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BS ISO 13299 : 2003

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
Available format(s)

Hardcopy , PDF

Superseded date

30-04-2010

Language(s)

English

Published date

01-01-2003

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principles
5 General test conditions
   5.1 Test room
   5.2 Apparatus and sampling
   5.3 Preliminary discussion and test
   5.4 Number of assessors
6 Selection, training and monitoring of the assessors
7 Procedure
   7.1 Choosing the optimal attributes (descriptors)
   7.2 Selecting an appropriate scale
   7.3 Conducting the test
   7.4 Time-intensity profile
   7.5 Evaluation of results, using appropriate statistical
        methods
   7.6 Writing the test report
Annex A (informative) Comparison of eight model cola systems
Annex B (informative) Recommended graphical and diagrammatic
        methods of representing sensory profiles
Bibliography

Defines the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour.

Committee
AW/12
DevelopmentNote
Supersedes 95/501408 DC (04/2003) Renumbered and superseded by BS EN ISO 13299. (04/2010)
DocumentType
Standard
Pages
34
PublisherName
British Standards Institution
Status
Superseded
SupersededBy
Supersedes

ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
ISO 5496:2006 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
ISO 11036:1994 Sensory analysis Methodology Texture profile
ISO 11056:1999 Sensory analysis Methodology Magnitude estimation method
ISO 11035:1994 Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 6564:1985 Sensory analysis Methodology Flavour profile methods
ISO 8586-2:2008 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
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 5492:2008 Sensory analysis — Vocabulary

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