NF ISO 11037

NF ISO 11037

September 2011
Standard Current

Sensory analysis - Guidance for sensory assessment of the colour of products

ISO 11037:2011 establishes guidelines for the sensory evaluation of the colours of products. The procedures specified are applicable to solid, semi-solid, powder and liquid products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy. General information is also given about the viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of selected assessors or by individual experts in special situations. ISO 11037:2011 does not deal with consumer testing or with assessment of the metamerism of colours of food products.

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Main informations

Collections

National standards and national normative documents

Publication date

September 2011

Number of pages

25 p.

Reference

NF ISO 11037

ICS Codes

67.240   Sensory analysis

Classification index

V09-008

Print number

1 - 05/09/2011

International kinship

ISO 11037:2011
Sumary
Sensory analysis - Guidance for sensory assessment of the colour of products

ISO 11037:2011 establishes guidelines for the sensory evaluation of the colours of products. The procedures specified are applicable to solid, semi-solid, powder and liquid products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy.

General information is also given about the viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of selected assessors or by individual experts in special situations.

ISO 11037:2011 does not deal with consumer testing or with assessment of the metamerism of colours of food products.

Replaced standards (1)
NF ISO 11037
November 1999
Standard Cancelled
Sensory analysis. General guidance and test method for assessment of the colour of foods

<p> La présente Norme internationale fournit des directives générales et spécifie une méthode d'essai pour réaliser l'évaluation sensorielle de la couleur des produits alimentaires par rapport à des étalons de couleur. La méthodologie décrite est applicable aux produits alimentaires solides, semi-solides, en poudre ou liquides, qu'ils soient opaques, translucides, troubles ou transparents et dont l'aspect est mat ou brillant. La présente Norme internationale donne également des informations générales sur les conditions d'éclairage et d'observation mises en oeuvre dans diverses situations rencontrées lors de l'analyse sensorielle, telles que les épreuves de différenciation, les analyses de profil et les méthodes de classement, réalisées, selon le cas, par des jurys constitués de sujets qualifiés ou, individuellement, par des experts dans des conditions particulières. La présente Norme internationale ne traite ni des essais réalisés avec des consommateurs, ni de l'évaluation du métamérisme des couleurs des produits alimentaires, mais l'annexe A donne une description des appariements métamériques. </p>

Table of contents
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  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    2
  • 4 Conditions d'essais
    4
  • 4.1 Généralités
    4
  • 4.2 Local d'essai
    4
  • 4.3 Zone de travail
    4
  • 4.4 Éclairage
    4
  • 4.5 Éclairement
    6
  • 4.6 Conditions géométriques pour l'éclairage et l'observation
    6
  • 4.7 Sujets
    6
  • 5 Méthode d'essai
    7
  • 5.1 Principe
    7
  • 5.2 Matériaux de référence (étalons de couleurs)
    7
  • 5.3 Appareillage
    7
  • 5.4 Échantillons pour essai
    8
  • 5.5 Mode opératoire
    8
  • 6 Expression des résultats
    11
  • 7 Rapport d'essai
    11
  • Annexe A (informative) Appariements métamériques
    13
  • Annexe B (informative) Installations d'observation
    14
  • Annexe C (informative) Informations complémentaires
    17
  • Bibliographie
    18
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