ISO-13299-2003.pdf
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1、 Reference number ISO 13299:2003(E) ISO 2003 INTERNATIONAL STANDARD 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 Copyright International O
2、rganization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/12/2007 22:44:31 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 13299:2003(E) PDF disclaimer This PDF file may contain embedded type
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5、mized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. ISO 2003 All rights reserved. Unless otherwise specified, no
6、 part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Case posta
7、le 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2003 All rights reserved Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/99
8、72545001 Not for Resale, 04/12/2007 22:44:31 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 13299:2003(E) ISO 2003 All rights reserved iii Contents Page Forewordiv Introduction v 1 Scope1 2 Normative references .1 3 Terms and definitions.2 4 Principles.3 5 General test
9、 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 appropriate scale7 7.3 Conducting the test 8
10、 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 methods of representing sensory profiles 17 Bibl
11、iography .23 Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/12/2007 22:44:31 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 13299:2003(E) iv ISO 2003 All
12、rights reserved Foreword ISO (the International Organization for Standardization) 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 subje
13、ct 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. ISO collaborates closely with the International Electrotechnical Commission (IEC
14、) on all matters of electrotechnical standardization. International Standards are 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 committe
15、es are circulated to the member bodies for voting. Publication as an International 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 h
16、eld responsible for identifying any or all such patent rights. ISO 13299 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standar
17、ds 1/9972545001 Not for Resale, 04/12/2007 22:44:31 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 13299:2003(E) ISO 2003 All rights reserved v Introduction The purpose of this International Standard is to serve as guidance on those steps that are common to all sensory
18、 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 sensory profiling (e.g. texture or flavour profiles). A sensory profile is a descriptive analysis
19、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 can be carried out in a number of ways. Over the years, a few of these have been formalized and c
20、odified 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 is to provide agreed guidelines for such descriptive procedures. Sensory profiling is based on the
21、 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 relevant sensory descriptors, each with its intensity value, is the sensory profile. Some sensory pro
22、files 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 are listed in the order of perception. Three factors need particular attention when establishing a
23、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 in most samples there exists a “complex” or “background” of attributes that are not easily identif
24、ied 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 larger numbers of sensitive and highly trained assessors. Copyright International Organization f
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