ISO 16779:2015
Current
The latest, up-to-date edition.
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
French, English
14-08-2015
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ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods.
It is intended to support the development of individual approaches.
ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
NOTE For the purposes of calculating the shelf life, before microbiological, chemical and physical investigation results are used in addition to sensory testing.
| DevelopmentNote |
Supersedes ISO/DIS 16779. (08/2015)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
International Organization for Standardization
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| Status |
Current
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| Standards | Relationship |
| ABNT NBR ISO 16779:2019 | Identical |
| UNE-ISO 16779:2017 | Identical |
| BS ISO 16779:2015 | Identical |
| NEN ISO 16779 : 2015 | Identical |
| IS 18368 : 2023 | Identical |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| ISO 13299:2016 | Sensory analysis Methodology General guidance for establishing a sensory profile |
| ISO 11036:1994 | Sensory analysis Methodology Texture profile |
| ISO 10399:2004 | Sensory analysis Methodology Duo-trio test |
| ISO 8587:2006 | Sensory analysis Methodology Ranking |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 4120:2004 | Sensory analysis Methodology Triangle test |
| 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 |
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