EN ISO 13299:2016
(Main)Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
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).
Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines sensorischen Profils (ISO 13299:2016)
Diese Internationale Norm gibt Leitlinien für das gesamte Verfahren der Erstellung eines sensorischen Profils vor. Sensorische Profile können für alle Produkte (Prüfmaterialien) oder Proben erstellt werden, die mit Hilfe des Gesichts , Geruchs , Geschmacks , Tast oder Gehörsinns bewertet werden können (z. B. Lebensmittel, Getränke, Tabakerzeugnisse, kosmetische Mittel, Textilerzeugnisse, Papier, Verpackungen, Luft oder Wasserproben). Diese Internationale Norm kann auch zur Untersuchung der menschlichen Wahrnehmung und des menschlichen Verhaltens anwendbar sein.
Einige Anwendungen sensorischer Profilerstellung sind die folgenden:
— Entwicklung oder Änderung eines Produkts;
— Charakterisierung eines Prüfmaterials, Produktionsstandards oder Handelsstandards in Bezug auf dessen sensorische Merkmalseigenschaften;
— Charakterisierung einer „frischen“ Referenzprobe für die Prüfung der Mindesthaltbarkeit;
— Untersuchung und Verbesserung der Haltbarkeitsdauer eines Produkts;
— Vergleich eines Prüfmaterials mit einem Referenzprodukt oder mit anderen gleichartigen Produkten, die sich auf dem Markt oder in der Entwicklung befinden;
— Darstellung der wahrgenommenen Merkmalseigenschaften eines Prüfmaterials, um sie auf Parameter, wie z. B. instrumentelle, chemikalische oder physikalische Eigenschaften, und/oder die Akzeptanz der Verbraucher zu beziehen;
— Charakterisierung der Art und Intensität von Fremdgeruch oder Fremdgeschmack in einer Probe (z. B. bei Studien zur Umweltverschmutzung).
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel (ISO 13299:2016)
ISO 13299:2016 fournit des lignes directrices concernant la procédure générale permettant d'établir un profil sensoriel. Les profils sensoriels peuvent être établis pour tous les produits ou échantillons qu'il est possible d'évaluer par les sens de la vue, de l'odorat, du goût, du toucher ou de l'ouïe (aliment, boisson, produit du tabac, produit cosmétique, textile, papier, emballage, échantillon d'air ou d'eau, par exemple). La présente Norme internationale peut également être utile dans les études portant sur la connaissance et le comportement humains.
Certaines applications du profil sensoriel peuvent être:
- la mise au point ou la modification d'un produit;
- la définition d'un produit, d'un label de production ou d'un label commercial en termes d'attributs sensoriels;
- la définition d'un produit «frais» de référence pour les essais de conservation;
- l'étude et l'amélioration de la durée de conservation d'un produit;
- la comparaison d'un produit avec un produit de référence ou d'autres produits similaires sur le marché ou en cours de développement;
- l'établissement de la liste des attributs perçus du produit afin de les relier à des facteurs tels que les propriétés instrumentales, chimiques ou physiques, et/ou à l'acceptabilité par les consommateurs;
- la caractérisation du type et de l'intensité des odeurs et des goûts atypiques dans un échantillon (par exemple dans les études en matière de pollution).
Senzorična analiza - Metodologija - Splošne smernice za uvajanje senzoričnega profila (ISO 13299:2016)
Ta mednarodni standard podaja smernice za celoten proces uvajanja senzoričnega profila.
Senzorični profili se lahko uvedejo za vse izdelke ali vzorce, ki jih je mogoče ovrednotiti na podlagi čutil za vid, vonj, okus, dotik ali sluh (npr. hrana, pijača, tobačni izdelki, kozmetika, tekstil, papir, embalaža, vzorec zraka ali vode). Ta mednarodni standard je lahko uporaben tudi v študijah človeškega zaznavanja in vedenja.
