ISO INTERNATIONAL STANDARD 3972 Third edition 2011-10-15 Sensory analysis Methodology : Method of investigating sensitivity of taste Analyse sensorielleMethodologie-Methode d'éveil a la sensibilite gustative Referencenumber ISO 3972:2011(E) ISO @ISO2011 ISO3972:2011(E) COPYRIGHTPROTECTEDDOCUMENT ISO 2011 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either IsO at the address below or IsO's member body in the country of the requester. ISO copyright office Case postale 56·CH-1211Geneva 20 Tel. + 41 22 749 01 11 Fax + 4122 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ ISO 2011 -All rights reserved ISO3972:2011(E) Foreword technical committees.Each memberbody interested in a subjectfor whichatechnical committeehasbeen Electrotechnical Commission (IEC)onall mattersof electrotechnicalstandardization. International Standards are drafted in accordance with the rules given in the IsO/lEc Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted bythetechnical committees are circulated to the member bodies for voting.Publication as an InternationalStandardrequiresapprovalbyat least75%of thememberbodiescastingavote. rights. IsO shall not be held responsible for identifying any or all such patent rights. ISo 3972 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. Thisthirdeditioncancelsandreplacesthesecondedition(lsO3972:1991),whichhasbeentechnicallyrevised aniatifosn Matiorightsreservec ili