "human senses" includes: Animal and vegetable fats and oils , Sensory analysis , Footwear .

The Chinese standard classification for "human senses" includes: Grease and oil processing and products , Basic standards and general methods , Footgear , Standardization and quality management , Basic standards and general methods .

Jilin Provincial Standard of the People's Republic of China

DB22/T 2257-2015 Ginseng sensory evaluation management general rules

Group Standards of the People's Republic of China

T/QMHIPA 001-2024 Culture and Identification of Patient-Derived Organoids for Intrahepatic Cholangiocarcinoma
T/SHSYCXH 12-2022 Technical specification for culture of patient-derived lung cancer organoids
T/CCOA 67-2023 Sensory evaluation of sesame paste
T/YGPH 01-2018 The Sense Evaluation Standard of old tree pu'er tea in Yunnan Province
T/CSCB 0005-2022 Human intestinal organoid
T/CTSS 58-2022 Tea sensory wheel
T/CCOA 29-2020 Sensory evaluation of sesame oil
T/SHSYCXH 12-2022*T/SSMT 12-2022 Technical specification for culture of human lung cancer organoids
T/SHSYCXH 12-2022 T/SSMT 12-2022 Technical specification for culture of human lung cancer organoids
T/CSCB 0006-2022 Human intestinal cancer organoid

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 12314-1990 Sensory analysis method--Guidelines for the preparation of samples for which direct sensory analysis is not feasible
GB/T 13868-1992 Sensory analysis－General guidance for the design of test rooms
GB/T 10221-2012 Sensory analysis—Vocabulary
GB/T 13868-2009 analysis - General guidance for the design of test rooms
GB/T 10221-1998 Sensory analysis - Vocabulary
GB/T 29605-2013 Sensory analysis—Guide for food sensory quality control
GB/T 43396-2023 Sensory analysis—Guidance on substantiation for sensory and consumer product claims
GB/T 29604-2013 Sensory analysis—General guidance for establishing references for sensory attributes
GB/T 23470.1-2009 Sensory analysis—General guidance for the staff of a sensory evaluation laboratory—Part 1:Staff responsibilities
GB/T 3903.5-2011 Footwear—General test methods—Appearance quality
GB/T 14195-1993 analysis - General guidance for the selection and training of selected assessors
GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles
GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
GB/T 23470.2-2009 Sensory analysis—General guidance for the staff of a sensory evaluation laboratory—Part 2:Recruitment and training of panel leaders
GB 12314-1990 Sensory analysis method-Guidelines for the preparation of samples for which direct sensory analysis is not feasible

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 39625-2020 Sensory analysis—Methodology—General guidance for establishing a sensory profile
GB/T 10221-2021 Sensory analysis—Vocabulary

Professional Standard - Electron

SJ/Z 9108-1987 Ergonomic principles in the design of work systems

Professional Standard - Agriculture

GB 10221.3-1988 Sensory analysis--Vocabulary--Terms relating to organoleptic properties
NY/T 82.2-1988 Sensory test

Liaoning Provincial Standard of the People's Republic of China

DB2102/T 0113.2-2024 Sensory Analysis of Seafood Prepared Dishes Part 2: Personnel Requirements

SCC

AWWA ACE65466 Low Dose Risks from Bromate: The Relationship between Drinking Water Concentrations and the Actual Dose to Susceptible Organs in Rats and Humans, Pre-systemic Decomposition
AENOR UNE-EN ISO 10399:2010 Sensory analysis. Methodology. Duo-trio essay. (ISO 10399:2004)
AENOR UNE 87023 ERTA:2005 Sensory analysis. Methodology. Sorting classification essay.
DANSK DS/ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
DANSK DS/ISO 8586:2023 Sensory analysis – Selection and training of sensory assessors
DANSK DS/EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
BS ISO 13299:2003 Sensory analysis. Methodology. General guidance for establishing a sensory profile
NS-ISO 5492:1992 Sensory analysis — Vocabulary
NS-EN ISO 13299:2010 Sensory analysis — Methodology — General guidance for establishing a sensory profile (ISO 13299:2003)
NS-EN ISO 13299:2016 Sensory analysis — Methodology — General guidance for establishing a sensory profile (ISO 13299:2016)
09/30196799 DC BS ISO 11037. Sensory analysis. General guidance for sensory assessment of the colour of products
DANSK DS/ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel

British Standards Institution (BSI)

