SIST EN ISO 13299:2010
(Main)Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)
This International Standard 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 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 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).
NOTE 1 Sensory profiles can also be established for non-alimentary products or samples which are evaluated by the senses of sight, 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.
Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines sensorischen Profils (ISO 13299:2003)
Die vorliegende Internationale Norm beschreibt den Gesamtprozess der Erstellung eines sensorischen Profils. Sensorische Profile können für Prüfmaterialien, wie z. B. Lebensmittel und Getränke, erstellt werden, sie können auch nützlich bei der Untersuchung der menschlichen Wahrnehmung und des menschlichen Verhaltens sein. Einige Anwendungen der Erstellung sensorischer Profile sind z. B:
- Entwicklung oder Änderung eines Produkts;
- Definition eines Prüfmaterials, Produktionsstandards oder Handelsstandards in Bezug auf dessen sensorische Merkmalseigenschaften;
- Untersuchung und Verbesserung der Haltbarkeitsdauer;
- Definition eines „frischen“ Referenzprüfmaterials für die Prüfung der Haltbarkeitsdauer;
- Vergleich eines Prüfmaterials mit einem Standard oder mit gleichartigem Prüfmaterial, das sich auf dem Markt oder in der Entwicklung befindet;
- Kartographisieren der wahrgenommenen Merkmalseigenschaften eines Prüfmaterials, um sie auf Faktoren, wie z. B. instrumentelle, chemische oder physikalische Eigenschaften, und/oder die Akzeptanz der Verbraucher zu beziehen;
- Charakterisierung von Fremdgeruch oder Fremdgeschmack in einer Luft- oder Wasserprobe nach seiner Art und Intensität (z. B. bei Studien zur Umweltverschmutzung).
ANMERKUNG 1 Sensorische Profile können auch für Nicht-Lebensmittel-(Non-Food-)Prüfmaterialien oder Proben erstellt werden, die mit Hilfe des Gesichts , Geruchs , Geschmacks , Tast- oder Gehörsinns bewertet werden.
ANMERKUNG 2 Einige Internationale Normen, in denen Aspekte der Erstellung eines sensorischen Profils behandelt werden, sind in den Abschnitten 2 und 4 angeführt.
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel (ISO 13299:2003)
L'ISO 13299:2003 décrit le processus d'ensemble d'établissement d'un profil sensoriel. Les profils sensoriels peuvent être établis pour des produits tels que les aliments et les boissons, et peuvent également être utiles dans l'étude de la cognition et du comportement humain. Certaines applications du profil sensoriel sont:
la mise au point ou la modification d'un produit;
la définition d'un produit, d'une norme de production ou bien d'une norme commerciale en termes de propriétés sensorielles;
l'étude et l'amélioration de la durée de conservation;
la définition d'un produit frais de référence pour les essais de conservation;
la comparaison d'un produit avec un étalon ou avec d'autres produits similaires sur le marché ou en cours de développement;
l'établissement de la liste des propriétés perçues du produit afin de les relier à des facteurs tels que les propriétés instrumentales, chimiques ou physiques, et/ou à l'acceptabilité pour les consommateurs;
la caractérisation du type et de l'intensité des odeurs et des goûts atypiques dans un échantillon d'air ou d'eau (par exemple dans les études en matière de pollution).
Senzorična analiza - Metodologija - Splošno navodilo za uvajanje senzoričnega profila (ISO 13299:2003)
Ta mednarodni standard opisuje celoten postopek za razvijanje senzoričnega profila. Senzorični profili se lahko uvajajo za proizvode, kot so hrana in pijača, uporabni pa so lahko tudi pri študijah človeškega znanja in vedenja. Nekatera področja uporabe senzoričnega profiliranja so:
za razvijanje ali spreminjanje proizvoda;
za opredelitev proizvoda, proizvodnega standarda ali trgovinskega standarda glede senzoričnih lastnosti;
za preučevanje in izboljšanje roka trajanja;
za opredelitev referenčnega “svežega” proizvoda za preskušanje roka trajanja;
za primerjanje proizvoda s standardom ali z drugimi podobnimi proizvodi na trgu ali v postopku razvijanja;
za razporejanje zaznanih atributov proizvoda z namenom povezave z dejavniki, kot so uporabne, kemične ali fizične lastnosti in/ali uporabniška sprejemljivost;
za opredelitev po vrsti in jakosti neprijetnih vonjev ali neprijetnih okusov v vzorcu ali zraku ali vodi (npr. v
študijah onesnaževanja).
