Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

22-12-1994

Publisher

International Organization for Standardization

Describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. Describes the different stages in the process for setting up test through which a complete description of the sensory attributes of a product can be obtained: from a qualitative point of view by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; from a quantitative point of view, by evaluating the intensity of each descriptor. This method can be used to define a production standard; to improve or develop products; to study the influence of the ageing of products and also of the conditions of storage and preservation; to compare a product with those of the same type already on the market.

DocumentType	Standard
Pages	26
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
PN ISO 11035 : 1999	Identical
IS 17828 : 2022	Identical
NF ISO 11035 : 1995	Identical
SAC GB/T 16861 : 1997	Identical
NEN ISO 11035 : 2012	Identical
UNE 87027:1998	Identical

UNE-EN ISO 13299:2017	Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
ISO 13302:2003	Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
DIN ISO 8587:2010-08	Sensory analysis - Methodology - Ranking (ISO 8587:2006)
BS ISO 13299 : 2003	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
ISO 8587:2006	Sensory analysis Methodology Ranking
DIN EN ISO 13299:2016-09	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016)
ASTM E 2346/E2346M : 2015 : REDLINE	Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers
BS ISO 7304-1:2016	Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method
BS EN ISO 13299:2016	Sensory analysis. Methodology. General guidance for establishing a sensory profile
BS ISO 13302:2003	Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
BS ISO 8587 : 2006	SENSORY ANALYSIS - METHODOLOGY - RANKING
ISO 7304-1:2016	Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
UNE-ISO 8587:2010	Sensory analysis. Methodology. Ranking.
ISO 13299:2016	Sensory analysis Methodology General guidance for establishing a sensory profile
EN ISO 13299:2016	Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
03/312775 DC : DRAFT AUG 2003	ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING
DIN 10970:2002-09	SENSORY ANALYSIS - TIME INTENSITY TEST
I.S. EN ISO 13299:2016	SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016)