Стандарты ISO, используемые  ОКЦ"Дегустатор"                             

 

·        ISO 3591 1977 Sensory Analysis – Apparatus – Wine-tasting glass.

 

·        ISO 5494 1978 Sensory Analysis – Tasting glass for liquid products.

 

·        ISO 5495 Sensory Analysis – Metodology. Paired comparison test.

 

·        ISO 4120 1983 Sensory Analysis - Metodology.

 

·        ISO 6564 1985 Sensory Analysis - Metodology. Flavour profile methods.

 

·        ISO 6658 1985 Sensory Analysis – General guidance.

 

·        ISO 8588 1987 Sensory Analysis- Metodology. «A» not «A» test.

 

·        ISO 4121 1987 Sensory Analysis - Metodology. Evalution of food products by methods using scales.

 

·        ISO 8587 1988 Sensory Analysis - Metodology. Ranking/

 

·        ISO 8589 1988 Sensory Analysis – General guidance for desing of fest rooms.

 

·        ISO 3972 1991 Sensory Analysis – Metodology – Method of investigation sensitivity of taste.

 

·        ISO 10399 1992 Sensory Analysis - Metodology. Duo-trio test/

 

·        ISO 5496 1992 Sensory Analysis – Metodology – Initiation and training of assessors in the detection and recognition of odours.

 

·        ISO 5492 1992 Sensory Analysis - Metodology. Vocabulary.

 

·        ISO 8586-2 1993 Sensory Analysis – General guidance for selection training and monitoring of assessore. Part 1: Selected assessors.

 

·        ISO 8586-2 1994 Sensory Analysis – General guidance for selection training and monitoring of assessore. Part 2: Experts.

 

·        ISO 11036 1994 Sensory Analysis – Metodology. Texture profilt/

 

·        ISO 67.240 Sensory Analysis, 1994