1、BSI Standards PublicationBS ISO 16779:2015Sensory analysis Assessment(determination andverification) of the shelf life offoodstuffsBS ISO 16779:2015 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 16779:2015.The UK participation in its preparation was entrusted
2、 to TechnicalCommittee AW/12, Sensory analysis.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standa
3、rds Institution 2015. Published by BSI StandardsLimited 2015ISBN 978 0 580 75170 7ICS 67.240Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy and Strategy Committee on 31 August 2015.Amendmen
4、ts issued since publicationDate Text affectedBS ISO 16779:2015 ISO 2015Sensory analysis Assessment (determination and verification) of the shelf life of foodstuffsAnalyse sensorielle valuation (dtermination et vrification) de la dure de conservation des produits alimentairesINTERNATIONAL STANDARDISO
5、16779First edition2015-08-15Reference numberISO 16779:2015(E)BS ISO 16779:2015ISO 16779:2015(E)ii ISO 2015 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 2015, Published in SwitzerlandAll rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized othe
6、rwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeC
7、h. de Blandonnet 8 CP 401CH-1214 Vernier, Geneva, SwitzerlandTel. +41 22 749 01 11Fax +41 22 749 09 47copyrightiso.orgwww.iso.orgBS ISO 16779:2015ISO 16779:2015(E)Foreword ivIntroduction v1 Scope . 12 Normative references 13 Terms and definitions . 14 Procedure. 24.1 General . 24.2 Selection of the
8、test and reference samples . 24.2.1 Test samples. 24.2.2 Reference samples 34.2.3 Number and amount of the required test and reference samples 34.3 Storage conditions . 34.3.1 Specified storage conditions 34.3.2 Not specified storage conditions 34.3.3 Storage conditions intended to accelerate produc
9、t changes . 34.3.4 Examples of application when the reaction/rate/temperature (RRT) is equal to 2 44.4 Preparation of a sampling plan . 44.4.1 Specification of the starting point . 44.4.2 Specification of the test period 44.4.3 Test steps 55 Test methods . 55.1 General . 55.2 Discrimination tests .
10、55.3 Descriptive tests. 55.4 Hedonic tests 55.5 Combination of test methods . 66 Evaluation of results . 67 Test report . 6Bibliography 7 ISO 2015 All rights reserved iiiContents PageBS ISO 16779:2015ISO 16779:2015(E)ForewordISO (the International Organization for Standardization) is a worldwide fed
11、eration of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that comm
12、ittee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document an
13、d those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Par
14、t 2. www.iso.org/directivesAttention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the docu
15、ment will be in the Introduction and/or on the ISO list of patent declarations received. www.iso.org/patentsAny trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expres
16、sions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary informationThe committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 12, S
17、ensory analysis.iv ISO 2015 All rights reservedBS ISO 16779:2015ISO 16779:2015(E)IntroductionMeasurements of product changes over time provide a basis for the determination and verification of the shelf life of foodstuffs (best before date and use by date). ISO 2015 All rights reserved vBS ISO 16779
18、:2015BS ISO 16779:2015Sensory analysis Assessment (determination and verification) of the shelf life of foodstuffs1 ScopeThis International Standard specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evalu
19、ated 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.This International Standard does not purport to address all of the safety concerns, if any, associated with
20、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
21、investigation results are used in addition to sensory testing.2 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable to its application. For dated references, only the edition cited applies. For undated references, the la
22、test edition of the referenced document (including any amendments) applies.ISO 5492, Sensory analysis Vocabulary3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.3.1best before datedate of minimum durability (best before dat
23、e) which signifies the end of the period under any stated storage conditions during which the product will remain marketable and will retain any specific quality for which claims have been madeNote 1 to entry: Date before the product may still be perfectly satisfactory.3.2use by datedate which signi
24、fies the end of the estimated period under any stated storage conditions, after which the product probably will not have the quality attributes normally expected by consumersNote 1 to entry: After this date, the food should not be regarded as marketable.3.3specified storage conditionspecified enviro
25、nmental parameter kept constant over a defined period of time3.4not specified storage conditionenvironmental parameter which arise depending on the environment and may change over timeINTERNATIONAL STANDARD ISO 16779:2015(E) ISO 2015 All rights reserved 1BS ISO 16779:2015ISO 16779:2015(E)3.5storage
26、condition intended to accelerate product changesenvironmental parameter applied to accelerate changes of the specific characteristics of a product3.6sampling planspecification of the starting point, the test period, the test intervals, the expected endpoint, the suitable test method, the number and
27、amount of test samples and reference samples, and the storage conditions3.7starting pointfirst date of test, beginning of the test series3.8test periodperiod of time over which the product-specific characteristics are investigated3.9test intervaldefined period of time between the individual sensory
28、tests within the test period3.10endpointlast date of test, end of the test series3.11test methodsuitable method (sensory and, if relevant, physical, chemical and/or microbiological) for verification shelf life assessment3.12reference sampleproduct with which the product to be tested is compared4 Pro
29、cedure4.1 GeneralA sampling plan comprising the specification of a starting point, the test period and the intended test intervals is prepared in accordance with 4.4. The test and reference samples are selected in accordance with 4.2. Then the test samples are subjected to a systematic storage (see
