BS EN ISO 13299:2016

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 General test conditions
5 Descriptive methods: principle and main characteristics
6 Procedure for establishing a sensory profile
Annex A (informative) - Consensus profile
Annex B (informative) - Deviation from reference method
        (or relative-to-reference rating)
Annex C (informative) - Free-choice profile
Annex D (informative) - Flash profile
Annex E (informative) - Qualitative sensory profile
Annex F (informative) - Quantitative descriptive profile
Annex G (informative) - Temporal Dominance of
        Sensation (TDS)
Annex H (informative) - Univariate analysis when one
        attribute is quantified by all the assessors of a panel
Bibliography

Provides guidelines for the overall process 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 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).