1、BSI Standards PublicationSensory analysis General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessorsBS EN ISO 8586:2014BS EN ISO 8586:2014National forewordThis British Standard is the UK implementation of EN ISO 8586:2014.It is identical to ISO 8
2、586:2012. It supersedes BS 7667-1:1993, BS EN ISO 8586-2:2008 and BS ISO 8586:2012, which are withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/12, Sensory analysis.A list of organizations represented on this committee can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 secreta
3、ry.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British Standards Institution 2014. Published by BSI Standards Limited 2014ISBN 978 0 580 83108 9ICS 03.100.30; 67.240Compliance with a British Standard
4、cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 January 2013.Amendments/corrigenda issued since publicationDate Text affected30 April 2014 This corigendum renumbers BS IO 856:2012 as BS EN ISO
5、8586:2014BRITISH STANDARDEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 8586 January 2014 ICS 03.100.30; 67.240 English Version Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012) Analyse sensor
6、ielle - Lignes directrices gnrales pour la slection, lentranement et le contrle 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
7、was approved by CEN on 28 December 2013. CEN members are bound to comply with 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 suc
8、h national standards may be obtained on application to the CEN-CENELEC 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 translation under the responsibility of a CEN member into its own
9、 language and notified to the CEN-CENELEC Management Centre has the same status 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, G
10、reece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, 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 NORMU
11、NG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 8586:2014 Eii ISO 2012 All rights reservedForeword The text of ISO 8586:2012 has been prepared by Technica
12、l Committee ISO/TC 34 “Food products” of the International Organisation for Standardization (ISO) and has been taken over as EN 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
13、2014, and conflicting national standards shall be withdrawn at the latest by July 2014. Attention is drawn to the possibility that 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
14、. This document supersedes EN ISO 8586-2:2008. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, For
15、mer Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 8586:
16、2012 has been approved by CEN as EN ISO 8586:2014 without any modification. BS EN ISO 8586:2014 EN ISO 8586:2014 (E) ISO 2012 All rights reserved iiiContents PageForeword ivIntroduction v1 Scope . 12 Normative references 13 Terms and definitions . 14 Selection of assessors 24.1 General . 24.2 Recrui
17、tment, preliminary screening and initiation . 24.3 Background information and preselection . 54.4 Screening 65 Training of assessors 95.1 Principle 95.2 General . 95.3 Assessment procedure 105.4 Training of colour, taste, odour and texture 105.5 Training in detection and recognition of special taste
18、s and odours 145.6 Training in the use of scales 155.7 Training in the development and use of descriptors (profiles) .165.8 Practice . 165.9 Specific product training . 166 Final choice of panels for particular methods 166.1 Principle . 166.2 Difference assessments 176.3 Ranking assessment 176.4 Rat
19、ing and scoring 176.5 Qualitative descriptive analysis . 176.6 Quantitative descriptive analysis . 176.7 Assessors for particular assessments 187 Training of experts 187.1 General 187.2 Sensory memory. 187.3 Semantic and metric learning of sensory descriptors .197.4 Building up a thesaurus of descri
20、ptors . 197.5 Training on assessment conditions 198 Monitoring and testing of performance of selected assessors and expert sensory assessors .198.1 Objectives 198.2 Principle . 198.3 Analysis of the results 209 Management and follow-up of the group .209.1 Motivation 209.2 Maintaining of skills 219.3
21、 Renewal 219.4 Retraining . 21Annex A (informative) Repeatability and reproducibility of assessors and panels .22Annex B (informative) Use of analysis of variance in the choice of selected assessors for scoring .23Annex C (informative) Example of practical application 26Bibliography .28BS EN ISO 858
22、6:2014 ISO 8586:2012 (E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in
23、a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commissi
24、on (IEC) on all matters of electrotechnical standardization.International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical com
25、mittees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at 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
26、be held responsible for identifying any or all such patent rights.ISO 8586 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis.This first edition of ISO 8586 cancels and replaces ISO 8586-1:1993 and ISO 8586-2:2008. The main requirements and criteria fo
27、r the selection, training and monitoring of selected assessors and of expert sensory assessors have been revised to summarize the information given in ISO 8586-1:1993 and ISO 8586-2:2008.iv ISO 2012 All rights reservedBS EN ISO 8586:2014 ISO 8586:2012 (E)IntroductionA sensory analysis panel constitu
28、tes a 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
29、performed 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
30、 in sensory 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,
31、who are 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
32、selection 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
33、descriptive 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 t
34、o determine 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 pa
35、nel.Expert 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 t
36、he group 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 informa
37、tion is 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. ISO 2012 All rights reserved vBS EN ISO 8586:2014 ISO 8586:2012 (E)Recrui
38、tmentNave sensory assessorsFamiliarization Initiated sensory assessorsSELECTIONSelected sensory assessorsFinal choice of panels for particular methodsSelected assessors (difference, ranking, rating) Assessors selected in order to become TrainingMonitoring and testing of performanceExpert sensory ass
39、essorsMonitoring and testing of performanceAccording to Clause 4According to Clause 5According to According to Clause 8According to Figure 1 Entire processvi ISO 2012 All rights reservedClause 7Clause 6BS EN ISO 8586:2014 ISO 8586:2012 (E)INTERNATIONAL STANDARD ISO 8586:2012(E)Sensory analysis Gener
40、al guidelines for the selection, training and monitoring of selected assessors and expert sensory assessorsWARNING This document does not purport to address all of the safety problems, if any, associated with its use. It is the responsibility of the user to establish appropriate safety and health pr
41、actices 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 expert sensory assessors. It supplements the information given in ISO 6658.2 Norma
42、tive 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 referenced document (including any amendments) applies.ISO 5492:2008, Sensory analysis Voc
43、abularyISO 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 repeatab
44、ility conditionsNote 1 to entry: Repeatability can be expressed quantitatively in terms of the dispersion characteristics of the results.ISO 3534-2:2006, 3.3.5Note 2 to entry: Repeatability related to sensory analysis is defined as a measure of the agreement between assessments on the same sample un
45、der the same conditions. See Table A.1.3.2repeatability conditionsobservation conditions where independent test/measurement results are obtained with the same method on identical test/measurement items in the same test facility or measuring facility by the same operator using the same equipment with
46、in short intervals of timeNote 1 to entry: Repeatability conditions include: the same measurement procedure or test procedure; the same operator; the same measuring or test equipment used under the same conditions; the same location; ISO 2012 All rights reserved 1BS EN ISO 8586:2014 repetition over
47、a short period of time.ISO 3534-2:2006, 3.3.6Note 2 to entry: Short intervals of time related to sensory analysis are defined as the repetition over the same session.3.3reproducibilityprecision under reproducibility conditionsNote 1 to entry: Reproducibility can be expressed quantitatively in terms
48、of the dispersion characteristics of the results.Note 2 to entry: Results are usually understood to be corrected results.ISO 3534-2:2006, 3.3.10Note 3 to entry: Reproducibility related to sensory analysis is defined as a measure of the agreement between assessments on the same sample under different
49、 conditions for assessors and panel. See Table A.1.3.4reproducibility conditionsobservation conditions where independent test/measurement results are obtained with the same method on identical test/measurement items in different test or measurement facilities with different operators using different equipmentISO 3534-2:2006, 3.3.11Note 1 to entry: Reproducibility conditions related to sensory analysis may include different times (sessions), different environments and different panels. See Table A.1.4 Selection of as
