oSIST ISO 11036:2020

SLOVENSKI STANDARD
oSIST ISO 11036:2020
01-november-2020
Senzorična analiza - Metodologija - Profil teksture
Sensory analysis -- Methodology -- Texture profile
Analyse sensorielle -- Méthodologie -- Profil de la texture
Ta slovenski standard je istoveten z: ISO 11036:2020
ICS:
67.240 Senzorična analiza Sensory analysis
oSIST ISO 11036:2020 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 2

5 General test requirements ......................................................................................................................................................................... 2

5.1 General conditions of test .............................................................................................................................................................. 2

5.2 Equipment and premises ............................................................................................................................................................... 2

6 Methodology ............................................................................................................................................................................................................. 2

6.1 Components of a texture profile .............................................................................................................................................. 2

6.2 Classification of textural attributes ....................................................................................................................................... 3

6.2.1 General...................................................................................................................................................................................... 3

6.2.2 Mechanical attributes .................................................................................................................................................. 3

6.2.3 Geometrical attributes ................................................................................................................................................ 5

6.2.4 Other attributes (moisture and fat content) ............................................................................................ 5

6.3 Development of terminology ...................................................................................................................................................... 6

6.4 Reference products ............................................................................................................................................................................. 6

6.4.1 Scales of reference products .................................................................................................................................. 6

6.4.2 Criteria for selection of reference products ............................................................................................. 7

6.5 Order of occurrence ............................................................................................................................................................................ 7

6.6 Evaluation technique ......................................................................................................................................................................... 7

6.7 Use of intensity scales ....................................................................................................................................................................... 8

7 Panel screening and selection ................................................................................................................................................................ 8

7.1 General ........................................................................................................................................................................................................... 8

7.2 Panel screening ....................................................................................................................................................................................... 8

7.2.1 General...................................................................................................................................................................................... 8

7.2.2 Mouth or skin environment ................................................................................................................................... 8

7.2.3 Behaviour criteria ........................................................................................................................................................... 9

7.3 Panel selection ......................................................................................................................................................................................... 9

8 Panel training .......................................................................................................................................................................................................... 9

8.1 First stage: Mechanical attributes .......................................................................................................................................... 9

8.2 Second stage: Geometric attributes and fat and moisture content ............................................................ 9

8.3 Third stage: Develop scales .......................................................................................................................................................... 9

9 Preparation and presentation of samples for training and for evaluation .............................................9

10 Evaluation by the panel ..............................................................................................................................................................................10

11 Data analysis ..........................................................................................................................................................................................................10

Annex A (informative) Examples of scales of reference products for evaluating the

mechanical texture attributes of food products ...............................................................................................................11

Annex B (informative) Classification of selected visual and tactile sensory texture terms for

non-food products ...........................................................................................................................................................................................14

Bibliography .............................................................................................................................................................................................................................16

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

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

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. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

Any trade name used in this document is information given for the convenience of users and does not

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12,

This second edition cancels and replaces the first edition (ISO 11036:1994), which has been technically

Any feedback or questions on this document should be directed to the user’s national standards body. A

Sensory profiling methods are formal procedures used for assessing in a reproducible manner the

separate attributes of a sample and then rating their intensities on a suitable scale. The methods can be

used for evaluating odour, flavour, appearance and texture, separately or in combination.

As a consequence of the unique nature of texture, methods have been developed specifically for texture

This document specifies a method for developing a texture profile of food products (solids, semi-solids,

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

— orientating assessors through the development of definitions and evaluation techniques for textural

— characterizing the textural attributes of a product in order to establish its standard profile and to

— studying various factors that can affect the textural attributes of a product, e.g. changes in process,

— comparing a product with another similar product to determine the nature and intensity of textural

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements 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 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected

For the purposes of this document, the definitions given in ISO 5492 and the following apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

all the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical,

Note 1 to entry: The “mechanical attributes” are those related to the reaction of the product to stress. They are

divided in five primary characteristics, i.e. hardness, cohesiveness, viscosity, springiness and adhesiveness. The

“geometrical attributes” are those related to the size, shape and arrangement of particles within a product. The

“surface attributes” are those related to the sensations produced by moisture and/or fat content. In the mouth,

they are also related to lubrication and the way in which these constituents are released.

The development of a texture profile by means of a systematic classification that describes all of the

Evaluations shall be carried out in a test room that is in accordance with ISO 8589.

