BS EN ISO 13299:2016 - Sensory analysis. Methodology. General guidance for establishing a sensory profile

BS EN ISO 13299:2016

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

Status : Current   Published : April 2016

Format
PDF

Format
HARDCOPY



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).




Standard NumberBS EN ISO 13299:2016
TitleSensory analysis. Methodology. General guidance for establishing a sensory profile
StatusCurrent
Publication Date30 April 2016
Normative References(Required to achieve compliance to this standard)ISO 5492, ISO 5496, ISO 6658, ISO 8586, ISO 8589, ISO 11035, ISO 11136
Informative References(Provided for Information)ISO 704, ISO 4121, ISO 13300-1, ISO 13300-2
ReplacesBS EN ISO 13299:2010
International RelationshipsEN ISO 13299:2016,ISO 13299:2016
DescriptorsSensory analysis (food), Sensory perception, Taste, Visual perception, Hearing (auditory perception), Food products, Beverages, Food testing
ICS67.240
Title in FrenchAnalyse sensorielle. Méthodologie. Directives générales pour l'établissement d'un profil sensoriel
Title in GermanSensorische Analyse. Prüfverfahren. Allgemeiner Leitfaden zur Erstellung eines sensorischen Profils
CommitteeAW/12
ISBN978 0 580 84643 4
PublisherBSI
FormatA4
DeliveryYes
Pages52
File Size1.538 MB
Price£254.00


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