SIST EN ISO 13299:2010

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

• Status: Withdrawn
• Publication Date: 05-May-2010
• Withdrawal Date: 17-May-2016
• ICS: 67.240 - Sensory analysis
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 18-May-2016
• Due Date: 10-Jun-2016
• Completion Date: 18-May-2016
• Ref Project: EN ISO 13299:2010 - Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)

Relations

• Replaced By: SIST EN ISO 13299:2016 - Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
• Effective Date: 08-Jun-2022
• Replaced By: SIST EN ISO 13299:2016 - Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
• Effective Date: 01-Jun-2016

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

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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.

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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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