Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours

Amended by

ISO 5496:2006/Amd 1:2018

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Published date

07-08-2006

Publisher

International Organization for Standardization

ISO 5496:2006 describes several types of method for determining the aptitude of assessors and for training assessors to identify and describe odoriferous products.

The methods described in ISO 5496:2006 are suitable for use by the agri-foodstuffs industries employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).

DevelopmentNote	Supersedes ISO/DIS 5496 (08/2006)
DocumentType	Standard
Pages	17
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 5496:1992

Standards	Relationship
IS 15285 : 2016(R2021)	Identical
BIS IS 15285 : 2016	Identical
NEN ISO 5496 : 2006	Identical
GOST ISO 5496 : 2014	Identical
NF ISO 5496 : 2006	Identical
UNE-ISO 5496:2007	Identical
BS ISO 5496 : 2006	Identical
UNE 87013:1996	Identical
SAC GB/T 15549 : 1995	Identical

BS ISO 13300-2:2006	Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders
BS ISO 22935-1:2009	Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors
DIN ISO 16000-30 E : 2015	INDOOR AIR - PART 30: SENSORY TESTING OF INDOOR AIR (ISO 16000-30:2014)
UNE-EN ISO 13299:2017	Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
BS EN ISO 13299:2016	Sensory analysis. Methodology. General guidance for establishing a sensory profile
14/30288415 DC : 0	BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
ISO 13302:2003	Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
BS ISO 13299 : 2003	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
DIN ISO 22935-1:2012-12	Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors (ISO 22935-1:2009)
S.R. CWA 16814:2014	NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD
CEN/TR 15645-1:2008	Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour
EN ISO 8586:2014	Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012, Corrected version 2014-06-15)
UNI EN ISO 8586 : 2014	SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS
10/30197245 DC : 0	BS ISO 8586 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED AND EXPERT ASSESSORS
04/19983377 DC : DRAFT JUL 2004	BS ISO 13300-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS FOR DESCRIPTIVE ANALYSIS
DIN EN ISO 13299:2016-09	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016)
ISO 13300-2:2006	Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders
07/30131009 DC : 0	BS ISO 22935-3 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 3: EVALUATION OF COMPLIANCE WITH PRODUCT SPECIFICATIONS FOR SENSORY PROPERTIES BY SCORING
ASTM E 2346/E2346M : 2015 : REDLINE	Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers
BS ISO 7304-1:2016	Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method
DIN ISO 16000-30:2015-05	INDOOR AIR - PART 30: SENSORY TESTING OF INDOOR AIR (ISO 16000-30:2014)
ISO 22308:2005	Cork stoppers Sensory analysis
DIN ISO 22935-3:2012-12	Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009)
BS ISO 8586 : 2012	SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS
BS ISO 13302:2003	Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
I.S. EN ISO 8586:2014	SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS (ISO 8586:2012, CORRECTED VERSION 2014-06-15)
ISO 8586:2012	Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
UNI CEN/TR 15645-1 : 2009	PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR
S.R. CEN/TR 15645-1:2008	PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR
06/30131003 DC : DRAFT APR 2006	ISO 22935-1 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS
PD CEN/TR 15645-1:2008	Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Odour
NF ISO 13299 : 2003	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
ISO 22935-3:2009	Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
ISO 7304-1:2016	Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
ISO 22935-1:2009	Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
ISO 13299:2016	Sensory analysis Methodology General guidance for establishing a sensory profile
EN ISO 13299:2016	Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
BS ISO 22935-3:2009	Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
BS EN ISO 8586:2014	Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
BS ISO 22308:2005	Cork stoppers. Sensory analysis
I.S. EN ISO 13299:2016	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016)
ISO 16000-30:2014	Indoor air Part 30: Sensory testing of indoor air

ISO 6658:2017	Sensory analysis — Methodology — General guidance
ISO 8589:2007	Sensory analysis — General guidance for the design of test rooms

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ISO 5496:2006

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