ISO 13299:2016
Current
The latest, up-to-date edition.
Sensory analysis Methodology General guidance for establishing a sensory profile
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French, English
16-03-2016
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ISO 13299:2016 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).
| DevelopmentNote |
Supersedes ISO/FDIS 13299. (03/2016)
|
| DocumentType |
Standard
|
| Pages |
45
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
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| Supersedes |
| Standards | Relationship |
| GOST ISO 13299 : 2015 | Identical |
| NF EN ISO 13299 : 2016 | Identical |
| NBN EN ISO 13299 : 2016 | Identical |
| NEN EN ISO 13299 : 2016 | Identical |
| NS EN ISO 13299 : 2016 | Identical |
| I.S. EN ISO 13299:2016 | Identical |
| PN EN ISO 13299 : 2016 | Identical |
| SN EN ISO 13299:2016 | Identical |
| SS-EN ISO 13299:2016 | Identical |
| UNI EN ISO 13299:2016 | Identical |
| UNE-EN ISO 13299:2017 | Identical |
| BS EN ISO 13299:2016 | Identical |
| EN ISO 13299:2016 | Identical |
| DIN EN ISO 13299:2016-09 | Identical |
| IS 18372 : 2023 | Identical |
| NEN ISO 13299 : 2003 | Identical |
| NF ISO 13299 : 2003 | Identical |
| BS ISO 13300-2:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders |
| 14/30288415 DC : 0 | BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| DIN ISO 22935-3:2012-12 | Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009) |
| BS ISO 16779:2015 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
| EN ISO 8586:2014 | Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012, Corrected version 2014-06-15) |
| BS ISO 22935-3:2009 | Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| UNI EN ISO 8586 : 2014 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS |
| BS EN ISO 8586:2014 | Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| ISO 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
| UNE-ISO 16779:2017 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs. |
| 07/30131009 DC : 0 | BS ISO 22935-3 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 3: EVALUATION OF COMPLIANCE WITH PRODUCT SPECIFICATIONS FOR SENSORY PROPERTIES BY SCORING |
| BS ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method |
| BS ISO 29842 : 2011 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS |
| BS ISO 4121:2003 | Sensory analysis. Guidelines for the use of quantitative response scales |
| BS ISO 8586 : 2012 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| I.S. EN ISO 8586:2014 | SENSORY ANALYSIS - GENERAL GUIDELINES FOR THE SELECTION, TRAINING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS (ISO 8586:2012, CORRECTED VERSION 2014-06-15) |
| ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
| DIN ISO 29842:2013-04 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011) |
| ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| ISO 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
| ISO 5496:2006 | Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours |
| ISO 13300-1:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities |
| ISO 11035:1994 | Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach |
| ISO 704:2009 | Terminology work — Principles and methods |
| 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 11136:2014 | Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
| ISO 8586:2012 | Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
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