Reference number
ISO 11036:2020
International Standard
ISO 11036:2020
Sensory analysis — Methodology — Texture profile
Edition 2
2020-05
Read sample
ISO 11036:2020
76668
Published (Edition 2, 2020)

ISO 11036:2020

ISO 11036:2020
76668
Language
Format
CHF 96
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Abstract

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.

General information

  •  : Published
     : 2020-05
    : International Standard published [60.60]
  •  : 2
     : 17
  • ISO/TC 34/SC 12
    67.240 
  • RSS updates

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