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Sensory analysis - Vocabulary

ISO 5492:2008 Publication Description:

ISO 5492:2008 defines terms relating to sensory analysis.

ISO 5492:2008 applies to all industries concerned with the evaluation of products by the sense organs.

The terms are given under the following headings: 1) general terminology; 2) terminology relating to the senses; 3) terminology relating to organoleptic attributes; and 4) terminology relating to methods.

In addition to terms used in the three official ISO languages (English, French and Russian), this document gives the equivalent terms in German and Spanish; these are published under the responsibilities of the member bodies for Germany (DIN) and for Argentina (IRAM), respectively, and are given for information only. Only the terms and definitions given in the official languages can be considered as ISO terms and definitions.

International Classification for Standards (ICS)

ICS Classification Field ICS Field Sub-Group and Number
ICS-01-Generalities ICS Vocabularies-Food (01.040.67)
ICS-67-Food ICS Sensory Analysis (67.240)

ICS Related Standards

Cart Document Number Document Title
$138.00 ISO 1956-1:1982 Fruits and vegetables -- Morphological and structural terminology -- Part 1
$162.00 ISO 1956-2:1989 Fruits and vegetables -- Morphological and structural terminology -- Part 2
$68.00 ISO 1990-1:1982 Fruits -- Nomenclature -- First list
$45.00 ISO 1990-2:1985 Fruits -- Nomenclature -- Second list
$68.00 ISO 1991-1:1982 Vegetables -- Nomenclature -- First list
$45.00 ISO 1991-2:1995 Vegetables -- Nomenclature -- Part 2: Second list
$45.00 ISO 3493:2014 Vanilla - Vocabulary
$77.00 ISO 3493:1999 Vanilla -- Vocabulary
$138.00 ISO 3509:2005 Coffee and coffee products - Vocabulary
$45.00 ISO 4125:1991 Dry fruits and dried fruits -- Definitions and nomenclature
$45.00 ISO 5492:2008/Amd1:2016 - Amendment 1
$68.00 ISO 5507:2002 Oilseeds, vegetable oils and fats - Nomenclature
$162.00 ISO 5526:2013 Cereals, pulses and other food grains - Nomenclature
$45.00 ISO 5527:2015 Cereals - Vocabulary
$123.00 ISO 5527:1995 Cereals -- Vocabulary
$138.00 ISO 6078:1982 Black tea -- Vocabulary
$0.00 ISO 676/COR1:1997 Technical Corrigendum to ISO 676: 1995
$138.00 ISO 676:1995 Spices and condiments -- Botanical nomenclature
$138.00 ISO 7563:1998 Fresh fruits and vegetables -- Vocabulary
$138.00 ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
$138.00 ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
$103.00 ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile
$103.00 ISO 11037:2011 Sensory analysis - Guidelines for sensory assessment of the colour of products
$138.00 ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method
$19.00 ISO 11056:1999/Amd1:2013 - Amendment 1
$19.00 ISO 11056:1999/Amd2:2015 - Amendment 2
$138.00 ISO 11132:2012 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel
$185.00 ISO 11136:2014 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
$185.00 ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
$149.00 ISO 13299:2003 Sensory analysis - Methodology - General guidance for establishing a sensory profile
$68.00 ISO 13300-1:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities
$68.00 ISO 13300-2:2006 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders
$162.00 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
$138.00 ISO 13302:2003 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
$45.00 ISO 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass
$68.00 ISO 16779:2015 Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs
$68.00 ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
$45.00 ISO 22308:2005 Cork stoppers - Sensory analysis
$138.00 ISO 29842:2011 Sensory analysis - Methodology - Balanced incomplete block designs
$19.00 ISO 29842:2011/Amd1:2015 - Amendment 1
$45.00 ISO 3103:1980 Tea -- Preparation of liquor for use in sensory tests
$45.00 ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass
$68.00 ISO 3972:2011 Sensory analysis - Methodology - Method of investigating sensitivity of taste
$103.00 ISO 4120:2004 Sensory analysis - Methodology - Triangle test
$68.00 ISO 4121:2003 Sensory analysis - Guidelines for the use of quantitative response scales
$45.00 ISO 5492:2008/Amd1:2016 - Amendment 1
$138.00 ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
$19.00 ISO 5495:2005/Amd1:2016 - Amendment 1
$103.00 ISO 5496:2006 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours
$45.00 ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
$138.00 ISO 6658:2005 Sensory analysis - Methodology - General guidance
$45.00 ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
$162.00 ISO 8586:2012 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
$138.00 ISO 8587:2006 Sensory analysis - Methodology - Ranking
$19.00 ISO 8587:2006/Amd1:2013 - Amendment 1
$45.00 ISO 8588:1987 Sensory analysis -- Methodology -- A - not A test
$103.00 ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
$19.00 ISO 8589:2007/Amd1:2014 - Amendment 1
$138.00 ISO 6658:2017 Sensory analysis - Methodology - General guidance
$103.00 ISO 8588:2017 Sensory analysis - Methodology - A - not A test