NF EN ISO 13299

NF EN ISO 13299

June 2016
Standard Current

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

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).

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Main informations

Collections

National standards and national normative documents

Publication date

June 2016

Number of pages

49 p.

Reference

NF EN ISO 13299

ICS Codes

67.240   Sensory analysis

Classification index

V09-007

Print number

1

International kinship

ISO 13299:2016

European kinship

EN ISO 13299:2016
Sumary
Sensory analysis - Methodology - General guidance for establishing a sensory profile

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).

Replaced standards (1)
NF EN ISO 13299
May 2010
Standard Cancelled
Sensory analysis - Methodology - General guidance for establishing a sensory profile

<p>ISO 13299:2003 describes 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. Some applications of sensory profiling are:</p> <ul><li>to develop or change a product;</li><li>to define a product, production standard or trading standard in terms of its sensory attributes;</li><li>to study and improve shelf-life;</li><li>to define a reference fresh product for shelf-life testing;</li><li>to compare a product with a standard or with other similar products on the market or under development;</li><li>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;</li><li>to characterize by type and intensity the off-odours or off-tastes in a sample of air or water (e.g. in pollution studies).</li></ul>

Table of contents
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  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Conditions générales d'essai
  • 5 Méthodes descriptives: principe et caractéristiques principales
  • 6 Mode opératoire pour l'établissement d'un profil sensoriel
  • Annexe A(informative) Profil par consensus
  • Annexe B(informative) Profil par rapport à une référence (ou cotation par rapport à une référence)
  • Annexe C(informative) Profil libre choix
  • Annexe D(informative) Profil flash
  • Annexe E(informative) Profil sensoriel qualitatif
  • Annexe F(informative) Profil descriptif quantitatif
  • Annexe G(informative) Dominance temporelle des sensations (DTS)
  • Annexe H(informative) Analyse univariée lorsqu'un descripteur est quantifié par tous les sujets d'un jury
  • Bibliographie
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