ISO 5496:2006 官能分析—方法論—匂いの検出と認識における評価者の開始とトレーニング | ページ 2

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, 2.

The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 5496 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis.

This second edition cancels and replaces the first edition (ISO 5496:1992), which has been technically revised.

Introduction

Owing to the complexity of olfaction, assessors who are to make up panels need to undergo a familiarization and training process before undertaking any sensory analysis concerning the detection of odours.

This period of initiation, followed by training, is intended to teach assessors to evaluate and to identify odours, to teach them to use the appropriate vocabulary, and also to allow them to improve their individual aptitude.

This International Standard provides guidance on the existing techniques used for this purpose.

At a later stage, organizers should direct the training according to the procedures or specific areas of use and, where necessary, make a selection of assessors on the basis of certain criteria.

1 Scope

This International Standard describes several types of method for determining the aptitude of assessors and for training assessors to identify and describe odoriferous products.

The methods described in this International Standard are suitable for use by the agri-foodstuffs industries employing olfactory analysis (e.g. perfumery, cosmetics and aromatics).

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.