PSIST ISO 5492:1996

INTERNATIONAL ISO
STANDARD
First edition
Premiere Edition
NORME
1992-01-15
INTERNATIONALE
Sensory analysis - Vocabulary
Analyse sensorielle - Vocabulaire
Reference number
Numero de reference
ISO 5492 : 1992 (E/F)
ISO 5492 : 1992 (EM)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of
national Standards bodies (ISO member bedies). The work of preparing International
Standards is normally carried out through ISO technical committees. Esch member
body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for voting. Publication as an International Standard requires
approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 5492 was prepared by Technical Committee ISO/TC 34,
Agricultural food products, Sub-Committee SC 12, Sensory analysis.
This first edition
cancels and replaces ISO 5492-1 : 1977, ISO 5492-2 : 1978,
ISO 5492-3 : 1979, ISO 5492-4 : 1981, ISO 5492-5 : 1983 and ISO 5492-6 : 1985, of
which it constitutes a minor revision and extension.
Avant-propos
L ’ISO (Organisation internationale de normalisation) est une federation mondiale
d ’organismes nationaux de normalisation (comites membres de I ’ISO). L ’elaboration
des Normes internationales est en general confiee aux comites techniques de I ’ISO.
Chaque comite membre interesse par une etude a Ie droit de faire Partie du comite
technique cr& a cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec I ’ISO participent egalement aux travaux. L ’ISO
collabore etroitement avec Ia Commission electrotechnique internationale (GEI) en ce
qui concerne Ia normalisation electrotechnique.
Les projets de Normes internationales adoptes par les comites techniques sont soumis
aux comites membres pour vote. Leur publication comme Normes internationales
requiert I ’approbation de 75 % au moins des comites membres votants.
La Norme internationale ISO 5492 a etc elaboree par Ie comite technique ISO/TC 34,
Produits agricoles alimentaires, Sous-comite SC 12, Analyse sensorielle.
Cette Premiere edition annule et remplace I ’ISO 5492-1 : 1977, I ’ISO 5492-2 1978,
:
I ’ISO
5492-3 : 1979, I ’ISO 5492-4 : 1981, I ’ISO 5492-5 : 1983 et I ’ISO 5492-6 : 1985,
dont elle constitue une revision mineure et une extension.
0 ISO 1992
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Printed in Switzerland/Imprime en Suisse

INTERNATIONAL STANDARD
ISO 5492 : 1992 (E/F)
NORME INTERNATIONALE
Sensory analysis - Analyse sensorielle -
Vocabulary Vocabulaire
Scope Domaine d ’application
La presente Norme internationale donne une liste de termes et
This International Standard gives a list of terms and their defi-
leur definition concernant I ’analyse sensorielle.
nitions relating to sensory analysis.
NOTE - Les formes grammaticales des termes ont et6 precisees lors-
NOTE - Grammatical forms of terms have been indicated where it was
que cela s ’est avere utile.
felt useful to do so.
Elle s ’applique a toutes les industries concernees par I ’evalua-
lt applies to all industries concerned with the evaluation of
tion des produits par les organes des Sens.
products by the sense Organs.
The terms are given under the following headings: Ces termes sont repartis selon les rubriques suivantes:
1 General terminology 1 Terminologie generale
2 Terminologie relative a Ia Physiologie
2 Terminology relating to the senses
3 Terminology relating to organoleptic attributes 3 Terminolgie relative aux proprietes organoleptiques
4 Terminologie relative aux methodes
4 Terminology relating to methods
1 General terminology 1 Terminologie gh6rale
11 1.1 analyse sensorielle : Examen des proprietes organo-
sensory analysis : Examination of organoleptic at-
tributes of a product by the sense Organs. leptiques d ’un produit par les organes des Sens.
1.2 sensoriel (a@.) : Relatif a I ’usage des organes des Sens.
1.2 Sensor-y (adj) : Relating to the use of the sense Organs.
1.3 organoIeptique (ao)3 : Qualifie une propriete d ’un pro-
1.3 organoleptic (acQ.1 : Relating to an attribute of a prod-
duit perceptible par les organes des Sens.
uct perceptible by the sense Organs.
1.4 sensation (subst.) : Reaction subjective resultant de Ia
1.4 Sensation (neun) : Subjective reaction resulting from
sensory stimulation. Stimulation sensorielle.
1.5 assessor (sensory) (noun) : Any person taking part in a 1.5 Sujet (sensoriel) buht. ) : Toute personne prenant part
a un essai sensoriel.
sensory test.
NOTE - A naive assessor is a person who does not meet any particular NOTE - Le Sujet nai ’f est une personne ne repondant 3 aucun critere
particulier. Le Sujet initie a deja participe a un essai sensoriel.
criterion. An initiated assessor is a person who has already participated
in a sensory test.
