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About This Item


Full Description

BS ISO 6658:2017 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general 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 in hedonic test, this is indicated.

A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests is given in ISO 11136.

Cross References:
ISO 5492:2008
ISO 2859 (all parts)
ISO 3951 (all parts)
ISO 2854
ISO 3972:2011 Ed 3
ISO/IEC 17025:2005
ISO 22935-3:2009 Ed 1
ISO 8589:2007
ISO 4120:2004
ISO 11136:2014 ED1
ISO 4121:2003 Ed 2 (R10)
ISO 5495:2005
ISO 10399:2004
ISO 13300-2:2006 Ed 1 (R11)
ISO 11132:2012
ISO 8587:2006 Ed 2 (R10)
ISO 3534-1:2006
ISO 3534-3:2013
ISO 5497:1982 (R11)
ISO 8588:1987
ISO 8586:2012
ISO 13300-1:2006 Ed 1 (R11)
ISO 3534-2:2006
ISO 16820:2004
ASTM E3009 - 15
ISO 13299:2016

All current amendments available at time of purchase are included with the purchase of this document.

Document History

  1. BS ISO 6658:2017


    Sensory analysis. Methodology. General guidance

    • Most Recent
  2. BS ISO 6658:2005

    Sensory analysis. Methodology. General guidance

    • Historical Version
  3. BS 5929-1:1986

    Methods for sensory analysis of food. General guide to methodology

    • Historical Version