Utensils, containers and other needed materials shall be selected by the sensory analyst or panel leader,

according to the nature of the product, the number of samples, etc. These shall in no way affect the test

If standardized apparatus corresponds to the needs of the test, it shall be used.

Sampling should be done following best practices. A standardized sample preparation that represents

The concept of texture profiling is based on the same elements as in flavour profiling. Therefore, a

texture profile may include the following elements, depending on the type of product (food or non-food):

3) first application (for food, this may be to the lips or tongue; for other products, it may be to skin

5) residual (changes occurring during mastication and/or absorption, such as the rate and type of

Texture is composed of different properties since the sensory evaluation of texture is a dynamic

Textural attributes can be grouped into three main classes (see 6.2.1 to 6.2.3) according to the degree

Textural attributes are manifested by the reaction of a food or non-food product to a constraint or

a) by kinaesthesis, which includes the sensations of position, movement and tension of parts of the

b) by somesthesis, which includes the sensations of pressure (touch) and pain perceived by receptors

located in the skin and lips, including the oral mucosa, tongue and periodontal membrane.

To obtain the maximum benefit from the use of scales in a sensory programme, each attribute shall be

defined. A sensory technique should always accompany the definition of a textural attribute. Examples

of mechanical attributes, definitions, techniques and common alternatives for liquid, semi-solid and

Table 1 — Examples of definitions and methods of evaluation for mechanical textural attributes

Hardness Mechanical textural attribute Place the sample between the Firm, hard Soft

Viscosity Mechanical textural attribute Place a spoon containing the Viscous Fluid, thin,

Geometrical attributes are perceived by tactile receptors located in the skin. In the case of food

products, these are located mainly in the tongue, mouth and throat. In the case of non-food products,

these are mainly located in the skin (e.g. the hand or another location on the body). These attributes are

also discernible through the appearance of the products, whether or not they are food.

Granularity is a geometrical textural attribute relating to the perception of the size and shape of

Attributes relating to particle size and shape can be demonstrated by reference products in the same

manner as the mechanical attributes. For example, terms such as smooth, chalky, grainy, gritty, sandy

Conformation is a geometrical textural attribute relating to the perception of the shape and the

orientation of particles in a product. Attributes relating to the orientation of particles represent

highly organized structures. Geometrical attributes are not suitable for clear-cut scaling. Evaluation is

qualitative and quantitative as to the type and amount of particles present in the mass or on the surface

— “fibrous” refers to long particles oriented in the same direction (e.g. celery sticks, yarn);

— “cellular” refers to a highly organized structure composed of spherical ovoid particles, or composed

— “puffy” refers to hard or firm outer shells filled with large, often uneven, air pockets (e.g. cream

— “aerated” refers to relatively small, even cells filled with air and surrounded (usually but not always)

Examples of the different geometrical attributes are presented and the amount of each characteristic

present described. When a greater discrimination is required, a scale can be established for a specific

These attributes refer to mouthfeel qualities related to the perception of moisture and/or fat content of

a product by the tactile receptors in the mouth cavity or on the skin, and may also be concerned with

The dynamic attribute of melting in the presence of heat should be noted (contact with the skin or in the

mouth) where the idea of time/intensity is related to the time necessary for a change in state and to the

perception in the mouth or on the skin surface of different textures (e.g. a piece of cold butter or an ice-

cube put into the mouth and simply allowed to melt without chewing, dissolution of pulp in non-Asian

Moisture is a surface textural attribute that describes the perception of water absorbed by or released

The popular terms used to describe the moisture content of a product reflect not only the total amount

of moisture perceived but also the type, rate and manner of release or absorption. Popular terms

Fatness is a surface textural attribute relating to the perception of the quantity or the quality of fat in

a product. With fat content, the total amount of fat and its melting point, as related to mouth-coating

Secondary parameters, i.e. oily, greasy and fatty, have been established to distinguish between these

— oily reflects the perception of soaking and runny fat (e.g. salad with French dressing, oily skin

— fatty reflects the perception of high fat proportion in a product, without exudation (e.g. lard, tallow,

Terms shall be established to describe the texture of any product. Traditionally, this is done by

having the panel evaluate several samples representing the full range of textural variations for the

particular product type of interest. It is helpful to give assessors a broad range of terms with clear

concise definitions at the beginning of the session to ensure that as many one-dimensional attributes as

The assessors then list all the terms that are applicable to one or all of the samples.

