DIN EN ISO 13299:2016-09

This document (DIN EN ISO 13299) describes the entire procedure for establishing a sensory profile. Sensory profiles can be established for test materials, such as food and beverages. They can also be useful in the study of human perception and behaviour. Examples of the application of sensory profiles include the development or modification of products, characterization of test materials, production standards, or commercial standards in terms of their sensory attributes, study and improvement of shelf life, characterization of a "fresh" reference sample for minimum shelf life testing, comparison of a test material with a reference or with similar test material that is on the market or under development, spatial representation of perceived attribute properties of a test material to relate them to parameters such as instrumental, chemical, or physical properties, and/or consumer acceptability, characterization of the nature and intensity of a foreign odour or taste in an air or water sample (for example, in pollution studies). Sensory profiles can also be established for non-food test materials or samples evaluated using the senses of sight, smell, taste, touch, or hearing. Sensory profiling is based on the assumption that the sensory impression conveyed by the sample consists of a set of identifiable sensory attributes (descriptors), each of which is more or less pronounced. The list of all relevant sensory descriptors, each with its associated intensity value, constitutes the sensory profile. This is understood as a descriptive analysis of a sample by a panel. The sample may be a test material (for example, a food, beverage, tobacco product, cosmetic product, textile product, or packaging material). It can also be an air or water sample to be tested for contamination. Profiling can be carried out in a number of ways. Over the years, a few of these have been formalized and codified as descriptive procedures by professional societies or by groups of producers and users for the aim of improving communication between themselves. The purpose of this standard is to provide agreed guidelines for such descriptive methods. In addition to special definitions of terms and principles of the investigation of profiles, the general test conditions (for instance, test room, apparatus, sampling), the selection, the training and monitoring of assessors, the individual steps of the procedure and the evaluation of results are indicated, using appropriate statistical methods. The different variants of profile testing, for example consensus profile, free selection profile, flash profile, and their statistical evaluation are presented in the informative Annexes A to H. In addition to the special terms and definitions a reference is made to the terminology standard in the field of sensory analysis, ISO 5492. The present document contains unchanged the International Standard ISO 13299:2016, which was prepared by the Technical Committee ISO/TC 34 "Food products" (secretariat: AFNOR, France), Subcommittee SC 12 "Sensory analysis"(secretariat: IRAM, Argentina) and adopted as EN ISO 13299 in the parallel voting procedure on the basis of the decision of CEN/SS C01 "Food products". The participation of DIN at the European Committee for Standardization (CEN) in the area of CEN/SS C01 "Food products" (secretariat: CCMC) is realized by Working Committee NA 057-01-01 AA "Sensory analysis" at DIN standards committee for food and agricultural products at DIN Standards Committee Food and Agricultural Products (NAL). As a replacement for Supplement 1 to the DIN 10967 series of standards "Sensory analysis - Investigation of profiles ", which has been superseded by the present document (DIN EN ISO 13299:2016), Supplement 1 to DIN EN ISO 13299 with examples of statistical evaluation of profile testing has been published at national level with an issue date of March 2016. The content of the supplement corresponds unchanged to the withdrawn Supplement 1 to DIN 10967.