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Tiêu đề Sensory analysis — Methodology — Paired comparison test
Trường học ISO (International Organization for Standardization)
Chuyên ngành Food products
Thể loại Standard
Năm xuất bản 2016
Thành phố Geneva
Định dạng
Số trang 8
Dung lượng 241,21 KB

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© ISO 2016 Sensory analysis — Methodology — Paired comparison test AMENDMENT 1 Analyse sensorielle — Méthodologie — Essai de comparaison par paires AMENDEMENT 1 INTERNATIONAL STANDARD ISO 5495 Third e[.]

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Sensory anal ysis — Methodolog y —

An lyse sensorie lle — Méth dolo ie — Essai de comp raison p r

p ire s

T ir d edition

2 0 -1 -1

Reference n mb r

ISO 549 :2 0 /A md.1:2 16(E)

AMENDMENT 1

2 16-0 -1

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COPYRIGHT PROTECTED DOCUMENT

© ISO 2016, P blshed in Sw itz rlan

A ll rig hts r eserved Unles otherw ise spe ified, nopar of this p blc tion ma y be r epr od c d or utilz d otherw ise in an form

or b an me ns, ele tr onic or me hanic l, inclu in p oto opying , or postin on the internet or an intranet , w ithout prior

written permis ion Permis ion c n be req esed from either ISO at the ad r es below or ISO’s member bod y in the c u try of

the r eq eser

ISO c pyrig ht ofic

C de Blan on et 8 • C 4 1

CH-1 14 Vernier, Geneva, Sw itzerlan

Tel + 12 7 9 011

Fax 412 7 9 0 4

c pyrig ht@iso.or g

www.iso.or g

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ISO (he Int ernational Org nization for Stan ardization) is a worldwide fede ation of national s an ards

b dies (ISO membe b dies) The work of pr p ring Int ernational Standards is normaly car ied out

through ISO t ech ical committ ees Each membe b dy int er st ed in a subje t for w hich a t ech ical

committ ee has be n es a l shed has the right t o be r pr sent ed on that committ ee Int ernational

org nizations, g ove nmental an non-g ove nmental, in laison with ISO, also take part in the work

ISO cola orat es closely with the Int ernational Ele trot ech ical C mmis ion (IEC) on al matt ers of

ele trot ech ical s an ardization

The proc d r s used t o develo this document an those int en ed for it furthe maint enanc ar

desc ibed in the ISO/IEC Dir ctives, Part 1 In p rticular the dife ent a pro al c it eria ne ded for the

dife ent ty es of ISO document should be not ed This document was draft ed in ac ordanc with the

edit orial rules of the ISO/IEC Dir ctives, Part 2 ( e www.iso.org dir ctives)

A tt ention is drawn t o the p s ibi ity that ome of the element of this document ma be the subje t of

p t ent right ISO shal not be held r sponsible for identifying any or al such pat ent right Detais of

any p t ent right identif ied d ring the develo ment of the document wi be in the Introd ction an / r

on the ISO ls of p t ent de larations r c ived ( e www.iso.org p t ent )

Any trade name used in this document is information given for the convenienc of use s an does not

cons itut e an en orsement

F or an ex lanation on the meaning of ISO spe if ic t erms an ex r s ions r lat ed t o conformity

as es ment, as wel as information a out ISO’ s adhe enc t o the WTO principles in the Te h ical

Bar ie s t o Trade (TBT) se the fol owing URL: F or word - Sup lementary information

The commit e r sp nsible for this document is ISO/TC 34, Fo d products , Subcommit e SC 1 ,

Sens ory a al ys i s

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Sensory anal ysis — Methodolog y — P aired c omparison test

Pa e 15 , An ex B,B.5.2

R eplac B.5.2with the folowing:

B.5.2 Analy sis and interpretatio of results

In Ex mple 1 (one-sided p ir d t es ), the data we e as folow s:n = 3 , x = 2 , α = 0,0 From these data,

the analy st calculat es

— p

c

= x/n=2 / 0= 0,7,

ˆ

p

d

(pro ortion of dis inguishe s) =2p −1 =2×0 7−1=0 4

c

— s

d

( tan ard e ror of p

d

=

ˆ

0 4 1 64 0 1 7 0 1 5

The sensory analy st can the efor be 9 % c rtain that the pro ortion of consume s w ho pe c ive the

prot oty e t o be c ispie than the control is larg er than the pro ortion of consume s w ho pe c ive the

control t o be c ispie than the prot oty e b at leas 1 % This r sult a r es with the conclusion given

in Ex mple1, sinc it shows that the one-sided conf idenc int erv l does not contain the n l v lue

In Ex mple 3 (wo-sided p ir d dife enc t es ), the data we e as fol ow s: n = 44, x = 3 , α = 0,0 It

folow s that

— p

c

= x/n=3 /4 = 0,7 ,

ˆ

p

d

(pro ortion of dis inguishe s) =2p −1 =2×0 7 −1=0 45

c

— s

d

( tan ard e ror of p

d

— 9 % uppe conf idenc lmit =

ˆ

p

d + z

/ s

d

= 0,45 +1, 96 × 0,1 4 = 0,7 , an

ˆ

d α 2 d

0 45 1 9 0 1 4 0 1

The sensory analys can the efor be 9 % c rtain that at leas 1 % and at mos 7 % of the

po ulation is ca a le of dis inguishing thesamples Thisr sult concords with the conclusion given in

Ex mple 3, in icating sample A as being saltie , sinc it shows that the conf idenc inte v l does not

contain the n l v lue

In Ex mple 4 ( wo-sided p ir d simi arity t es ), the data we e as folow s: n = 1 0, x = 6 , β = 0,0 an

the c itical p

d

= 3 % In the two-sided case, the v lue of x is chosen t o be the ma imum of the two

choic cou t , r g rdles of w hich sample was chosen mos oft en The calculation the efor gives

— p

c

= x/n=6 / 12 = 0,5 ,

ˆ

p

d

(pro ortion of dis inguishe s) =2p −1 =2×0 5 −1=0 1

c

— s

d

( tan ard e ror of p

d

=

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— 9 % up e conf idenc lmit =

ˆ

p

d + z

β/

s

d

= 0,1 + 1, 96× 0,09 =0,2

The sensory analy st can the efor be 9 % c rtain that he actual pro ortion of thepo ulation ca a le

of dis inguishing the samples is no gr at er than 2 % F or the simiarity t es , the analy st chose the

conf idenc level t o be 1 0 (1 – β) = 9 % Sinc 2 % is les than the pr -es a lshed lmit ( i.e c itical

p

d

= 3 % ), the analys can conclu e with 9 % conf idenc that the samples ar sufficiently simi ar in

surfac sl p t o be used int er hang ea ly

Sinc x was defined as the ma imum choic cou t r g rdles of w hich sample r c ived the highe cou t,

only the up er-lmit of the two-sided conf idenc int erv l ne ds t o be calculat ed

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ICS  67.240

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