1.6 Sujet qualifie : Sujet choisi pour sa capacite a effectuer
1.6 selected assessor : Assessor Chosen for his/her ability
to Perform a sensory test. un essai sensoriel.
In the general sense, a person who, 1.7 expert (subst.) : Au sens large du terme, personne qui,
1.7 expert (neun) :
through knowledge or experience, has competence to give an par ses connaissances et son experience, a Ia competence
opinion in the fields about which he/she is consulted. requise pour fournir un avis dans les domaines sur lesquels elle
est consultee.
En analyse sensorielle, il y a deux types d ’experts, Ie «Sujet
In sensory analysis, there are two types of expert, the “expert
expert 1) et Ie ((Sujet expert specialise. 1)
assessor” and the “specialized expert assessor.”
ISO 5482 : 1992 (EM)
1.7.1 expert assessor: Selected assessor with a high degree 1.7.1 Sujet expert: Sujet qualifie qui a une excellente acuite
of sensory sensitivity and experience of sensory methodology, sensorielle, qui est entraine a I ’utilisation des methodes
who is able to make consistent and repeatable sensory d ’analyse sensorielle et qui est capable d ’effectuer de facon
,
assessments of various products. fiable I ’analyse sensorielle de divers produits.
1.7.2 specialized expert assessor : Expert assessor who has 1.7.2 Sujet expert spkialisk: Sujet expert qui a une expe-
rience complementaire de specialiste du produit et/ou des pro-
additional experience as a specialist in the product and/or pro-
cess and/or marketing, and who is able to perform sensory cedes de fabrication et/ou de Ia commercialisation, et qui est
capable de realiser I ’analyse sensorielle du produit et d ’evaluer
analysis of the product and to evaluate or predict effects of
variations relating to raw materials, recipes, processing, ou de prevoir les effets inherents aux variations dues aux
recettes, conditions de fabrication, de
storage, ageing, etc. matieres premieres,
stockage, au vieillissement, etc.
choisis pour participer a
18 . Panel (neun 1) : G roup of assessors Chosen to participate 1.8 jury (subst.) : Groupe de Sujets
in a sensory test. un essai sensoriel.
19 consommateu r ) : Toute person ne qui utilise un
19 . consumer (neun) : Person who uses a product. (subst.
p;odu it.
Sujet, Sujet qualifie ou expert
1.10 taster (neun) : Assessor, selected assessor or expert 1.10 degustateur (subst.) :
qui evalue les proprietes organoleptiques d ’un produit alimen-
who evaluates the organoleptic attributes of a food product,
mainly with the mouth. taire, principalement avec Ia bauche.
The term “taster” in English is given as the translation of the En anglais, «taster» est donne comme traduction du terme
francais «degustateur» mais il ne doit pas etre utilise comme
French term “degustateur ”; however, it shall not be used as a
synonym of “assessor ”. synonyme de (( assessor 1).
.
product 1 .ll dhgustation (subst. ) : Evaluation sensorielle d ’un pro-
1.11 tasting (neun 1 . Sensory assessment of a food
in the mouth. duit alimentaire dans Ia bauche.
1.12 proprikth (subst. ) : Caracteristique perceptible.
1.12 attribute (neun) : Perceptible characteristic.
1.13 acceptability (neun) : State of a product favourably 1.13 acceptabilite (subst.) : Etat d ’un produit recu
favorablement par un individu determine ou une population
received by a given individual or population, in terms of its
organoleptic attributes. determinee, en fonction de ses proprietes organoleptiques.
1.14 acceptance (subst.) : Acte consistant, pour un indi-
1.14 acceptance (neun) : The act of a given individual or
population of finding that a product answers satisfactorily to vidu determine ou une population determinee, 3 estimer qu ’un
bis/ her/its expectations. produit repond favorablement a son attente.
1.15 preference (neun) : Expression of the emotional state 1 .l5 prefhrence (subst.) : Exprime I ’etat ou Ia reaction
affective d ’un Sujet qui I ’amene a trouver un produit meilleur
or reaction of an assessor which leads him/her to find one
product better than one or several others. qu ’un ou plusieurs autres.
1.16 aversion (subst. Sentiment de repulsion provoque
1.16 aversion (neun) : Feeling of repulsion provoked by a ) :
par un Stimulus.
Stimulus.
1.17 discrimination (neun) : Act of qualitative and/or 1.17 discrimination (subst. ) : Differentiation qualitative
et/ou quantitative entre deux ou plusieurs Stimulus.
quantitative differentiation between two or more Stimuli.
