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표준
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Sensory analysis — Methodology — Texture profile
| 분야 | ISO/TC 34/SC 12 : Sensory analysis |
|---|---|
| 적용범위 | This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). 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 of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definitions and evaluation techniques for textural characteristics; — characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes; — improving old products and developing new products; — studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions; — comparing a product with another similar product to determine the nature and intensity of textural differences; — correlating sensory and instrumental and/or physical measurements. |
| 국제분류(ICS)코드 | 67.240 : 관능분석 |
| 페이지수 | 17 |
| Edition | 2 |
| No. | 표준번호 | 표준명 | 발행일 | 상태 |
|---|---|---|---|---|
| 1 | ISO 11036:2020 | Sensory analysis — Methodology — Texture profile | 2020-05-29 | 표준 |
| 2 | ISO 11036:1994 | Sensory analysis — Methodology — Texture profile | 1994-11-24 | 구판 |
관련상품이 존재하지 않습니다.
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ISO 20481:2008 - Coffee and coffee products — Determination of the caffeine content using high performance liquid chromatography (HPLC) — Reference method 상세보기
ISO 13302:2003 - Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging 상세보기
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