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EVS-EN ISO 13299:2010

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

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Kehtetu alates 03.05.2016
Alusdokumendid
ISO 13299:2003; EN ISO 13299:2010
Tegevusala (ICS grupid)
67.240 Sensoorne analüüs
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Standardi ajalugu

Staatus
Kuupäev
Tüüp
Nimetus
03.05.2016
Põhitekst
06.04.2010
Põhitekst
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 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 study and improve shelf-life; -  to define a reference “fresh” product for shelf-life testing; -  to compare a product with a standard 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 of air or water (e.g. in pollution studies).

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