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ISO 13301:2018PublishedSensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedureISO 13302:2003PublishedSensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packagingISO 16657:2023PublishedSensory analysis — Apparatus — Olive oil tasting glassISO 16779:2015PublishedSensory analysis — Assessment (determination and verification) of the shelf life of foodstuffsISO 16820:2019PublishedSensory analysis — Methodology — Sequential analysisISO 20613:2019PublishedSensory analysis — General guidance for the application of sensory analysis in quality controlISO 20784:2021PublishedSensory analysis — Guidance on substantiation for sensory and consumer product claimsISO 22308-1:2021PublishedCork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soakingISO 29842:2024PublishedSensory analysis — Methodology — Balanced incomplete block designsISO 3103:1980WithdrawnTea — Preparation of liquor for use in sensory testsISO 3972:1991WithdrawnSensory analysis — Methodology — Method of investigating sensitivity of tasteISO 3972:1979WithdrawnSensory analysis — Determination of sensitivity of tasteISO 4120:2004WithdrawnSensory analysis — Methodology — Triangle testISO 4120:1983WithdrawnSensory analysis — Methodology — Triangular testISO 4121:1987WithdrawnSensory analysis — Methodology — Evaluation of food products by methods using scalesISO 5492:1992WithdrawnSensory analysis — VocabularyISO 5492-6:1985WithdrawnSensory analysis — VocabularyISO 5492-5:1983WithdrawnSensory analysis — VocabularyISO 5492-3:1979WithdrawnSensory analysis — VocabularyISO 5492-2:1978WithdrawnSensory analysis — VocabularyISO 5492-1:1977WithdrawnSensory analysis — VocabularyISO 5494:1978WithdrawnSensory analysis — Apparatus — Tasting glass for liquid productsISO 5495:1983WithdrawnSensory analysis — Methodology — Paired comparison testISO 5496:1992WithdrawnSensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odoursISO 6564:1985WithdrawnSensory analysis — Methodology — Flavour profile methods