AS Standards

This Standard contains recommendations and requirements (the requirements refer to methods of assessment and measurement and levels of performance) specific to the lighting of outdoor football grounds for all codes commonly played in Australia, namely— (a) Rugby League; (b) Rugby Union; (c) Australian Rules; and (d) Soccer

This Standard sets out a method for the ‘A–not A’ test for use in the sensory analysis of foods. NOTES: 1 The ‘A–not A’ test is used to determine whether test samples in a series are the same as, or different from, a reference sample. 2 The test is particularly useful where there are slight

AS 2542.2.3:2014 provides guidelines describing quantitative response scales (where the response obtained indicates the intensity of perception) and their use when assessing samples. It is applicable to all quantitative assessment, whether global or specific and whether objective or hedonic. It is intentionally limited to the most commonly used measurement scales for sensory assessment.

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. The method is statistically more efficient than the duo-trio test (described

This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products  concerning the intensity of a sensory attribute. This test is sometimes also referred to as a directional difference test or a 2-AFC test (Alternative Forced Choice).In fact, the paired comparison test is

AS 2542.1.3:2014 specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. It supplements the information given in ISO 6658.

AS 2542.1.1:2014 gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some information on the techniques to be used if statistical analysis of the results is required. Generally these tests are intended only for objective sensory analysis. However, if a test can