change the senses

change the senses, Total:159 items.

The international standard classification for "change the senses" includes: Processes in the food industry , Sensory analysis .

The Chinese standard classification for "change the senses" includes: Standardization and quality management , Basic standards and general methods , Basic standards and general methods .

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

GB/T 29605-2013 Sensory analysis—Guide for food sensory quality control
GB/T 13868-2009 analysis - General guidance for the design of test rooms
GB/T 13868-1992 Sensory analysis－General guidance for the design of test rooms
GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
GB/T 10221-1998 Sensory analysis - Vocabulary
GB/T 43396-2023 Sensory analysis—Guidance on substantiation for sensory and consumer product claims
GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging
GB/T 14195-1993 analysis - General guidance for the selection and training of selected assessors
GB/T 10221-2012 Sensory analysis—Vocabulary
GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles
GB/T 12311-1990 Sensory analysis method--Triangular test
GB/T 29604-2013 Sensory analysis—General guidance for establishing references for sensory attributes
GB/T 17321-1998 Sensory analysis method - Duo-trio test

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 - Agriculture

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

Danish Standards Foundation

DS/ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
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

RU-GOST R

GOST ISO 13302-2017 Sensory analysis. Methods for assessing modifications to the flavor of foodstuffs due to packaging
GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products
GOST 32572-2013 Tea. Sensory tests
GOST ISO 5492-2014 Sensory analysis. Vocabulary
GOST ISO 13299-2015 Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
GOST 12576-2014 Sugar. Methods of organoleptic analysis

British Standards Institution (BSI)

BS ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
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 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

Association Francaise de Normalisation

NF V09-009*NF ISO 13302:2004 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
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 V09-105/A1*NF EN ISO 8589/A1:2014 Sensory analysis - General guidance for the design of test rooms - Amendment 1
NF V09-008*NF ISO 11037:2011 Sensory analysis - Guidance for sensory assessment of the colour of products.
NF V09-016*NF ISO 20784:2021 Sensory analysis - Guidance on substantiation for sensory and consumer product claims
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
GA V09-027:2012 Sensory analysis - Application guide of the sensory analysis standards for cosmetics products
NF ISO 22935-2:2009 Lait et produits laitiers - Analyse sensorielle - Partie 2 : méthodes pour l'évaluation sensorielle
NF ISO 13302:2004 Sensory Analysis - Methods to assess changes in food flavor caused by packaging

ZA-SANS

SANS 13302:2008 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

Korean Agency for Technology and Standards (KATS)

KS Q ISO 13302-2007(2012) Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
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 13302:2007 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
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 5492-2023 Sensory analysis — Vocabulary
KS A 7000-1982 Sensory analysis－Vocabulary
KS A 7000-2006(2016) Sensory analysis — Vocabulary
KS A 7000-2021 Sensory analysis — Vocabulary
KS A 7000-2006 Sensory analysis－Vocabulary
KS A 7000-2006(2021) Sensory analysis — Vocabulary
KS Q ISO 5492-2003(2018) Sensory Testing - Terminology
KS Q ISO 5492:2003 Sensory analysis－Vocabulary
KS Q ISO 13302-2021 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
KS Q ISO 13302-2007(2021) Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging

International Organization for Standardization (ISO)

ISO 5492:2008/Amd 1:2016 Sensory analysis - Vocabulary; Amendment 1
ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavours of foodstuffs due to packaging
ISO 8587:2006/Amd 1:2013 Sensory analysis - Methodology - Ranking; Amendment 1
ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
ISO 11056:1999/Amd 1:2013 Sensory analysis - Methodology - Magnitude estimation method; Amendment 1
ISO 11056:1999/Amd 2:2015 Sensory analysis - Methodology - Magnitude estimation method; Amendment 2
ISO 5495:2005/Amd 1:2016 Sensory analysis — Methodology — Paired comparison test — Amendment 1
ISO 8589:2007/Amd 1:2014 Sensory analysis — General guidance for the design of test rooms — Amendment 1
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 29842:2011/Amd 1:2015 Sensory analysis - Methodology - Balanced incomplete block designs; Amendment 1
ISO 5492-1:1977 Sensory analysis — Vocabulary
ISO 5492-3:1979 Sensory analysis — Vocabulary
ISO 5492-5:1983 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 11132:2012 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel
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 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

European Committee for Standardization (CEN)

EN ISO 5492:2009/A1:2017 Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016)
EN ISO 8589:2010/A1:2014 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007/Amd 1:2014)
EN ISO 5495:2007/A1:2016 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016)
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

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 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

SCC

UNE 87004:1979 SENSORY ANALYSIS. GUIDE FOR THE INSTALATION OF A CHAMBER FOR SENSORY ANALYSIS
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
UNE 87001:1994 SENSORY ANALYSIS. VOCABULARY.
DANSK DS/ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
NS-ISO 5492:1992 Sensory analysis — Vocabulary
UNE-EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
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)

Indonesia Standards

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

GSO

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
GSO ISO 13299:2011 Sensory analysis – Methodology – General guidance for establishing a sensory profile
BH GSO ISO 20784:2023 Sensory analysis — Guidance on substantiation for sensory and consumer product claims
GSO ISO 20784:2023 Sensory analysis — Guidance on substantiation for sensory and consumer product claims
OS GSO ISO 13299:2011 Sensory analysis – Methodology – General guidance for establishing a sensory profile
OS GSO ISO 5492:2015 Sensory analysis -- Vocabulary
BH GSO ISO 13302:2016 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
OS GSO ISO 13302:2014 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
BH GSO ISO 5492:2016 Sensory analysis -- Vocabulary
GSO ISO 5492:2015 Sensory analysis -- Vocabulary
BH GSO ISO 11132:2017 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
GSO ISO 13302:2014 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
GSO ISO 11132:2015 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel

AENOR

UNE-ISO 11037:2013 Sensory analysis. Guidelines for sensory assessment of the colour of products.

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

Standard Association of Australia （SAA）

ISO 5495:2005/Amd.1:2016 Sensory analysis — Methodology — Paired comparison test AMENDMENT 1
ISO 29842:2011/Amd.1:2015 Sensory analysis — Methodology — Balanced incomplete block designs AMENDMENT 1

PL-PKN

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

RO-ASRO

SR 6345-1995 Milk and Dairy Products. Senzory analysis
STAS 7586-1975 MEAT Organoleptic analysis

ES-UNE

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)

American National Standards Institute （ANSI)

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

PT-IPQ

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

PH-BPS

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

Lithuanian Standards Office

LST ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products (ISO 11037:2011, identical)

VN-TCVN

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

HU-MSZT

MSZ 20568-1982 Cigarette sensory testing
MSZ 8761/4-1988 beer. sensory evaluation

Japanese Industrial Standards Committee (JISC)

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