This standard constitutes a general guide on the methodology of sensory analysis. It describes tests intended for the examination of food products and includes information on the techniques to be used if a statistical analysis of the results is required. The principles set forth in this standard can also be applied to the examination of other products. In general, these tests are reserved for sensory analysis in the laboratory, and are not applicable to determine consumer preferences. However, when any of the tests can be used to determine preference, it will be indicated in the document in the "Application" heading.