Standardization in the field of food sensory analysis that includes vocabulary, general directives, selection and training of sensory analysis assessors and the methodology to carry on the different tests

Quick links


published ISO standards *


ISO standards under development *

Participating members
Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 12/WG 2   Panel selection, training and monitoring Working group
ISO/TC 34/SC 12/WG 3   Perception Tests Working group
Liaison Committees to ISO/TC 34/SC 12

The committees below can access the documents of ISO/TC 34/SC 12:

Reference Title ISO/IEC
ISO/TC 34/SC 4 Cereals and pulses ISO
ISO/TC 34/SC 11 Animal and vegetable fats and oils ISO


Liaison Committees from ISO/TC 34/SC 12

ISO/TC 34/SC 12 can access the documents of the committees below:

Reference Title ISO/IEC
ISO/COPOLCO Committee on consumer policy ISO
ISO/TC 34/SC 4 Cereals and pulses ISO
ISO/TC 34/SC 8 Tea ISO
ISO/TC 34/SC 11 Animal and vegetable fats and oils ISO
ISO/TC 34/SC 15 Coffee ISO
ISO/TC 34/SC 19 Bee products ISO
ISO/TC 69/SC 6 Measurement methods and results ISO
ISO/TC 217 Cosmetics ISO


Organizations in liaison (Category A and B)
Acronym Title Category
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
IOC International Olive Council A
OIV International Organisation of Vine and Wine A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B

Date Month Location TC/SC Note
29-30 March 2023 Virtual ISO/TC 34/SC 12  

* Information definite but meeting not yet formally convened
** Provisional

ISO/TC 34/SC 12 - Secretariat

IRAM [Argentina]

Instituto Argentino de Normalización y Certificación - IRAM
Perú 552/556
C1068AAB Buenos Aires

Tel: +54 11 43 46 06 48
Fax: +54 11 43 46 06 51