Sensory analysis. Methodology. General guidance for establishing a sensory profile

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-04-2016

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 General test conditions
5 Descriptive methods: principle and main characteristics
6 Procedure for establishing a sensory profile
Annex A (informative) - Consensus profile
Annex B (informative) - Deviation from reference method
        (or relative-to-reference rating)
Annex C (informative) - Free-choice profile
Annex D (informative) - Flash profile
Annex E (informative) - Qualitative sensory profile
Annex F (informative) - Quantitative descriptive profile
Annex G (informative) - Temporal Dominance of
        Sensation (TDS)
Annex H (informative) - Univariate analysis when one
        attribute is quantified by all the assessors of a panel
Bibliography

Provides guidelines for the overall process for establishing a sensory profile.

This International Standard gives guidelines for the overall process for establishing a sensory profile. Sensory profiles can be established for all products or samples which can be evaluated by the senses of sight, odour, taste, touch, or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water). This International Standard can also be useful in studies of human cognition and behaviour.

Some applications of sensory profiling are as follows:

to develop or change a product;
to define a product, production standard, or trading standard in terms of its sensory attributes;
to define a reference “fresh” product for shelf-life testing;
to study and improve shelf-life of a product;
to compare a product with a reference product or with other similar products on the market or under development;
to map a product’s perceived attributes for the purpose of relating them to factors such as instrumental, chemical or physical properties, and/or to consumer acceptability;
to characterize by type and intensity the off-odours or off-tastes in a sample (e.g. in pollution studies).

Committee	AW/12
DevelopmentNote	Renumbers and supersedes BS ISO 13299. 2010 version incorporates corrigendum to BS ISO 13299. Supersedes 95/501408 DC. (04/2010)
DocumentType	Standard
Pages	52
PublisherName	British Standards Institution
Status	Current
Supersedes	BS ISO 13299 : 2003 95/501408 DC : JUN 95 BS EN ISO 13299:2010

Standards	Relationship
ISO 13299:2016	Identical
EN ISO 13299:2016	Identical

ISO 13300-2:2006	Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders
ISO 5496:2006	Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
ISO 13300-1:2006	Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities
ISO 11035:1994	Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 704:2009	Terminology work — Principles and methods
ISO 6658:2017	Sensory analysis — Methodology — General guidance
ISO 4121:2003	Sensory analysis — Guidelines for the use of quantitative response scales
ISO 8589:2007	Sensory analysis — General guidance for the design of test rooms
ISO 11136:2014	Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5492:2008	Sensory analysis — Vocabulary
ISO 8586:2012	Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

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BS EN ISO 13299:2016

Current

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory

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