ISO 8587:2006/Amd 1:2013

Overview

ISO 8587:2006/Amd 1:2013 is an official amendment to the international standard ISO 8587:2006, which focuses on sensory analysis methodologies - specifically, the ranking method. Published by the International Organization for Standardization (ISO), this amendment refines and updates the procedures for conducting ranking tests, a common sensory evaluation technique used to compare multiple products or samples based on their sensory attributes. The changes primarily involve clarifying statistical hypotheses related to ranking outcomes to enhance the robustness and consistency of sensory data interpretation.

Key Topics

• Sensory Analysis Methodology
  The standard pertains to ranking as a sensory evaluation method. Ranking involves ordering a series of products or samples according to a specific attribute, such as flavor intensity or texture preference.

• Statistical Hypotheses in Ranking
  Amendment 1 updates the definitions of the null and alternative hypotheses:

  • Null hypothesis (H0): The theoretical number of times products (A and B) are ranked first are equal across the population.
  • Alternative hypothesis (H1): The theoretical number of times products are ranked first differ across the population.

• Improved Data Interpretation
  By refining these hypotheses, the amendment ensures greater statistical rigor in analyzing ranking tests, which supports better decision-making in product development and quality control.

• ISO Technical Committee
  Developed by ISO/TC 34, Food Products, Subcommittee SC 12 on Sensory Analysis, this amendment reflects expert consensus from global technical experts in the field.

Applications

ISO 8587:2006/Amd 1:2013 is highly valuable for professionals conducting sensory tests who need an internationally recognized framework with clear methodologies and statistical interpretation principles. It benefits areas such as:

• Food and Beverage Industry
  Sensory ranking is frequently used to compare flavors, aromas, textures, and overall acceptability among various formulations or brands.

• Product Development and Innovation
  Researchers use ranking methods to screen prototypes quickly for consumer sensory preferences and to guide iterative product improvements.

• Quality Control
  Consistent sensory evaluation ensures ongoing product consistency and can detect changes in sensory characteristics that might affect consumer satisfaction.

• Consumer Research and Marketing
  Sensory data generated through established ranking methods helps validate marketing claims and benchmark products against competitors.

Related Standards

For a comprehensive sensory analysis toolkit, the following ISO standards are relevant in conjunction with ISO 8587:2006 and its amendments:

• ISO 13299 - Sensory Analysis - Methodology - General Guidance for Establishing a Sensory Profile
  Provides guidelines for producing detailed sensory profiles beyond ranking.

• ISO 8586 - Sensory Analysis - General Guidelines for the Selection, Training, and Monitoring of Assessors
  Addresses assessor competence, which is crucial for reliable ranking experiments.

• ISO 5492 - Sensory Analysis - Vocabulary
  Defines terminology to ensure consistent communication and understanding within sensory science.

• ISO 11136 - Sensory Analysis - Methodology - Method of Measuring Thresholds
  Complements ranking by offering methodologies to identify sensory detection thresholds.

Adopting ISO 8587:2006/Amd 1:2013 ensures standardized, statistically sound ranking procedures in sensory evaluation, promoting reliability and international comparability of results across food and related industries. This contributes directly to better product quality, consumer satisfaction, and innovation-driven market success.