These are then discussed under the direction of a panel leader and a mutually acceptable list of terms

Based on the classification of textural attributes, standard rating scales have been developed in order

to provide a defined quantitative method of evaluation of the mechanical attributes of texture (see

Annex A). These scales are only illustrative of the basic concept of using familiar reference products to

quantify the intensity of each sensory texture attribute. These scales reflect the range of intensities of

the mechanical attributes normally encountered in foods and non-foods intended to be profiled. They

may be adopted without modification, or other reference products may be selected to allow for local

These scales, as given, are suitable for training. However, they cannot be used to evaluate profiles of

all products without some adaptation. For example, when evaluating products that are all soft (e.g.

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 11036
ISO/TC 34/SC 12
Sensory analysis — Methodology —
Secretariat: IRAM
Texture profile
Voting begins on:
2020­03­06
Analyse sensorielle — Méthodologie — Profil de la texture
Voting terminates on:
2020­05-01
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 11036:2020(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. ISO 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 11036:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 2

5 General test requirements ......................................................................................................................................................................... 2

5.1 General conditions of test .............................................................................................................................................................. 2

5.2 Equipment and premises ............................................................................................................................................................... 2

6 Methodology ............................................................................................................................................................................................................. 2

6.1 Components of a texture profile .............................................................................................................................................. 2

6.2 Classification of textural attributes ....................................................................................................................................... 3

6.2.1 General...................................................................................................................................................................................... 3

6.2.2 Mechanical attributes .................................................................................................................................................. 3

6.2.3 Geometrical attributes ................................................................................................................................................ 5

6.2.4 Other attributes (moisture and fat content) ............................................................................................ 5

6.3 Development of terminology ...................................................................................................................................................... 6

6.4 Reference products ............................................................................................................................................................................. 6

6.4.1 Scales of reference products .................................................................................................................................. 6

6.4.2 Criteria for selection of reference products ............................................................................................. 7

6.5 Order of occurrence ............................................................................................................................................................................ 7

6.6 Evaluation technique ......................................................................................................................................................................... 7

6.7 Use of intensity scales ....................................................................................................................................................................... 8

7 Panel screening and selection ................................................................................................................................................................ 8

7.1 General ........................................................................................................................................................................................................... 8

7.2 Panel screening ....................................................................................................................................................................................... 8

7.2.1 General...................................................................................................................................................................................... 8

7.2.2 Mouth or skin environment ................................................................................................................................... 8

7.2.3 Behaviour criteria ........................................................................................................................................................... 9

7.3 Panel selection ......................................................................................................................................................................................... 9

8 Panel training .......................................................................................................................................................................................................... 9

8.1 First stage: Mechanical attributes .......................................................................................................................................... 9

8.2 Second stage: Geometric attributes and fat and moisture content ............................................................ 9

8.3 Third stage: Develop scales .......................................................................................................................................................... 9

9 Preparation and presentation of samples for training and for evaluation .............................................9

10 Evaluation by the panel ..............................................................................................................................................................................10

11 Data analysis ..........................................................................................................................................................................................................10

Annex A (informative) Examples of scales of reference products for evaluating the

mechanical texture attributes of food products ...............................................................................................................11

Annex B (informative) Classification of selected visual and tactile sensory texture terms for

non-food products ...........................................................................................................................................................................................14

Bibliography .............................................................................................................................................................................................................................16

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 non­governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

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. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

Any trade name used in this document is information given for the convenience of users and does not

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12,

This second edition cancels and replaces the first edition (ISO 11036:1994), which has been technically

Any feedback or questions on this document should be directed to the user’s national standards body. A

Sensory profiling methods are formal procedures used for assessing in a reproducible manner the

separate attributes of a sample and then rating their intensity on a suitable scale. The methods can be

used for evaluating odour, flavour, appearance and texture, separately or in combination.

