Specification of a technique for detecting differences in the organoleptic attributes of two products. The principle consists in presentation of a pair of samples to assessors; one sample may be a control. Following testing, written response by the assessors, and interpretation of the replies obtained. Specimen answer forms are given in an annex A. An annex B shows practical examples of application.
Status: WithdrawnPublication date: 1983-03
Edition: 2Number of pages: 6
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
- ICS :
- 67.240 Sensory analysis
ISO 5495:1983Stage: 95.99
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