ISO 6658-2017 PDF

Full title and description

ISO 6658:2017 — Sensory analysis — Methodology — General guidance. This international standard provides general guidance on sensory analysis methods for the examination of foods and other products, describing objective sensory tests and offering direction on procedures and basic statistical treatment where required.

Abstract

ISO 6658:2017 gives general guidance on the use of sensory analysis, describes tests for the examination of foods and other products by sensory analysis, and includes information on techniques to be used when statistical analysis of results is required. Where relevant, it indicates when methods may be applied to hedonic (preference/acceptability) testing and references more detailed guidance for consumer hedonic tests.

General information

• Status: Published (current; internationally confirmed).
• Publication date: 18 July 2017 (Edition 3, 2017).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.240 — Sensory analysis.
• Edition / version: 3rd edition (2017).
• Number of pages: 26 pages (ISO published version).

Scope

ISO 6658:2017 provides general guidance on selection and application of sensory tests for objective sensory analysis of foods and other products, including test principles, assessor considerations, test conditions and interpretation of results. It supplies basic direction on statistical treatment of data and indicates when methods may be applicable to hedonic (consumer preference/acceptability) testing, while referring to ISO 11136 for detailed hedonic test guidance.

Key topics and requirements

• Overview of common sensory test types (difference tests, discrimination tests, ranking, scoring and descriptive approaches) and their appropriate uses.
• Guidance on assessor selection, panel composition and basic training/monitoring principles.
• Recommended test conditions, sample presentation and environmental controls to reduce bias and variability.
• Basic statistical approaches for analysing sensory results and interpreting outcomes (when statistical analysis is required).
• Notes on hedonic (consumer) testing and cross-reference to ISO 11136 for controlled-area consumer tests.

Typical use and users

Used by food and beverage R&D teams, sensory scientists, quality assurance laboratories, contract sensory testing facilities, academic researchers and regulatory or standards bodies that require standardized sensory method guidance. It is applied when planning sensory experiments, designing panels and interpreting objective sensory test results.

Related standards

Commonly used together with other ISO sensory standards, for example ISO 11136 (hedonic/consumer tests), ISO 8586 (selection, training and monitoring of assessors) and ISO 5492 (sensory analysis vocabulary). These documents form the core ISO guidance suite for sensory methodology.

Keywords

sensory analysis, methodology, sensory testing, discrimination test, hedonic test, assessors, sensory panel, food testing, statistical analysis, ISO/TC 34/SC 12.

FAQ

Q: What is this standard?

A: ISO 6658:2017 is an international standard giving general guidance on sensory analysis methodology for foods and other products, covering test types, assessor considerations, test conditions and basic statistical treatment.

Q: What does it cover?

A: It covers objective sensory test methods (difference/discrimination, ranking, scoring and related procedures), guidance on panel/assessor issues, environmental/test conditions, and basic approaches to statistical interpretation; it also indicates when methods may be applied to hedonic/consumer testing and points to ISO 11136 for detailed hedonic procedures.

Q: Who typically uses it?

A: Sensory scientists, R&D and quality personnel in the food and beverage industry, contract testing labs, academic researchers and standardization or regulatory bodies that require consistent sensory methodology.

Q: Is it current or superseded?

A: ISO 6658:2017 is the current (3rd) edition published in 2017 and has been reviewed/confirmed in subsequent ISO review activity; the standard remains published and in force.

Q: Is it part of a series?

A: Yes — it is part of the ISO sensory analysis family of standards developed by ISO/TC 34/SC 12 and is commonly used alongside ISO 11136 (hedonic tests), ISO 8586 (assessor selection and training) and ISO 5492 (vocabulary).

Q: What are the key keywords?

A: Sensory analysis, methodology, discrimination tests, hedonic tests, assessors, sensory panel, statistical analysis, food testing.