As a consequence of the unique nature of texture, methods have been developed specifically for texture

This document specifies a method for developing a texture profile of food products (solids, semi-solids,

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

— orientating assessors through the development of definitions and evaluation techniques for textural

— characterizing the textural attributes of a product in order to establish its standard profile and to

— studying various factors that can affect the textural attributes of a product, e.g. changes in process,

— comparing a product with another similar product to determine the nature and intensity of textural

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements 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 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected

For the purposes of this document, the definitions given in ISO 5492 and the following apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

all the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical,

Note 1 to entry: The “mechanical attributes” are those related to the reaction of the product to stress. They are

divided in five primary characteristics, i.e. hardness, cohesiveness, viscosity, springiness and adhesiveness. The

“geometrical attributes” are those related to the size, shape and arrangement of particles within a product. The

“surface attributes” are those related to the sensations produced by moisture and/or fat content. In the mouth,

they are also related to lubrication and the way in which these constituents are released.

The development of a texture profile by means of a systematic classification that describes all of the

Evaluations shall be carried out in a test room that is in accordance with ISO 8589.

Utensils, containers and other needed materials shall be selected by the sensory analyst or panel leader,

according to the nature of the product, the number of samples, etc. These shall in no way affect the test

If standardized apparatus corresponds to the needs of the test, it shall be used.

Sampling should be done following best practices. A standardized sample preparation that represents

The concept of texture profiling is based on the same elements as in flavour profiling. Therefore, a

texture profile may include the following elements, depending on the type of product (food or non-food):

3) first application (for food, this may be to the lips or tongue; for other products, it may be to skin

5) residual (changes occurring during mastication and/or absorption, such as the rate and type of

Texture is composed of different properties since the sensory evaluation of texture is a dynamic

Textural attributes can be grouped into three main classes (see 6.2.1 to 6.2.3) according to the degree

Textural attributes are manifested by the reaction of a food or non-food product to a constraint or

a) by kinaesthesis, which includes the sensations of position, movement and tension of parts of the

b) by somesthesis, which includes the sensations of pressure (touch) and pain perceived by receptors

located in the skin and lips, including the oral mucosa, tongue and periodontal membrane.

To obtain the maximum benefit from the use of scales in a sensory programme, each attribute shall be

defined. A sensory technique should always accompany the definition of a textural attribute. Examples

of mechanical attributes, definitions, techniques and common alternatives for liquid, semi-solid and

Table 1 — Examples of definitions and methods of evaluation for mechanical textural attributes

Hardness Mechanical textural attribute Place the sample between the Firm, hard Soft

Viscosity Mechanical textural attribute Place a spoon containing the Viscous Fluid, thin,

Geometrical attributes are perceived by tactile receptors located in the skin. In the case of food

products, these are located mainly in the tongue, mouth and throat. In the case of non-food products,

these are mainly located in the skin (e.g. the hand or another location on the body). These attributes are

also discernible through the appearance of the products, whether or not they are food.

Granularity is a geometrical textural attribute relating to the perception of the size and shape of

Attributes relating to particle size and shape can be demonstrated by reference products in the same

manner as the mechanical attributes. For example, terms such as smooth, chalky, grainy, gritty, sandy

Conformation is a geometrical textural attribute relating to the perception of the shape and the

orientation of particles in a product. Attributes relating to the orientation of particles represent

highly organized structures. Geometrical attributes are not suitable for clear-cut scaling. Evaluation is

qualitative and quantitative as to the type and amount of particles present in the mass or on the surface

— “fibrous” refers to long particles oriented in the same direction (e.g. celery sticks, yarn);

— “cellular” refers to a highly organized structure composed of spherical ovoid particles, or composed

— “puffy” refers to hard or firm outer shells filled with large, often uneven, air pockets (e.g. cream

— “aerated” refers to relatively small, even cells filled with air and surrounded (usually but not always)

Examples of the different geometrical attributes are presented and the amount of each characteristic

present described. When a greater discrimination is required, a scale can be established for a specific

These attributes refer to mouthfeel qualities related to the perception of moisture and/or fat content of

a product by the tactile receptors in the mouth cavity or on the skin, and may also be concerned with

The dynamic attribute of melting in the presence of heat should be noted (contact with the skin or in the

mouth) where the idea of time/intensity is related to the time necessary for a change in state and to the

perception in the mouth or on the skin surface of different textures (e.g. a piece of cold butter or an ice-

cube put into the mouth and simply allowed to melt without chewing, dissolution of pulp in non-Asian

Moisture is a surface textural attribute that describes the perception of water absorbed by or released

The popular terms used to describe the moisture content of a product reflect not only the total amount

of moisture perceived but also the type, rate and manner of release or absorption. Popular terms

