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This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours.
The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are homogeneous.
The method is effective for:
a) determining that:
either a perceptible difference results (triangle testing for difference);
a perceptible difference does not result (triangle testing for similarity),
when, for example, a change is made in ingredients, processing, packaging, handling or storage;
b) selecting, training and monitoring assessors.
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Darbības sfēra
This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours.
The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are homogeneous.
The method is effective for:
a) determining that:
either a perceptible difference results (triangle testing for difference);
a perceptible difference does not result (triangle testing for similarity),
when, for example, a change is made in ingredients, processing, packaging, handling or storage;
b) selecting, training and monitoring assessors.
