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ISO 5495

Sensory analysis - Methodology - Paired comparison test AMENDMENT 1

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Organization: ISO
Publication Date: 15 February 2016
Status: active
Page Count: 8
ICS Code (Sensory analysis): 67.240

Document History

ISO 5495
February 15, 2016
Sensory analysis - Methodology - Paired comparison test AMENDMENT 1
A description is not available for this item.
ISO 5495
July 15, 2006
Sensory analysis — Methodology — Paired comparison test TECHNICAL CORRIGENDUM 1
A description is not available for this item.
ISO 5495
November 15, 2005
Sensory analysis — Methodology — Paired comparison test
A description is not available for this item.
ISO 5495
January 1, 1983
Sensory Analysis - Methodology - Paired Comparison Test
A description is not available for this item.

References

This document is referenced by:
ISO 6658 - Sensory analysis - Methodology - General guidance
Published by ISO on July 1, 2017
This document gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on...
This document is referenced by:
ISO 7304-1 - Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
Published by ISO on March 1, 2016
This part of ISO 7304 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: — firmness, by...
This document is referenced by:
ASTM E2164 - Standard Test Method for Directional Difference Test
Published by ASTM on October 1, 2016
This test method covers a procedure for comparing two products using a two-alternative forced-choice task. This method is sometimes referred to as a paired comparison test or as a 2-AFC (alternative...
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