ISO 11035:1994
Current
The latest, up-to-date edition.
Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
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English, French
22-12-1994
Describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. Describes the different stages in the process for setting up test through which a complete description of the sensory attributes of a product can be obtained: from a qualitative point of view by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; from a quantitative point of view, by evaluating the intensity of each descriptor. This method can be used to define a production standard; to improve or develop products; to study the influence of the ageing of products and also of the conditions of storage and preservation; to compare a product with those of the same type already on the market.
| Committee |
ISO/TC 34/SC 12
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| PN ISO 11035 : 1999 | Identical |
| IS 17828 : 2022 | Identical |
| NF ISO 11035 : 1995 | Identical |
| SAC GB/T 16861 : 1997 | Identical |
| NEN ISO 11035 : 2012 | Identical |
| UNE 87027:1998 | Identical |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| DIN ISO 8587:2010-08 | Sensory analysis - Methodology - Ranking (ISO 8587:2006) |
| BS ISO 13299 : 2003 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| ASTM E 2346/E2346M : 2015 : REDLINE | Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers |
| BS ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| BS ISO 13302:2003 | Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| BS ISO 8587 : 2006 | SENSORY ANALYSIS - METHODOLOGY - RANKING |
| ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| EN ISO 13299:2016 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
| 03/312775 DC : DRAFT AUG 2003 | ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING |
| DIN 10970:2002-09 | SENSORY ANALYSIS - TIME INTENSITY TEST |
| I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| UNE-ISO 8587:2010 | Sensory analysis. Methodology. Ranking. |
| UNE-EN ISO 13299:2017 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
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