Nekateri načini uporabe senzoričnih profilov:
– za razvoj ali spremembo proizvoda;
– za opredelitev proizvoda, standarda proizvodnje ali standarda trgovanja v okviru njegovih senzoričnih lastnosti;
– za določitev referenčnega »svežega« proizvoda za preskušanje roka uporabnosti;
– za preučevanje in izboljšanje roka uporabnosti proizvoda;
– za primerjavo proizvoda z referenčnim proizvodom ali drugimi podobnimi proizvodi na trgu ali
v pripravi;
– za preslikavo zaznanih lastnosti proizvoda za namene povezovanja z dejavniki, kot so
instrumentalne, kemijske in fizikalne lastnosti, in/ali s sprejemljivostjo potrošnikov;
– za razvrstitev po vrstah in intenzivnosti neustreznega vonja ali okusa v vzorcu (npr. v študijah onesnaževanja).
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-junij-2016
1DGRPHãþD
SIST EN ISO 13299:2010
6HQ]RULþQDDQDOL]D0HWRGRORJLMD6SORãQHVPHUQLFH]DXYDMDQMHVHQ]RULþQHJD
SURILOD ,62
Sensory analysis - Methodology - General guidance for establishing a sensory profile
(ISO 13299:2016)
Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines
sensorischen Profils (ISO 13299:2016)
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil
sensoriel (ISO 13299:2016)
Ta slovenski standard je istoveten z: EN ISO 13299:2016
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 13299
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2016
EUROPÄISCHE NORM
ICS 67.240 Supersedes EN ISO 13299:2010
English Version
Sensory analysis - Methodology - General guidance for
establishing a sensory profile (ISO 13299:2016)
Analyse sensorielle - Méthodologie - Directives Sensorische Analyse - Prüfverfahren - Allgemeiner
générales pour l'établissement d'un profil sensoriel Leitfaden zur Erstellung eines sensorischen Profils
(ISO 13299:2016) (ISO 13299:2016)
This European Standard was approved by CEN on 2 January 2016.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 13299:2016 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 13299:2016) has been prepared by Technical Committee ISO/TC 34 "Food
products"
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by October 2016, and conflicting national standards shall
be withdrawn at the latest by October 2016.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.
This document supersedes EN ISO 13299:2010.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 13299:2016 has been approved by CEN as EN ISO 13299:2016 without any modification.
INTERNATIONAL ISO
STANDARD 13299
Second edition
2016-03-15
Sensory analysis — Methodology —
General guidance for establishing a
sensory profile
Analyse sensorielle — Méthodologie — Directives générales pour
l’établissement d’un profil sensoriel
Reference number
ISO 13299:2016(E)
©
ISO 2016
ISO 13299:2016(E)
© ISO 2016, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
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ii © ISO 2016 – All rights reserved
ISO 13299:2016(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 General test conditions . 3
4.1 Equipment and test room . 3
4.2 Assessors . 3
4.3 Products . 4
4.4 Samples . 4
4.5 Preliminary discussion . 4
5 Descriptive methods: principle and main characteristics . 5
5.1 Consensus profile . 5
5.2 Deviation from reference profile (relative-to-reference scaling) . 5
5.3 Free-choice profile . 5
5.4 Flash profile . 5
5.5 Quantitative descriptive profile . 5
5.6 Qualitative sensory profile . 5
5.7 Temporal Dominance of Sensations (TDS) . 6
6 Procedure for establishing a sensory profile . 6
6.1 General . 6
6.2 Prepare the test . 6
6.2.1 Select products for training . 6
6.2.2 Select assessors . 6
6.2.3 Choose the optimal attributes . 6
6.2.4 Determine the order of evaluation . 7
6.2.5 Select an appropriate response scale . 8
6.2.6 Train the assessors. 8
6.3 Conduct the test . 8
6.3.1 Scoresheets . 8
6.3.2 Evaluate the samples . 8
6.4 Statistical interpretation . 8
6.5 Study report . 9
Annex A (informative) Consensus profile .10
Annex B (informative) Deviation from reference method (or relative-to-reference rating) .12
Annex C (informative) Free-choice profile .14
Annex D (informative) Flash profile .16
Annex E (informative) Qualitative sensory profile .18
Annex F (informative) Quantitative descriptive profile .20
Annex G (informative) Temporal Dominance of Sensation (TDS) .26
Annex H (informative) Univariate analysis when one attribute is quantified by all the
assessors of a panel .30
Bibliography .40
ISO 13299:2016(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
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organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In p
...
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