1、BRITISH STANDARDBS EN ISO5495:2007Incorporating corrigendum no. 1 andamendment no. 1 (renumbers BS ISO 5495:2005 as BS EN ISO 5495:2007)Sensory analysis Methodology Paired comparison test The European Standard EN ISO 5495:2007 has the status of aBritish StandardICS 67.240 BS EN ISO +A1:2016Incorpora
2、tingcorrigendum no. 1 andamendment no. 1(renumbersBS ISO 5495:2005 asBS EN ISO 5495:2007)(ISO 5495:2005)BS EN ISO 5495:2007+A1:2016ISBN 978 0 580 88047 6Amendments/corrigenda issued since publicationAmd. No. Date Comments16563 Corrigendum No. 129 September 2006 Corrections to 3.7 and 8.1.117502 31 J
3、anuary 2008 Renumbers BS ISO 5495:2005 as BS EN ISO 5495:200731 May 2016 Implementation of ISO amendment 1:2016 with CEN endorsement A1:2016: Annex subclause B.5.2 updatedThis British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 January 2006 The Bri
4、tish Standards Institution 2016. Published by BSI Standards Limited 2016National forewordThis British Standard is the UK implementation of EN ISO 5495:2007+A1:2016. It is identical to ISO 5495:2005, incorporating corrigendum July 2006 and amendment 1:2016. It supersedes BS EN ISO 5495:2007 which is
5、withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/12, Sensory analysis.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Us
6、ers are responsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 5495July 2007ICS 67.240English VersionSensory analysis - Methodology - Paired comparison test (ISO5495:2005 and ISO 5
7、495:2005/Cor 1:2006)Analyse sensorielle - Mthodologie - Essai de comparaisonpar paires (ISO 5495:2005 et ISO 5495:2005/Cor 1:2006)Sensorische Analyse - Prfverfahren - PaarweiseVergleichsprfung (ISO 5495:2005 und ISO 5495:2005/Cor1:2006)This European Standard was approved by CEN on 12 July 2007.CEN m
8、embers are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on applicat
9、ion to the CEN Management 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 translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has th
10、e same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
11、Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2007 CEN All rights of exploitation in any form and by any means reserve
12、dworldwide for CEN national Members.Ref. No. EN ISO 5495:2007: EEN ISO 5495:2007+A1March 2016Foreword The text of ISO 5495:2005 and ISO 5495:2005/Cor 1:2006 has been prepared by Technical Committee ISO/TC 34 “Agricultural food products” of the International Organization forStandardization (ISO) and
13、has been taken over as EN ISO 5495:2007 by Technical Committee CEN/SS C01 “Food Products“, the secretariat of which is held by CMC. This European Standard shall be given the status of a national standard, either by publication ofan identical textor by endorsement, at the latestby January2008, and co
14、nflicting national standards shall bewithdrawn at the latest by January2008. According to the CEN/CENELEC Internal Regulations, the national standards organizations ofthe following countries are bound to implement this European Standard: Austria, Belgium,Bulgaria, Cyprus, Czech Republic, Denmark, Es
15、tonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.Endorsement noticeThe text of ISO 5495:2005 and ISO 5495:2005/Cor 1:2006 h
16、as been approved byCEN as EN ISO 5495:2007 without any modifications. EN ISO 5495:2007BS EN ISO 5495:2007+A1:2016EN ISO 5495:2007+A1:2016Foreword to amendment A1This document (EN ISO 5495:2007/A1:2016) has been prepared by Technical Committee ISO/TC 34 “Food products”.This Amendment to the European
17、Standard EN ISO 5495:2007 shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by September 2016, and conflicting national standards shall be withdrawn at the latest by September 2016.Attention is drawn to the possibility that
18、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.According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to im
19、plement 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, Malta, Netherlands, Norway, Poland, Portugal, Roman
20、ia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.Endorsement noticeThe text of ISO 5495:2005/Amd 1 2016 has been approved by CEN as EN ISO 5495:2007/A1:2016 without any modification.The text of ISO 5495:2005 and ISO 5495:2005/Cor 1:2006 has been approved by CEN as EN
21、 ISO 5495:2007 without any modifications.iiiContents PageForeword iv1Scope . 12Normative references. 23Terms and definitions. 34Principle. 45General test conditions 46Assessors 56.1 Qualification 56.2 Number of assessors. 57Procedure 58Analysis and interpretation of results 68.1 When testing for a d
22、ifference 68.2 When testing for similarity 69Report 710 Precision and bias 7Annex A (normative) Tables 8Annex B (informative) Examples 15Bibliography. 21EN ISO 5495:2007BS EN ISO 5495:2007+A1:2016ISO 5495:2007+A1:2016iv Foreword ISO (the International Organization for Standardization) is a worldwide
23、 federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member bodyinterested in a subject for which a technical committee has beenestablished has the right to be represented on that co
24、mmittee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closelywith the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accord
25、ance with the rules given in the ISO/IEC Directives, Part 2.The main task of technical committees is to prepare International Standards. Draft International Standardsadopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires
26、approval byat least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO5495 was prepared by Technical Commi
27、ttee ISO/TC34, Food products, Subcommittee SC 12, Sensoryanalysis. This third edition cancels and replaces the second edition (ISO5495:1983), which has been technically revised.EN ISO 5495:2007BS EN ISO 5495:2007+A1:2016ISO 5495:2007+A1:20161Sensory analysis Methodology Paire d comparison test 1 Sco
28、pe This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensityof a sensory attribute. This test is sometimes also referred to asa directional difference test or a 2-AF
