Below is a listing of projects past and present carried out by the Saint Lucia Bureau of Standards.
Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
60.60 Standard published
Sensory analysis — Guidelines for sensory assessment of the colour of products
60.60 Standard published
Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel
60.60 Standard published
Sensory analysis — Methodology — General guidance for establishing a sensory profile
60.60 Standard published
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities
60.60 Standard published
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 2: Recruitment and training of panel leaders
60.60 Standard published
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
60.60 Standard published
Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
60.60 Standard published
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
60.60 Standard published
Sensory analysis — General guidance for the application of sensory analysis in quality control
60.60 Standard published
Sensory analysis — Methodology — Method of investigating sensitivity of taste
60.60 Standard published
Sensory analysis — Guidelines for the use of quantitative response scales
60.60 Standard published
Sensory analysis -- Methodology -- Paired comparison test
60.60 Standard published
Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
60.60 Standard published