OPOMBA 1: Senzorični profili se lahko uvajajo tudi za neprehrambene proizvode ali vzorce, ki se ocenjujejo s čutili vida, vonja, okusa, otipa ali sluha. OPOMBA 2: Nekateri mednarodni standardi, ki obravnavajo vidike uvajanja senzoričnega profila, so podani v Klavzuli 2 in 4.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 13299:2010
01-junij-2010
6HQ]RULþQDDQDOL]D0HWRGRORJLMD6SORãQRQDYRGLOR]DXYDMDQMHVHQ]RULþQHJD
SURILOD ,62
Sensory analysis - Methodology - General guidance for establishing a sensory profile
(ISO 13299:2003)
Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines
sensorischen Profils (ISO 13299:2003)
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil
sensoriel (ISO 13299:2003)
Ta slovenski standard je istoveten z: EN ISO 13299:2010
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
SIST EN ISO 13299:2010 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 13299:2010
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SIST EN ISO 13299:2010
EUROPEAN STANDARD
EN ISO 13299
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2010
ICS 67.240
English Version
Sensory analysis - Methodology - General guidance for
establishing a sensory profile (ISO 13299:2003)
Analyse sensorielle - Méthodologie - Directives générales Sensorische Analyse - Prüfverfahren - Allgemeiner
pour l'établissement d'un profil sensoriel (ISO 13299:2003) Leitfaden zur Erstellung eines sensorischen Profils (ISO
13299:2003)
This European Standard was approved by CEN on 31 January 2010.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 13299:2010: E
worldwide for CEN national Members.
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SIST EN ISO 13299:2010
EN ISO 13299:2010 (E)
Contents Page
Foreword .3
2
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SIST EN ISO 13299:2010
EN ISO 13299:2010 (E)
Foreword
The text of ISO 13299:2003 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 13299:2010.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn at
the latest by August 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 13299:2003 has been approved by CEN as a EN ISO 13299:2010 without any modification.
3
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SIST EN ISO 13299:2010
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SIST EN ISO 13299:2010
INTERNATIONAL ISO
STANDARD 13299
First edition
2003-03-01
Sensory analysis — Methodology —
General guidance for establishing a
sensory profile
Analyse sensorielle — Méthodologie — Directives générales pour
l'établissement d'un profil sensoriel
Reference number
ISO 13299:2003(E)
©
ISO 2003
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
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Published in Switzerland
ii © ISO 2003 — All rights reserved
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
Contents Page
Foreword. iv
Introduction . v
1 Scope. 1
2 Normative references . 1
3 Terms and definitions. 2
4 Principles . 3
5 General test conditions . 4
5.1 Test room. 4
5.2 Apparatus and sampling . 4
5.3 Preliminary discussion and test. 5
5.4 Number of assessors. 5
6 Selection, training and monitoring of the assessors . 5
7 Procedure. 6
7.1 Choicing the optimal attributes (descriptors). 6
7.2 Selecting an appropriate scale . 7
7.3 Conducting the test . 8
7.4 Time-intensity profile. 9
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
Bibliography . 23
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
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 subject 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) 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 committees 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 held 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.
iv © ISO 2003 — All rights reserved
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
Introduction
The purpose of 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 sensory 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 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 is 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 relevant 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 are 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 in 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 larger numbers of sensitive and highly
trained assessors.
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SIST EN ISO 13299:2010
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SIST EN ISO 13299:2010
INTERNATIONAL STANDARD ISO 13299:2003(E)
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 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 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).
NOTE 1 Sensory profiles can also be established for non-alimentary products or samples which are evaluated by the
senses of sight, 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 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 — Initiation 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
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
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 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 11056, 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 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 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 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 Procrustes 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
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
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 application of different profiling techniques
Illustrative
Technique Principle Area of application Advantages Disadvantages
examples
Conventional Assessors, seated in The most-used technique. Generally the most Relatively Standard
profiling booths, score each Suitable for routine reliable technique. expensive because textbooks, e.g.
sample on a applications and for fairly large panels references [1]
Profiles are
preselected set of research, e.g. in and good booth to [5] in
reproducible within a
attributes and scales. development and quality areas are required. Bibliography.
panel and over time.
control of consumer goods.
