ISO 11036:2020 感官分析 方法学 结构轮廓

标准编号：ISO 11036:2020

中文名称：感官分析 方法学 结构轮廓

英文名称：Sensory analysis — Methodology — Texture profile

发布日期：2020-05

标准范围

本文件规定了食品（固体、半固体、液体）或非食品（如化妆品）纹理轮廓的绘制方法。该方法是感官纹理轮廓分析的一种方法，其他方法也存在。该方法描述了建立产品纹理属性完整描述过程中的各个步骤。本方法适用于:-筛选和培训评估员；-通过开发纹理特征的定义和评估技术来指导评估人员；-描述产品的纹理属性，以建立其标准轮廓，并识别任何后续变化；-改进老产品，开发新产品；-研究可能影响产品质地属性的各种因素，例如工艺、时间、温度、成分、包装或保质期以及储存条件的变化；-将一种产品与另一种类似产品进行比较，以确定质地差异的性质和强度；-将感官测量与仪器测量和/或物理测量相关联。

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.

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