BS EN ISO 10399:2018 Sensory analysis. Methodology. Duo-trio test
BS ISO 13300-2:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Recruitment and training of panel leaders
BS ISO 11037:2011 Sensory analysis. Guidelines for sensory assessment of the colour of products
BS ISO 22935-2:2023 Milk and milk products. Sensory analysis. Methods for sensory evaluation
BS EN ISO 8586:2014 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
BS ISO 8586:2012 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
BS ISO 20784:2021 Sensory analysis. Guidance on substantiation for sensory and consumer product claims
20/30382879 DC BS EN ISO 4120. Sensory analysis. Methodology. Triangle test sensory
BS EN ISO 13299:2016 Sensory analysis. Methodology. General guidance for establishing a sensory profile
BS ISO 22935-2:2010 Milk and milk products. Sensory analysis. Recommended methods for sensory evaluation
BS ISO 22935-2:2009 Milk and milk products - Sensory analysis - Recommended methods for sensory evaluation
BS EN ISO 11132:2017 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
BS EN ISO 5492:2009+A1:2017 Sensory analysis. Vocabulary
BS ISO 20613:2019 Sensory analysis. General guidance for the application of sensory analysis in quality control
BS ISO 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
BS ISO 22308:2005 Cork stoppers - Sensory analysis
BS EN ISO 5492:2009 Sensory analysis - Vocabulary
BS EN ISO 11132:2021 Sensory analysis. Methodology. Guidelines for the measurement of the performance of a quantitative descriptive sensory panel

CZ-CSN

CSN ISO 8587:1993 Sensory analysis. Methodology. Ranking
CSN 46 1011 Cast.2-1988 Testing of cereals, legumes and oil-bearing crops. Organoleptical tests

Association Francaise de Normalisation

NF ISO 13300-1:2006 Analyse sensorielle - Guide général à l'attention du personnel des laboratoires d'analyse sensorielle - Partie 1 : responsabilités du personnel
NF EN ISO 8586:2023 Analyse sensorielle - Sélection et entraînement des sujets sensoriels
NF ISO 11037:2011 Sensory analysis - Guidelines for sensory evaluation of product color
NF V09-008*NF ISO 11037:2011 Sensory analysis - Guidance for sensory assessment of the colour of products.
NF V09-003-2:2008 Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2 : expert sensory assessors.
NF V09-016*NF ISO 20784:2021 Sensory analysis - Guidance on substantiation for sensory and consumer product claims
NF ISO 13300-2:2006 Sensory analysis - General guide for sensory analysis laboratory staff - Part 2: recruitment and training of jury leaders
NF V09-501:1999 Sensory analysis-General guidance for sensory evaluation-Description, differentiation and hedonic measurement
NF EN ISO 13299:2016 Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel
NF V09-007*NF EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
NF V00-150*NF EN ISO 5492:2009 Sensory analysis - Vocabulary
NF EN ISO 5492:2009 Analyse sensorielle - Vocabulaire
NF ISO 22935-2:2009 Lait et produits laitiers - Analyse sensorielle - Partie 2 : méthodes pour l'évaluation sensorielle
GA V09-027:2012 Sensory analysis - Application guide of the sensory analysis standards for cosmetics products
NF B57-102:2005 Cork stoppers - Sensory analysis.
NF V09-030*NF ISO 20613:2019 Sensory analysis - General guidance for the application of sensory analysis in quality control
NF V09-010*NF EN ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
NF ISO 20613:2019 Sensory analysis - General guidelines for the application of sensory analysis in quality control
NF V09-501:2010 Analyse sensorielle - Guide général pour l'évaluation sensorielle - Description, différenciation et mesure hédonique

Korean Agency for Technology and Standards (KATS)

KS Q ISO 13300-1-2007(2012) Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 1：Staff responsibilities
KS Q ISO 13300-1-2007(2021) Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 1：Staff responsibilities
KS Q ISO 13300-2-2021 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders
KS Q ISO 11037-2023 Sensory analysis ― Guidelines for sensory assessment of the colour of products
KS Q ISO 11037-2013(2018) Sensory analysis ― Guidelines for sensory assessment of the colour of products
KS Q ISO 11037:2003 Sensory analysis-General guidance and test method for assessment of the colour of foods
KS Q ISO 11037:2013 Sensory analysis ― Guidelines for sensory assessment of the colour of products
KS Q ISO 8586-2:2003 Sensory analysis-General guidance for the selection, training and monitoring of assessor
KS Q ISO 13300-2-2007(2012) Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders
KS Q ISO 13299-2007(2012) Sensory analysis－Methodology－General guidance for establishing a sensory profile
KS Q ISO 13299-2007(2021) Sensory analysis－Methodology－General guidance for establishing a sensory profile
KS Q ISO 13300-2-2007(2021) Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders
KS Q ISO 5492-2023 Sensory analysis — Vocabulary
KS A 7000-2006 Sensory analysis－Vocabulary
KS A 7000-2021 Sensory analysis — Vocabulary
KS Q ISO 5492-2003(2018) Sensory Testing - Terminology
KS A 7000-2006(2021) Sensory analysis — Vocabulary
KS A 7000-1982 Sensory analysis－Vocabulary
KS A 7000-2006(2016) Sensory analysis — Vocabulary
KS Q ISO 5492:2003 Sensory analysis－Vocabulary

