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EN ISO 13299:2016

Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)

Edition date: 2016-04-06
In Force
Summary: Diese Internationale Norm gibt Leitlinien für das gesamte Verfahren der Erstellung eines sensorischen Profils vor. Sensorische Profile können für alle Produkte (Prüfmaterialien) oder Proben erstellt werden, die mit Hilfe des Gesichts , Geruchs , Geschmacks , Tast oder Gehörsinns bewertet werden können (z. B. Lebensmittel, Getränke, Tabakerzeugnisse, kosmetische Mittel, Textilerzeugnisse, Papier, Verpackungen, Luft oder Wasserproben). Diese Internationale Norm kann auch zur Untersuchung der menschlichen Wahrnehmung und des menschlichen Verhaltens anwendbar sein. Einige Anwendungen sensorischer Profilerstellung sind die folgenden: — Entwicklung oder Änderung eines Produkts; — Charakterisierung eines Prüfmaterials, Produktionsstandards oder Handelsstandards in Bezug auf dessen sensorische Merkmalseigenschaften; — Charakterisierung einer „frischen“ Referenzprobe für die Prüfung der Mindesthaltbarkeit; — Untersuchung und Verbesserung der Haltbarkeitsdauer eines Produkts; — Vergleich eines Prüfmaterials mit einem Referenzprodukt oder mit anderen gleichartigen Produkten, die sich auf dem Markt oder in der Entwicklung befinden; — Darstellung der wahrgenommenen Merkmalseigenschaften eines Prüfmaterials, um sie auf Parameter, wie z. B. instrumentelle, chemikalische oder physikalische Eigenschaften, und/oder die Akzeptanz der Verbraucher zu beziehen; — Charakterisierung der Art und Intensität von Fremdgeruch oder Fremdgeschmack in einer Probe (z. B. bei Studien zur Umweltverschmutzung).

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).

ISO 13299:2016 fournit des lignes directrices concernant la procédure générale permettant d'établir un profil sensoriel. Les profils sensoriels peuvent être établis pour tous les produits ou échantillons qu'il est possible d'évaluer par les sens de la vue, de l'odorat, du goût, du toucher ou de l'ouïe (aliment, boisson, produit du tabac, produit cosmétique, textile, papier, emballage, échantillon d'air ou d'eau, par exemple). La présente Norme internationale peut également être utile dans les études portant sur la connaissance et le comportement humains. Certaines applications du profil sensoriel peuvent être: - la mise au point ou la modification d'un produit; - la définition d'un produit, d'un label de production ou d'un label commercial en termes d'attributs sensoriels; - la définition d'un produit «frais» de référence pour les essais de conservation; - l'étude et l'amélioration de la durée de conservation d'un produit; - la comparaison d'un produit avec un produit de référence ou d'autres produits similaires sur le marché ou en cours de développement; - l'établissement de la liste des attributs perçus du produit afin de les relier à des facteurs tels que les propriétés instrumentales, chimiques ou physiques, et/ou à l'acceptabilité par les consommateurs; - la caractérisation du type et de l'intensité des odeurs et des goûts atypiques dans un échantillon (par exemple dans les études en matière de pollution).
ICS: 67.240-Sensory analysis
CTN: CEN/BT - 17403

Otras Relaciones

Acuerdo de Viena ISO 13299:2016

Reemplazo Normas

Reemplaza a EN ISO 13299:2010

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