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

SS-EN-ISO-13299 - 2016 EDITION - CURRENT
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This International Standard 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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Designation Name

SS-EN ISO 13299:2016

Revision Level

2016 EDITION

Status

Current

Publication Date

April 11, 2016

Language(s)

English

Page Count

56

International Equivalent

EN ISO 13299:2016(IDT); ISO 13299:2016(IDT)