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.

General information

  • Status :  Withdrawn
    Publication date : 1983-03
  • Edition : 2
    Number of pages : 6
  • :
    ISO/TC 34/SC 12
    Sensory analysis
  • 67.240
    Sensory analysis

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