1.18 apphtit (subst.) : Etat physiologique se manifestant
1.18 appetite (neun) : Physiological expressed by the
Pa r
to drink. Ie desir de nourriture et /ou de boisson.
desire to eat food and/or
1.19 appetissant (aaJ : Qualifie un produit capable d ’exci-
1.19 appetizing (adj. 1 : Describes a product capa ble of ex-
individual. ter I ’appetit de I ’individu.
citing the appetite of the
1.20 palatabilite (subst) : Combinaison des proprietes d ’un
1.20 palatability (neun) : Combination of properties of a
produit Ie rendant plaisant a consommer.
product which make it pleasant to consume.
ISO 5492 : 1992 (E/F)
1.21 hedonique (adj.) : Se rapportant au caracthe plaisant
1.21 hedonic (adj. ) : Relating to like or dislike.
ou deplaisant.
1.22 psychophysique (subst.) : Etude des relations entre
1.22 psychophysics (neun) : Study of relationships be-
les Stimulus et les reponses sensorielles correspondantes.
tween Stimuli and the corresponding sensory responses.
.
. Mesure de Ia reponse des
of the response 1.23 olfactom6trie (subst. 1
1.23 olfactometry (neun) : Measu rement
Sujets a des Stimulus olfactifs.
of assessors to olfactory stimu li.
1.24 odorimetrie (subst.) : Mesure des proprietes odoran-
Measurement of the odorant
1.24 odorimetry (neun) :
tes des substances.
properties of substances.
1.25 oIfactom&re (subst. ) : Appareil utilise pour presenter
: Apparatus used to present
1.25 olfacto meter (neun)
des Stimulus olfactifs aux Sujets dans des conditions reproduc-
lry stimu li to assessors under reprodu cible conditions.
olfacto
tibles.
1.26 substance odorante (subst.) : Tout produit suscepti-
1.26 odorant (neun) : Product which is able to induce an
ble de susciter une Sensation olfactive.
olfactory Sensation.
1.27 quaIity (neun) : Collection of features and
characteristics of a product or Service that confer its ability to
satisfy stated or implied needs.
1.28 facteur de qualitb; critke de qualite : Element choisi
1.28 quality factor : One feature or characteristic Chosen
parmi d ’autres pour evaluer Ia qualite globale d ’un produit.
among others to assess the Overall quality of a product.
1.29 produit (subst.) : Substance consommable ou non,
1.29 product (neun) : Edible or inedible matter which tan be
pouvant faire I ’objet d ’une analyse sensorielle.
evaluated by sensory analysis.
Exemples : produits alimentaires, produits cosmetiques, pro-
Examples : food products, cosmetics, textile fabrics.
duits textiles.
2 Terminologie relative 5 Ia physiologie
2 Terminology relating to the senses
. (subst.) : Partie specialisee d ’un Organe sen-
part of a sense Organ which 21 rkepteur
21 receptor (neun) Specif ic
soriel repondant a un certain type de Stimulus.
responds to a particula r Stimulus.
2.2 Stimulus (subst.) : Ce qui peut exciter un recepteur.
22 . Stimulus (neun) : That which tan excite a receptor.
de connaissance des
of the eff ects of Single 23 perception (subst.) : Prise eff ets
2.3 perception (neun) : Awareness
complexes.
des Stimulus sensoriels simples ou
or multiple sensory Stimuli.
2.4 gout (subst.)
2.4 taste (neun)
Organe gustatif lorsqu ’il est sti-
when stimulated (1) Sensations percues par 1’
Sensations perceived by the taste Organ
(1)
solubles.
ces. mule par certaines substances
certain soluble substan
bY
(2) Sens du gout.
(2) Sense of taste.
(3) Proprietes des produits qui Provoquent les sensations gus-
(3) Attribute of products inducing taste sensations.
tatives.
The term “taste” shall not be used to designate the combi-
Le terme ((gout)) ne doit pas etre utilise pour designer I ’ensem-
nation of gustatory, olfactory and trigeminal sensations which
ble des sensations gustatives, olfactives et trigeminales qui
are designated by the term “flavour” (see 3.17). If, in informal
sont designees sous Ie terme «flaveur» (voir 3.17). Si, dans Ie
language, this term is used in this sense, it should always be
langage courant, ce terme est utilise dans ce Sens, il doit tou-
associated with a qualifying term, e.g. musty taste, raspberry
jours etre accompagne d ’un qualificatif, par exemple, gout de
taste, corky taste.
moisi, gout de framboise, goUt de bouchon.

ISO 5482 : 1992 (EM)
25 .
25 . gustatory (aQ.1 : Pertaining to the sense of taste. gustatif (ao!/.) : Qui se rapporte au sens
...