Fatness is a surface textural attribute relating to the perception of the quantity or the quality of fat in

a product. With fat content, the total amount of fat and its melting point, as related to mouth­coating

Secondary parameters, i.e. oily, greasy and fatty, have been established to distinguish between these

— oily reflects the perception of soaking and runny fat (e.g. salad with French dressing, oily skin

— fatty reflects the perception of high fat proportion in a product, without exudation (e.g. lard, tallow,

Terms shall be established to describe the texture of any product. Traditionally, this is done by

having the panel evaluate several samples representing the full range of textural variations for the

particular product type of interest. It is helpful to give assessors a broad range of terms with clear

concise definitions at the beginning of the session to ensure that as many one-dimensional attributes as

The assessors then list all the terms that are applicable to one or all of the samples.

These are then discussed under the direction of a panel leader and a mutually acceptable list of terms

Based on the classification of textural attributes, standard rating scales have been developed in order

to provide a defined quantitative method of evaluation of the mechanical attributes of texture (see

Annex A). These scales are only illustrative of the basic concept of using familiar reference products to

quantify the intensity of each sensory texture attribute. These scales reflect the range of intensities of

the mechanical attributes normally encountered in foods and non-foods intended to be profiled. They

may be adopted without modification, or other reference products may be selected to allow for local

These scales, as given, are suitable for training. However, they cannot be used to evaluate profiles of

all products without some adaptation. For example, when evaluating products that are all soft (e.g.

varying formulations of cream cheese or body lotions), the lower end of the hardness scale will have to

be expanded and other portions disregarded. Therefore, any portion of the scales could be expanded to

NORME ISO
INTERNATIONALE 11036
Deuxième édition
2020-05
Analyse sensorielle — Méthodologie
— Profil de la texture
Sensory analysis — Methodology — Texture profile
Numéro de référence
ISO 11036:2020(F)
ISO 2020
---------------------- Page: 1 ----------------------
ISO 11036:2020(F)
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2020

Tous droits réservés. Sauf prescription différente ou nécessité dans le contexte de sa mise en œuvre, aucune partie de cette

publication ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun procédé, électronique ou mécanique,

y compris la photocopie, ou la diffusion sur l’internet ou sur un intranet, sans autorisation écrite préalable. Une autorisation peut

être demandée à l’ISO à l’adresse ci-après ou au comité membre de l’ISO dans le pays du demandeur.

Avant-propos ..............................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Domaine d’application ................................................................................................................................................................................... 1

2 Références normatives ................................................................................................................................................................................... 1

3 Termes et définitions ....................................................................................................................................................................................... 1

4 Principe .......................................................................................................................................................................................................................... 2

5 Exigences générales pour un essai .................................................................................................................................................... 2

5.1 Conditions d’essai générales ....................................................................................................................................................... 2

5.2 Matériel et locaux ................................................................................................................................................................................. 2

6 Méthodologie ........................................................................................................................................................................................................... 2

6.1 Éléments constituant un profil de texture ...................................................................................................................... 2

6.2 Classification des propriétés de texture ............................................................................................................................ 3

6.2.1 Généralités ............................................................................................................................................................................ 3

6.2.2 Propriétés mécaniques ............................................................................................................................................... 3

6.2.3 Propriétés géométriques .......................................................................................................................................... 5

6.2.4 Autres propriétés (humidité et lipidité) ...................................................................................................... 6

6.3 Développement de la terminologie ....................................................................................................................................... 7

6.4 Produits de référence ........................................................................................................................................................................ 7

6.4.1 Échelles de produits de référence ..................................................................................................................... 7

6.4.2 Critères de sélection des produits de référence ................................................................................... 8

6.5 Ordre d’apparition ............................................................................................................................................................................... 8

6.6 Méthode d’évaluation ........................................................................................................................................................................ 8

6.7 Utilisation des échelles d’intensité ........................................................................................................................................ 9

7 Recrutement et sélection du jury ........................................................................................................................................................ 9

7.1 Généralités .................................................................................................................................................................................................. 9

7.2 Recrutement du jury .......................................................................................................................................................................... 9

7.2.1 Généralités ............................................................................................................................................................................ 9

7.2.2 Environnement buccal ou cutané ...................................................................................................................... 9

7.2.3 Critères de comportement ...................................................................................................................................... 9

7.3 Sélection du jury .................................................................................................................................................................................10

8 Entraînement du jury ...................................................................................................................................................................................10

