This Gulf Standard gives general guidance on the methodology of sensory analysis. It describes tests for the examination of food products by sensory analysis, and includes some information on the techniques to be used if statistical analysis of the results is required. The principles embodied in them may apply to the examination of other products by means of the human senses. Generally these tests are intended only for sensory analysis in laboratories, and are not applicable to the determination of the consumer’s preference. However, if the test can be used for determining preference, this is in- dicated in the subclauses entitled “Application”.