1、September 2016 English price group 21No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67.240!%ZlQ“2557346www.din.deD
2、IN EN ISO 13299Sensory analysis Methodology General guidance for establishing a sensory profile (ISO 13299:2016);English version EN ISO 13299:2016,English translation of DIN EN ISO 13299:2016-09Sensorische Analyse Prfverfahren Allgemeiner Leitfaden zur Erstellung eines sensorischen Profils (ISO 1329
3、9:2016);Englische Fassung EN ISO 13299:2016,Englische bersetzung von DIN EN ISO 13299:2016-09Analyse sensorielle Mthodologie Directives gnrales pour ltablissement dun profil sensoriel (ISO 13299:2016);Version anglaise EN ISO 13299:2016,Traduction anglaise de DIN EN ISO 13299:2016-09Supersedes DIN EN
4、 ISO 13299:2010-06, DIN 10967-1:1999-10, DIN 10967-2:2000-10, DIN 10967-3:2001-08 and DIN 10967-4:2002-05Supersedes: see belowwww.beuth.deDocument comprises 50 pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.08.16 DIN EN ISO 13
5、299:2016-09 2 A comma is used as the decimal marker. National foreword This document (ISO 13299:2016) was prepared by Technical Committee ISO/TC 34 “Food products (Secretariat: AFNOR, France), Subcommittee SC 12 “Sensory analysis (Secretariat: IRAM, Argentina). Based on the results of parallel votin
6、g, it has been approved by CEN/SS C01 “Food Products” (Secretariat CCMC) as EN ISO 13299 without any modification. The responsible German body involved in its preparation was the DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products
7、), Working Committee NA 057-01-01 AA Sensorik. This standard (DIN EN ISO 13299:2016) replaces the DIN 10967 series of standards. A German national Supplement 1 to DIN EN ISO 13299:2016-03 presenting examples of the statistical evaluation of the profile test has been published to replace withdrawn Su
8、pplement 1 to DIN 10967. The content of the supplement remains unchanged. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 5492 DIN EN ISO 5492 ISO 6658 DIN 10950 ISO 8586 DIN EN ISO 8586 ISO 8589 DIN EN ISO 8589 ISO 11136 DIN 10974 Amen
9、dments This standard differs from DIN EN ISO 13299:2010-06, DIN 10967-1:1999-10, DIN 10967-2:2000-10, DIN 10967-3:2001-08 and DIN 10967-4:2002-05 as follows: a) the scope has been extended to include non-food products such as cosmetics, textiles and paper, that can also be tested using humans sensor
10、y ability; b) normative references have been updated; c) further terms and definitions have been included; d) former Table 1 giving areas of application of different profiling techniques and Table 2 “Steps in establishing a sensory profile and relevant International Standard” in former Clause 4 “Pri
11、nciple” have been deleted; e) the new Clause 5 gives a detailed explanation of the various descriptive profiling methods; f) the new Clause 6 gives a detailed description of the procedure for establishing a sensory profile, with Table 1 listing the procedures for choosing optimal attributes together
12、 with their advantages and disadvantages; g) the evaluation using suitable statistical methods including examples of schemes using ANOVA models has been deleted in 7.5 and replaced by a general statistical interpretation in 6.4; h) Annex A “Comparison of eight model cola systems” and Annex B “Recomm
13、ended graphical and diagrammatic methods of representing sensory profiles” have been deleted; DIN EN ISO 13299:2016-09 3 i) a new Annex A “Consensus profile” has been included; j) a new Annex B “Deviation from reference method (or relative-to-reference rating)” has been included; k) a new Annex C “F
14、ree-choice profile” has been included; l) a new Annex D “Flash profile” has been included; m) a new Annex E “Qualitative sensory profile” has been included; n) a new Annex F “Quantitative sensory profile” has been included; o) a new Annex G “Temporal Dominance of Sensation (TDS)” has been included;
15、p) a new Annex H “Univariate analysis when one attribute is quantified by all the assessors of a panel” has been included; q) the Bibliography has been extended and subdivided into subject areas. Previous editions DIN 10967-1: 1999-10 DIN 10967-2: 2000-10 DIN 10967-3: 2001-08 DIN 10967-4: 2002-05 DI
16、N EN ISO 13299: 2010-06 DIN EN ISO 13299:2016-09 4 National Annex NA (informative) Bibliography DIN 10950, Sensory analysis Basic principles DIN 10974, Sensory analysis Consumer sensory evaluation DIN EN ISO 5492, Sensory analysis Vocabulary DIN EN ISO 8586, Sensory analysis General guidelines for t
17、he selection, training and monitoring of selected assessors and expert sensory assessors DIN EN ISO 8589, Sensory analysis General guidance for the design of test rooms EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 13299 April 2016 ICS 67.240 Supersedes EN ISO 13299:2010English Version Se