GSO

BH GSO ISO 13300-1:2016 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities
BH GSO CAC/GL 31:2022 Guidelines for the sensory evaluation of fish and shellfish in laboratories
GSO ISO 8587:2015 Sensory analysis -- Methodology -- Ranking
GSO CAC/GL 31:2021 Guidelines for the sensory evaluation of fish and shellfish in laboratories
GSO ISO 13300-1:2014 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities
BH GSO ISO 11037:2016 Sensory analysis -- Guidelines for sensory assessment of the colour of products
GSO ISO 11037:2014 Sensory analysis -- Guidelines for sensory assessment of the colour of products
OS GSO ISO 11037:2014 Sensory analysis -- Guidelines for sensory assessment of the colour of products
BH GSO ISO 20784:2023 Sensory analysis — Guidance on substantiation for sensory and consumer product claims
BH GSO ISO 13300-2:2016 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders
OS GSO ISO 13299:2011 Sensory analysis – Methodology – General guidance for establishing a sensory profile
GSO ISO 20784:2023 Sensory analysis — Guidance on substantiation for sensory and consumer product claims
GSO ISO 13299:2011 Sensory analysis – Methodology – General guidance for establishing a sensory profile
GSO ISO 13300-2:2014 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders
OS GSO ISO 5492:2015 Sensory analysis -- Vocabulary
GSO ISO 5492:2015 Sensory analysis -- Vocabulary
BH GSO ISO 5492:2016 Sensory analysis -- Vocabulary
BH GSO ISO 11132:2017 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
GSO ISO 11132:2015 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
BH GSO ISO 20613:2022 Sensory analysis — General guidance for the application of sensory analysis in quality control
OS GSO ISO 22935-2:2010 Milk and milk products- Sensory analysis – Part2 : Recommended methods for sensory evaluation
BH GSO ISO 22308:2016 Cork stoppers -- Sensory analysis
GSO ISO 20613:2021 Sensory analysis — General guidance for the application of sensory analysis in quality control
GSO ISO 22308:2013 Cork stoppers -- Sensory analysis
OS GSO ISO 22308:2013 Cork stoppers -- Sensory analysis

IX-FAO

CAC/GL 31-1999 Sensory Evaluation of Fish and Shellfish in Laboratories
CAC/GL 31-1999(Ch) Guide to laboratory sensory evaluation of fish and shellfish
CAC/GL 31-1999(En) Guide to laboratory sensory evaluation of fish and shellfish

German Institute for Standardization

DIN 10974:2008 Sensory analysis - Consumer sensory evaluation
DIN EN ISO 13299:2016-09 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016); German version EN ISO 13299:2016
DIN EN ISO 4120:2020 Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
DIN EN ISO 8586:2023 Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
DIN 10975:2005-04 Sensory analysis - Expert witness for the judgement of conformity with foodlaw
DIN EN ISO 5492:2009-12 Sensory analysis - Vocabulary (ISO 5492:2008); Multilingual version EN ISO 5492:2009 / Note: To be amended by DIN EN ISO 5492/A1 (2014-10).
DIN 10968:2003 Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
DIN 10455:1989 Sensory analysis of butter
DIN 10961:1996 Training of assessors for sensory analysis
DIN ISO 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
DIN 10977 E:2020-05 Sensory analysis - Sensory claims - Verification of product-related and comparative claims

International Organization for Standardization (ISO)

ISO 8586-2:2008 Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors
ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
ISO 8586:2012 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
ISO 8587:2006/Amd 1:2013 Sensory analysis - Methodology - Ranking; Amendment 1
ISO 8586:2023 Sensory analysis — Selection and training of sensory assessors
ISO/AWI 5492 Sensory analysis — Vocabulary
ISO 5492:2008 Sensory analysis - Vocabulary
ISO 5492-6:1985 Sensory analysis — Vocabulary
ISO 5492-4:1981 Sensory analysis — Vocabulary
ISO 5492-1:1977 Sensory analysis — Vocabulary
ISO 5492-3:1979 Sensory analysis — Vocabulary
ISO 5492-2:1978 Sensory analysis — Vocabulary
ISO 20613:2019 Sensory analysis — General guidance for the application of sensory analysis in quality control
ISO 5492-5:1983 Sensory analysis — Vocabulary
ISO 22935-2:2023 | IDF 99-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 22935-2:2023 | IDF 99-2 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 11132:2012 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel
ISO 22935-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
ISO 22308:2005 Cork stoppers - Sensory analysis
ISO 22935-2:2009 | IDF 99-2:2009 Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
ISO 22935-2:2009|IDF 99-2:2009 Sensory analysis of milk and milk products Part 2: Recommended methods for sensory assessment
ISO 22935-2:2009 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation

