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AS 2542.1.2-1984

AS 2542.1.2-1984

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Sensory analysis of foods General guide to methodology - Types and choice of test

Available format(s)

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

Superseded date

11-23-2022

Language(s)

English

Published date

01-01-1984

Publisher

Standards Australia

1 - AS 2542.1.2-1984 SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - TYPES AND CHOICE OF TEST
1 - 1 SCOPE.
1 - 2 REFERENCED DOCUMENTS.
1 - 3 DEFINITIONS.
1 - 4 CHOICE OF TEST.
1 - 4.1 General.
1 - 4.2 Difference tests
1 - 4.3 Preference tests
1 - 4.4 Descriptive analysis
1 - 5 DIFFERENCE TESTS.
1 - 5.1 General.
2 - 5.2 Paired comparison test.
2 - 5.2.1 Outline of the method.
2 - 5.2.2 Application.
2 - 5.2.3 Assessors.
2 - 5.3 Triangle test.
2 - 5.3.1 Outline of the method.
2 - 5.3.2 Application.
2 - 5.3.3 Assessors.
2 - 5.4 Duo-trio test.
2 - 5.4.1 Outline of the method.
2 - 5.4.2 Application.
2 - 5.4.3 Assessors.
2 - 5.5 Two out of five test.
2 - 5.5.1 Outline of the method.
2 - 5.5.2 Application.
2 - 5.5.3 Assessors.
2 - 5.6 Ranking.
2 - 5.6.1 Outline of the method.
2 - 5.6.2 Application.
2 - 5.6.3 Assessors.
2 - 5.7 Rating.
2 - 5.7.1 Outline of the method.
3 - 5.7.2 Application.
3 - 5.7.3 Assessors.
3 - 6 PREFERENCE TESTS.
3 - 6.1 General.
3 - 6.2 Paired comparison test.
3 - 6.2.1 Outline of the method.
3 - 6.2.2 Application.
3 - 6.2.3 Assessors.
3 - 6.3 Ranking.
3 - 6.3.1 Outline of the method.
3 - 6.3.2 Application.
3 - 6.3.3 Assessors.
3 - 6.4 Rating.
3 - 6.4.1 Outline of the method.
3 - 6.4.2 Application.
3 - 6.4.3 Assessors.
3 - 7 DESCRIPTIVE ANALYSIS

Sets out the various types of sensory test and provides guidance on choosing the most appropriate method according to the objectives of the investigation.

This standard sets out the various types of test used in the sensory analysis of foods and provides guidance on choosing the most appropriate test according to the objectives of the investigation. The application and use of the specific test methods described in AS 2542.2 are discussed.

Committee
FT-022
DocumentType
Standard
ISBN
0 7262 3572 X
Pages
3
PublisherName
Standards Australia
Status
Superseded
SupersededBy
Supersedes
UnderRevision

AS 2542.1.3-1995 Sensory analysis of foods General guide to methodology - Selection of assessors

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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