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NF ISO 5492 : 2009

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

SENSORY ANALYSIS - VOCABULARY
Superseded date

01-11-2009

Published date

12-01-2013

La présente Norme internationale définit les termes relatifs à l'analyse sensorielle. Elle s'applique à toutes les industries concernées par l'évaluation des produits par les organes des sens. Les termes sont répartis selon les rubriques suivantes: terminologie générale; terminologie relative à la physiologie; terminologie relative aux propriétés organoleptiques; terminologie relative aux méthodes.

DevelopmentNote
Indice de classement: V00-150. Supersedes NFV 00 150. (04/2002) PR NF ISO 5492 September 2006. (09/2006)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Superseded
SupersededBy
Supersedes

Standards Relationship
ISO 5492:2008 Identical

NF ISO 5495 : 2006 SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST
NF ISO 13300-1 : 2006 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 1: STAFF RESPONSIBILITIES
XP V09 500 : 2009 XP SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA
NF EN ISO 5495 : 2007 AMD 1 2016 SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST
NF ISO 16820 : 2004 SENSORY ANALYSIS - METHODOLOGY - SEQUENTIAL ANALYSIS
NF ISO 4120 : 2004 SENSORY ANALYSIS - METHODOLOGY - TRIANGULAR TEST
NF ISO 10399 : 2004 SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST
NFV 63 100 : 95 XP FOIE GRAS AND FOIE GRAS BASED PREPARATIONS - RECOMMENDATIONS FOR THE PREPARATION AND CARRYING OUT OF TESTS BY CONSUMERS - TESTS BY SENSORY EVALUATION
NF ISO 11056 : 2000 AMD 2 2015 SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD
NF ISO 7304-2 : 2008 ALIMENTARY PASTA PRODUCED FROM DURUM WHEAT SEMOLINA - ESTIMATION OF COOKING QUALITY BY SENSORY ANALYSIS - PART 2: ROUTINE METHOD
NF ISO 13300-2 : 2006 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS
NF ISO 4121 : 2004 SENSORY ANALYSIS - GUIDELINES FOR THE USE OF QUANTITATIVE RESPONSE SCALES
NF ISO 8589 : 2008 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS
NF ISO 13299 : 2003 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
NF ISO 13301 : 2002 SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE
NF EN ISO 8586-2 : 2008 SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS - PART 2: EXPERT SENSORY ASSESSORS
NF 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
NF EN ISO 4120 : 2007 SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
NF ISO 8587 : 2007 SENSORY ANALYSIS - METHODOLOGY - RANKING
NF ISO 13302 : 2004 SENSORY ANALYSIS - METHODS FOR ASSESSING MODIFICATIONS TO THE FLAVOUR OF FOODSTUFFS DUE TO PACKAGING
NF ISO 22935-1 : 2009 MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS

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