NF ISO 13299

NF ISO 13299

September 2003
Standard Cancelled

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

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:to develop or change a product;to define a product, production standard or trading standard in terms of its sensory attributes;to study and improve shelf-life;to define a reference fresh product for shelf-life testing;to compare a product with a standard 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 of air or water (e.g. in pollution studies).

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Main informations

Collections

National standards and national normative documents

Publication date

September 2003

Number of pages

32 p.

Reference

NF ISO 13299

ICS Codes

67.240   Sensory analysis

Classification index

V09-007

Print number

1 - 21/11/2003

International kinship

ISO 13299:2003
Sumary
Sensory analysis - Methodology - General guidance for establishing a sensory profile

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:

  • to develop or change a product;
  • to define a product, production standard or trading standard in terms of its sensory attributes;
  • to study and improve shelf-life;
  • to define a reference fresh product for shelf-life testing;
  • to compare a product with a standard 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 of air or water (e.g. in pollution studies).
Standard replaced by (1)
NF EN ISO 13299
May 2010
Standard Cancelled
Sensory analysis - Methodology - General guidance for establishing a sensory profile

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: to develop or change a product;to define a product, production standard or trading standard in terms of its sensory attributes;to study and improve shelf-life;to define a reference fresh product for shelf-life testing;to compare a product with a standard 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 of air or water (e.g. in pollution studies).

Table of contents
  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application 1
  • 2 Références normatives 1
  • 3 Termes et définitions
    2
  • 4 Principes
    3
  • 5 Conditions générales d'essai
    4
  • 5.1 Local
    4
  • 5.2 Appareillage et échantillonnage
    4
  • 5.3 Discussion préliminaire et essai
    5
  • 5.4 Nombre de sujets
    5
  • 6 Sélection, entraînement et contrôle des sujets
    5
  • 7 Mode opératoire
    6
  • 7.1 Choix des propriétés optimales (descripteurs)
    6
  • 7.2 Sélection d'une échelle appropriée
    7
  • 7.3 Conduite de l'essai
    8
  • 7.4 Profil tempslintensité
    9
  • 7.5 Évaluation des résultats à l'aide des méthodes statistiques appropriées
    9
  • 7.6 Rapport d'essai
    13
  • Annexe A (informative) Comparaison de huit boissons au cola
    14
  • Annexe B (informative) Méthodes graphiques et schématiques recommandées pour la représentation des profils sensoriels
    17
  • Bibliographie
    23
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