DIN ISO 22935-3-2012 Milk and milk products - Sensory analysis - Part 3 Guidance on a method for evaluation of compliance with product specifications for sensory properties by scor.pdf

1、December 2012 Translation by DIN-Sprachendienst.English price group 8No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).IC

2、S 67.100.01; 67.240!$z)“1928706www.din.deDDIN ISO 22935-3Milk and milk products Sensory analysis Part 3: Guidance on a method for evaluation of compliance with productspecifications for sensory properties by scoring (ISO 22935-3:2009),English translation of DIN ISO 22935-3:2012-12Milch und Milcherze

3、ugnisse Sensorische Analyse Teil 3: Leitfaden fr die Beurteilung sensorischer Eigenschaften auf bereinstimmung mitProduktspezifikationen mittels Punktvergabe (ISO 22935-3:2009),Englische bersetzung von DIN ISO 22935-3:2012-12Lait et produits laitiers Analyse sensorielle Partie 3: Lignes directrices

4、pour une mthode dvaluation de la conformit auxspcifications de produit pour les proprits sensorielles par notation (ISO 22935-3:2009),Traduction anglaise de DIN ISO 22935-3:2012-12www.beuth.deDocument comprises pagesIn case of doubt, the German-language original shall be considered authoritative.121

5、1.12 A comma is used as the decimal marker. Contents Page National foreword .3 National Annex NA (informative) Bibliography 4 Introduction .5 1 Scope 6 2 Normative references 6 3 Terms and definitions .7 4 Principle 7 5 General test requirements 7 6 Apparatus .8 7 Sampling .8 8 Preparation of test s

6、amples9 9 Procedures .9 10 Precision 10 11 Test report . 10 Bibliography . 12 2 DIN ISO 22935-3:2012-12 National foreword This standard has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 5 “Milk and milk products” (Secretariat: NEN, Nethe

7、rlands) in collaboration with the International Dairy Federation (IDF). It is being published jointly by IDF and ISO. The responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee), Wo

8、rking Committee NA 057-05-13 AA Milch und Milcherzeugnisse Probenahme- und Untersuchungsverfahren. In the German version, the term “Flavour” (3.13) replaces and extends the term “Geschmack” formerly used in the dairy industry. Attention is drawn to the possibility that some of the elements of this d

9、ocument may be the subject of patent rights. DIN shall not be held responsible for identifying any or all such patent rights. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 707 DIN EN ISO 707 ISO 5492 DIN EN ISO 5492 ISO 5725-1 DIN ISO

10、 5725-1 ISO 5725-2 DIN ISO 5725-2 ISO 8586-2 DIN EN ISO 8586-2 ISO 8589 DIN EN ISO 8589 ISO 13299 DIN EN ISO 13299 ISO/IEC 17025 DIN EN ISO/IEC 17025 DIN ISO 22935 consists of the following parts, under the general title Milk and milk products Sensory analysis: Part 1: General guidance for the recru

11、itment, selection, training and monitoring of assessors Part 2: Recommended methods for sensory evaluation Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring 3 DIN ISO 22935-3:2012-12 National Annex NA (informative) Bibliography DI

12、N EN ISO 707, Milk and milk products Guidance on sampling DIN EN ISO 5492, Sensory analysis Vocabulary DIN ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results Part 1: General principles and definitions DIN ISO 5725-2, Accuracy (trueness and precision) of measurement meth

13、ods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method DIN EN ISO 8586-2, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors DIN EN ISO 8589, Sensory anal

14、ysis General guidance for the design of test rooms DIN EN ISO 13299, Sensory analysis Methodology General guidance for establishing a sensory profile DIN EN ISO/IEC 17025, General requirements for the competence of testing and calibration laboratories 4 DIN ISO 22935-3:2012-12 Introduction The purpo

15、se of ISO 22935IDF 99 (all parts) is to give guidance on methodology for sensory analysis and the use of a common nomenclature of terms for milk and milk products. ISO 22935IDF 99 is divided into the three parts listed in the forewords. ISO 6658 should be consulted for an overview of sensory methods

