What is ISO 5495- Paired comparison test for sensory analysis about?
ISO 5495 is an international standard on sensory analysis that discusses the paired comparison test to provide support to research and development, marketing, and quality control.
ISO 5495 describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice). The paired comparison test is a forced-choice test between two alternatives.
The method under ISO 5495 applies whether a difference exists in a single sensory attribute or in several, which means that it enables determination of whether there exists a perceptible difference concerning a given attribute, and the specification of the direction of difference, but it does not give any indication of the extent of that difference. The absence of difference for the attribute under study does not signify that there does not exist any difference between the two products.
The method under ISO 5495 is effective:
- For determining whether a perceptible difference exists (paired difference test), or whether no perceptible difference exists (paired similarity test) when, for example, modifications are made to ingredients, processing, packaging, handling or storage operations, orb)
- For selecting, training, and monitoring assessors
Who is ISO 5495- Paired comparison test for sensory analysis for?
ISO 5495 on paired comparison test for sensory analysis is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use ISO 5495- Paired comparison test for sensory analysis?
A sensory evaluation may be defined as a scientific discipline used to evoke, measure, analyze, and interpret the results of those characteristics of foods. The role of sensory evaluation is to provide valid and reliable information to the research department, production, and marketing for management to make sound business decisions about the perceived sensory properties of the product.
ISO 5495 provides you with test conditions, assessors, procedures, analysis and interpretation of results, and much more. The comparison test and test procedures provided by ISO 5495 assist you in addressing consumer demands and introducing new and improved products and ensuring protection against food contamination.
With obedience and compliance to ISO 5495, you can enhance the efficacy of the food products and manufacture a standardized product.
