ISO 8586:2012
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
ISO 8586:2012 specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. It supplements the information given in ISO 6658.
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Figure fig_1
Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_3.4
Section sec_4
Section sec_4.1
Section sec_4.2
Section sec_4.2.1
Section sec_4.2.2
Section sec_4.2.3
Section sec_4.2.3.1
Section sec_4.2.3.2
Section sec_4.2.3.3
Section sec_4.2.3.4
Section sec_4.2.4
Section sec_4.2.4.1
Section sec_4.2.4.2
Section sec_4.2.4.2.1
Section sec_4.2.4.2.2
Section sec_4.2.4.3
Section sec_4.2.4.3.1
Section sec_4.2.4.3.2
Section sec_4.2.5
Section sec_4.3
Section sec_4.3.1
Section sec_4.3.2
Section sec_4.3.2.1
Section sec_4.3.2.2
Section sec_4.3.2.3
Section sec_4.3.2.4
Section sec_4.3.2.5
Section sec_4.3.3
Section sec_4.3.4
Section sec_4.3.4.1
Section sec_4.3.4.2
Section sec_4.3.4.3
Section sec_4.3.4.4
Section sec_4.3.5
Section sec_4.4
Section sec_4.4.1
Section sec_4.4.2
Section sec_4.4.3
Section sec_4.4.3.1
Section sec_4.4.3.2
Section sec_4.4.3.2.1
Section sec_4.4.3.2.2
Section sec_4.4.3.2.3
Section sec_4.4.3.2.4
Section sec_4.4.3.3
Section sec_4.4.3.4
Table tab_1
Table tab_2
Section sec_4.4.3.5
Section sec_4.4.3.6
Section sec_4.4.4
Table tab_3
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.4.1
Table tab_4
Section sec_5.4.2
Table tab_5
Section sec_5.4.3
Section sec_5.4.4
Section sec_5.4.5
Table tab_6
Table tab_7
Section sec_5.4.6
Section sec_5.4.6.1
Section sec_5.4.6.2
Table tab_8
Section sec_5.5
Table tab_9
Section sec_5.6
Table tab_10
Section sec_5.7
Section sec_5.8
Section sec_5.9
Section sec_5.9.1
Section sec_5.9.2
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_6.6.1
Section sec_6.6.2
Section sec_6.6.3
Section sec_6.7
Section sec_7
Section sec_7.1
Section sec_7.2
Section sec_7.3
Section sec_7.4
Section sec_7.5
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
Section sec_8.3.1
Section sec_8.3.2
Section sec_8.3.3
Section sec_9
Section sec_9.1
Section sec_9.2
Section sec_9.3
Section sec_9.4
Annex sec_A
Table tab_A.1
Annex sec_B
Table tab_B.1
Table tab_B.2
Table tab_B.3
Annex sec_C
Table tab_C.1
Table tab_C.2
Table tab_C.3
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Reference ref_11
Reference ref_12
Reference ref_13
Annex C (informative) Example of practical application
Bibliography
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Selection of assessors
4.1 General
4.2 Recruitment, preliminary screening and initiation
4.3 Background information and preselection
4.4 Screening
5 Training of assessors
5.1 Principle
5.2 General
5.3 Assessment procedure
5.4 Training of colour, taste, odour and texture
5.5 Training in detection and recognition of special tastes and odours
5.6 Training in the use of scales
5.7 Training in the development and use of descriptors (profiles)
5.8 Practice
5.9 Specific product training
6 Final choice of panels for particular methods
6.1 Principle
6.2 Difference assessments
6.3 Ranking assessment
6.4 Rating and scoring
6.5 Qualitative descriptive analysis
6.6 Quantitative descriptive analysis
6.7 Assessors for particular assessments
7 Training of experts
7.1 General
7.2 Sensory memory
7.3 Semantic and metric learning of sensory descriptors
7.4 Building up a thesaurus of descriptors
7.5 Training on assessment conditions
8 Monitoring and testing of performance of selected assessors and expert sensory assessors
8.1 Objectives
8.2 Principle
8.3 Analysis of the results
9 Management and follow-up of the group
9.1 Motivation
9.2 Maintaining of skills
9.3 Renewal
9.4 Retraining
Annex A (informative) Repeatability and reproducibility of assessors and panels
Annex B (informative) Use of analysis of variance in the choice of selected assessors for scoring
Annex C (informative) Example of practical application
Bibliography
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Figure fig_1
Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_3.4
Section sec_4
Section sec_4.1
Section sec_4.2
Section sec_4.2.1
Section sec_4.2.2
Section sec_4.2.3
Section sec_4.2.3.1
Section sec_4.2.3.2
Section sec_4.2.3.3
Section sec_4.2.3.4
Section sec_4.2.4
Section sec_4.2.4.1
Section sec_4.2.4.2
Section sec_4.2.4.2.1
Section sec_4.2.4.2.2
Section sec_4.2.4.3
Section sec_4.2.4.3.1
Section sec_4.2.4.3.2
Section sec_4.2.5
Section sec_4.3
Section sec_4.3.1
Section sec_4.3.2
Section sec_4.3.2.1
Section sec_4.3.2.2
Section sec_4.3.2.3
Section sec_4.3.2.4
Section sec_4.3.2.5
Section sec_4.3.3
Section sec_4.3.4
Section sec_4.3.4.1
Section sec_4.3.4.2
Section sec_4.3.4.3
Section sec_4.3.4.4
Section sec_4.3.5
Section sec_4.4
Section sec_4.4.1
Section sec_4.4.2
Section sec_4.4.3
Section sec_4.4.3.1
Section sec_4.4.3.2
Section sec_4.4.3.2.1
Section sec_4.4.3.2.2
Section sec_4.4.3.2.3
Section sec_4.4.3.2.4
Section sec_4.4.3.3
Section sec_4.4.3.4
Table tab_1
Table tab_2
Section sec_4.4.3.5
Section sec_4.4.3.6
Section sec_4.4.4
Table tab_3
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.4.1
Table tab_4
Section sec_5.4.2
Table tab_5
Section sec_5.4.3
Section sec_5.4.4
Section sec_5.4.5
Table tab_6
Table tab_7
Section sec_5.4.6
Section sec_5.4.6.1
Section sec_5.4.6.2
Table tab_8
Section sec_5.5
Table tab_9
Section sec_5.6
Table tab_10
Section sec_5.7
Section sec_5.8
Section sec_5.9
Section sec_5.9.1
Section sec_5.9.2
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_6.6.1
Section sec_6.6.2
Section sec_6.6.3
Section sec_6.7
Section sec_7
Section sec_7.1
Section sec_7.2
Section sec_7.3
Section sec_7.4
Section sec_7.5
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
Section sec_8.3.1
Section sec_8.3.2
Section sec_8.3.3
Section sec_9
Section sec_9.1
Section sec_9.2
Section sec_9.3
Section sec_9.4
Annex sec_A
Table tab_A.1
Annex sec_B
Table tab_B.1
Table tab_B.2
Table tab_B.3
Annex sec_C
Table tab_C.1
Table tab_C.2
Table tab_C.3
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Reference ref_11
Reference ref_12
Reference ref_13
Annex C (informative) Example of practical application
Bibliography
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Selection of assessors
4.1 General
4.2 Recruitment, preliminary screening and initiation
4.3 Background information and preselection
4.4 Screening
5 Training of assessors
5.1 Principle
5.2 General
5.3 Assessment procedure
5.4 Training of colour, taste, odour and texture
5.5 Training in detection and recognition of special tastes and odours
5.6 Training in the use of scales
5.7 Training in the development and use of descriptors (profiles)
5.8 Practice
5.9 Specific product training
6 Final choice of panels for particular methods
6.1 Principle
6.2 Difference assessments
6.3 Ranking assessment
6.4 Rating and scoring
6.5 Qualitative descriptive analysis
6.6 Quantitative descriptive analysis
6.7 Assessors for particular assessments
7 Training of experts
7.1 General
7.2 Sensory memory
7.3 Semantic and metric learning of sensory descriptors
7.4 Building up a thesaurus of descriptors
7.5 Training on assessment conditions
8 Monitoring and testing of performance of selected assessors and expert sensory assessors
8.1 Objectives
8.2 Principle
8.3 Analysis of the results
9 Management and follow-up of the group
9.1 Motivation
9.2 Maintaining of skills
9.3 Renewal
9.4 Retraining
Annex A (informative) Repeatability and reproducibility of assessors and panels
Annex B (informative) Use of analysis of variance in the choice of selected assessors for scoring
Annex C (informative) Example of practical application
Bibliography