8.1 Première étape: propriétés mécaniques ........................................................................................................................10

8.2 Deuxième étape: propriétés géométriques, lipidité et humidité ..............................................................10

8.3 Troisième étape: établissement d’échelles ..................................................................................................................10

9 Préparation et présentation d’échantillons pour l’entraînement et l’évaluation .........................10

10 Évaluation par le jury ...................................................................................................................................................................................11

11 Analyse des données......................................................................................................................................................................................11

Annexe A (informative) Exemples d’échelles de produits de référence pour l’évaluation des

propriétés mécaniques de texture de produits alimentaires .............................................................................12

Annexe B (informative) Classification des termes sélectionnés pour l’analyse sensorielle

visuelle et tactile de la texture de produits non alimentaires ...........................................................................15

Bibliographie ...........................................................................................................................................................................................................................17

L’ISO (Organisation internationale de normalisation) est une fédération mondiale d’organismes

nationaux de normalisation (comités membres de l’ISO). L’élaboration des Normes internationales est

en général confiée aux comités techniques de l’ISO. Chaque comité membre intéressé par une étude

a le droit de faire partie du comité technique créé à cet effet. Les organisations internationales,

gouvernementales et non gouvernementales, en liaison avec l’ISO participent également aux travaux.

L’ISO collabore étroitement avec la Commission électrotechnique internationale (IEC) en ce qui

Les procédures utilisées pour élaborer le présent document et celles destinées à sa mise à jour sont

décrites dans les Directives ISO/IEC, Partie 1. Il convient, en particulier, de prendre note des différents

critères d’approbation requis pour les différents types de documents ISO. Le présent document a été

rédigé conformément aux règles de rédaction données dans les Directives ISO/IEC, Partie 2 (voir www

L’attention est attirée sur le fait que certains des éléments du présent document peuvent faire l’objet de

droits de propriété intellectuelle ou de droits analogues. L’ISO ne saurait être tenue pour responsable

de ne pas avoir identifié de tels droits de propriété et averti de leur existence. Les détails concernant

les références aux droits de propriété intellectuelle ou autres droits analogues identifiés lors de

l’élaboration du document sont indiqués dans l’Introduction et/ou dans la liste des déclarations de

Les appellations commerciales éventuellement mentionnées dans le présent document sont données

pour information, par souci de commodité, à l’intention des utilisateurs et ne sauraient constituer un

Pour une explication de la nature volontaire des normes, la signification des termes et expressions

spécifiques de l’ISO liés à l’évaluation de la conformité, ou pour toute information au sujet de l’adhésion

de l’ISO aux principes de l’Organisation mondiale du commerce (OMC) concernant les obstacles

Le présent document a été élaboré par le comité technique ISO/TC 34, Produits alimentaires, sous-

Cette deuxième édition annule et remplace la première édition (ISO 11036:1994), qui a fait l’objet d’une

révision technique. Les principales modifications par rapport à l’édition précédente sont les suivantes:

Il convient que l’utilisateur adresse tout retour d’information ou toute question concernant le présent

document à l’organisme national de normalisation de son pays. Une liste exhaustive desdits organismes

Les méthodes d’établissement de profils sensoriels sont des modes opératoires formels utilisés pour

évaluer de façon reproductible chacune des propriétés d’un échantillon puis estimer leurs intensités sur

une échelle appropriée. Les méthodes peuvent être utilisées pour l’évaluation de l’odeur, de la flaveur,

En raison du caractère spécifique de la texture, des méthodes ont été mises au point tout spécialement

Le présent document spécifie une méthode d’établissement du profil de la texture des produits

alimentaires (solides, semi-solides, liquides) ou non alimentaires (par exemple, produits cosmétiques).

La présente méthode propose une approche par analyse sensorielle pour établir un profil de la texture;

d’autres méthodes existent. La présente méthode décrit les différentes étapes du processus conduisant

— orienter des sujets grâce au développement de définitions et de techniques d’évaluation des

— caractériser les propriétés de texture d’un produit afin d’établir son profil-type, de manière à

— étudier les différents facteurs qui peuvent affecter les propriétés de texture d’un produit, tels que la

modification du procédé, de la durée, de la température, des ingrédients, des conditions d’emballage

— comparer un produit avec un autre produit similaire de manière à déterminer la nature et l’intensité

— corréler les mesures sensorielles et les mesures instrumentales et/ou physiques.

