DIN EN ISO 8586:2014-05

This European Standard contains, without alterations, the International Standard ISO 8586:2012 which has been prepared by Technical Committee ISO/TC 34 "Food products" (secretariat: AFNOR, France), Subcommittee SC 12 "Sensory analysis" (secretariat: IRAM, Argentina). DIN EN ISO 8586 replaces the previously valid standards DIN EN ISO 8586-2 regarding the selection, training and monitoring of expert sensory assessors and DIN 10961 regarding the training of assessors. Until the publication of ISO 8586 the requirements for the training of assessors were regulated on the international level in ISO 8586-1 and on the national level in DIN 10961. Upon resolution of ISO/TC 34/SC 12, the contents of both parts of ISO 8586 were combined in a standard ISO 8586:2012 and simultaneously fundamentally technically and editorially revised. The collaboration of DIN for the field of responsibility of ISO/TC 34/SC 12 is performed through Working Committee NA 057-01-01 AA "Sensorik" ("Sensory analysis") at DIN Standards Committee Food and Agricultural Products (NAL). This document contains a comprehensive guideline for the selection, training and assessment of selected assessors and expert sensory assessors performing sensory analysis of food products. Within the framework of the revision of DIN 10961 it was decided to actively contribute to the revision of ISO 8586-1,which was simultaneously planned at ISO level, by taking over the project management and to subsequently adopt the revised International Standard. The purpose of this standard is to recruit, select and train suitable individuals for participation in a sensory panel so they are suitable for regular participation in a panel. For this purpose, the standard contains specifications for the selection of assessors (recruiting), specifications for the execution of several trainings, as, for example, training in detection and recognition of special tastes and odours, specifications for the training of experts (expert sensory assessors), as well as guidance on how the performance of selected assessors and expert sensory assessors can be revised regularly, their motivation and skills be maintained and renewed by retraining. The document describes the complete process from recruitment to retraining including interpretation of results and specifies suitable test substances, products and materials including the individual concentrations. The informative Annexes A to C cover guidance regarding the repeatability and reproducibility of assessors and panels, use of analysis of variance and an example of practical application. In addition to the special definitions, reference is made to the terminology standard in the field of sensory analysis, ISO 5492. This document (also available as multilingual version EN ISO 5492:2009) contains a wide selection of definitions in English, French, Russian, Spanish and German.