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ISO 11036:2020

Sensory analysis — Methodology — Texture profile

May 29, 2020

General information

60.60     May 29, 2020

ISO

ISO/TC 34/SC 12

International Standard

67.240  

English   French  

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Scope

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.

Life cycle

PREVIOUSLY

Revises
ISO 11036:1994

NOW

PUBLISHED
ISO 11036:2020
60.60 Standard published
May 29, 2020

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