Overview

The standard contains a method for sensory evaluation of test samples by placing them in a rank order. The method allows for assessing differences among several samples based on the intensity of a single attribute, of several attributes 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 can be applied for the training and evaluation of assessors' performance, product assessment and determination of the order of preference in a global hedonic test. The determination of the influence on intensity levels of one or more parameters (such as the order of dilution, influence of raw materials, of production, packaging or storage methods) is commonly used for this sensory testing method. It is not exclusively applicable to the testing and evaluation of foodstuffs and their starting products, but also to the non-food sector, for instance for the evaluation of colour impressions. The International Standard ISO 8587:2006 has been prepared by ISO/TC 34/SC 12 "Sensory analysis" (secretariat: IRAM, Argentina) and, based on a resolution of Working Committee "Sensory analysis", has been adopted without any alterations as DIN ISO 8587 into the German body of standards. The collaboration of DIN for the field of responsibility of ISO/TC 34/SC 12 is performed through Working Committee NA 057-01-01 AA "Sensorik" ("Sensory analysis") of NAL.

Document: references other documents

Responsible national committee

NA 057-08-01 AA - Sensory analysis  

Responsible international committee

ISO/TC 34/SC 12 - Sensory analysis