Sensory Analysis

Standards and Draft Standards

Standardization in the field of sensory analysis comprises the development of practical sensory test methods in line with the current state of the art. This is undertaken in close cooperation with the ISO subcommittee TC 34/SC 12 “Sensory analysis”. Sensory analysis has now become a recognized science. With the aid of the computer and appropriate software it is now possible to objectify the test results obtained via human senses. Even highly sophisticated electronic test equipment cannot compete in all respects with human senses in the sensory analysis of food. Sensory analysis thus enjoys high status as a means of establishing the quality and acceptability of food. That food should not cause illness and not be contaminated with harmful substances is something that consumers assume as a matter of course. Yet whether a food product is accepted and thus bought by the consumer depends above all on whether the consumer likes the taste. Food manufacturers and product developers must accordingly determine and classify objectively the sensory quality of a given product. Acceptability tests and methods of descriptive analysis are being used more and more in the development of new products. The basis of all sensory analysis are the existing standards on the methodology of the various test procedures and the statistical evaluation of the results, on the uniform test conditions and test equipment as well as on the requirements and training of persons for test panels. In DIN, the coordination of national and international standardization activities in the field of sensory analysis is the responsibility of the Subcommittee “Sensory Analysis” (NA 057-01-01 AA) in the Food and Agricultural Products Standards Committee (NAL).

Contact person in DIN: Dipl.-Ing.

List of current standards and draft standards