本文件规定了确定两种产品样品之间是否存在可感知的感官差异或相似性的程序。该方法是一种强制选择程序。无论差异存在于单个感官属性还是几个属性中，该方法都是适用的。 该方法在统计学上比duo-trio测试(在ISO 10399中描述)更有效，但对于表现出强烈残留和/或挥之不去的味道的产品的使用有限。 即使当差异的性质未知时，该方法也是适用的[即，它既不确定样本之间差异的大小也不确定方向，也没有任何导致差异的属性的指示]。该方法仅适用于产品均质的情况。 该方法有效用于:a)确定: 要么是可感知的差异结果（差异的三角形测试）； 没有产生可察觉的差异（相似性的三角形测试）， 例如，当成分、加工、包装、处理或储存发生变化时； b)选择、培训和监测评估员。

This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes. The method is statistically more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours. The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are homogeneous. The method is effective for: a) determining that:

1. either a perceptible difference results (triangle testing for difference);
2. a perceptible difference does not result (triangle testing for similarity),

when, for example, a change is made in ingredients, processing, packaging, handling or storage; b) selecting, training and monitoring assessors.