• There are no items in your cart
We noticed you’re not on the correct regional site. Switch to our AMERICAS site for the best experience.
Dismiss alert

ISO 10399:2004

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

View Superseded by
withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Sensory analysis Methodology Duo-trio test

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

27-09-2018

Language(s)

English, French

Published date

23-06-2004

ISO 10399:2004 describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.

The method is statistically less efficient than the triangle test but is easier to perform by the assessors.

The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attributes responsible for the difference). The method is applicable only if the products are fairly homogeneous.

The method is effective for a) determining that either a perceptible difference results (duo-trio testing for difference), or a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; or b) for selecting, training and monitoring assessors.

Two forms of the method are described: the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production), and the balanced-reference technique, used when one product is not more familiar than the other.

DocumentType
Standard
Pages
19
PublisherName
International Organization for Standardization
Status
Withdrawn
SupersededBy
Supersedes

ISO 13302:2003 Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
BS EN ISO 4120:2007 Sensory analysis. Methodology. Triangle test
BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
DIN EN ISO 4120:2007-10 Sensory analysis - Methodology - Triangle test (ISO 4120:2004); German version EN ISO 4120:2007
BS ISO 16820:2004 Sensory analysis. Methodology. Sequential analysis
DIN ISO 4120 E : 2005 SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
DIN ISO 16820:2009-11 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004)
DIN 10971:2003-01 SENSORY ANALYSIS - DUO-TRIO-TEST
ISO 16820:2004 Sensory analysis Methodology Sequential analysis
UNE-ISO 16779:2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs.
ASTM E 3009 : 2015 : EDT 1 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E 3009 : 2015 Standard Test Method for Sensory Analysis—Tetrad Test
BS ISO 4120 : 2004 SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
16/30314233 DC : 0 BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
03/312758 DC : DRAFT AUG 2003 ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
ASTM E 2610 : 2008 Standard Test Method for Sensory Analysis<span class='unicode'>—</span>Duo-Trio Test
BS ISO 13302:2003 Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
ISO 6658:2017 Sensory analysis — Methodology — General guidance
ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
ISO 16779:2015 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
ISO 4120:2004 Sensory analysis Methodology Triangle test
BS ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
13/30245300 DC : 0 BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS
ASTM E 2610 : 2008 : R2011 Standard Test Method for Sensory Analysis—Duo-Trio Test
I.S. EN ISO 4120:2007 SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
DIN ISO 4120:2005-04 SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004)

View more information
£58.00
Excluding VAT

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.