18、nsory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) Analyse sensorielle - Mthodologie - Directives gnrales pour ltablissement dun profil sensoriel (ISO 13299:2016) Sensorische Analyse - Prfverfahren - Allgemeiner Leitfaden zur Erstellung eines sensoris
19、chen Profils (ISO 13299:2016) This European Standard was approved by CEN on 2 January 2016. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date
20、lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation un
21、der the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former
22、 Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EU
23、ROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 13299:2016 EForeword 4Introduction 51 Scope .62 Normati
24、ve references 63 Terms and definitions .64 General test conditions 84.1 Equipment and test room 84.2 Assessors 84.3 Products 94.4 Samples .94.5 Preliminary discussion 95 Descriptive methods: principle and main characteristics .105.1 Consensus profile 105.2 Deviation from reference profile (relative-
25、to-reference scaling) .105.3 Free-choice profile 105.4 Flash profile 105.5 Quantitative descriptive profile .105.6 Qualitative sensory profile .105.7 Temporal Dominance of Sensations (TDS) 116 Procedure for establishing a sensory profile 116.1 General 116.2 Prepare the test .116.2.1 Select products
26、for training .116.2.2 Select assessors 116.2.3 Choose the optimal attributes .116.2.4 Determine the order of evaluation 126.2.5 Select an appropriate response scale 136.2.6 Train the assessors136.3 Conduct the test 136.3.1 Scoresheets 136.3.2 Evaluate the samples .136.4 Statistical interpretation .1
27、36.5 Study report 14Annex A (informative) Consensus profile .15Annex B (informative) Deviation from reference method (or relative-to-reference rating) 17Annex C (informative) Free-choice profile 19Annex D (informative) Flash profile .21Annex E (informative) Qualitative sensory profile .23Annex F (in
28、formative) Quantitative descriptive profile 25Annex G (informative) Temporal Dominance of Sensation (TDS) .31Annex H (informative) Univariate analysis when one attribute is quantified by all the assessors of a panel 35Bibliography .45Contents PageEN ISO 13299:2016 (E) DIN EN ISO 13299:2016-09 2Europ
29、ean foreword .3European foreword This document (EN ISO 13299:2016) has been prepared by Technical Committee ISO/TC 34 “Food products“ This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by October 2016,
30、and conflicting national standards shall be withdrawn at the latest by October 2016. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. T
31、his document supersedes EN ISO 13299:2010. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former
32、Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 13299:201
33、6 has been approved by CEN as EN ISO 13299:2016 without any modification. EN ISO 13299:2016 (E) DIN EN ISO 13299:2016-09 3 ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International
34、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 committee. International organizations, governmental and non-governmental, in liaison with ISO, al
35、so 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 and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1.
36、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, Part 2 (see www.iso.org/directives).Attention is drawn to the possibility that some of the elemen
37、ts 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 document will be in the Introduction and/or on the ISO list of patent declarations received
38、(see www.iso.org/patents).Any 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 expressions related to conformity assessment, as well as information about ISOs adherenc
39、e to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information.The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis.This second edition cancels and replaces the first edition (ISO 1
40、3299:2003), which has been technically revised by presenting the principles and methods in general, including some new ones, which are developed in the annexes.EN ISO 13299:2016 (E) DIN EN ISO 13299:2016-09 4 IntroductionThe purpose of this International Standard is to serve as guidance for establis
41、hing 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 carrie
42、d 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 this International Standard is to provide agree
43、d 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 percepti
44、on. 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 th
45、ese 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.EN ISO 13299:2016 (E) DIN EN ISO 13299:2016-09 5 1 ScopeThis International Standard gives gu
46、idelines 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 ai
47、r 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
48、 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 products 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).2 Normative referencesThe following doc
