Databank voor SENSNET-leden

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 8588:2017 Sensory analysis – Methodology – ‘A’ – ‘not A’
  • 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 13301:2018* 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 4120:2021 Sensory analysis – Methodology – Triangle test (n i e u w)
  • ISO 10399:2017 Sensory analysis – Methodology – Duo-trio test
  • ISO 16820:2019 Sensory analysis – Methodology – Sequential analysis (n i e u w )
  • ISO 5495:2005 Sensory analysis – Methodology – Paired comparison test (+ corrigendum + amendment) 
  • ISO 6658:2017 Sensory analysis – Methodology – General guidance
  • 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)
  • ISO 20613:2019 Sensory analysis – General guidance for the application of sensory analysis in quality control (n i e u w)
  • ASTM MNL 26-3e Sensory testing methods
  • ASTM MNL 63 Just-About-Right (JAR) scales: Design, usage, benefits and risks (2009)
  • ASTM E3009-15e1 Sensory analysis: Tetrad test (2015)

(*) enkel abstract

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 E460-21 Standard practice for determining effect of packaging on food and beverage products during storage (n i e u w)
  • 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