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Hlavní stránka>BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile
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sklademVydáno: 2020-06-01
BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile

BS ISO 11036:2020

Sensory analysis. Methodology. Texture profile

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Označení normy:BS ISO 11036:2020
Počet stran:26
Vydáno:2020-06-01
ISBN:978 0 539 02269 8
Status:Standard
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BS ISO 11036:2020


This standard BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile is classified in these ICS categories:
  • 67.240 Sensory analysis

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).

This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.

This method is applicable to:

  1. screening and training assessors;

  2. orientating assessors through the development of definitions and evaluation techniques for textural characteristics;

  3. characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;

  4. improving old products and developing new products;

  5. studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;

  6. comparing a product with another similar product to determine the nature and intensity of textural differences;

  7. correlating sensory and instrumental and/or physical measurements.