1、May 2014 Translation by DIN-Sprachendienst.English price group 16No 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).ICS 67
2、.240; 03.100.30!%1U“2145750www.din.deDDIN EN ISO 8586Sensory analysis General guidelines for the selection, training and monitoring of selectedassessors and expert sensory assessors (ISO 8586:2012);English version EN ISO 8586:2014,English translation of DIN EN ISO 8586:2014-05Sensorische Analyse All
3、gemeiner Leitfaden fr die Auswahl, Schulung und berprfung ausgewhlter Prferund Sensoriker (ISO 8586:2012);Englische Fassung EN ISO 8586:2014,Englische bersetzung von DIN EN ISO 8586:2014-05Analyse sensorielle Lignes directrices gnrales pour la slection, lentranement et le contrle des sujetsqualifis
4、et sujets sensoriels experts (ISO 8586:2012);Version anglaise EN ISO 8586:2014,Traduction anglaise de DIN EN ISO 8586:2014-05SupersedesDIN 10961:1996-08 andDIN EN ISO 8586-2:2008-11www.beuth.deDocument comprises 37 pagesIn case of doubt, the German-language original shall be considered authoritative
5、.05.14 DIN EN ISO 8586:2014-05 2 A comma is used as the decimal marker. National foreword This document (EN ISO 8586:2014) has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 12 “Sensory analysis” (Secretariat: IRAM, Argentina) and has bee
6、n taken over under the unique acceptance procedure (UAP) as European Standard EN ISO 8586. DIN EN ISO 8586 supersedes the previous standards DIN EN ISO 8586-2 concerning the selection, training and monitoring of expert sensory assessors and DIN 10961 covering the training of assessors. Until the pub
7、lication of ISO 8586, requirements for the training of assessors were specified in ISO 8586-1 and, at the national level, in DIN 10961. Upon decision of Technical Committee ISO/TC 34/SC 12, the contents of both parts of ISO 8586 have been revised in form and substance and combined in one standard. T
8、he responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee), Working Committee NA 057-01-01 AA Sensorik. The DIN Standards corresponding to the International Standards referred to in
9、 this document are as follows: ISO 3534-2 DIN ISO 3534-2 ISO 3972 DIN ISO 3972 ISO 4120 DIN EN ISO 4120 ISO 5492 DIN EN ISO 5492 ISO 5725 DIN ISO 5725 (all parts) ISO 6658 DIN 10950 ISO 8587 DIN ISO 8587 ISO 8589 DIN EN ISO 8589 ISO 13299 DIN EN ISO 13299 ISO 22935-1 DIN ISO 22935-1 Amendments This
10、standard differs from DIN 10961:1996-08 and DIN EN ISO 8586-2:2008-11 as follows: a) the text of ISO 8586:2012 has been adopted in full, thus combining the training of assessors and expert sensory assessors in one document; b) terms and definitions have been adopted from DIN EN ISO 5492; c) requirem
11、ents for the training of assessors as in the previous DIN 10961 have been replaced by the International Standard; d) test room requirements are to comply with DIN EN ISO 8589; e) two further tastes have been added: “umami“ and “metallic“; f) reference substance CAS-numbers have been added; g) the te
12、st solution concentrations for the tastes have been redefined; h) the standard has been brought in line with the current rules of presentation. Previous editions DIN 10961-1: 1986-11 DIN 10961-2: 1986-11 DIN 10961: 1996-08 DIN EN ISO 8586-2: 2008-11 DIN EN ISO 8586:2014-05 3 National Annex NA (infor
13、mative) Bibliography DIN ISO 4120, Sensory analysis Methodology Triangle test DIN EN ISO 5492, Sensory analysis Vocabulary DIN EN ISO 8589, Sensory analysis General guidance for the design of test rooms DIN EN ISO 13299, Sensory analysis Methodology General guidance for establishing a sensory profil
14、e DIN ISO 3534-2, Statistics Vocabulary and symbols Part 2: Applied statistics DIN ISO 3972, Sensory analysis Methodology Method of investigating sensitivity of taste DIN ISO 5725 (all parts), Accuracy (trueness and precision) of measurement methods and results DIN ISO 8587, Sensory analysis Methodo
15、logy Ranking DIN ISO 22935-1, Milk and milk products Sensory analysis Part 1: General guidance for the recruitment, selection, training and monitoring of assessors DIN 10950, Sensory analysis Basic principles DIN EN ISO 8586:2014-05 4 This page is intentionally blank EN ISO 8586 January 2014 ICS 03.
16、100.30; 67.240 Supersedes EN ISO 8586-2:2008English Version Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012) Analyse sensorielle - Lignes directrices gnrales pour la slection, lentranement et le contrl
17、e des sujets qualifis et sujets sensoriels experts (ISO 8586:2012) Sensorische Analyse - Allgemeiner Leitfaden fr die Auswahl, Schulung und berprfung ausgewhlter Prfer und Sensoriker (ISO 8586:2012) This European Standard was approved by CEN on 28 December 2013. CEN members are bound to comply with
18、the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Managem
19、ent Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same statu
20、s as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
21、 Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2014 CEN A
22、ll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 8586:2014 EEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORMContents PageForeword 3Introduction 41 Scope . 62 Normative references 63 Terms and definitions . 64 Selection of assessors
23、.74.1 General . 74.2 Recruitment, preliminary screening and initiation . 74.3 Background information and preselection .104.4 Screening 115 Training of assessors.145.1 Principle 145.2 General 145.3 Assessment procedure 155.4 Training of colour, taste, odour and texture 155.5 Training in detection and
24、 recognition of special tastes and odours 195.6 Training in the use of scales 205.7 Training in the development and use of descriptors (profiles) .215.8 Practice . 215.9 Specific product training . 216 Final choice of panels for particular methods 216.1 Principle . 216.2 Difference assessments 226.3
25、 Ranking assessment 226.4 Rating and scoring 226.5 Qualitative descriptive analysis . 226.6 Quantitative descriptive analysis . 226.7 Assessors for particular assessments 237 Training of experts 237.1 General 237.2 Sensory memory. 237.3 Semantic and metric learning of sensory descriptors .247.4 Buil
26、ding up a thesaurus of descriptors . 247.5 Training on assessment conditions 248 Monitoring and testing of performance of selected assessors and expert sensory assessors .248.1 Objectives 248.2 Principle . 248.3 Analysis of the results 259 Management and follow-up of the group .259.1 Motivation 259.
