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 EN ISO 13299:2012

Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)

Jul 25, 2012
95.99   Withdrawal of Standard   Sep 21, 2016

General information

95.99     Sep 21, 2016

ISS

E034-12

European Norm

67.240  

English  

Buying

Withdrawn

Language in which you want to receive the document.

Scope

ISO 13299:2003 describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour. Some applications of sensory profiling are:
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 shelf-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 product's 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 of air or water (e.g. in pollution studies).

Life cycle

NOW

WITHDRAWN
SRPS EN ISO 13299:2012
95.99 Withdrawal of Standard
Sep 21, 2016

REVISED BY

PUBLISHED
SRPS EN ISO 13299:2016

Related project

Adopted from EN ISO 13299:2010

Adopted from ISO 13299:2003