BS 5929-1:1986

Superseded

View Superseded by

Methods for sensory analysis of food General guide to methodology

Available format(s)

Hardcopy , PDF

Superseded date

12-01-2006

Language(s)

English

Published date

31-07-1986

Publisher

British Standards Institution

National foreword
Committees responsible
Methods
0. Introduction
1. Scope and field of application
2. References
3. Definitions
4. General requirements
5. Methods of test
6. Analysis of results
Annex
Statistical terms
Table
Significance tables

Background for users of sensory methods, general requirements, procedures and interpretation of results. Guidance on choice of procedure appropriate to a particular problem.

Committee	AW/12
DevelopmentNote	Supersedes 85/55064 DC and BS 5929-1(1980) (09/2005)
DocumentType	Standard
Pages	22
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS ISO 6658:2005
Supersedes	BS 5929-1:1980

BS 5929-3:1984	Methods for sensory analysis of food Triangular test
ISO 8588:2017	Sensory analysis — Methodology — "A" - "not A" test
ISO 5497:1982	Sensory analysis Methodology Guidelines for the preparation of samples for which direct sensory analysis is not feasible
BS 5929-2:1982	Methods for sensory analysis of food Paired comparison test
BS 5929-4:1986	Methods for sensory analysis of food Flavour profile methods
BS 5532-1:1978	Statistical terminology Glossary of terms relating to probability and general terms relating to statistics
BS 2846-4:1976	Guide to statistical interpretation of data Techniques of estimation and tests relating to means and variances
BS 6001-1:1972	Sampling procedures for inspection by attributes Specification for sampling plans indexed by acceptable quality level (AQL) for lot-by-lot inspection
ISO 3972:2011	Sensory analysis — Methodology — Method of investigating sensitivity of taste
ISO 8587:2006	Sensory analysis Methodology Ranking
BS 5586-1:1978	Sensory analysis apparatus Specification for wine-tasting glass
BS 6002:1979	Specification for sampling procedures and charts for inspection by variables for percent defective
BS 5098:1975	Glossary of terms relating to sensory analysis of food
ISO 5494:1978	Sensory analysis Apparatus Tasting glass for liquid products
ISO 4121:2003	Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492:2008	Sensory analysis — Vocabulary