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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.


Общая информация 

  • Текущий статус
     :  Published
    Дата публикации
     : 2020-05
  • Версия
     : 2
  • Технический комитет
     : ISO/TC 34/SC 12 Sensory analysis
  • ICS
     :
    67.240 Sensory analysis

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  3. Каталог стандартов
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  5. ISO/TC 34/SC 12
  6. ISO 11036:2020