ISO 6658:2005 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some information on the techniques to be used if statistical analysis of the results is required.
Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference, this is indicated.
Status: WithdrawnPublication date: 2005-10
Edition: 2Number of pages: 20
Technical Committee: ISO/TC 34/SC 12 Sensory analysis