ISO 13299:2016 download

06-26-2021 comment

ISO 13299:2016 download.Sensory analysis – Methodology General guidance for establishing a sensory profile.
The purpose of ISO 13299 is to serve as guidance for establishing sensory profiles performed by trained assessors.
A sensory profile is the result of a descriptive analysis of a sample by a panel of assessors. The sample may be for example food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water, etc. Profiling can be carried out In a number of ways. Over the years, a few of these have been formalized and codified as descriptive procedures by professional societies or by groups of producers and users for the aim of improving communication between themselves.
The purpose of ISO 13299 is to provide agreed guidelines for descriptive sensory procedures.
Sensory profiling is the description of sensory properties of a sample, usually consisting in the evaluation of sensory attributes with assignment of an intensity value for each attribute. The attributes are generally evaluated in the order of perception. Some sensory profiles take a view across all of the senses; others (partial profiles) concentrate in detail on particular senses.
Quality of results depends on the number of assessors and their ability to describe their perceptions. Training and development of a common language help to improve these abilities. Some methods have been used with untrained assessors, but it is out of the scope of this International Standard. Quality of results can also depend on the number of replications by an assessor.
1 Scope
ISO 13299 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). ISO 13299 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, ortracting 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 an 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 thc off’odours or off-tastes in a sample (e.g. In pollution studies).
2 Normative references
The following documents, in whole or in part, are normatively referenced in ISO 13299 and are indispensable for Its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 5492. Sensory analysis — Vocabulary
ISO 5496. Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours
ISO 6658, Sensory analysis — Methodology — General guidance
ISO 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
ISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 11035, Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 11136. Sensory analyses — Methodology — General guidance far conducting hedonic tests with consumers In a controlled area
3 Tenns and definitions
For the purposes of ISO 13299, the terms and definitions given in ISO 5492 and the following apply.
5 Descriptive methods: principle and main characteristics
5.1 Consensus profile
In the consensus profiling, the assessors share their Individual views to achieve a consensus on the different attributes, their order of appearance, and their Intensity.
Usually the scale is limited to a few marks. Results shall consist in a single score (the agreed one) for each attribute. It Is possible for an assessor to disagree with the group: this shall be recorded in the report.
5.2 DeviatIon from reference profile (relative-to-reference scaling)
The products shall be presented in pairs. For each attribute of a common list, the two products shall be compared to one another, either directly by the assessors or. a posreriori from the scores given to each product of the pair. If more than two products need to be compared, each product should be compared to the reference product under the same conditions,
Data analysis Is performed on the differences between the samples and reference.
5.3 Free-choice profile
In the free-choice profile, each assessor shall use his/her IndIvidual list of terms Instead of a common list.
The results shall be interpreted with an appropriate multidimensional analysis such as generalized
procrustes analysis. The output shall be displayed in the form of a map.
5.4 Flash profile
The flash profile is a variant of the free-choice profile, with a simultaneous presentation of the whole sample set and comparative evaluation of the samples via ranking.
The results are Interpreted with an appropriate multidimensional analysis such as generalized procrustes analysis. The output Is always In the form of a map.
5.5 Quantitative descriptive profile
In the quantitative descriptive profiling, the assessors evaluate samples on a common list of attributes and score their Intensity.
There are several methods for establishing a quantitative descriptive sensory profile, among which some techniques have been trademarked2). Results shall consist of intensity scores for each attribute that can be submitted to univariate or multivariate analyses.
5.6 QualItative sensory profile
In the qualitative sensory profile, the assessors shall evaluate only the presence or absence of the attributes from a common list of terms without indicating their perceived intensity.
The list of attributes Is larger and less product-dependent than for a quantitative descriptive sensory profile. The training of the panel shall be focused on the recognition and memorization of numerous references. References that are stable and do not change over time are necessary For memorization.
The number of assessors and/or replicates should be higher than for quantitative descriptive sensory profile.
step Is often called mulrivanate analysis. It can be performed after a segmentation or the descriptors. for example visual descriptors, flavour descriptors, taste descriptors, texture descriptors.
NOTE There are various multivar[atc techniques and they cannot all be presented in this international Standard, Howeviri they are mentioned in the annexes presenting the dillerent profile methods.
6.5 Study report
The study report shall include the following information;
a) name of the company/laboratory which performed the study, names of the panel leader and study supervisor;
b) oblective of the study;
c) full identification of sample(s);
d) date(s), time of the test(s), and duration of sessions;
e) operating conditions of the study (including any conditions differing from the recommendations given in this method):
1) reference to ISO 13299, i.e. ISO 13299, and quality control procedures;
2) detailed design of the study; order and mode of presentation of samples, definition of replicates Isame/different day(s), same/different batch(es)];
3) number and type of assessors (selected assessors or experts);
4) lIst of attributes evaluated with their definition, their protocol of evaluation, and the reference substances;
5) response scales used;
6) any other information given to the assessors during the study (e.g. information regarding the type or brand of product);
1) results, with statistical analysis and appropriate representations (graphs, diagrams, maps. etc.). II agreed with the partner/sponsor, the content of the report may be less exhaustive.

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