RU-GOST R

GOST ISO 13300-1-2015 Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 1. Staff responsibilities
GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products
GOST 9959-2015 Meat and meat products. General conditions of organoleptical assessment
GOST 32572-2013 Tea. Sensory tests
GOST ISO 13299-2015 Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
GOST 7269-2015 Meat. Methods of sampling and organoleptic methods of freshness test
GOST ISO 5492-2014 Sensory analysis. Vocabulary
GOST 33609-2015 Meat and meat products. Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by multidimensional approach
GOST ISO 13300-2-2015 Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 2. Recruiting and training of panel leaders
GOST 12576-2014 Sugar. Methods of organoleptic analysis

Spanish Association for Standardization (UNE)

UNE 87004:1979 SENSORY ANALYSIS. GUIDE FOR THE INSTALATION OF A CHAMBER FOR SENSORY ANALYSIS
UNE-ISO 11037:2013 Sensory analysis. Guidelines for sensory assessment of the colour of products.
UNE-EN ISO 13299:2017 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
UNE-EN ISO 8586:2024 Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
UNE 87001:1994 SENSORY ANALYSIS. VOCABULARY.
UNE-EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
UNE 56928:2004 Cork stoppers. Sensory analysis.
UNE-EN ISO 11132:2022 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
UNE-EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)

Indonesia Standards

SNI 2346-2011 Pedoman pengujian organoleptik dan atau sensori pada produk perikanan

KR-KS

KS Q ISO 11037-2013(2023) Sensory analysis ― Guidelines for sensory assessment of the colour of products
KS Q ISO 13299-2022 Sensory analysis Methodology General guidance for establishing a sensory profile

Danish Standards Foundation

DS/ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
DS/EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
DS/ISO 5492-1/4:1990 Sensory analysis. Vocabulary
DS/EN ISO 5492:2009 Sensory analysis - Vocabulary
DS/INF 10:1980 Guidelines for Sensory Evaluations

Standard Association of Australia （SAA）

AS 2542.1.1:2005 Sensory analysis - General guide to methodology - Types of test
AS 2542.1.3:1995 Sensory analysis of foods - General guide to methodology - Selection of assessors

PL-PKN

PN A04021-1965 Sensoric analysis Con?rol methods o? sensoric SusceptibilHy of taste and smel

European Committee for Standardization (CEN)

EN ISO 8586:2023 Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms (Incorporates Amendment A1: 2014)
EN ISO 5492:2009 Sensory analysis - Vocabulary (ISO 5492:2008)
EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel
EN ISO 11132:2021 Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)

GOST

GOST R ISO 8586-2-2008 Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 2. Expert sensory assessors

RO-ASRO

SR 6345-1995 Milk and Dairy Products. Senzory analysis
STAS 7586-1975 MEAT Organoleptic analysis
STAS SR 8934-3-1997 Sodium chloride. Organoleptic examination
STAS SR 13461-2001 Wine. Senzory analysis

American National Standards Institute （ANSI)

BS EN ISO 8586:2023 Sensory analysis. Selection and training of sensory assessors (British Standard)

PH-BPS

PNS ISO 13300-2:2021 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders
PNS ISO 20784:2021 Sensory analysis - Guidance on substantiation for sensory and consumer product claims
PNS ISO 20613:2021 Sensory analysis - General guidance for the application of sensory analysis in quality control

PT-IPQ

NP 4420-2002 Sensory analysis Green coffee Preparation of samples for use in sensory analysis

VN-TCVN

TCVN 5262-1990 Bee products.Sensory methods
TCVN 5277-1990 Aquatic products.Sensory methods

Lithuanian Standards Office

LST ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products (ISO 11037:2011, identical)
LST EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)

HU-MSZT

MSZ 20568-1982 Cigarette sensory testing
MSZ 8761/4-1988 beer. sensory evaluation
MSZ 9462-1981 Wine sensory testing
MSZ 9697/7-1982 Sensory testing of fruits
MSZ 157-1982 Sensory testing of honey

Japanese Industrial Standards Committee (JISC)

JIS Z 8144:2004 Sensory analysis -- Vocabulary
JIS Z 9080:1979 General rules for sensory tests
JIS Z 8144:1990 Sensory analysis -- Vocabulary
JIS Z 9080:2004 Sensory analysis -- Methodology