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  • BS ISO 13299 : 2003

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE

    Available format(s):  Hardcopy, PDF

    Superseded date:  30-04-2010

    Language(s):  English

    Published date:  01-01-2003

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principles
    5 General test conditions
       5.1 Test room
       5.2 Apparatus and sampling
       5.3 Preliminary discussion and test
       5.4 Number of assessors
    6 Selection, training and monitoring of the assessors
    7 Procedure
       7.1 Choosing the optimal attributes (descriptors)
       7.2 Selecting an appropriate scale
       7.3 Conducting the test
       7.4 Time-intensity profile
       7.5 Evaluation of results, using appropriate statistical
            methods
       7.6 Writing the test report
    Annex A (informative) Comparison of eight model cola systems
    Annex B (informative) Recommended graphical and diagrammatic
            methods of representing sensory profiles
    Bibliography

    Abstract - (Show below) - (Hide below)

    Defines 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.

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    Committee AW/12
    Development Note Supersedes 95/501408 DC (04/2003) Renumbered and superseded by BS EN ISO 13299. (04/2010)
    Document Type Standard
    Publisher British Standards Institution
    Status Superseded
    Superseded By
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
    ISO 5496:2006 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
    ISO 11036:1994 Sensory analysis Methodology Texture profile
    ISO 11056:1999 Sensory analysis Methodology Magnitude estimation method
    ISO 11035:1994 Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
    ISO 6564:1985 Sensory analysis Methodology Flavour profile methods
    ISO 8586-2:2008 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
    ISO 6658:2017 Sensory analysis — Methodology — General guidance
    ISO 4121:2003 Sensory analysis — Guidelines for the use of quantitative response scales
    ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
    ISO 5492:2008 Sensory analysis — Vocabulary
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