SIST EN ISO 10399:2018
(Main)Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
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 less efficient than the triangle test (described in ISO 4120) but is easier to
perform by the assessors.
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 fairly homogeneous.
The method is effective for
a) determining that
1) either a perceptible difference results (duo-trio testing for difference), or
2) a perceptible difference does not result (duo-trio testing for similarity) when, for example, a
change is made in ingredients, processing, packaging, handling or storage, and
b) for selecting, training and monitoring assessors.
Two forms of the method are described:
— the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample
from regular production);
— the balanced-reference technique, used when one product is not more familiar than the other.
Sensorische Analyse - Prüfverfahren - Duo-Trio-Prüfung (ISO 10399:2017)
Analyse sensorielle - Méthodologie - Essai duo-trio (ISO 10399:2017)
ISO 10399:2017 spécifie un mode opératoire permettant de déterminer s'il existe une différence sensorielle perceptible ou une similitude entre les échantillons de deux produits. La méthode est une procédure à choix forcé. Elle s'applique s'il existe une différence pour une seule propriété sensorielle ou pour plusieurs.
La méthode est statistiquement moins efficace que l'essai triangulaire (décrit dans l'ISO 4120), mais elle est plus facile à réaliser par les sujets.
La méthode est applicable même lorsque la nature de la différence est inconnue (ce qui signifie qu'elle ne détermine ni la taille ni le sens de la différence entre des échantillons et qu'elle ne donne pas non plus d'indications sur l'attribut/les attributs à l'origine de cette différence). La présente méthode n'est applicable que si les produits sont relativement homogènes.
La méthode est efficace dans les cas suivants:
a) déterminer
qu'il existe une différence perceptible (essai duo-trio de différence), ou
qu'il n'existe pas de différence perceptible (essai duo-trio de similitude), quand, par exemple, des modifications sont apportées aux ingrédients, à la transformation, à l'emballage, aux opérations de manutention ou de stockage, et
b) pour sélectionner, entraîner et contrôler les sujets.
Deux formes de cette méthode sont décrites:
- la technique de la référence constante, utilisée lorsque les sujets connaissent bien un produit (un échantillon de fabrication courante par exemple), et
- la technique de la référence équilibrée, utilisée quand aucun des produits n'est plus connu que l'autre.
Senzorična analiza - Metodologija - Preskus "duo-trio" (ISO 10399:2017)
Ta dokument določa postopek za določanje tega, ali med vzorcema dveh izdelkov obstaja zaznavna senzorična razlika. Pri metodi gre za postopek vsiljene izbire. Metoda je uporabna ne glede na to, ali razlika obstaja v enem samem senzoričnem atributu ali v več atributih.
Metoda je statistično manj učinkovita kot trikotni preskus (opisan v standardu ISO 4120), vendar jo ocenjevalci lažje izvajajo.
Metoda je uporabna celo, kadar je narava razlike neznana (ne določa niti velikosti niti smeri razlike med vzorci, poleg tega pa ni nikakršne indikacije glede atributov, odgovornih za razliko). Metoda je uporabna le, če so izdelki dokaj homogeni.
Metoda je učinkovita pri:
a) določanju,
1) ali pride do zaznavne razlike (duo-trio preskus za razliko), ali
2) do zaznavne razlike ne pride (duo-trio preskus za podobnost), kadar se na primer
izvede sprememba pri sestavinah, obdelavi, pakiranju, ravnanju ali shranjevanju; in
b) izbiranju, usposabljanju in nadziranju ocenjevalcev.
Opisani sta dve obliki metode:
– tehnika konstantne reference, ki se uporablja, ko je en izdelek znan ocenjevalcem (npr. vzorec iz redne proizvodnje);
– tehnika uravnotežene reference, ki se uporablja, ko en izdelek ni bolj znan od drugega.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 10399:2018
01-marec-2018
1DGRPHãþD
SIST EN ISO 10399:2010
6HQ]RULþQDDQDOL]D0HWRGRORJLMD3UHVNXVGXRWULR ,62
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
Analyse sensorielle - Méthodologie - Essai duo-trio (ISO 10399:2017)
Ta slovenski standard je istoveten z: EN ISO 10399:2018
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
SIST EN ISO 10399:2018 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 10399:2018
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SIST EN ISO 10399:2018
EN ISO 10399
EUROPEAN STANDARD
NORME EUROPÉENNE
January 2018
EUROPÄISCHE NORM
ICS 67.240 Supersedes EN ISO 10399:2010
English Version
Sensory analysis - Methodology - Duo-trio test (ISO
10399:2017)
Analyse sensorielle - Méthodologie - Essai duo-trio
(ISO 10399:2017)
This European Standard was approved by CEN on 10 December 2017.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 10399:2018 E
worldwide for CEN national Members.
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SIST EN ISO 10399:2018
EN ISO 10399:2018 (E)
Contents Page
European foreword . 3
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SIST EN ISO 10399:2018
EN ISO 10399:2018 (E)
European foreword
This document (EN ISO 10399:2018) has been prepared by Technical Committee ISO/TC 34 "Food
products".
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by July 2018, and conflicting national standards shall be
withdrawn at the latest by July 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 10399:2010.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 10399:2017 has been approved by CEN as EN ISO 10399:2018 without any modification.
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SIST EN ISO 10399:2018
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SIST EN ISO 10399:2018
INTERNATIONAL ISO
STANDARD 10399
Third edition
2017-12
Sensory analysis — Methodology —
Duo-trio test
Analyse sensorielle — Méthodologie — Essai duo-trio
Reference number
ISO 10399:2017(E)
©
ISO 2017
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SIST EN ISO 10399:2018
ISO 10399:2017(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2017, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from eit
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