BS EN ISO 8586-2014 Sensory analysis General guidelines for the selection training and monitoring of selected assessors and expert sensory assessors《感官分析 选定的评估员和专业感官评估人员的选择、培训和监视的通.pdf

《BS EN ISO 8586-2014 Sensory analysis General guidelines for the selection training and monitoring of selected assessors and expert sensory assessors《感官分析 选定的评估员和专业感官评估人员的选择、培训和监视的通.pdf》由会员分享，可在线阅读，更多相关《BS EN ISO 8586-2014 Sensory analysis General guidelines for the selection training and monitoring of selected assessors and expert sensory assessors《感官分析 选定的评估员和专业感官评估人员的选择、培训和监视的通.pdf（40页珍藏版）》请在麦多课文档分享上搜索。

1、BSI Standards PublicationSensory analysis General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessorsBS EN ISO 8586:2014Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproductio

2、n or networking permitted without license from IHS-,-,-BS EN ISO 8586:2014National forewordThis British Standard is the UK implementation of EN ISO 8586:2014.It is identical to ISO 8586:2012. It supersedes BS 7667-1:1993, BS EN ISO 8586-2:2008 and BS ISO 8586:2012, which are withdrawn.The UK partici

3、pation 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. Users are responsible for

4、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 cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards

5、 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 8586:2014BRITISH STANDARDCopyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled

6、 Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-EUROPEAN 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 asses

7、sors and expert sensory assessors (ISO 8586:2012) Analyse sensorielle - 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 ausgewhl

8、ter Prfer und Sensoriker (ISO 8586:2012) This European Standard 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

9、. Up-to-date lists and bibliographical references concerning such 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 t

10、ranslation under the responsibility of a CEN member into its own 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, Fi

11、nland, Former 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 United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZA

12、TION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG 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 ECopyright British Standards Ins

13、titution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-ii ISO 2012 All rights reservedForeword The text of ISO 8586:2012 has been prepared by Technical Committee ISO/TC 34 “Food products” of the Internati

14、onal 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 2014, and conflicting national standards shall be with

15、drawn 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. This document supersedes EN ISO 8586-2:2008. Accordi

16、ng 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, Former Yugoslav Republic of Macedonia, France, Germany, G

17、reece, 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 8586:2012 has been approved by CEN as EN ISO 8586:2014 with

18、out any modification. BS EN ISO 8586:2014 EN ISO 8586:2014 (E)Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,- ISO 2012 All rights reserved iiiContents PageForeword i

19、vIntroduction v1 Scope . 12 Normative references 13 Terms and definitions . 14 Selection of assessors 24.1 General . 24.2 Recruitment, 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 Asse

20、ssment procedure 105.4 Training of colour, taste, odour and texture 105.5 Training in detection and recognition of special tastes 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

21、 Final choice of panels for particular methods 166.1 Principle . 166.2 Difference assessments 176.3 Ranking assessment 176.4 Rating and scoring 176.5 Qualitative descriptive analysis . 176.6 Quantitative descriptive analysis . 176.7 Assessors for particular assessments 187 Training of experts 187.1

22、General 187.2 Sensory memory. 187.3 Semantic and metric learning of sensory descriptors .197.4 Building up a thesaurus of descriptors . 197.5 Training on assessment conditions 198 Monitoring and testing of performance of selected assessors and expert sensory assessors .198.1 Objectives 198.2 Princip

23、le . 198.3 Analysis of the results 209 Management and follow-up of the group .209.1 Motivation 209.2 Maintaining of skills 219.3 Renewal 219.4 Retraining . 21Annex A (informative) Repeatability and reproducibility of assessors and panels .22Annex B (informative) Use of analysis of variance in the ch

24、oice of selected assessors for scoring .23Annex C (informative) Example of practical application 26Bibliography .28BS EN ISO 8586:2014 ISO 8586:2012 (E)Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permi

25、tted without license from IHS-,-,-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 inte

26、rested in 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 Electrotechnica

27、l Commission (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 tec

28、hnical committees 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

29、shall not 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 c

30、riteria for 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)Copyright British Standards Institu

31、tion Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-IntroductionA sensory analysis panel constitutes a true “measuring instrument”, and consequently the results of the analysis depends on its members.The r

32、ecruitment 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 performed by three types of assessors: sensory assessors; selected assessors; expert sensory assessors.“Sens

33、ory 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 sensory tests (see ISO 5492:2008, 1.5).“Selected assessors” are chosen for their ability to perform a se

34、nsory 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 are able to make consistent and repeatable sensory assessments of various products (see ISO 5492:2008, 1

35、.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 selection can only be made after selection and training. The selection and training methods to be employed d

36、epend 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 descriptive sensory analysis), the panel may be divided into specialized subgroups.The recommended procedure

37、 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 determine their ability to perform particular tests, who then become selected assessors;d) possible traini

38、ng 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.Expert sensory assessors have demonstrated particular acuity and reproducibility in panel work, and have

39、 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 group of expert sensory assessors and for their training. The expert sensory assessors are not responsibl

40、e 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 is given to the panel.The performance of selected assessors should be monitored regularly to ensure tha

41、t 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)Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleN

42、o reproduction or networking permitted without license from IHS-,-,-RecruitmentNave sensory assessorsFamiliarization Initiated sensory assessorsSELECTIONSelected sensory assessorsFinal choice of panels for particular methodsSelected assessors (difference, ranking, rating) Assessors selected in order

43、 to become TrainingMonitoring and testing of performanceExpert sensory assessorsMonitoring 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

44、8586:2012 (E)Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-INTERNATIONAL STANDARD ISO 8586:2012(E)Sensory analysis General guidelines for the selection, training an

45、d 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 practices and to ensure compliance with any na

46、tional 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 Normative referencesThe following referenced docu

47、ments 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 VocabularyISO 6658, Sensory analysis Methodolog

48、y 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: Repeatabili

49、ty 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 under the same conditions. See Table A.1.3.2repeat