Norm

NEN-ISO 13299:2003 en

Sensorische analyse - Methodiek - Algemene richtlijnen voor het vaststellen van een sensorisch profiel

  • Deze norm is ingetrokken sinds 04-03-2010

98,05

Over deze norm

Status Ingetrokken
Aantal pagina's 24
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-04-2003
Taal Engels
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).

Details

ICS-code 67.240
Nederlandse titel Sensorische analyse - Methodiek - Algemene richtlijnen voor het vaststellen van een sensorisch profiel
Engelse titel Sensory analysis - Methodology - General guidance for establishing a sensory profile
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