Sensory Test Requirements

Sensory Test Requirements, Total:141 items.

The international standard classification for "Sensory Test Requirements" includes: Tobacco, tobacco products and related equipment , Sensory analysis .

The Chinese standard classification for "Sensory Test Requirements" includes: Tobacco , Basic standards and general methods .

未注明发布机构

DIN 10964:1985 Sensory testing methods - Simple descriptive test
DIN 10977 E:2020-05 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
DIN 10976 E:2015-09 Sensory analysis - Difference from Control-Test (DfC-Test)

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

GB 5606.4-1996 Cigarettes-Sense technical requirement
GB 15269.4-2011 Cigars—Part 4:Technical requirements for sense evaluation
GB 5606.4-2005 Cigarettes - Part 4: Technical requirements for sense evaluation
GB/T 12312-1990 Sensory analysis--Determination of sensitivity of taste

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
DB2102/T 0113.1-2024 Sensory analysis of prepared seafood dishes Part 1: General requirements

Group Standards of the People's Republic of China

T/CAB 0258-2023 Sensory quality requirements for Infant formula milk powder
T/FDSA 014-2021 Occupational skill grade requirements for food sensory analysis

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 40003-2021 Sensory analysis—Service condition for the wine-tasting glass
GB/T 39991-2021 Sensory analysis—Service condition for the olive oil tasting glass

German Institute for Standardization

DIN 10977:2021 Sensory analysis - Sensory claims - Verification of product-related and comparative claims
DIN EN ISO 4120:2020 Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
DIN 10972:2003-08 Sensory analysis - A - not A test
DIN 10956:2007-08 Apparatus for sensory analysis - Universal testing glasses and lids - Requirements and instructions for use
DIN EN ISO 4120:2021-06 Sensory analysis - Methodology - Triangle test (ISO 4120:2021); German version EN ISO 4120:2021
DIN 10954:1997 Sensory testing methods - Paired comparison test
DIN 10973:2013-06 Sensory analysis - In/out test
DIN 10970:2002-09 Sensory analysis - Time intensity test
DIN EN ISO 10399:2018-04 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017); German version EN ISO 10399:2018
DIN 10956:2007 Apparatus for sensory analysis - Universal testing glasses and lids - Requirements and instructions for use
DIN 10976:2016-08 Sensory analysis - Difference from Control-Test (DfC-Test)
DIN 10976:2016 Sensory analysis - Difference from Control-Test (DfC-Test)
DIN 10960:2000-06 Apparatus for sensory analysis - Wine testing glasses
DIN 10964:2014-11 Sensory analysis - Simple descriptive test
DIN EN ISO 5495:2016-10 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Cor 1:2006 + Amd 1:2016); German version EN ISO 5495:2007 + A1:2016
DIN 10966:1997 Sensory testing methods - Intensity test
DIN 10973:2013 Sensory analysis - In/out test
DIN 10809:1988-08 Analysis of tea; preparation of liquor for use in sensory tests
DIN 10968:2003 Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
DIN EN ISO 8589:2014-10 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014); German version EN ISO 8589:2010 + A1:2014

Indonesia Standards

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

British Standards Institution (BSI)

20/30382879 DC BS EN ISO 4120. Sensory analysis. Methodology. Triangle test sensory
BS EN ISO 10399:2018 Sensory analysis. Methodology. Duo-trio test
BS EN ISO 5495:2005+A1:2016 Sensory analysis. Methodology. Paired comparison test
BS EN ISO 11132:2017 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
BS EN ISO 5495:2007+A1:2016 Sensory analysis — Methodology — Paired comparison test
BS ISO 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
BS EN ISO 8589:2010+A1:2014 Sensory analysis. General guidance for the design of test rooms

HU-MSZT

MSZ 157-1982 Sensory testing of honey
MSZ 20568-1982 Cigarette sensory testing
MSZ 9462-1981 Wine sensory testing
MSZ 9697/7-1982 Sensory testing of fruits

Korean Agency for Technology and Standards (KATS)

