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Homepage>BS Standards>67 FOOD TECHNOLOGY>67.240 Sensory analysis>BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis
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immediate downloadReleased: 2019-10-09
BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis

BS ISO 16820:2019

Sensory analysis. Methodology. Sequential analysis

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Standard number:BS ISO 16820:2019
Pages:18
Released:2019-10-09
ISBN:978 0 539 02271 1
Status:Standard
DESCRIPTION

BS ISO 16820:2019


This standard BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis is classified in these ICS categories:
  • 67.240 Sensory analysis

This document specifies a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing.

The sequential method often allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments.

The method is effective for:

  1. determining that either:

    1. a perceptible difference results; or

    2. a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling or storage;

  2. selecting, training and monitoring assessors.