Verkkokauppa
SFS-EN ISO 13299:en
Sensory analysis. Methodology. General guidance for establishing a sensory profile (ISO 13299:2016)
Soveltamisala
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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).
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
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).
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
Sisällysluettelo
Tuoteryhmä(t)
Sidokset
Velvoittavat viittaukset
ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 11136:2014 Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5492:2008 Sensory analysis -- Vocabulary
ISO 11136:2014 Sensory analysis -- Methodology -- General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5492:2008 Sensory analysis -- Vocabulary
Tekninen komitea
Vahvistuspäivä
15.04.2016
Julkaisupäivä
19.04.2016
Painos
2
Sivumäärä
47
Julkaisun kieli
englanti