Les documents suivants sont cités dans le texte de sorte qu’ils constituent, pour tout ou partie de leur

contenu, des exigences du présent document. Pour les références datées, seule l’édition citée s’applique.

Pour les références non datées, la dernière édition du document de référence s’applique (y compris les

ISO 8586, Analyse sensorielle — Lignes directrices générales pour la sélection, l’entraînement et le contrôle

ISO 8589, Analyse sensorielle — Directives générales pour la conception de locaux destinés à l’analyse

Pour les besoins du présent document, les termes et les définitions de l’ISO 5492 ainsi que les suivants

L’ISO et l’IEC tiennent à jour des bases de données terminologiques destinées à être utilisées en

— ISO Online browsing platform: disponible à l’adresse https:// www .iso .org/ obp

ensemble des propriétés mécaniques, géométriques et de surface d’un produit perceptibles par les

mécano-récepteurs, par les récepteurs tactiles et, éventuellement, par les récepteurs visuels et auditifs

Note 1 à l'article: Les propriétés « mécaniques » sont les propriétés liées à la réaction du produit à une contrainte.

Elles sont divisées en cinq caractéristiques primaires: dureté, cohésion, viscosité, élasticité et adhérence. Les

« propriétés géométriques » sont les propriétés liées aux dimensions, à la forme et à l’arrangement des particules

dans un produit. Les « propriétés de surface » sont les propriétés liées aux sensations telles que celles produites

par l’eau et/ou les matières grasses. Dans la cavité buccale, elles sont aussi liées à la lubrification et à la façon

Élaborer le profil de la texture par une approche de classification systématique qui décrit l’ensemble

Les évaluations doivent être effectuées dans un local d’essai conforme à l’ISO 8589.

Les ustensiles, récipients et autres matériels nécessaires doivent être choisis par l’analyste sensoriel

ou le responsable du jury, selon la nature du produit, le nombre d’échantillons, etc. Ils ne doivent pas

Si un appareillage standardisé répond aux besoins de l’essai, il doit être utilisé.

Il convient d’effectuer l’échantillonnage conformément aux bonnes pratiques. Il convient de choisir une

préparation des échantillons standardisée et représentative de la texture de l’ensemble du lot.

Le concept de profil de texture est basé sur les mêmes éléments que ceux constituant le profil de flaveur.

Par conséquent, un profil de texture peut comprendre les éléments suivants, selon le type de produit

a) les propriétés de texture perceptibles, c’est-à- dire les caractéristiques mécaniques, géométriques

c) l’ordre d’apparition des propriétés, qui peut être considéré comme étant le suivant:

3) première application (pour les aliments, elle peut être appliquée sur les lèvres ou la langue;

pour les autres produits, elle peut être appliquée sur la peau d’autres parties du corps);

4) manipulation (par exemple, mastication d’aliment, étalement de crèmes/lotions, froissement

5) résiduel (modifications se produisant pendant la mastication et/ou l’absorption, comme le taux

6) final, le cas échéant (par exemple, déglutition, absorption, essuyage, rinçage).

L’évaluation sensorielle de la texture étant un processus dynamique, la texture comporte différentes

Les propriétés de texture peuvent être regroupées en trois classes principales (voir 6.2.1 à 6.2.3) selon

le degré de chacune des propriétés présentes et l’ordre dans lequel elles apparaissent.

Elles se manifestent par la réaction d’un produit alimentaire ou non alimentaire à la contrainte ou à la

a) soit par kinesthésie, c’est-à-dire par l’ensemble des sensations de position, de mouvement et de

tension de certaines parties du corps, perçues à travers les nerfs et les muscles, les tendons et les

b) soit par somesthésie, c’est-à-dire par les sensations de pression (toucher) et de douleur perçues par

les récepteurs localisés dans la peau et les lèvres, y compris la muqueuse buccale, la langue et la

Pour tirer profit au maximum de l’utilisation des échelles au cours d’une étude sensorielle, chaque

propriété doit être définie. Il convient qu’une méthode d’analyse sensorielle accompagne toujours

la définition d’une propriété de texture. Des exemples de propriétés mécaniques, de définitions, de

méthodes et d’alternatives courantes sont données dans le Tableau 1 pour des produits alimentaires et

Tableau 1 — Exemples de définitions et de méthodes d’évaluation pour des propriétés

