The standard has been prepared by the Food and Agricultural Products Standards Committee (NAL), Working Committee NA 057-01-01 AA "Sensorik" ("Sensory analysis"). The preceding standard DIN 10950 "Sensory analysis" consisted of two parts (Part 1: Vocabulary and Part 2: Basic principles). Part 1 has been replaced by DIN EN ISO 5492:2009 as a result of the adoption of the International Standard ISO 5492:2008. Due to a resolution of NA 057-01-01 AA "Sensorik" ("Sensory analysis") Part 2 has been fundamentally revised and now published as DIN 10950. The document contains an overview of the principles of the methodology of sensory analysis. It serves the selection of suitable test methods, taking into account special fields of application. Corresponding standards are referred to with regard to the test methods provided for each inspection task. Moreover, the document contains information on the structure of the sensory impressions (basic types of taste and other types of taste), for arrangement of the thresholds on an intensity scale, for classification of assessors according level of education or training as well as provisions for sampling from the test material. The basic tastes sweet, savoury, sour and bitter have been supplemented to include the taste umami (savoury, for instance based on the taste of sodium glutamate). With respect to the status of the preceding standard, the number of standardized test methods made available has been significantly expanded. Also included are the "A" or "not A" test, the in/out test, sequential analysis, user tests and the time intensity test. Concurrently, the existing test methods have been dominantly revised and harmonized on a European and international level.