16、 other than the one provided in this part of ISO 22935IDF 99. Evaluation of labelling and packaging is not covered by ISO 22935IDF 99 (all parts). Milk and milk products Sensory analysis Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by s

17、coring 5 DIN ISO 22935-3:2012-12 1 Scope This part of ISO 22935IDF 99 gives guidance on a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms. The method is especially applicable in proc

18、ess and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited number of expert assessors available. The results from the method may be part of product classification systems for domestic and international trade. Classification systems

19、are not covered by this part of ISO 22935IDF 99. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including an

20、y amendments) applies. ISO 4121, Sensory analysis Guidelines for the use of quantitative response scales ISO 5492, Sensory analysis Vocabulary ISO 5496, Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours ISO 6658, Sensory analysis Methodology

21、 General guidance ISO 8586-1, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors ISO 8586-2, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors ISO 8589, Sensory

22、analysis General guidance for the design of test rooms ISO 13300-1, Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities ISO 13300-2, Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment an

23、d training of panel leaders 6 DIN ISO 22935-3:2012-12 ISO/IEC 17025, General requirements for the competence of testing and calibration laboratories ISO 22935-1IDF 99-1, Milk and milk products Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors ISO

24、22935-2IDF 99-2, Milk and milk products Sensory analysis Recommended methods for sensory evaluation 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 4121, ISO 5492, ISO 5496, ISO 6658, ISO 8586-1, ISO 8586-2, ISO 8589, ISO 22935-1IDF 99-1 and the foll

25、owing apply. 3.1 property sensory analysis of milk products overall appearance, consistency or odour/flavour of a sample 4 Principle Sensory properties of individual samples of milk and milk products are analysed under standardized conditions by a panel of expert milk and milk product assessors. Eac

26、h assessor evaluates the samples independently of the other assessors and uses a discrete five point interval scale to estimate the magnitude of a possible deviation in a product from a pre-established sensory product specification. When the score of each assessor is 3 or lower, then the score is su

27、pplemented by common terms which describe the character of the sensory deviation. The mean values of the panel, supplemented with the representative terms when the mean values are lower than 3,6, gives the result of the method. 5 General test requirements The method shall be used in conjunction with

28、 ISO 22935-1IDF 99-1 and ISO 22935-2IDF 99-2. Follow also the general guidance on the methodology of sensory analysis given in ISO 6658. When relevant, it is also recommended that the general requirements for the competence to carry out tests given in ISO/IEC 17025 with supplemental documents specif

29、ic for sensory testing laboratories (such as EA-4/09 5) be followed. 5.1 Test room Conduct the sensory analysis in a special test room with standardized conditions which are monitored regularly when testing. See ISO 22935-2IDF 99-2 and ISO 8589 for the characteristics of the room in which the tests

30、are to be performed. 5.2 Assessors Assessors shall be recruited, selected, trained and monitored to satisfy the criteria for expert milk and milk product assessors. See ISO 22935-1IDF 99-1, ISO 8586-1, ISO 8586-2, and ISO 5496 for general guidance. 5.3 Panel The number of assessors in the panel shal

31、l be at least three. See also ISO 22935-1IDF 99-1 for additional requirements for assessors in the panel and ISO 22935-2IDF 99-2 for general guidelines for the preparation of a panel. 7 DIN ISO 22935-3:2012-12 5.4 Panel leader A panel leader familiar with sensory evaluation of the products shall be

32、responsible for the entire procedure and shall normally not participate in the panel. The panel leader may, however, be a panel member in regular process or quality control situations (e.g. at processing dairy plants), if the number of assessors at the site is limited and the panel leader satisfies

33、the criteria for expert milk and milk product assessors. See also ISO 22935-2IDF 99-2, ISO 13300-1, and ISO 13300-2 for additional requirements for the panel leader. 5.5 Documents Necessary documents for the sensory evaluation of the various products shall be available. The documents shall be standa