29、C test(Alternative Forced Choice).In fact, the paired comparison testis a forced choice test between two alternatives. NOTE The paired comparison test is the simplest existing classification test since it concerns only two samples. The method is applicable whether a difference exists in a single sen
30、soryattribute or in several,which meansthat it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference fo
31、r the attribute under study does not signify that there does not exist anydifference between the two products. Thismethod is only applicable if the products are relativelyhomogeneous. The method is effective a) fordetermining whether a perceptible difference exists (paired difference test), or wheth
32、er no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients,processing, packaging, handling or storage operations, orb) for selecting, training and monitoring assessors. It is necessary to know, prior to carrying out the test, whether the tes
33、t is a one-sided test (the test supervisorknows a priorithe direction of the difference, and the alternative hypothesis corresponds to the existence of adifference in the expected direction) or a two-sided test (the test supervisor does not have any a prioriknowledge concerning the direction of the
34、difference, and the alternative hypothesis corresponds to theexistence of a difference in one direction or the other).The paired test can also be used in order to compare two products in terms of preference. The different cases of use of the paired test are summarized in Figure 1. EN ISO 5495:2007BS
35、 EN ISO 5495:2007+A1:2016ISO 5495:2007+A1:20162 NOTE Only non-hedonic tests are dealt with in this International Standard. Figure 1 Possible different cases of use of the paired comparison testEXAMPLE 1 (Case a) The production of a biscuit has been modified in order to render it more crisp. It is de
36、sired tocheck whether this increase is perceptible. Therefore it is necessary to try to highlight a difference to see whether the newproduct is perceived as beingcrispier than the usual product (control). EXAMPLE 2 (Case b) A manufacturer knows that the product may contain traces of an ingredient wh
37、ich impartsanoff-flavour to the product. He therefore wishes to determine the maximum acceptable quantity so that the flavour difference with a reference product without this ingredient is barely perceptible and therefore without any regrettable consequences.EXAMPLE 3 (Case c) It is desired to produ
38、ce a new soup and to compare two ingredients which will provide the saltyflavour. For cost-intensive reasons, the ingredient which, at the same concentration, will provide the strongest salty flavouris sought. Therefore it is necessary to try to highlight a difference. It is not known a priori which
39、 ingredient will produce the strongest salty flavour. EXAMPLE 4 (Case d) A manufacturer of plastics used, in particular, bycar manufacturers for dashboards is seeking,for economic reasons, to replace the usual lubricant by a new one, but does not wish that the new plastics formula beperceived as pre
40、senting less or more surface slip than the usual one. It is a question of determining whether, for a sameconcentration, the new lubricant provides the same “surface slip” level as the usual product. It is necessary to show thatboth lubricants are similar in terms of “surface slip”, but it is not kno
41、wn a priori which lubricant can produce the highestsurface slipcharacteristics. 2 NormativereferencesThe following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited applies. For undated references, the latest edition of the refer
42、enceddocument (including anyamendments) applies.ISO 5492 1992, Sensory analysis VocabularyISO 6658:1985, Sensory analysis Methodology General guidanceISO 8586-1:1993, Sensory analysis General guidance for the selection, training and monitoring ofassessors P art 1:Selected assessorsISO 8586-2:1994, S
43、ensory analysis General guidance for the selection, training and monitoring ofassessors P art 2:ExpertsISO 8589:1988, Sensory analysis General guidance for the design of test roomsEN ISO 5495:2007BS EN ISO 5495:2007+A1:2016ISO 5495:2007+A1:201633 Terms and definitions For the purposes of this docume
44、nt, the terms and definitions given in ISO 5492 and the following apply.3.1 (alpha) riskprobability of concluding that a perceptible difference exists when one does not exist NOTE This is also called a type I error, significance level or false-positive rate. 3.2 (beta) risk probability of concluding
45、 that no perceptible difference exists when one does existNOTE This is also called a type II error or false-negative rate. 3.3 differencesituation inwhich samples can be distinguished based on their sensoryattributesNOTEThe proportion of assessments during which a perceptible difference is detected
46、between the products for thesensory attribute under study is given by the symbol pd. 3.4 one-sided testtest inwhich the test supervisor has a priori knowledge concerning the direction of difference NOTEThe null hypothesis is H0, the products are not different; the proportion of correct responses obs
47、erved, p, isequal to 1/2. The alternative hypothesis is H1, p 1/2. 3.5 two-sided testtest in which the test supervisor does not have anya priori knowledge concerning the direction of difference NOTE The null hypothesisis H0, the productsare not different; the proportion of responses observed for one
48、 of thesamples, p, is equal to 1/2. The alternative hypothesis is H1, p 1/2.3.6 correct responsesexpected responses number of assessors, in the case of a one-sided test, having selected the sample expected by the testsupervisor to be the most intense for the sensory attribute under study3.7 consensu
49、al responseshighest value, in the case of a two-sided test, of the number of assessors having selected sample A and those having selected sample B NOTEThis is calculated as above since there are not anycorrect responses. 3.8 product material to be evaluated 3.9 sample unit of product prepared, presented and evaluated during the course of the testEN ISO 5495:2007BS EN ISO 5495:2007+A1:2016ISO 5495:2007+A1:20164
