ISO 8587-2006 amd1-2013 PDF

Full title and description

ISO 8587:2006/Amd 1:2013 — Sensory analysis — Methodology — Ranking — Amendment 1. This document is an official amendment to ISO 8587:2006 and provides updates and clarifications that apply to the second edition of ISO 8587 (2006).

Abstract

ISO 8587:2006 specifies the ranking method for sensory evaluation, a procedure used to place a series of test samples in rank order to detect differences among samples based on one or more sensory attributes or overall impression. The 2013 amendment (Amd 1) applies editorial and technical clarifications to that methodology.

General information

• Status: Published.
• Publication date: February 2013 (published 4–5 Feb 2013 in national catalogues).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.240 (Sensory analysis).
• Edition / version: Amendment to Edition 2 (ISO 8587:2006, edition 2).
• Number of pages: 1 (amendment document).

Scope

This amendment applies to ISO 8587:2006 (ranking method for sensory analysis) and provides clarifications and minor technical/editorial changes intended to improve the description and statistical interpretation of ranking tests. It does not constitute a full revision of the standard but modifies the existing text of the 2006 second edition.

Key topics and requirements

• Definition and purpose of the ranking method for sensory evaluation (placing samples in rank order to detect differences).
• Applications: assessor performance checks, pre-sorting of samples, influence of parameters on intensity levels, and determining order of preference in hedonic contexts.
• Statistical and interpretative clarifications introduced by Amendment 1 (editorial/technical refinements to hypotheses and result interpretation).
• Amendment format: short (1-page) change notice intended to be applied to the base standard text.

Typical use and users

Practitioners in sensory science, product developers and quality-control teams in the food and beverage and related industries, academic researchers conducting sensory evaluation, and national standards bodies adopting ISO sensory methods. Users apply the ranking method for quick comparative assessments and for studies where ordering samples by an attribute is required.

Related standards

Other ISO documents from ISO/TC 34/SC 12 commonly used alongside ISO 8587 include ISO 8586 (selection and training of assessors), ISO 5492 (vocabulary), ISO 11136 (hedonic tests guidance), ISO 13299 (sensory profiling guidance) and various method-specific standards (triangle, duo-trio, magnitude estimation). These are maintained under the same technical committee for sensory analysis.

Keywords

ISO 8587, ranking, sensory analysis, sensory methodology, amendment, assessors, ranking test, statistical interpretation, ISO/TC 34/SC 12.

FAQ

Q: What is this standard?

A: It is Amendment 1 (2013) to ISO 8587:2006 — a short amendment document that updates and clarifies elements of the ranking method described in ISO 8587.

Q: What does it cover?

A: It covers clarifications and minor technical/editorial adjustments to the ranking methodology used in sensory analysis (how samples are ordered and how results are interpreted statistically). The base standard (ISO 8587:2006) defines the ranking test itself.

Q: Who typically uses it?

A: Sensory scientists, product development and quality teams in food and beverage and allied industries, academic researchers, and laboratories performing sensory tests.

Q: Is it current or superseded?

A: The amendment was published in February 2013 and is an active published amendment to ISO 8587:2006. Users should consult national/adopted versions (e.g., identical national publications) and check ISO or national catalogues for any later revisions or confirmations.

Q: Is it part of a series?

A: Yes — ISO 8587 is part of the suite of sensory analysis standards developed by ISO/TC 34/SC 12; related standards cover assessor selection, vocabularies, hedonic tests, profiling and other sensory methods.

Q: What are the key keywords?

A: Ranking, sensory analysis, ranking test, ISO 8587, amendment, assessors, sensory methodology.