ISO 13299-2003 感官分析.方法论.确立感觉曲线的通用指南.pdf

标准号：ISO 13299-2003
实施状态：作废
中文名称：感官分析.方法论.确立感觉曲线的通用指南
英文名称：Sensory analysis - Methodology - General guidance for establishing a sensory profile
发布日期：2003-03
被替代标准：ISO 13299-2016
代替标准：ISO/FDIS 13299-2002
采用标准：DIN EN ISO 13299-2010,IDT;DIN EN ISO 13299-2009,IDT;BS EN ISO 13299-2003,IDT;EN ISO 13299-2010,IDT;FprEN ISO 13299-2009,IDT;NF V09-007-2003,IDT;NF V09-007-2010,IDT;V09-007PR,IDT;SN EN ISO 13299-2010,IDT;OENORM EN ISO 13299-2010,IDT;OENORM EN ISO 13299-2009,IDTN-EN ISO 13299-2010,IDT
起草单位：ISO/TC 34
标准简介：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.
文件格式：PDF
文件大小：599.66KB
文件页数：32
（以上信息更新时间为：2019-11-23）



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