1、BSI Standards PublicationBS EN ISO 13299:2016Sensory analysis Methodology Generalguidance for establishinga sensory profile (ISO13299:2016)BS EN ISO 13299:2016 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN ISO13299:2016. It supersedes BS EN ISO 13299:2010 whic
2、h is withdrawn.The UK participation in its preparation was entrusted to TechnicalCommittee AW/12, Sensory analysis.A list of organizations represented on this committee can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.
3、Users are responsible for its correctapplication. The British Standards Institution 2016. Published by BSI StandardsLimited 2016ISBN 978 0 580 84643 4ICS 67.240Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of t
4、heStandards Policy and Strategy Committee on 30 April 2016.Amendments issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 13299 April 2016 ICS 67.240 Supersedes EN ISO 13299:2010English Version Sensory analysis - Methodology - General guidance for estab
5、lishing 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 sensorischen Profils (ISO 13299:2016) This European Standard was
6、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 lists and bibliographical references concerning such nati
7、onal 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 under the responsibility of a CEN member into its own langu
8、age 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 Yugoslav Republic of Macedonia, France, Germany, Greece,
9、 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 EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN
10、-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 EBS EN ISO 13299:2016EN ISO 13299:2016 (E) 3 European foreword This document (EN ISO 13299:2016) has
11、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, and conflicting national standards shall be withdrawn at the latest by
12、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. This document supersedes EN ISO 13299:2010. According to the CEN-CENELEC
13、 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 Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Icela
14、nd, 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 13299:2016 has been approved by CEN as EN ISO 13299:2016 without any modificatio
15、n. BS EN ISO 13299:2016ISO 13299:2016(E)Foreword ivIntroduction v1 Scope . 12 Normative references 13 Terms and definitions . 14 General test conditions 34.1 Equipment and test room 34.2 Assessors 34.3 Products 44.4 Samples . 44.5 Preliminary discussion 45 Descriptive methods: principle and main cha
16、racteristics 55.1 Consensus profile . 55.2 Deviation from reference profile (relative-to-reference scaling) 55.3 Free-choice profile . 55.4 Flash profile . 55.5 Quantitative descriptive profile 55.6 Qualitative sensory profile 55.7 Temporal Dominance of Sensations (TDS) . 66 Procedure for establishi
17、ng a sensory profile . 66.1 General . 66.2 Prepare the test 66.2.1 Select products for training 66.2.2 Select assessors . 66.2.3 Choose the optimal attributes 66.2.4 Determine the order of evaluation . 76.2.5 Select an appropriate response scale . 86.2.6 Train the assessors. 86.3 Conduct the test .
18、86.3.1 Scoresheets . 86.3.2 Evaluate the samples 86.4 Statistical interpretation 86.5 Study report . 9Annex A (informative) Consensus profile .10Annex B (informative) Deviation from reference method (or relative-to-reference rating) 12Annex C (informative) Free-choice profile 14Annex D (informative)
19、 Flash profile .16Annex E (informative) Qualitative sensory profile .18Annex F (informative) Quantitative descriptive profile 20Annex G (informative) Temporal Dominance of Sensation (TDS) .26Annex H (informative) Univariate analysis when one attribute is quantified by all the assessors of a panel 30
20、Bibliography .40 ISO 2016 All rights reserved iiiContents PageBS EN ISO 13299:2016ISO 13299:2016(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally ca
21、rried 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, also take part in the work
22、. 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. In particular the differ
23、ent 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 elements of this document may
24、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 (see www.iso.org/patents
25、).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 adherence to the WTO principles
26、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 13299:2003), which has be
27、en technically revised by presenting the principles and methods in general, including some new ones, which are developed in the annexes.iv ISO 2016 All rights reservedBS EN ISO 13299:2016ISO 13299:2016(E)IntroductionThe purpose of this International Standard is to serve as guidance for establishing
28、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
29、 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 agreed gui
30、delines 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. S
31、ome 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 a
32、bilities. 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. ISO 2016 All rights reserved vBS EN ISO 13299:2016BS EN ISO 13299:2016Sensory analysis Methodolo
33、gy General guidance for establishing a sensory profile1 ScopeThis International Standard 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
34、 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
35、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 develo
36、pment; 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 re
37、ferencesThe following documents, in whole or in part, are normatively referenced in this document 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.
38、ISO 5492, Sensory analysis VocabularyISO 5496, Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odoursISO 6658, Sensory analysis Methodology General guidanceISO 8586, Sensory analysis General guidelines for the selection, training and monitoring o
39、f selected assessors and expert sensory assessorsISO 8589, Sensory analysis General guidance for the design of test roomsISO 11035, Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approachISO 11136, Sensory analysis Methodology Ge
40、neral guidance for conducting hedonic tests with consumers in a controlled area3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.INTERNATIONAL STANDARD ISO 13299:2016(E) ISO 2016 All rights reserved 1BS EN ISO 13299:2016ISO
41、13299:2016(E)3.1attributeperceptible characteristic attached to a productSOURCE: ISO 5492:2008, modified3.2sensory profiledescription of the sensory properties of a sample by means of sensory attributes (3.1), most often with their intensity values3.3partial sensory profileprofile comprising certain
42、 selected sensory attributes (3.1), most often with their intensity valuesEXAMPLE Odour profile, flavour profile, texture profile.3.4quantitative descriptive profiledescription of a sample consisting of both attributes (3.1) and their intensity valuesSOURCE: ISO 5492, modified3.5qualitative sensory
43、profiledescription of the sensory attributes of a sample without intensity valuesSOURCE: ISO 5492, modified3.6consensus sensory profileprofile derived from agreement after discussion in a group of assessors, who evaluated the product on various attributes (3.1)3.7deviation from reference methodrelat
44、ive-to-reference ratingprocedure of quantitative descriptive sensory profile (3.2) in which all samples are evaluated against a reference sample3.8free-choice sensory profileprocedure in which each assessor chooses and scores his/her own attributes (3.1) to describe a group of samples3.9flash profil
45、eprocedure for characterizing products by having assessors choose their own descriptive terms and rank the products on each termNote 1 to entry: This is a variant of sensory free-choice profiling distinguished by the use of ranking rather than rating.SOURCE: ISO 5492:2008/Amd.1:1)3.10temporal domina
46、nce of sensationsTDSprocedure in which each assessor is asked to successively indicate the dominant sensation over the time the product is being assessed1) To be published.2 ISO 2016 All rights reservedBS EN ISO 13299:2016ISO 13299:2016(E)3.11sensory panelgroup of assessors participating in a sensor
47、y testSOURCE: ISO 5492:2008, modified3.12panel leaderperson whose primary duties are to manage panel activities and recruit, train, and monitor the assessorsNote 1 to entry: This person may also design and conduct sensory tests, and analyse and interpret data.SOURCE: ISO 13300 (all parts), modified3
48、.13selected assessorassessors chosen for their ability to perform a sensory testSOURCE: ISO 5492:2008, 1.63.14expert sensory assessorselected assessors (3.13) with a demonstrated sensory sensitivity and with considerable training and experience in sensory testing, who are able to make consistent and
49、 repeatable sensory assessments of various productsSOURCE: ISO 5492:2008, 1.84 General test conditions4.1 Equipment and test roomThe laboratory shall have the appropriate equipment for sample preparation as specified in ISO 6658.Sensory profiling shall be performed under the conditions specified in ISO 8589. When a discussion is needed (e.g. about results, products, reference substances, etc.), the room should be arranged in a manner that allows communication between assessors and the panel leader still ens
