NF ISO 11036

NF ISO 11036

September 2020
Standard Current

Sensory analysis - Methodology - Texture profile

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definitions and evaluation techniques for textural characteristics; — characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes; — improving old products and developing new products; — studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions; — comparing a product with another similar product to determine the nature and intensity of textural differences; — correlating sensory and instrumental and/or physical measurements.

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Main informations

Collections

National standards and national normative documents

Publication date

September 2020

Number of pages

23 p.

Reference

NF ISO 11036

ICS Codes

67.240   Sensory analysis

Classification index

V09-022

Print number

1

International kinship

ISO 11036:2020
Sumary
Sensory analysis - Methodology - Texture profile

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).

This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.

This method is applicable to:

— screening and training assessors;

— orientating assessors through the development of definitions and evaluation techniques for textural characteristics;

— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;

— improving old products and developing new products;

— studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;

— comparing a product with another similar product to determine the nature and intensity of textural differences;

— correlating sensory and instrumental and/or physical measurements.

Replaced standards (1)
NF ISO 11036
February 1995
Standard Cancelled
Sensory analysis. Methodology. Texture profile.

Les méthodes d'établissement de profils sensoriels sont des modes opératoires utilisés pour évaluer de façon reproductible chacune des propriétés d'un échantillon en estimant leur intensité sur une échelle de réponse appropriée. Les méthodes peuvent être utilisées pour l'évaluation de l'odeur, de la flaveur, de l'aspect ou de la texture, séparément ou ensemble. Cependant, en raison du caractère spécifique de la texture, il a été estimé utile de publier un document particulier. Le présent document fournit une approche systématique pour évaluer la texture d'un aliment, d'une boisson ou d'autres produits, mais il ne constitue qu'une des approches possibles ; d'autres méthodes existent.

Table of contents
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  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Exigences générales pour un essai
  • 6 Méthodologie
  • 7 Recrutement et sélection du jury
  • 8 Entraînement du jury
  • 9 Préparation et présentation d'échantillons pour l'entraînement et l'évaluation
  • 10 Évaluation par le jury
  • 11 Analyse des données
  • Annexe A Exemples d'échelles de produits de référence pour l'évaluation des propriétés mécaniques de texture de produits alimentaires
  • Annexe B Classification des termes sélectionnés pour l'analyse sensorielle visuelle et tactile de la texture de produits non alimentaires
  • Bibliographie
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