Sensory analysis - Methodology - General guidance for establishing a sensory profile

2Scope / Description

This International Standard provides guidance on the overall process of establishing a sensory profiling profile. Sensory profiling can be used for products or samples (e.g. food, beverages, tobacco products, cosmetics, textiles, paper, packaging, air or water samples) that can be assessed by senses such as sight, smell, taste, touch or hearing. This International Standard can also be used in studies of human cognition and behavior. Some applications of sensory profiling include:
　——developing or modifying products;
　——defining the sensory attributes, production standards or trade standards of products;
　——defining reference "fresh" products for shelf life testing;
　——studying and improving the shelf life of products;
　——comparing products with their reference products or other similar products on the market (in development);
　——mapping the perceived attributes of products in order to relate them to factors such as instrumental, chemical or physical properties and/or to relate them to consumer acceptance;
　——describing off-flavors or strange tastes in samples by type and intensity (e.g. contamination studies).