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Normas DIN – AENOR
DIN EN ISO 11132:2020-02

DIN EN ISO 11132:2020-02

Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO/DIS 11132:2020); German and English version prEN ISO 11132:2020 / Note: Date of issue 2020-01-24*Intended as replacement for DIN EN ISO 11132 (2017-10).

Analyse sensorielle - Méthodologie - Lignes directrices pour le contrôle de la performance d'un jury sensoriel quantitatif (ISO/DIS 11132:2020); Version allemande et anglaise prEN ISO 11132:2020 / Attention: Date de parution 2020-01-24*Prévu pour remplacer DIN EN ISO 11132 (2017-10).

Sensorische Analyse - Methodologie - Leitlinien zur Überprüfung der Leistungsfähigkeit eines quantitativen sensorischen Panels (ISO/DIS 11132:2020); Deutsche und Englische Fassung prEN ISO 11132:2020 / Achtung: Erscheinungsdatum 2020-01-24*Vorgesehen als Ersatz für DIN EN ISO 11132 (2017-10).

2020-02 /Active
Equivalencias internacionales:

ISO/DIS 11132 (2020-01)

prEN ISO 11132 (2020-01)

This document gives guidelines for monitoring and assessing the overall performance of a quantitative descriptive sensory panel and the performance of each member. A panel of assessors can be used as an instrument to assess the magnitude of sensory attributes. Performance is the measure of the ability of a panel or an assessor to make valid attribute assessments across the products being evaluated. It can be monitored at a given time point or tracked over time. Performance comprises the ability of a panel to detect, identify and measure an attribute, use attributes in a similar way to other panels or assessors, discriminate between stimuli, use a scale properly, repeat their own results and reproduce results from other panels or assessors.The methods specified allow the consistency, repeatability, freedom from bias and ability to discriminate of panels and assessors to be monitored and assessed. Monitoring and assessment of agreement between panel members is also covered.
Definitions, Food inspection, Food products, Food testing, Properties, Qualifications, Quality assurance, Sampling methods, Sensory analysis, Sensory analysis (food), Test equipment, Test panels, Test samples, Testing, Testing conditions, Testing personnel
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