Overview

Amendment 1 to ISO 5492:2008 (ISO 5492:2008/Amd1:2016) contained in this document (DIN EN ISO 5492:2009/A1:2017) contains further definitions of terms relating to sensory analysis, which extend and supplement the previous standard in line with the state of the art in science and technology. The definitions are applicable to all areas in which test materials are tested and evaluated using the sensory organs. The terms are divided into the subject areas of general terminology, terminology relating to the senses, terminology relating to organoleptic properties and process-related terminology. The document not only serves to improve the comprehensibility of the standards in the field of sensory food testing, but also makes an important contribution to the standardization of terms for sensory analysis within the standards of other specialist areas in which sensory analysis is also used. This Amendment 1 to ISO 5492:2008 has been prepared by Technical Committee ISO/TC 34 "Food products" (secretariat: AFNOR, France), Subcommittee SC 12 "Sensory analysis" (secretariat: IRAM, Argentina). The Amendment has been submitted for parallel voting based on the decision of CEN/SS C01 "Food products" (secretariat: CCMC) and adopted unchanged as EN ISO 5492:2009/A1:2017. ISO 5492:2008/Amd.1:2016 is a multilingual version in English, French, Russian, German and Spanish. DIN is involved in the European Committee for Standardization (CEN) for the field of responsibility of CEN/SS C01 "Food products" via Working Committee NA 057-01-01 AA "Sensors" of DIN Standards Committee Food and Agricultural Products (NAL).

Responsible national committee

NA 057-08-01 AA - Sensory analysis  

Responsible european committee

CEN/BT - BT Technical Board