Volgende documenten, standaarden en normen zijn gratis beschikbaar voor SENSNET-leden:
Normen en standaarden voor sensorische analyse van voedingsmiddelen, ingrediënten en voedingscontactmaterialen (ISO, ASTM, Europese standaarden, …)
Sensorische testruimte
- ISO 8589:2007 Sensory analysis – General guidance for the design of test rooms (+ amendment 1)
Selectie, training en monitoring van panelleden
- ISO 8586:2012 Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessor (wordt vervangen door ISO/DIS 8586 (Draft International Standard) u n d e r d e v e l o p m e n t)
- ISO 13300-1:2006 Sensory analysis – General guidance for the staff of a sensory evaluation laboratory – Part 1 Staff responsibilities
- ISO 13300-2:2006 Sensory analysis – General guidance for the staff of a sensory evaluation laboratory – Part 2 Recruitment and training of panel leaders
Sensorische descriptors
- ISO 5492:2008 Sensory analysis – Vocabulary (+ amendment) n i e u w
- ISO 11035:1994 Sensory analysis – Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
Sensorische testen
- ISO 5497:1982 Sensory analysis – Methodology – Guidelines for the preparation of samples for which direct sensory analysis is not feasible
- ISO 6564:1985 Sensory analysis – Methodology – Flavour profile methods
- ISO 8588:2017 Sensory analysis – Methodology – ‘A’ – ‘not A’ (n i e u w)
- ISO 11036:2020 Sensory analysis – Methodology –Texture profile (n i e u w)
- ISO 11056:1999 Sensory analysis – Methodology – Magnitude estimation method (+ amendment 1 + amendment 2) (wordt vervangen door ISO/DIS 11056 (Draft International Standard) u n d e r d e v e l o p m e n t)
- ISO 13301:2002 Sensory analysis – Methodology – General guidance for measuring odour, flavour and taste detection thresholds by 3-AFC
- ISO 4121:2003 Sensory analysis – Guidelines for the use of quantitative response scales
- ISO 13299:2016 Sensory analysis – Methodology – General guidance for establishing a sensory profile
- ISO 4120:2004 Sensory analysis – Methodology – Triangle test (wordt vervangen door ISO/DIS 4120 (Draft International Standard) u n d e r d e v e l o p m e n t)
- ISO 10399:2004 Sensory analysis – Methodology – Duo-trio test
- ISO 16820:2004 Sensory analysis – Methodology – Sequential analysis
- ISO 5495:2005 Sensory analysis – Methodology – Paired comparison test (+ corrigendum + amendment) (n i e u w)
- ISO 6658:2017 Sensory analysis – Methodology – General guidance (n i e u w)
- ISO 5496:2006 Sensory analysis – Methodology – Initiation and training of assessors in the detection and recognition of odours (+ amendment 1)
- ISO 8587:2006 Sensory analysis – Methodology – Ranking (+ amendment 1)
- ISO 3972:2011 Sensory analysis – Methodology – Method for investigating sensitivity of taste (+ technical corrigendum 1)
- ISO 29842:2011 Sensory analysis – Methodology – Balanced incomplete block designs (+ amendment 1)
- ISO 11132:2012 Sensory analysis – Methodology – Guidelines for monitoring the performance of a quantitative sensory panel (wordt vervangen door ISO/DIS 11132 (Draft International Standard) u n d e r d e v e l o p m e n t)
- ISO 11136:2014 Sensory analysis – Methodology – General guidance for conducting hedonic tests with consumers in a controlled area (+ amendment 1) (n i e u w)
- ISO/DIS 20613 Sensory analysis – General guidance for the application of sensory analysis in quality control (u n d e r d e v e l o p m e n t)
- ASTM MNL 26-3e Sensory testing methods (n i e u w)
- ASTM MNL 63 Just-About-Right (JAR) scales: Design, usage, benefits and risks
- ASTM E3009-15e Sensory analysis: Tetrad test (n i e u w)
Shelf life
- ISO 16779:2015 Sensory analysis – Assessment (determination and verification) of the shelf life of foodstuffs
- ASTM E2454-05 (2011) Standard guide for sensory evaluation methods to determine the sensory shelf life of consumer products
Verpakking
- NBN-EN 1230-1:2010 Paper and board – Sensory analysis – Part 1 Odour
- NBN-EN 1230-2:2010 Paper and board – Sensory analysis – Part 2 Off-flavour (taint)
- CEN-TR 15645-1:2008 Paper and board intended to come into contact with foodstuffs – Calibration of the odour test – Part 1 Odour
- CEN-TR 15645-2:2008 Paper and board intended to come into contact with foodstuffs – Calibration of the off-flavour test – Part 2 Fatty food
- CEN-TR 15645-3:2008 Paper and board intended to come into contact with foodstuffs – Calibration of the off-flavour test – Part 3 Dry food
- Robinson test
- ISO 13302:2003 Sensory analysis – Methods for assessing modifications to the flavour of foodstuffs due to packaging
- DIN 10955:2004 Sensory analysis – Testing of packaging materials and packages for food products
- BRC-IoP standard for packaging and packaging materials – issue 4
- ASTM E460-12 Standard practice for determining effect of packaging on food and beverage products during storage (revision u n d e r d e v e l o p m e n t)
- ASTM E619-09 Standard practice for evaluating foreign odors in paper packaging
- ASTM E1870-19 Standard test method for odor and taste transfer from polymeric packaging film
- ASTM E2609-08 Standard test method for odor or flavor transfer or both from rigid polymeric packaging
Standaarden m.b.t. voedingscontactmaterialen
- BRC-IoP Standard for packaging and packaging materials – Issue 4
- PAS 223:2011 Prerequisite programmes and design requirements for food safety in the manufacture and provision of food packaging
