BS ISO 13299 : 2003
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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
Hardcopy , PDF
30-04-2010
English
01-01-2003
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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
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.
| Committee |
AW/12
|
| DevelopmentNote |
Supersedes 95/501408 DC (04/2003) Renumbered and superseded by BS EN ISO 13299. (04/2010)
|
| DocumentType |
Standard
|
| Pages |
34
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| 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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