Overview
ISO 6658:2017 - Sensory analysis - Methodology - General guidance provides a concise, authoritative introduction to the methodology of sensory analysis for foods and other products. It offers general guidance on planning, conducting and interpreting sensory tests, with emphasis on objective sensory analysis and indication where methods can be used for hedonic (preference/acceptability) testing. The document is the third edition (2017) and replaces ISO 6658:2005, updating definitions and expanding methods (including the addition of the tetrad test and new descriptive techniques).
Key topics and technical requirements
ISO 6658:2017 covers the following technical topics and requirements in a practical, method-agnostic way:
- General requirements and planning
- basic information, clear statement of objectives, choice of test, assessor selection and training, sample preparation and test-room conditions, and test conduct.
- Discrimination tests
- overview of methods used to determine perceptible differences: paired comparison, triangle, duo–trio, two-out-of-five, A–not A, and tetrad tests.
- Use of scales and categories
- guidance on classification, grading, ranking, rating and scoring and on how to interpret scale-based sensory data.
- Descriptive tests
- qualitative and quantitative descriptive profiling, consensus and free-choice profiling, flash profile, deviation-from-reference profile and Temporal Dominance of Sensations (TDS).
- Analysis of results
- general principles for data collection, basic statistical approaches, handling of discrimination test outcomes, sequential testing considerations and reporting.
- Documentation
- recommended content of test reports and an annex of statistical terms.
Practical applications and users
ISO 6658 is intended for organizations and professionals who perform sensory evaluation or rely on sensory data, including:
- food and beverage product developers and R&D teams
- quality assurance and quality control laboratories
- sensory scientists and trained panels
- contract testing labs and consumer insight teams
- regulatory and standards bodies referencing sensory methodology
Typical uses:
- screening product formulations and flavors
- routine quality control and batch consistency checks
- formal difference testing and benchmarking against competitors
- descriptive profiling for product specification or claims
- informing consumer acceptability studies (in conjunction with ISO 11136)
Related standards (as referenced)
ISO 6658:2017 is an essential roadmap for choosing appropriate sensory methods and ensuring consistent, defensible sensory testing practices. Keywords: ISO 6658:2017, sensory analysis methodology, discrimination tests, descriptive analysis, hedonic test, sensory panel, TDS.
