ISO 16820 discusses sensory analysis. ISO 16820 is an international standard on sequential analysis of food to ensure consumer expectations are met.
ISO 16820 specifies a procedure for statistically analyzing data from forced-choice sensory discrimination tests, such as the triangle, duo-trio, 3-AFC, 2-AFC, in which after every trial of the discrimination test the decision can be made to stop testing and declare a difference, to stop testing and declare no difference, or to continue testing.
The sequential method under ISO 16820 allows for a decision to be made after fewer trials of the discrimination test than would be required by conventional approaches that use predetermined numbers of assessments.
The method specified under ISO 16820 is effective for:
ISO 16820 on methodology for sequential analysis in sensory analysis is useful for:
Sensory research is a unique area of market research that combines data analysis and the use of our senses (sight, smell, taste, touch, and hearing) to evaluate consumer products.
ISO 16820 provides you with test methods and procedures to characterize and measure sensory attributes of consumer products.
The methods and test procedures provided by ISO 16820 assist you in selecting, training, and monitoring assessors and help to determine what changes need to be made, if any, before bringing the product to market.
Adopting ISO 16820 enables you to improve the quality of the products and assists in launching successful products, with a great product experience.ISO 16820