ISO 8587:2006 官能分析—方法論—ランキング | 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 8587 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 8587:1988), which has been technically revised.

1 Scope

This International Standard describes a method for sensory evaluation with the aim of placing a series of test samples in rank order.

This method allows for assessing differences among several samples based on the intensity of a single attribute, of several attributes ¹⁾ or of an overall impression. It is used to find if differences exist, but cannot determine the degree of difference that exists between samples.

The method is suited for the following cases:

• a) evaluation of assessors’ performance
  • 1) training assessors,
  • 2) determining perception thresholds of individuals or groups;

• b) product assessment

  • 1) pre-sorting of samples
    • i) on a descriptive criterion,
    • ii) on hedonic preference;

  • 2) determination of the influence on intensity levels of one or more parameters (e.g. order of dilution, influence of raw materials, of production, packaging or storage methods)

    • i) on a descriptive criterion,
    • ii) on hedonic preference;

  • 3) determination of the order of preference in a global hedonic test.

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.

3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 3534-1 and ISO 5492 apply.

Bibliography