If sufficient training is Panel selection and
Various procedures exist
given and enough training are
for choosing descriptors,
reference standards relatively time-
see Table 3.
are used, profiles are consuming.
also reproducible
between panels.
Consensus Through consensus Suitable for routine sensory Many samples can be Profiles obtained See reference [1].
profiling discussion the panel, evaluation of a variety of tested at relatively low are unique to a
seated around a table, miscellaneous products cost in samples and given panel and set
develops its own such as those offered in a assessors' time. of samples.
terminology and supermarket. Also useful
The quality of the
scores pertaining to for non-recurring sets of
data is very
the sample set e.g. 3 to 10 similar items.
dependent on the
presented.
experience and
ability of the panel
leader.
Free-choice Assessors, seated in Can be used with Minimum training is Profiles obtained See reference [6]
profiling booths, are free to experienced assessors as required. No need to are unique to a for a description
each choose their own a preliminary step to spend time on the given panel. and review.
terminology and scale. develop terms for development of
Profiles are
A profile is derived consideration as reference standards.
expressed in terms
statistically, e.g. via descriptors.
of multivariate
generalized
Alternative procedure in equations that
Procrustes analysis.
consumer testing of a require
group of products, avoiding interpretation by the
the need with naive panel leader.
assessors to develop a set
Preparation and
of attributes and scales.
data processing are
time consuming for
the panel leader.
Time-intensity Assessors, seated in Recommended in studies The only technique Only one attribute See reference [7]
profiling booths, record the of attributes that change available to describe (or at most two) can for a description
intensity of an with time in the mouth, on attributes that change be studied. and review.
attribute over time. the skin, etc., after the with time, e.g.
Training of
moment of ingestion or lingering aftertastes.
assessors required.
application.
Technique is time-
consuming.
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
Table 2 — Steps in establishing a sensory profile and relevant International Standard
Step No. Action Relevant International Standard
1. Establish a sensory facility Establish booth area, preparation ISO 8589 (Design of test rooms)
area, etc.
2. Select products that illustrate the One or two technical experts obtain Use experts trained per ISO 8586-2
range of attributes to be encountered many products and select approx. 6 to (Expert assessors)
10 if possible.
3. Select and train assessors for the Panel leader assembles a group of ISO 8586-1 (Selected assessors)
project candidates and trains them, using the
ISO 5496 (Recognition of odours)
products from step 2.
4. Select descriptors (attributes) Panel leader chooses from existing ISO 5492 (Vocabulary)
suitable for the application (can be terms, or assessors evaluate the
ISO 6564 (Flavour profiles)
combined with step 3) products from step 2 and propose a
number of descriptors. Selection is
ISO 11035 (Identification of
made by consensus or by multivariate
descriptors)
analysis. Suitable reference standards
ISO 11036 (Texture profile)
are selected with which the
descriptors can be demonstrated.
5. Determine the order of perception of Panel leader works with the assessors
the attributes in the profile (if needed) during steps 3 and 4.
6. Select the scale or scales of intensity Panel leader selects the most ISO 4121 (Evaluation using scales)
to be used with the descriptors appropriate scale(s).
ISO 11056 (Magnitude estimation)
7. Train the assessors to use the Panel leader works with the assessors ISO 8586-1 (Selected assessors) and
selected descriptors and scale(s) to improve their sensitivity, ISO 1586-2 (Expert assessors)
repeatability and the agreement
between them (the latter does not
apply in free-choice profiling).
8. Conduct the test(s) Assessors evaluate the test samples. ISO 6658 (General guidance)
ISO 6564 (Flavour profiles)
9. Report the results Analyse the data statistically and See 7.5
present the results in the form of
ISO 6564 (Flavour profiles)
tables and diagrams; draw the
conclusion(s).
ISO 11036 (Texture profile)
5 General test conditions
5.1 Test room
Carry out sensory profiling in booths under the conditions as described in ISO 8589. For consensus profiling
and for the initial phases of the identification and selection of descriptors, arrange to have assessors seated
around a central table, on which reference substances may be available; see ISO 8589.
5.2 Apparatus and sampling
Select the number of samples and their mode of presentation so as not to bias the results in any way; see
ISO 6658.
