Phone: (011) 7541-421, 3409-301, 3409-335, 6547-293, 3409-310
E-mail: Standards sales: prodaja@iss.rs Education: iss-edukacija@iss.rs Information about standards: infocentar@iss.rs
Stevana Brakusa 2, 11030 Beograd
Main menu

SRPS ISO 11036:2023

Sensory analysis — Methodology — Texture profile

Jul 31, 2023

General information

90.20     Apr 15, 2025

90.60    Sep 2, 2025

ISS

E034-12

International Standard

67.240  

English  

The standard is being translated and is in the "10.99 Start" state. view more ...

Buying

Published

Language in which you want to receive the document.

Scope

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:
— screening and training assessors;
— orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
— improving old products and developing new products;
— 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;
— comparing a product with another similar product to determine the nature and intensity of textural differences;
— correlating sensory and instrumental and/or physical measurements.

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS ISO 11036:2002

NOW

PUBLISHED
SRPS ISO 11036:2023
90.20 Standard under periodical review
Apr 15, 2025

Related project

Adopted from ISO 11036:2020 IDENTICAL

Preview

To view the full content, you need to register or to log in to your account by clicking on the "Log in" button

Login