{"id":335840,"date":"2024-10-19T23:27:49","date_gmt":"2024-10-19T23:27:49","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-20-30382879-dc-2020\/"},"modified":"2024-10-25T22:24:48","modified_gmt":"2024-10-25T22:24:48","slug":"bsi-20-30382879-dc-2020","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-20-30382879-dc-2020\/","title":{"rendered":"BSI 20\/30382879 DC 2020"},"content":{"rendered":"

This International Standard describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.<\/p>\n

The method is statistically more efficient than the duo-trio test (described in ISO 10399<\/span><\/span>), but has limited use with products that exhibit strong carryover and\/or lingering flavours.<\/p>\n

The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are fairly homogeneous.<\/p>\n

The method is effective for<\/p>\n

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  1. \n

    determining that<\/p>\n<\/li>\n<\/ol>\n