SIST ISO 8587:2011 PDF

Overview

ISO 8587:2006 - Sensory analysis - Methodology - Ranking defines a standardized ranking method for sensory evaluation. The standard describes how to place a series of test samples in rank order according to a single attribute, several attributes (in separate tests) or an overall impression. ISO 8587:2006 is intended to detect whether differences exist among samples (presence/ordering), not to quantify the magnitude of those differences.

Keywords: ISO 8587:2006, sensory analysis, ranking method, sensory evaluation, rank order, rank sums

Key topics and requirements

• Principle: Assessors receive simultaneously three or more coded samples in randomized order and rank them on a specified criterion (attribute or overall impression).
• Test designs:
  • Complete block (preferred): each assessor ranks all samples.
  • Balanced incomplete block: used when it is impracticable for assessors to rank all samples; each assessor ranks a subset so pairs/samples are balanced across assessors.
• Assessors:
  • Qualification depends on purpose: selected assessors/experts for descriptive work; trained consumers for hedonic/pre‑sorting tasks.
  • Typical guidance: around 12–15 selected assessors for descriptive assessment; ~60 consumers per group for hedonic preference (statistical risk dependent).
• Test conditions and sample preparation:
  • Identical presentation (same vessels, quantity, temperature), randomized 3‑digit codes, masking irrelevant differences, controlled test room conditions.
• Procedure and data capture:
  • One attribute per test; tied ranks to be avoided (record mean ranks if ties occur); use standardized answer forms.
• Analysis:
  • Calculate rank sums to assess consistency of ordering across assessors.
  • Use appropriate statistical tests (e.g., Spearman correlation for agreement) to interpret results. ISO 8587 includes guidance and annexes with practical examples.

Applications and users

ISO 8587:2006 is practical for:

• Product development and R&D teams performing pre‑sorting, comparative profiling, or order-of-preference studies.
• Sensory scientists and laboratories conducting descriptive ranking or assessing the effect of processing, ingredients, packaging, storage and dilution on perceived intensity.
• Quality assurance teams and trainer/assessor programs for assessor performance, training, and perception-threshold determination.
• Consumer researchers for straightforward hedonic ranking when ordering preferences is the objective.

Benefits: simple, resource-efficient way to detect systematic differences and order samples without requiring scale-based magnitude estimates.

Related standards

• ISO 5492 (vocabulary), ISO 6658 (general sensory methodology), ISO 8586-1/-2 (assessor selection/training), ISO 8589 (test rooms), ISO 11035 / ISO 11036 (descriptors/texture), ISO 3534-1 (statistics). These documents support correct implementation of ISO 8587:2006.