ISO 4120:2004
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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 Triangle test
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Withdrawn date
03-08-2021
Language(s)
English, French
Published date
06-23-2004
ISO 4120:2004 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 applies whether a difference can exist in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test, but has limited use with products that exhibit strong carryover and/or lingering flavours.
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 (triangle testing for difference), or a perceptible difference does not result (triangle testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) or for selecting, training and monitoring assessors.
| DevelopmentNote |
Supersedes ISO/DIS 4120 (06/2004)
|
| DocumentType |
Standard
|
| Pages |
15
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NBR ISO 4120 : 2013 | Identical |
| DIN EN ISO 4120:2007-10 | Identical |
| AS 2542.2.2-2005 | Identical |
| ONORM EN ISO 4120 : 2010 | Identical |
| NF EN ISO 4120 : 2007 | Identical |
| NBN EN ISO 4120 : 2007 | Identical |
| NEN EN ISO 4120 : 2007 | Identical |
| NEN ISO 4120 : 2004 | Identical |
| NS EN ISO 4120 : 1ED 2007 | Identical |
| I.S. EN ISO 4120:2007 | Identical |
| PN EN ISO 4120 : 2007 | Identical |
| AS 2542.2.2:2014 | Identical |
| SN EN ISO 4120 : 2007 | Identical |
| UNI EN ISO 4120 : 2008 | Identical |
| SS-EN ISO 4120:2007 | Identical |
| UNE-EN ISO 4120:2008 | Identical |
| BS EN ISO 4120:2007 | Identical |
| EN ISO 4120:2007 | Identical |
| NF ISO 4120 : 2004 | Identical |
| DIN ISO 4120 E : 2005 | Identical |
| BS 5929-3:1984 | Identical |
| UNI ISO 4120 : 1987 | Identical |
| DIN ISO 4120:2005-04 | Identical |
| UNI 10395 : 1994 | Similar to |
| UNE 87006:1992 | Identical |
| DIN 10951:1986-12 | Similar to |
| BS ISO 4120 : 2004 | Identical |
| 01/715682 DC : DRAFT DEC 2001 | ISO/DIS 10399 - SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| 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 |
| DIN ISO 16000-28:2012-12 | Indoor air - Part 28: Determination of odour emissions from building products using test chambers (ISO 16000-28:2012) |
| BS ISO 16779:2015 | 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 |
| 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) |
| DIN EN 1230-2:2010-02 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| I.S. EN ISO 10399:2018 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST (ISO 10399:2017) |
| 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) |
| ASTM E 1885 : 2004 | Standard Test Method for Sensory Analysis—Triangle Test |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| BS ISO 16820:2004 | Sensory analysis. Methodology. Sequential analysis |
| 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 |
| BS EN ISO 8586:2014 | Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| DIN ISO 16820:2009-11 | Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004) |
| ISO 10399:2017 | Sensory analysis — Methodology — 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 |
| UNE-EN 1230-2:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| VDI 3414 Blatt 2:2014-02 (Draft) | Quality evaluation of wooden surfaces - Testing and measuring methods |
| VDI 3940-3 : 2010 COR 1 2011 | MEASUREMENT OF ODOUR IMPACT BY FIELD INSPECTION - DETERMINATION OF ODOUR INTENSITY AND HEDONIC ODOUR TONE |
| 16/30314233 DC : 0 | BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| BS ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method |
| DIN 10968:2003-12 | SENSORY ANALYSIS - DETERMINATION AND EXAMINATION OF THE SENSORY MINIMUM DURABILITY OF FOODSTUFFS |
| 03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
| 10/30197665 DC : 0 | BS ISO 16000-28 - INDOOR AIR - PART 28: DETERMINATION OF ODOUR EMISSIONS FROM BUILDING PRODUCTS USING TEST CHAMBERS |
| BS ISO 8586 : 2012 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS |
| 08/30175646 DC : DRAFT MAR 2008 | BS EN 1230-2 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| 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 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| 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) |
| EN ISO 10399:2018 | Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) |
| ASTM E 1885 : 2004 : R2011 | Standard Test Method for Sensory Analysis<char: emdash>Triangle Test |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| UNI EN 1230-2 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| BS ISO 16000-28:2012 | Indoor air Determination of odour emissions from building products using test chambers |
| BS ISO 10399 : 2004 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| BS 7804-2:1999 | Tea sacks Performance specification for sacks for palletized and containerized transport of tea |
| 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 |
| EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| ISO 9884-2:1999 | Tea sacks Specification Part 2: Performance specification for sacks for palletized and containerized transport of tea |
| ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors |
| ISO 16000-28:2012 | Indoor air Part 28: Determination of odour emissions from building products using test chambers |
| ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
| I.S. EN 1230-2:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT) |
| BS EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs. Sensory analysis Off-flavour (taint) |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| 13/30245300 DC : 0 | BS ISO 16779 - SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS |
| UNI EN ISO 10399 : 2010 | SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| ISO 10399:2004 | Sensory analysis Methodology Duo-trio test |
| ISO 8586-2:2008 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
| ISO 3534-1:2006 | Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability |
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Hardcopy - English
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Hardcopy - French
PDF - French
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PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
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