BS ISO 3890-2:2009

BS ISO 3890-2:2009 - Sensory Analysis of Food and Drink Materials

Comprehensive Guidelines for Quantitative Descriptive Analysis

The BS ISO 3890-2:2009 standard, titled 'Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors', provides authoritative guidelines for conducting quantitative descriptive analysis of food and drink products. This standard is an essential resource for food technologists, sensory scientists, and quality assurance professionals who are responsible for evaluating the sensory properties of their products.

Rigorous Assessor Selection and Training

The standard outlines a structured process for selecting and training expert sensory assessors. It covers the key criteria for identifying suitable candidates, including their sensory acuity, descriptive ability, and commitment to the assessment process. The standard also details the training methodologies to develop assessors' skills in perceiving, describing, and quantifying sensory attributes.

Comprehensive Guidance on Quantitative Descriptive Analysis

At the core of the standard is the detailed guidance on conducting quantitative descriptive analysis (QDA) of food and drink products. QDA is a powerful sensory evaluation technique that enables the comprehensive profiling of a product's sensory characteristics. The standard covers:

• Establishing a panel of trained assessors
• Developing a thorough lexicon of sensory descriptors
• Quantifying the intensity of each descriptor using rating scales
• Analysing the data to identify key sensory attributes
• Interpreting the results to inform product development and quality control

Ensuring Reliable and Reproducible Results

The standard emphasises the importance of maintaining rigorous protocols and consistent assessment conditions to ensure the reliability and reproducibility of the sensory evaluation results. It provides guidance on panel management, data collection, and statistical analysis to support accurate and meaningful conclusions.

Compliance and Best Practice

Adopting the BS ISO 3890-2:2009 standard demonstrates a commitment to best practice in sensory analysis and quality assurance. By following the guidelines laid out in this standard, food and drink manufacturers can have confidence in the integrity of their sensory evaluation data, which can be crucial for product development, quality control, and regulatory compliance.