30、4.3). The sensory test is performed within the test intervals, up to the end point, applying the suitable test methods. Afterwards the results are evaluated.4.2 Selection of the test and reference samples4.2.1 Test samplesTest samples used for the determination and/or verification of the shelf life
31、shall be representative for the respective product as far as recipe, manufacturing process and packaging technique are concerned.The samples should be present in the packaging intended to be used for distribution. For the purposes of orienting preliminary tests, the test samples may also have been p
32、roduced on test plants or on the laboratory scale. When examining the shelf life, the test samples may also be taken from among commercially available products.If necessary, the test samples may be subjected to typical storage and distribution conditions (e.g. exposure to light, temperature and humi
33、dity variations, shaking or vibration, respectively).2 ISO 2015 All rights reservedBS ISO 16779:2015ISO 16779:2015(E)4.2.2 Reference samplesThe test samples should be compared with the respective reference sample.A reference sample can be any of the following:a) the standard used so far and descript
34、ive data obtained in previous sensory tests and available at the starting point, e.g. results of the investigation of profiles or of descriptive tests;b) a representative reference sample freshly produced for each test interval;c) a reference sample stored under conditions minimizing changes of the
35、specific product characteristics during the assessment period, such as storage under colder conditions or under a modified atmosphere.The reference samples can be complemented by data obtained in consumer surveys.4.2.3 Number and amount of the required test and reference samplesNumber and amount of
36、the test and the reference samples required over the whole test period depend on the test intervals specified in the sampling plan, the sensory test method, the test set-up, the nature of foodstuff and the storage conditions.4.3 Storage conditions4.3.1 Specified storage conditionsThe storage conditi
37、ons shall be specified in order to, for example, reproduce the channel of distribution of a product and to include changes of temperature, humidity, light, atmospheric pressure and the simulation of seasonal changes of the weather (temperature variations), packaging-related behaviour (migration, per
38、meability to oxygen, water vapour barrier, perforation, etc.).Specified storage conditions shall be recorded.4.3.2 Not specified storage conditionsNot specified conditions are conditions which can arise during proper storage, as a result of the environmental conditions. They shall meet the product-r
39、elated requirements and correspond with the storage conditions encountered in practice.The conditions of not specified storage or their changes, respectively, shall be recorded.4.3.3 Storage conditions intended to accelerate product changesAccelerating storage conditions is intended to promote faste
40、r changes in characteristic attributes for products of long shelf life and use by date.In cases of products with a longer shelf life (such as frozen fully preserved food and dried foodstuffs) shortening of the test period by means of accelerating product changes may be advisable.Accelerating storage
41、 conditions shall be adapted to the product.Accelerating storage conditions can be both specified and not specified and shall be recorded.In the absence of prior data that would suggest otherwise, an estimation of how to shorten the test period, the Arrhenius law may be useful when the shelf life of
42、 a product is linked to water activity.An increase of the storage temperature can save time with regard to the determination or verification of the shelf life of certain products; however, the values thus obtained only approximately reflect the products behaviour under normal storage conditions. ISO
43、 2015 All rights reserved 3BS ISO 16779:2015ISO 16779:2015(E)For certain products, higher temperatures may result in negative changes, e.g. appearance which would not arise under normal conditions and which are not necessarily directly associated with the shelf life.4.3.4 Examples of application whe
44、n the reaction/rate/temperature (RRT) is equal to 2a) Storage temperature of 20 C:Predicted or expected shelf life of 20 months: equal to the full period.b) Storage temperature of 30 C:Predicted or expected shelf life of 10 months equal to half of the full period.That means: after half of the full p
45、eriod, a conditional conclusion is possible.c) Storage temperature of 40 C:Predicted or expected shelf life of 5 months equal to a quarter of the full period.That means: after a quarter of the full period, a conditional conclusion is possible.4.4 Preparation of a sampling plan4.4.1 Specification of
46、the starting pointThe first step in preparing a sampling plan consists in the specification of a starting point. The starting point can be any of the following:a) the time immediately following production;b) the dispatch time;c) the time when the product usually arrives to the consumer;d) the time w
47、hen the product ingredients have reached equilibrium (e.g. unfolding of aroma following sterilization, etc.).4.4.2 Specification of the test periodOnce a starting point has been chosen, the shelf life to be expected is estimated. The basis for the estimated shelf life can be any of the following:a)
48、a shelf life already documented on the basis of available data obtained with similar products which are already established;b) the declared shelf life for similar products manufactured by national or international competitors;c) the shelf life required for marketing schedules, distribution systems o
49、r other logistical activities;d) the shelf life to be expected when using novel packaging materials or packaging systems;e) the shelf life to be expected when testing and/or integrating novel, sensible or sensitive ingredients.The test period may be longer than the estimated shelf life by 50 % or 100 % for products having a shelf life of less than 60 days and by about 25 %, for those with a shelf life of more than 60 days. The test period should be planned after the estimated shelf life to be sure to achieve the shelf life and to observe the se
