ISO 13299:2003
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Sensory analysis Methodology General guidance for establishing a sensory profile
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
19-09-2018
English, French
03-03-2003
Important note : Users cannot be edited or removed once added to your Multi user PDF.
ISO 13299:2003 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:
- 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).
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| UNE-EN ISO 13299:2010 | Identical |
| BS EN ISO 13299:2010 | Identical |
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