27、2 Maintaining of skills 269.3 Renewal 269.4 Retraining . 26Annex A (informative) Repeatability and reproducibility of assessors and panels .27Annex B (informative) Use of analysis of variance in the choice of selected assessors for scoring .28Annex C (informative) Example of practical application 31
28、Bibliography .33DIN EN ISO 8586:2014-05 EN ISO 8586:2014 (E) 2 DIN EN ISO 8586:2014-05 EN ISO 8586:2014 (E) 3Foreword The text of ISO 8586:2012 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organisation for Standardization (ISO) and has been taken over as EN
29、 ISO 8586:2014. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by July 2014, and conflicting national standards shall be withdrawn at the latest by July 2014. Attention is drawn to the possibility t
30、hat some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 8586-2:2008. According to the CEN-CENELEC Internal Regulations, the national standards organi
31、zations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, M
32、alta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 8586:2012 has been approved by CEN as EN ISO 8586:2014 without any modification. IntroductionA sensory analysis panel constitutes a
33、true “measuring instrument”, and consequently the results of the analysis depends on its members.The recruitment of persons willing to participate in a panel therefore needs to be carried out with care and to be considered as a real investment, both in time and money.Sensory assessment can be perfor
34、med by three types of assessors: sensory assessors; selected assessors; expert sensory assessors.“Sensory assessors” are any people taking part in a sensory test. They can be “naive assessors” who do not have to meet any precise criterion, or “initiated assessors” who have already participated in se
35、nsory tests (see ISO 5492:2008, 1.5).“Selected assessors” are chosen for their ability to perform a sensory test (see ISO 5492:2008, 1.6).“Expert sensory assessors” are selected assessors with a demonstrated sensory sensitivity and with considerable training and experience in sensory testing, who ar
36、e able to make consistent and repeatable sensory assessments of various products (see ISO 5492:2008, 1.8).It is necessary to undertake a preliminary selection of the candidates at the recruitment stage, in order to eliminate those who would be unsuited for sensory analysis. However, the final select
37、ion can only be made after selection and training. The selection and training methods to be employed depend on the tasks to intend for the “selected assessors” and “expert sensory assessors”.Sensory assessors work as a panel which is managed by a panel leader. In certain cases (especially for descri
38、ptive sensory analysis), the panel may be divided into specialized subgroups.The recommended procedure involves:a) recruitment and preliminary screening of naive assessors;b) familiarization of naive assessors who are to become initiated assessors;c) selection of initiated assessors in order to dete
39、rmine their ability to perform particular tests, who then become selected assessors;d) possible training of selected assessors to become expert sensory assessors.The exact procedures covered by a) and b) and the nature of the tests performed in c) and d) depend on the tasks intended for the panel.Ex
40、pert sensory assessors have demonstrated particular acuity and reproducibility in panel work, and have developed a good long-term sensory memory, allowing reliable comparative judgements, possibly in the absence of control samples.The panel leader is responsible for the general monitoring of the gro
41、up of expert sensory assessors and for their training. The expert sensory assessors are not responsible for the choice of tests used, the presentation of the samples or for the interpretation of results. These matters are the responsibility of the panel leader who also decides how much information i
42、s given to the panel.The performance of selected assessors should be monitored regularly to ensure that the criteria by which they were initially selected continue to be met.The entire process is illustrated in Figure 1.DIN EN ISO 8586:2014-05 EN ISO 8586:2014 (E) 4 RecruitmentNave sensory assessors
43、Familiarization Initiatedsensory assessorsSELECTIONSelected sensory assessorsFinal choice of panels for particular methodsSelected assessors (difference, ranking, rating) Assessorsselected in order to become TrainingMonitoring and testing of performanceExpert sensory assessorsMonitoring and testing
44、of performanceAccording to Clause 4According to Clause 5According to Clause 6According to Clause 8According to Clause 7Figure 1 Entire processDIN EN ISO 8586:2014-05 EN ISO 8586:2014 (E) 5 WARNING This document does not purport to address all of the safety problems, if any, associated with its use.
45、It is the responsibility of the user to establish appropriate safety and health practices and to ensure compliance with any national regulatory conditions.1 ScopeThis International Standard specifies criteria for the selection and procedures for the training and monitoring of selected assessors and
46、expert sensory assessors. It supplements the information given in ISO 6658.2 Normative referencesThe 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 referenc
47、ed document (including any amendments) applies.ISO 5492:2008, Sensory analysis VocabularyISO 6658, Sensory analysis Methodology General guidanceISO 8589, Sensory analysis General guidance for the design of test rooms3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.3.1repeatabilityprecision under repeatability conditionsNote 1 to entry: Repeatability can be expressed quantitatively in terms of the dispersion characteristics of the results.ISO 3534-2:2006, 3.3.5
