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1、BRITISH STANDARD BS ISO 13299:2003 Sensory analysis Methodology General guidance for establishing a sensory profile ICS 67.240 ? Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS ISO 13299:2003 This British Standard was published under the
2、authority of the Standards Policy and Strategy Committee on 24 March 2003 BSI 24 March 2003 ISBN 0 580 41445 0 National foreword This British Standard reproduces verbatim ISO 13299:2003 and implements it as the UK national standard. The UK participation in its preparation was entrusted to Technical
3、Committee AW/12, Sensory analysis, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BS
4、I Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for
5、its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK inter
6、ests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to v, a blank page, pages 1 to 24, an inside back cover and a back cover. The BSI copyrigh
7、t date displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. DateComments Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 13299:2003(E) INTERNATIONAL STANDAR
8、D ISO 13299 First edition 2003-03-01 Sensory analysis Methodology General guidance for establishing a sensory profile Analyse sensorielle Mthodologie Directives gnrales pour ltablissement dun profil sensoriel BS ISO 13299:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00
9、 2006, Uncontrolled Copy, (c) BSI BS ISO 13299:2003 ii Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:99231 O3002(E) I SO 3002 All irhgts seredevr iii Contents Page Forewordiv Introduction v 1 Scope1 2 Normative references .1 3 Terms and
10、 definitions.2 4 Principles.3 5 General test conditions4 5.1 Test room.4 5.2 Apparatus and sampling4 5.3 Preliminary discussion and test5 5.4 Number of assessors5 6 Selection, training and monitoring of the assessors5 7 Procedure.6 7.1 Choicing the optimal attributes (descriptors)6 7.2 Selecting an
11、appropriate scale7 7.3 Conducting the test 8 7.4 Time-intensity profile9 7.5 Evaluation of results, using appropriate statistical methods 9 7.6 Writing the test report.12 Annex A (informative) Comparison of eight model cola systems.14 Annex B (informative) Recommended graphical and diagrammatic meth
12、ods of representing sensory profiles 17 Bibliography .23 BS ISO 13299:2003 iii Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:99231 O3002(E) vi I SO 3002 All irhgts seredevr Foreword ISO (the International Organization for Standardizatio
13、n) is a worldwide federation 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 rep
14、resented on that committee. 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. International Standards a
15、re drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an Internatio
16、nal Standard requires approval by at least 75 % of the member bodies casting a vote. Attention 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. ISO 13299 was pr
17、epared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. BS ISO 13299:2003 iv Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:99231 O3002(E) I SO 3002 All irhgts seredevr v Introduction The purpose of
18、this International Standard is to serve as guidance on those steps that are common to all sensory profiling. Reference is given in Clause 4 to existing and planned International Standards describing a part of the process (e.g. the choice of descriptors or of scales) or describing specific types of s
19、ensory profiling (e.g. texture or flavour profiles). A sensory profile is a descriptive analysis of a sample by a panel. The sample may be a product (e.g. a food, beverage, tobacco product, cosmetic, textile or paper). It could also be a sample of air or water being tested for pollutants. Profiling
20、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 purpose of improving communication between themselves. The purpose of this International Standard i
21、s to provide agreed guidelines for such descriptive procedures. Sensory profiling is based on the concept that the sensory impression made by the sample consists of a number of identifiable sensory attributes (descriptors), each of which is present to a larger or smaller degree. The list of all rele
22、vant sensory descriptors, each with its intensity value, is the sensory profile. Some sensory profiles take a view across all of the senses; others (partial profiles) concentrate in detail on particular senses. Two samples may be different yet have the same partial profile. Usually the attributes ar
23、e listed in the order of perception. Three factors need particular attention when establishing a profile: that assessors differ in their sensitivity and thresholds by which they sense individual attributes; that assessors may lack awareness or cognizance of certain attributes of a sample; and that i
24、n most samples there exists a “complex” or “background” of attributes that are not easily identified or separated. The impact of these factors can be greatly reduced, but not entirely eliminated, by putting more effort into the selection of descriptors, and by using larger numbers of repeat tests by
25、 larger numbers of sensitive and highly trained assessors. BS ISO 13299:2003 v Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTENRA
26、TIONAL TSANDADR IS:99231 O3002(E) I SO 3002 All irhgts seredevr 1 Sensory analysis Methodology General guidance for establishing a sensory profile 1 Scope This International Standard describes the overall process for developing a sensory profile. Sensory profiles can be established for products such
27、 as foods and beverages, and 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 study and improve sh
28、elf-life; to define a reference “fresh” product for shelf-life testing; to compare a product with a standard 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 physica