34、rdized and common to all comparable sensory evaluations utilizing this method, e.g. in a specific process or quality control in a company or region. 5.5.1 Specific methods for specific milk and milk products Specific methods shall supplement this part of ISO 22935IDF 99 and shall specify in detail n

35、ecessary apparatus, sampling procedure, the preparation of samples for sensory analysis, and the sensory evaluation of specific milk and milk products. See also ISO 22935-2IDF 99-2 for recommended methods. 5.5.2 Product specifications A pre-established sensory product specification shall describe th

36、e sensory requirements to be fulfilled to establish the fitness of the product for purpose in a specific market. For example, the description may be a sensory profile (ISO 13299 4) obtained by profiling products that have been found fit for purpose by consumer testing. A control sample may, if avail

37、able, supplement the sensory product specification. 5.5.3 Nomenclature of terms A nomenclature of terms shall include all terms relevant for objectively describing the character of sensory deviations in a specific milk or milk product from the description in the sensory product specification. See al

38、so ISO 22935-2IDF 99-2 for recommended terms for specific milk and milk products. In some cases, where the character of the deviation is described by a term which is also a part of the sensory product specification, and it is difficult to find an alternative objective description which covers the ac

39、tual deviation, it may be necessary to add “low intensity” or “high intensity” to the term in the nomenclature of the specific product (e.g. “low intensity of sweetness” or “high intensity of sweetness”). The nomenclature may include guidelines for the assessors to give information regarding the sig

40、nificance of the specific terms, and their combinations, for estimating the magnitude of the deviation from the sensory product specification. 6 Apparatus Select the apparatus according to the nature of the milk or milk products to be analysed. The selected apparatus shall not affect the test sample

41、s or the assessors in an undesired manner and the functioning and use shall, when relevant, be monitored regularly when testing. See also ISO 22935-2IDF 99-2 for recommended apparatus for sensory evaluation of specific milk and milk products. 7 Sampling Sampling is not part of the method specified i

42、n this part of ISO 22935IDF 99. Unless special requirements are given for the sampling, a recommended sampling method is given in ISO 707IDF 50 1(see also ISO 22935-2IDF 99-2 for sampling of specific milk and milk products). 8 DIN ISO 22935-3:2012-12 The laboratory shall receive a test sample which

43、is truly representative and which has not been damaged or changed during sampling, transport or storage. Precautions, therefore, shall be taken during sampling, transportation, and storage of the samples so that the sensory properties are not affected by these factors. 8 Preparation of test samples

44、Prepare test samples for assessment as specified in ISO 22935-2IDF 99-2 for individual milk and milk products. During the preparation of test samples, take precautions to ensure that the sensory properties are not affected in an undesired manner. Arrange the assessment so that the identity of each s

45、ample to be assessed is not known to the assessors. Take precautions to ensure that assessors are not influenced by the size and shape of the samples or by the mode of presentation. 9 Procedures 9.1 Evaluate the overall appearance, the overall consistency, and/or the overall odour/flavour of each te

46、st sample separately. See ISO 22935-2IDF 99-2 for recommended methods for the sensory evaluation of specific milk and milk products. 9.2 In scoring each property, use the numerical discrete interval scale presented in Table 1, which represents the magnitude of the deviation in a product from the pre

47、-established sensory specification. Table 1 The numerical discrete interval scale giving the magnitude of deviation in the scoring Points Verbal description 5 No deviation from the pre-established sensory specification 4 Minimal deviation from the pre-established sensory specification 3 Noticeable d

48、eviation from the pre-established sensory specification 2 Considerable deviation from the pre-established sensory specification 1 Very considerable deviation from the pre-established sensory specification 9.3 Each of the assessors shall score the test samples of a specific milk or milk product in a random order. In regular process or quality control situations (e.g. at processing dairy plants) it is, however, sufficient that the panel as a whole score