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ISO 13299:2016

Current
Current

The latest, up-to-date edition.

Sensory analysis Methodology General guidance for establishing a sensory profile
Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

French, English

Published date

16-03-2016

Publisher

International Organization for Standardization

ISO 13299:2016 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).

DevelopmentNote
Supersedes ISO/FDIS 13299. (03/2016)
DocumentType
Standard
Pages
45
PublisherName
International Organization for Standardization
Status
Current
Supersedes

BS ISO 13300-2:2006 Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders
14/30288415 DC : 0 BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
ISO 4121:2003 Sensory analysis — Guidelines for the use of quantitative response scales
DIN ISO 22935-3:2012-12 Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009)
BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
ISO 29842:2011 Sensory analysis — Methodology — Balanced incomplete block designs
S.R. CWA 16814:2014 NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD
EN ISO 8586:2014 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012, Corrected version 2014-06-15)
BS ISO 22935-3:2009 Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
18/30322318 DC : 0 BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL
UNI EN ISO 8586 : 2014 SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS
BS EN ISO 8586:2014 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
ISO 13300-2:2006 Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders
UNE-ISO 16779:2017 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs.
07/30131009 DC : 0 BS ISO 22935-3 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 3: EVALUATION OF COMPLIANCE WITH PRODUCT SPECIFICATIONS FOR SENSORY PROPERTIES BY SCORING
BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method
BS ISO 29842 : 2011 SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS
BS ISO 4121:2003 Sensory analysis. Guidelines for the use of quantitative response scales
DIN ISO 29842 E : 2013 SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011)
BS ISO 8586 : 2012 SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS
BS ISO 13302:2003 Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
ISO 6658:2017 Sensory analysis — Methodology — General guidance
ISO 7304-1:2016 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
I.S. EN ISO 8586:2014 SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS (ISO 8586:2012, CORRECTED VERSION 2014-06-15)
ISO 22935-3:2009 Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
ISO 8586:2012 Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
DIN ISO 29842:2013-04 SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011)
ISO 16779:2015 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
ISO 13302:2003 Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging

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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Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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