KS A 7001-1982 GENERAL METHODS ON SENSORY TESTING
KS A 7001-1992(2003) GENERAL METHODS ON SENSORY TESTING
KS A 7001-2007 GENERAL METHODS ON SENSORY TESTING
KS A 7002-2007 FLAVOR EVALUATION METHOD BY SENSORY TESTING
KS Q ISO 8588-2023 Sensory analysis ― Methodology ― “A” – “not A” test
KS Q ISO 10399-2019 Sensory analysis－Methodology－Duo-trio test
KS Q ISO 8589-2019 Sensory analysis — General guidance for the design of test rooms

American Society for Testing and Materials (ASTM)

ASTM E1958-12 Standard Guide for Sensory Claim Substantiation
ASTM E1958-19a Standard Guide for Sensory Claim Substantiation
ASTM E1958-18 Standard Guide for Sensory Claim Substantiation
ASTM E1958-19 Standard Guide for Sensory Claim Substantiation
ASTM E1958-16 Standard Guide for Sensory Claim Substantiation
ASTM E1958-07e1 Standard Guide for Sensory Claim Substantiation
ASTM E1958-98 Standard Guide for Sensory Claim Substantiation
ASTM E1958-06 Standard Guide for Sensory Claim Substantiation
ASTM E1958-20 Standard Guide for Sensory Claim Substantiation
ASTM E1958-16a Standard Guide for Sensory Claim Substantiation
ASTM E3009-23 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E1885-18 Standard Test Method for Sensory Analysis—Triangle Test

PL-PKN

PN A74855-02-1987 Sugar Test methods Organoleptic tests
PN A86507-1991 Egg products Organoleptic and physical tests
PN A82062-1988 Meat products Sausages Organoleptic and physical tests
PN R74013-1970 Cerealt Preliminary control o? quali?y and organoleptic ?es?t

GSO

GSO ISO 3591:2015 Sensory analysis -- Apparatus -- Wine-tasting glass
GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
GSO ISO 4120:2023 Sensory analysis — Methodology — Triangle test
OS GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
BH GSO ISO 4120:2023 Sensory analysis — Methodology — Triangle test
BH GSO ISO 8588:2016 Sensory analysis -- Methodology -- "A" - "not A" test
OS GSO ISO 8588:2015 Sensory analysis -- Methodology -- "A" - "not A" test
GSO ISO 8588:2015 Sensory analysis -- Methodology -- "A" - "not A" test
BH GSO ISO 10399:2016 Sensory analysis -- Methodology -- Duo-trio test
OS GSO ISO 10399:2015 Sensory analysis -- Methodology -- Duo-trio test
GSO ISO 10399:2015 Sensory analysis -- Methodology -- Duo-trio test
BH GSO ISO 11132:2017 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
OS GSO ISO 8589:2011 Sensory analysis — General guidance for the design of test rooms
GSO ISO 11132:2015 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
GSO ISO 8589:2011 Sensory analysis — General guidance for the design of test rooms

RO-ASRO

STAS 12655-1988 FOOD PRODUCTS SENSORIAL ANALYSIS Requirements for tasters

VN-TCVN

TCVN 1532-1993 Animal feeding stuffs.Sensory test method

ES-UNE

UNE-EN ISO 4120:2022 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
UNE-EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006) (Endorsed by Asociación Española de Normalización in February of 2018.)
UNE-EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) (Endorsed by Asociación Española de Normalización in March of 2018.)
UNE-EN ISO 5495:2007/A1:2016 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016) (Endorsed by Asociación Española de Normalización in September of 2017.)

