1 AS 2542.2.

6—1995

Australian Standard
Sensory analysis of foods

Method 2.6: Specific methods—Ranking

PREFACE
The Standard was prepared by the Standards Australia Committee on Sensory Examination of
Foods as a new Standard in the series AS 2542, Sensory analysis of foods. This Standard is
based on ISO 8587:1988, Sensory analysis—Methodology—Ranking.
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The term ‘informative’ has been used in this Standard to define the application of the appendix
to which it applies. An ‘informative’ appendix is only for information and guidance.

METHOD
1 SCOPE This Standard sets out a forced-choice method for ranking in the sensory analysis
of foods when determining if differences exist between three or more samples.
NOTES:
1 Ranking is an ordinal method and only yields information about directional differences between
samples; it does not give any information about the degree of difference between samples.
2 The method is used to determine if differences exist between samples based on the ranking of
those samples for a single specified criterion which has been declared by the test supervisor and
is understood by the assessors. That criterion may be —
(a) the intensity or degree of a specified characteristic, e.g. sweetness, orange colour intensity,
toughness, overall quality; or
(b) the degree of like or dislike of a specified characteristic.
3 For trained assessors, ranking is particularly useful as a means of selecting a sub-set of samples
from a larger initial number based on a specific criterion. The sub-set may then be submitted to
more detailed tests.
4 For untrained assessors and when the number of samples is small, ranking is useful because the
method is easily understood, may be used without specific training and may be performed
relatively quickly.
5 The method is useful in the training and selection of assessors.

2 REFERENCED DOCUMENTS The following documents are referred to in this

Standard:
AS
2542 Sensory analysis of foods
2542.1.1 Part 1.1: General guide to methodology—General requirements
2542.3 Part 3: Glossary of terms

3 DEFINITIONS For the purpose of this Standard, the definitions given in AS 2542.3
apply.

COPYRIGHT
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AS 2542.2.6-1995, Sensory analysis of foods

Specific methods - Ranking
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