BS EN ISO 13299:2016

What is ISO 13299-Guidance for establishing a sensory profile about ?  

ISO 13299 is an international standard on sensory analysis methodology that discusses the general guidance for establishing a sensory profile to provide support to research and development, marketing, and quality control. 

ISO 13299 gives guidelines for the overall process for establishing a sensory profile. Sensory profiles can be established for all products or samples which can be evaluated by the senses of sight, odor, taste, touch, or hearing (e.g., food, beverage, tobacco product, cosmetic, textile, paper, packaging, the sample of air or water).  

ISO 13299 can also be useful in studies of human cognition and behavior.  

Some applications of sensory profiling under ISO 13299 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 define a reference “fresh” product for shelf-life testing 
• To study and improve the shelf-life of a product 
• To compare a product with a reference product or with other related products on the market or under development 
• To map a product’s perceived attribute attributes to relate them to factors such as instrumental, chemical, or physical properties, and/or to consumer acceptability 
• To characterize by type and intensity the off-odors or off-tastes in a sample (e.g., in pollution studies) 

Who is ISO 13299-Guidance for establishing a sensory profile for ? 

ISO 13299 on the guidance for establishing a sensory profile is useful for: 

• Food scientists  
• Food technologists  
• Food laboratories  
• Food health and safety departments 
• Quality assurance departments 

Why should you use ISO 13299-Guidance for establishing a sensory profile ?  

A sensory profile is the result of a descriptive analysis of a sample by a panel of assessors. The sample may be for example food, beverage, tobacco product, cosmetic, textile, paper, packaging, the sample of air or water, etc. Profiling can be carried out in several 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. 

ISO 13299 provides you with test conditions, descriptive methods principle and main characteristics, qualitative sensory profile, the procedure for establishing a sensory profile, and much more. 

The methods and procedures provided by ISO 13299 assist you in addressing consumer demands and introducing new and improved products and ensuring protection against food contamination. 

With obedience and compliance to ISO 13299, you can enhance the efficacy of the food products and manufacture a standardized product of global acceptance in the market. 

What is changed since the last update?  

BS EN ISO 13299:2016 supersedes ISO 13299:2003, which is withdrawn. BS EN ISO 13299:2016 has made some technical revisions by presenting the principles and methods in general, including some new ones, which are developed in annexes as compared to the previous edition ISO 13299:2003.