Japanese Industrial Standards Committee (JISC)

JIS Z 9080:1979 General rules for sensory tests

SCC

AENOR UNE 87016:1986 \"Sensory analysis. Methodology. Test \"\"A\"\"-\"\"Not A\"\".\"
UNE 87010:1993 SENSORY ANALYSIS. METHODOLOGY. DUO-TRIO TEST.
DIN 10972 E:2001 Draft Document - Sensory analysis "A" - "not A" test
UNE 87006:1992 SENSORY ANALYSIS. METHODOLOGY. TRIANGULAR TEST.
DANSK DS/ISO 4120:2021 Sensory analysis – Methodology – Triangle test
DIN 10973 E:2012 Draft Document - Sensory analysis - In/out test
UNE 87005:1992 SENSORY ANALYSIS. METHODOLOGY. PAIRED COMPARISON TEST.
BS ISO 5495:2005 Sensory analysis. Methodology. Paired comparison test
BS EN ISO 5495:2007 Sensory analysis. Methodology. Paired comparison test
NS 9445:2020 Fish oils in triglyceride form (TG) - Sensory quality requirements
DIN 10964 E:2013 Draft Document - Sensory analysis - Simple descriptive test
DANSK DS/EN ISO 5495/A1:2007 Sensory analysis - Methodology - Paired comparison test
DANSK DS/EN ISO 4120:2021 Sensory analysis – Methodology – Triangle test (ISO 4120:2021)
DANSK DS/EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
NS-EN ISO 4120:2021 Sensory analysis — Methodology — Triangle test (ISO 4120:2021)
DANSK DS/EN ISO 8589/A1:2010 Sensory analysis - General guidance for the design of test rooms
DANSK DS/EN ISO 10399:2018 Sensory analysis – Methodology – Duo-trio test (ISO 10399:2017)
BS ISO 8589:2007 Sensory analysis. General guidance for the design of test rooms
NS-EN ISO 4120:2007 Sensory analysis — Methodology — Triangle test (ISO 4120:2004)
DANSK DS/EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms

RU-GOST R

GOST ISO 3103-2013 Tea. Preparation of liquor for use in sensory tests
GOST ISO 22308-2016 Cork stoppers. Sensory test method

IT-UNI

UNI EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test

Association Francaise de Normalisation

NF EN ISO 4120:2021 Analyse sensorielle - Méthodologie - Essai triangulaire
NF V09-013*NF EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test
NF ISO 8588:2017 Analyse sensorielle - Méthodologie - Essai "A" - "non A"
NF EN ISO 10399:2018 Analyse sensorielle - Méthodologie - Essai duo-trio
NF V09-020*NF EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test
NF V09-501:1999 Sensory analysis-General guidance for sensory evaluation-Description, differentiation and hedonic measurement
NF EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
NF EN ISO 5495/A1:2016 Sensory analysis - Methodology - Paired comparison test

AENOR

UNE 87016:1986 SENSORY ANALYSIS. METHODOLOGY "A" "NOT A" TEST
UNE-EN ISO 4120:2008 Sensory analysis - Methodology - Triangle test (ISO 4120:2004)

CZ-CSN

CSN 56 0186 Cast.2-1981 Testing methods for beer. art 2. ensory testing
CSN 56 0210 Cast.2-1981 Testing methods for alcoholic beverages. Sensory examination
CSN 46 1011 Cast.2-1988 Testing of cereals, legumes and oil-bearing crops. Organoleptical tests
CSN 56 0240 Cast.2-1977 Testing methods for non-alcoholic drinks. Sensory testing
CSN 58 0170 Cast.2-1980 Methods of test for mayonnaise. Methods of sensory examination

Danish Standards Foundation

DS/EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
DS/EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
DS/EN ISO 4120:2021 Sensory analysis – Methodology – Triangle test (ISO 4120:2021)

Lithuanian Standards Office

LST ISO 3103:1997 Tea. Preparation of liquor for use in sensory tests
LST EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004)
LST EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)

International Organization for Standardization (ISO)

ISO 3103:2019 Tea — Preparation of liquor for use in sensory tests

IN-BIS

IS 6273 Pt.1-1971 Guidelines for Sensory Evaluation of Foods Part I Best Requirements

AT-ON

ONORM B 5014-2-2000 Sensory and chemical requirements and testing of materials in contact with drinking water - Part 2: Cementitious materials
ONORM B 5014-1-2000 Sensory and chemical requirements and testing of materials in contact with drinking water - Part 1: Organic materials
OENORM EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)

CH-SNV

SN EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)