Dureté Propriété mécanique de tex- Placer l’échantillon entre les molaires Ferme, dur Mou

Viscosité Propriété mécanique de Placer la cuillère contenant l’échantil- Visqueux Fluide,

l’écoulement. Elle correspond à le liquide de la cuillère sur la langue ruisselant

Élasticité Propriété mécanique de Placer l’échantillon entre la langue et Plastique,

texture liée à la rapidité de le palais (s’il s’agit d’un semi-solide) malléable,

Adhérence Propriété mécanique de tex- Placer l’échantillon sur la langue, le Collant,

Cohésion Propriété mécanique de tex- Mâcher l’échantillon avec les molaires Élastique et

Les propriétés géométriques sont perçues par des récepteurs tactiles localisés dans la peau. Dans le cas

de produits alimentaires, ils sont principalement localisés dans la langue, la bouche et la gorge. Dans le

cas de produits non alimentaires, ils sont principalement localisés dans la peau (par exemple, la main

ou une autre partie du corps). Ces propriétés sont aussi perceptibles à travers l’aspect des produits,

La granulosité est une propriété géométrique de texture liée à la perception de la dimension et de la

Les propriétés relatives à la forme et aux dimensions des particules peuvent être illustrées par des

produits de référence, de la même façon que les propriétés mécaniques. Par exemple, des termes tels

que lisse, crayeux, granuleux, grenu, sablonneux et grossier, impliquent une échelle de dimension

La conformation est une propriété géométrique de texture liée à la perception de la forme et de

l’orientation des particules au sein d’un produit. Les propriétés liées à l’orientation des particules

représentent des structures hautement organisées. Les propriétés géométriques ne se prêtent pas à une

graduation nette. L’évaluation est qualitative et quantitative en ce qui concerne le type et la quantité de

— « fibreux », pour désigner des particules de forme allongée orientées dans le même sens (par exemple,

— « cellulaire », pour désigner une structure hautement organisée composée de particules de forme

sphérique ou ovoïde, ou composée de parois de cellules remplies de gaz (par exemple, blanc d’œuf

— « cristallisé », pour désigner des particules de forme anguleuse (par exemple, sucre cristallisé);

— « soufflé », pour désigner des enveloppes externes dures ou fermes remplies de poches d’air

— « aéré », pour désigner des cellules uniformes, relativement petites, remplies d’air et entourées

(généralement mais pas toujours) par des parois de cellules molles (par exemple, guimauves,

Des exemples des différentes propriétés géométriques sont présentés et l’importance de chaque

propriété présente décrite. Si une plus grande discrimination est exigée, une échelle peut être créée

Ces propriétés se réfèrent aux sensations tactiles liées à la perception de l’humidité et/ou de la lipidité

d’un produit par les récepteurs tactiles de la cavité buccale ou de la peau, et peuvent également être

Il convient de noter le processus dynamique de la fusion possible en présence de chaleur (contact de

la peau ou dans la bouche); dans ce cas, le concept de temps/intensité est en relation avec le temps

nécessaire au changement d’état et à la perception en bouche ou sur la surface de la peau de textures

différentes (par exemple, morceau de beurre froid ou glaçon mis en bouche en le laissant simplement

fondre sans mouvement masticatoire, dissolution de la pulpe dans les poires, fusion d’un morceau de

L’humidité est une propriété de surface de la texture liée à la perception de la quantité d’eau absorbée

Les termes utilisés dans le langage courant pour décrire l’humidité d’un produit reflètent non seulement

la quantité totale d’humidité perçue, mais également le type, la vitesse et le mode de libération ou

La lipidité est une propriété de surface de la texture liée à la perception de la quantité ou de la qualité

de la matière grasse contenue dans un produit. Avec la lipidité, la teneur totale en matières grasses et

son point de fusion, qui sont liés aux propriétés du film buccal et aux propriétés géométriques, sont

Les paramètres secondaires, c’est-à-dire les caractères huileux, graisseux et gras, ont été établis afin de

— le caractère huileux se réfère à la perception de gras imbibé et ruisselant (par exemple, salade en

— le caractère graisseux reflète la perception de gras exsudant (par exemple, bacon, frites);

— le caractère gras reflète la perception de matières grasses en forte proportion sans exsudation

Les termes doivent être définis de manière à décrire la texture de n’importe quel produit.