GOST ISO 13302-2017
Sensory analysis. Methods for assessing modifications to the flavor of foodstuffs due to packaging

Standard No.

GOST ISO 13302-2017

Release Date

2017

Published By

RU-GOST R

Latest

GOST ISO 13302-2017

GOST ISO 13302-2017 Referenced Document

• ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
• ISO 11035:1994 Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
• ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
• ISO 4120:2004 Sensory analysis - Methodology - Triangle test
• ISO 5492:2008 Sensory analysis - Vocabulary
• ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
• ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
• ISO 6564:1985 Sensory analysis; Methodology; Flavour profile methods
• ISO 8586-1:1993 Sensory analysis; general guidance for the selection, training and monitoring of assessors; part 1: selected assessors
• ISO 8586-2:2008 Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors
• ISO 8586:2012 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
• ISO 8587:1988 Sensory analysis; methodology; ranking
• ISO 8587:2006 Sensory analysis - Methodology - Ranking
• ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms

GOST ISO 13302-2017 history

• 2017 GOST ISO 13302-2017 Sensory analysis. Methods for assessing modifications to the flavor of foodstuffs due to packaging