ISO 13299:2003 感观分析-方法学-感观外观一般导则
标准编号：ISO 13299:2003
中文名称：感观分析-方法学-感观外观一般导则
英文名称：Sensory analysis — Methodology — General guidance for establishing a sensory profile
发布日期：2003-03
标准范围
ISO 13299:2003描述了开发感官特征的总体过程。可以为诸如食品和饮料的产品建立感官特征，并且还可以用于人类认知和行为的研究。感官分析的一些应用是:开发或改变产品；根据感官属性定义产品、生产标准或交易标准；研究和提高保质期；定义用于保质期测试的参考新鲜产品；将产品与标准产品或市场上或开发中的其他类似产品进行比较；绘制产品的感知属性，以便将其与仪器、化学或物理特性等因素和/或消费者可接受性相关联；通过类型和强度来表征空气或水样品中的异味或异味（例如在污染研究中）。
ISO 13299:2003 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:
- 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).
标准预览图
