ISO 22935-1:2023
Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors
This document gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products.
It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586 that deals with expert assessors.
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Forewords
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Recruitment
5 Screening
5.1 Screening form and requirements
5.2 Preparation of test samples for screening
5.3 Screening tests, materials and methods
5.3.1 General
5.3.2 Odour recognition
5.3.3 Basic taste recognition
5.3.4 Ranking tests
5.3.5 Difference testing
5.3.6 Descriptive ability and group discussion
5.3.7 Marking schedule summary
6 Selection
7 Requirements for assessors in the panel
8 Training and monitoring of assessors for dairy products
8.1 General
8.2 References
9 Performance
Bibliography
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Forewords
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Recruitment
5 Screening
5.1 Screening form and requirements
5.2 Preparation of test samples for screening
5.3 Screening tests, materials and methods
5.3.1 General
5.3.2 Odour recognition
5.3.3 Basic taste recognition
5.3.4 Ranking tests
5.3.5 Difference testing
5.3.6 Descriptive ability and group discussion
5.3.7 Marking schedule summary
6 Selection
7 Requirements for assessors in the panel
8 Training and monitoring of assessors for dairy products
8.1 General
8.2 References
9 Performance
Bibliography