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
5.3 Preliminary discussion and test
See ISO 6658:1985, Clause 4. Ascertain that the assessors are fully familiar with any particular characteristic
to be studied and with the mechanics of the test. If necessary, arrange a preliminary general discussion
concerning the test problem and the nature of the samples. Present and discuss a few samples typical of the
series to be analysed. Limit the number to two or three. If the test concerns the description of off-flavours,
include in the preliminary test a sample free from any off-flavours, and/or a demonstration of the off-flavour to
be described. Present typical samples and direct the discussion in a manner that will not influence future
judgements.
5.4 Number of assessors
Descriptive panels usually have 8 to 12 assessors, or maybe more. They may have as few as 4 (e.g. in
consensus profiling). They may have as many as 20 or 30 when the purpose includes testing for taints to
which only a minority may be sensitive. Specific instructions regarding panel size are not appropriate because
of the many factors that have to be considered. Larger panels are required if there are more than slight
differences between the panel members as regards sensitivity and/or training.
6 Selection, training and monitoring of the assessors
See ISO 8586-1 and ISO 8586-2 for descriptions of the selection, training and monitoring of assessors.
Recruit candidates through talks, circulars or personal contact. Interview and screen two to three times the
number of assessors required. The important characteristics are the following:
interest and motivation;
ability to memorize and communicate sensory impressions;
availability for panel sessions;
capacity to concentrate and honesty in reporting sensations;
promptness;
good health;
ability to discriminate the specific characteristics studied;
engagement for the duration of the study.
Sensory acuity is less important provided panel members balance each other's strengths and weaknesses,
which is often the case with panels of 10 to 15 or more.
Include in screening procedures the products or samples for which the panel will be used. Follow with a
training programme using the product itself and the terminology selected according to 7.1. Include samples
chosen, produced or modified to cover the range of each attribute likely to be encountered in future panel
work. Note that the training programme and the selection of terminology may to some extent be combined into
a single activity. A panel may be trained for more than one type of product, but it is important, for each type,
that the panel has a good appreciation of the range of attributes that it may encounter.
Monitor the performance of selected assessors at appropriate regular intervals (e.g. by giving them coded
samples of known characteristics or by introducing replicates). It is the panel leader's responsibility to
organize retraining of any assessor whose performance has dropped from the level which permitted
admission to the panel.
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SIST EN ISO 13299:2010
ISO 13299:2003(E)
7 Procedure
7.1 Choosing the optimal attributes (descriptors)
7.1.1 General
At the discretion of the panel leader, use one of the three approaches set out in Table 3 or any combination
thereof for this important step. The purpose is to identify and select a set of non-overlapping attributes that, as
far as possible, permit a complete descriptive analysis of the samples under study.
7.1.2 Order of perception
In addition to detecting the attributes of a sample and then scaling each attribute, panels can often detect
differences among products in the order in which attributes are perceived and in the duration of the sensation.
In certain products (e.g. beverages), the order of perception of certain attributes is as characteristic of the
product profile as the individual flavour notes and their respective intensities. In other products, the order of
perception can change, for example in accordance with textural or physical properties, or with changes during
the evaluation.
EXAMPLES A piece of chocolate which melts; a facial tissue which is moistened.
The order of perception should determine the order in which attributes are evaluated. Aftertaste or afterfeel
should be evaluated last; these are attributes which can still be perceived after the sample has been
consumed or used. Aftertaste or afterfeel need not imply a defect or a negative characteristic. For example,
the cool aftertaste of a mouthwash and the spicy afterheat of a curry are desirable flavour notes. In oral
texture and in skinfeel and fabric feel applications, the order of perception can be predetermined by the way
the product is handled. By controlling the manipulation (one chew, one manual squeeze), the panel leader
determines which attributes are allowed to be perceived first.
7.1.3 Overall evaluation
As a part of a profiling session, usually at the end, assessors may be asked to provide one or more overall
evaluations. Examples are
overall fruitiness or spiciness,
amplitude (overall flavour intensity),
degree of presence of agreed defects, and
overall non-hedonic score (e.g. by a particular system of grading or rating).
CAUTION Hedonic evaluations by trained sensory panels can be biased. If they are used to guide new
product development, its aim or goal should first be set by consumer tests in which respondents are selected
to represent various
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