UNLIMITED FREE ACCESS TO THE WORLD'S BEST IDEAS

close
Already an Engineering360 user? Log in.

This is embarrasing...

An error occurred while processing the form. Please try again in a few minutes.

Customize Your Engineering360 Experience

close
Privacy Policy

This is embarrasing...

An error occurred while processing the form. Please try again in a few minutes.

CEN - EN ISO 13299

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

active, Most Current
Organization: CEN
Publication Date: 1 April 2016
Status: active
Page Count: 52
ICS Code (Sensory analysis): 67.240
scope:

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).

Document History

EN ISO 13299
April 1, 2016
Sensory analysis - Methodology - General guidance for establishing a sensory profile
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...
February 1, 2010
Sensory analysis - Methodology - General guidance for establishing a sensory profile
This International Standard 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...

References

Advertisement