29、l properties, and/or to consumer acceptability; to characterize by type and intensity the off-odours or off-tastes in a sample of air or water (e.g. in pollution studies). NOTE 1 Sensory profiles can also be established for non-alimentary products or samples which are evaluated by the senses of sigh
30、t, odour, taste, touch or hearing. NOTE 2 Some International Standards dealing with aspects of establishing a sensory profile are given in Clauses 2 and 4. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the
31、 edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 4121, Sensory analysis Methodology Evaluation of food products by methods using scales ISO 5492, Sensory analysis Vocabulary ISO 5496, Sensory analysis Methodology In
32、itiation and training of assessors in the detection and recognition of odours ISO 6564, Sensory analysis Methodology Flavour profile methods ISO 6658:1985, Sensory analysis Methodology General guidance BS ISO 13299:2003 1 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006
33、, Uncontrolled Copy, (c) BSI IS:99231 O3002(E) 2 I SO 3002 All irhgts seredevr ISO 8586-1, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors ISO 8586-2, Sensory analysis General guidance for the selection, training and monitoring of
34、assessors Part 2: Experts 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 11036, Sensory analysis Methodology Texture profile ISO 110
35、56, Sensory analysis Methodology Magnitude estimation method 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply. 3.1 sensory profile description of the sensory properties of a sample, comprising the sensory attributes in the
36、 order of perception, and with assignment of an intensity value for each attribute NOTE This is a generic term for any type of profile, whether full or partial, trademarked or not. 3.2 partial sensory profile profile comprising certain selected attributes, with their intensity values EXAMPLES Odour
37、profile, flavour profile and texture profile. 3.3 conventional sensory profile profile obtained by statistical treatment of data issued from several assessors using a single list of attributes 3.4 consensus sensory profile profile obtained by consensus after discussion by a group of assessors, each
38、of them having assessed the product according to his/her own criteria before the discussion 3.5 free-choice sensory profile profile in which each assessor chooses his/her own attributes to describe a group of samples and in which consensus space is derived statistically, for example by generalized P
39、rocrustes analysis 3.6 time-intensity sensory profile profile that describes the intensity of a given attribute as it changes over a period of time, following a single application of the stimulus BS ISO 13299:2003 2 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:33 GMT+00:00 2006, Unco
40、ntrolled Copy, (c) BSI IS:99231 O3002(E) I SO 3002 All irhgts seredevr 3 4 Principles Table 1 presents points to consider in the choice of technique. Steps in establishing a sensory profile are common to all methods of sensory profiling and are set out in Table 2. Table 1 Suggested area of applicati
41、on of different profiling techniques Technique Principle Area of application Advantages Disadvantages Illustrative examples Conventional profiling Assessors, seated in booths, score each sample on a preselected set of attributes and scales. The most-used technique. Suitable for routine applications
42、and for research, e.g. in development and quality control of consumer goods. Various procedures exist for choosing descriptors, see Table 3. Generally the most reliable technique. Profiles are reproducible within a panel and over time. If sufficient training is given and enough reference standards a
43、re used, profiles are also reproducible between panels. Relatively expensive because fairly large panels and good booth areas are required. Panel selection and training are relatively time- consuming. Standard textbooks, e.g. references 1 to 5 in Bibliography. Consensus profiling Through consensus d
44、iscussion the panel, seated around a table, develops its own terminology and scores pertaining to the sample set presented. Suitable for routine sensory evaluation of a variety of miscellaneous products such as those offered in a supermarket. Also useful for non-recurring sets of e.g. 3 to 10 simila
45、r items. Many samples can be tested at relatively low cost in samples and assessors time. Profiles obtained are unique to a given panel and set of samples. The quality of the data is very dependent on the experience and ability of the panel leader. See reference 1. Free-choice profiling Assessors, s
46、eated in booths, are free to each choose their own terminology and scale. A profile is derived statistically, e.g. via generalized Procrustes analysis. Can be used with experienced assessors as a preliminary step to develop terms for consideration as descriptors. Alternative procedure in consumer te
47、sting of a group of products, avoiding the need with naive assessors to develop a set of attributes and scales. Minimum training is required. No need to spend time on the development of reference standards. Profiles obtained are unique to a given panel. Profiles are expressed in terms of multivariat
48、e equations that require interpretation by the panel leader. Preparation and data processing are time consuming for the panel leader. See reference 6 for a description and review. Time-intensity profiling Assessors, seated in booths, record the intensity of an attribute over time. Recommended in stu
49、dies of attributes that change with time in the mouth, on the skin, etc., after the moment of ingestion or application. The only technique available to describe attributes that change with time, e.g. lingering aftertastes. Only one attribute (or at most two) can be studied. Training of assessors required. Technique is time- consuming. See reference 7 for a description and review. BS ISO 13299:2003 3 Licensed C