BS ISO 16820:2019
Sensory analysis. Methodology. Sequential analysis

Standard No.

BS ISO 16820:2019

Release Date

2019

Published By

British Standards Institution (BSI)

Latest

BS ISO 16820:2019

Scope

What is ISO 16820- Methodology for sequential analysis in sensory analysis about? ISO 16820 discusses sensory analysis. ISO 16820 is an international standard on sequential analysis of food to ensure consumer expectations are met. ISO 16820 specifies a procedure for statistically analyzing 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 under ISO 16820 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 specified under ISO 16820 is effective for: Determining that either a perceptible difference result or a perceptible difference does not result when, for example, a change is made in ingredients, processing, packaging, handling, or storage Selecting, training, and monitoring assessors Who is ISO 16820- Methodology for sequential analysis in sensory analysis for? ISO 16820 on methodology for sequential analysis in sensory analysis is useful for: Food scientists Food laboratories Food technologists Sensory analysts Food health and safety departments Why should you use ISO 16820- Methodology for sequential analysis in sensory analysis ? Sensory research is a unique area of market research that combines data analysis and the use of our senses (sight, smell, taste, touch, and hearing) to evaluate consumer products. <...

BS ISO 16820:2019 history

• 2019 BS ISO 16820:2019 Sensory analysis. Methodology. Sequential analysis
• 2004 BS ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis