SIST EN ISO 13299:2016

SLOVENSKI STANDARD
oSIST prEN ISO 13299:2014
01-november-2014
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Sensory analysis - Methodology - General guidance for establishing a sensory profile
(ISO/DIS 13299:2014)
Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines
sensorischen Profils (ISO/DIS 13299:2014)
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil
sensoriel (ISO/DIS 13299:2014)
Ta slovenski standard je istoveten z: prEN ISO 13299
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
oSIST prEN ISO 13299:2014 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN ISO 13299:2014

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oSIST prEN ISO 13299:2014
DRAFT INTERNATIONAL STANDARD
ISO/DIS 13299
ISO/TC 34/SC 12 Secretariat: IRAM
Voting begins on: Voting terminates on:
2014-09-11 2015-02-11
Sensory analysis — Methodology — General guidance for
establishing a sensory profile
Analyse sensorielle — Méthodologie — Directives générales pour l’établissement d’un profil sensoriel
ICS: 67.240
ISO/CEN PARALLEL PROCESSING
This draft has been developed within the International Organization for
Standardization (ISO), and processed under the ISO lead mode of collaboration
as defined in the Vienna Agreement.
This draft is hereby submitted to the ISO member bodies and to the CEN member
bodies for a parallel five month enquiry.
Should this draft be accepted, a final draft, established on the basis of comments
received, will be submitted to a parallel two-month approval vote in ISO and
THIS DOCUMENT IS A DRAFT CIRCULATED
formal vote in CEN.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
To expedite distribution, this document is circulated as received from the
IN ADDITION TO THEIR EVALUATION AS
committee secretariat. ISO Central Secretariat work of editing and text
BEING ACCEPTABLE FOR INDUSTRIAL,
composition will be undertaken at publication stage.
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 13299:2014(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO 2014

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oSIST prEN ISO 13299:2014
ISO/DIS 13299:2014(E)

Copyright notice
This ISO document is a Draft International Standard and is copyright-protected by ISO. Except as
permitted under the applicable laws of the user’s country, neither this ISO draft nor any extract
from it may be reproduced, stored in a retrieval system or transmitted in any form or by any means,
electronic, photocopying, recording or otherwise, without prior written permission being secured.
Requests for permission to reproduce should be addressed to either ISO at the address below or ISO’s
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Reproduction may be subject to royalty payments or a licensing agreement.
Violators may be prosecuted.
ii © ISO 2014 – All rights reserved

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oSIST prEN ISO 13299:2014
prEN ISO 13299:2003(E)
Contents Page
Foreword .iii
Introduction . iv
1 Scope .5
2 Normative references .5
3 Terms and definitions .6
4 General test conditions .7
4.1 Equipment and test room .7
4.2 Assessors .7
4.3 Products .8
4.4 Samples .8
4.5 Preliminary discussion .8
5 Descriptive methods: principle and main characteristics .8
5.1 Consensus profile.8
5.2 Deviation from Reference profile (Relative-to-reference scaling) .9
5.3 Free-choice profile .9
5.4 Flash profile .9
5.5 Quantitative descriptive profile .9
5.6 Qualitative sensory profile .9
5.7 Temporal dominance of sensations (TDS) . 10
6 Procedure for establishing a sensory profile . 10
6.1 General . 10
6.2 Prepare the test . 10
6.2.1 Select products for training . 10
6.2.2 Select assessors . 10
6.2.3 Choose the optimal attributes . 10
6.2.4 Determine the order of evaluation . 11
6.2.5 Select an appropriate response scale . 11
6.2.6 Train the assessors . 12
6.3 Conduct the test . 12
6.3.1 Scoresheets . 12
6.3.2 Evaluate the samples . 12
6.4 Statistical interpretation . 12
6.5 Study report . 13
ANNEX A Consensus profile . 14
ANNEX B Deviation from Reference method (or Relative-to-Reference Rating) . 16
ANNEX C Free-choice profile . 18
ANNEX D Flash profile . 20
ANNEX E Qualitative sensory profile . 21
ANNEX F Quantitative descriptive profile . 23
ANNEX F.1 Quantitative Descriptive Analysis ® . 26
ANNEXE F.2 Spectrum™ Method . 28
ANNEX G Temporal Dominance of Sensation (TDS) . 30
ANNEX H Univariate analysis when one attribute is quantified by all the assessors of a panel . 34
Bibliography . 44

ii © ISO 2003 — All rights reserved

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oSIST prEN ISO 13299:2014
ISO 13299:2003(E)
Foreword
© ISO 2003 — All rights reserved iii

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oSIST prEN ISO 13299:2014
prEN ISO 13299:2003(E)
Introduction
The purpose of this International Standard is to serve as guidance for establishing sensory profiles, performed
by trained assessors.
A sensory profile is the result of a descriptive analysis of a sample by a panel of assessors. The sample may
be for example food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or water,
etc. Profiling can be carried out in a number of ways. Over the years, a few of these have been formalized and
codified as descriptive procedures by professional societies or by groups of producers and users for the aim of
improving communication between themselves.
The purpose of this International Standard is to provide agreed guidelines for descriptive sensory procedures.
Sensory profiling is the description of sensory properties of a sample, usually consisting in the evaluation of
sensory attributes with assignment of an intensity value for each attribute. The attributes are generally
evaluated in the order of perception. Some sensory profiles take a view across all of the senses; others
(partial profiles) concentrate in detail on particular senses.

Quality of results depends on the number of assessors and their ability to describe their perceptions. Training
and development of a common language help to improve these abilities. Some methods have been used with
untrained assessors but it is out of the scope of this standard. Quality of results can also depend on the
number of replications by an assessor.


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oSIST prEN ISO 13299:2014

Sensory analysis — Methodology — General guidance for
establishing a sensory profile
1 Scope
This International Standard describes the overall process for establishing a sensory profile. Sensory profiles
can be established for all products or samples which can be evaluated by the senses of sight, odour, taste,
touch or hearing (e.g. food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air or
water). This standard can also be useful in studies of human cognition and behaviour.
Some applications of sensory profiling are as follows:
 to develop or change a product;
 to define a product, production standard or trading standard in terms of its sensory attributes;
 to define a reference “fresh” product for shelf-life testing;
 to study and improve shelf-life of a product;
 to compare a product with a reference product 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 (e.g. in pollution studies).
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 704:2009, Terminology work – Principles and methods
ISO 4121, Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492, Sensory analysis — Vocabulary
ISO 5496, Sensory analysis — Methodology — Initiation and training of assessors in the detection and
recognition of odours
ISO 6658:2005, Sensory analysis — Methodology — General guidance
ISO 8586:2012, Sensory analysis — General guidelines for the selection, training and monitoring of selected
assessors and experts assessors
ISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 11035, Sensory analysis — Identification and selection of attributes for establishing a sensory profile by a
multidimensional approach
ISO 11036, Sensory analysis — Methodology — Texture profile
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oSIST prEN ISO 13299:2014

ISO 11056, Sensory analysis — Methodology — Magnitude estimation method
ISO/DIS 11136, Sensory analysis – Methodology – General guidance for conducting hedonic tests with
consumers in a controlled area
ISO 13300-1 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1:
Staff responsibilities
ISO 13300-2 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2:
Recruitment and training of panel leaders

3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.
3.1 attribute
perceptible characteristic [ISO 5492:2008] attached to a product [ISO 704]
3.2 sensory profile
description of the sensory properties of a sample by means of sensory attributes, most often with their
intensity values.
3.3 partial sensory profile
profile comprising certain selected attributes, most often with their intensity values.
EXAMPLES Odour profile, flavour profile, texture profile.
3.4 quantitative descriptive profile
description of a sample consisting of both attributes and their intensity values [ISO 5492]

3.5 qualitative sensory profile
description of the sensory attributes of a sample but without intensity values [ISO 5492]

3.6 consensus sensory profile
profile derived from agreement after discussion in a group of assessors, who evaluated the product on various
attributes
3.7 deviation from reference method (or relative-to-reference rating)
procedure of quantitative descriptive sensory profile in which all samples are evaluated against a reference
sample

3.8 free-choice sensory profile
procedure in which each assessor chooses and scores his/her own attributes to describe a group of samples
3.9 flash profile
procedure of free-choice profile, in which each assessor ranks the samples, simultaneously presented, on
his/her own attributes
3.10 temporal dominance of sensations (TDS)
procedure in which each assessor is asked to successively indicate the dominant sensation over the time the
product is being assessed
3.11 sensory panel
group of assessors participating in a sensory test [ISO 5492:2008]
3.12 panel leader
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oSIST prEN ISO 13299:2014

person whose primary duties are to manage panel activities, and recruit, train and monitor the
assessors [ISO 13300-1 and 13300-2]
NOTE TO ENTRY This person may also design and conduct sensory tests, and analyse and interpret data
3.13 Selected assessors
assessors chosen for their ability to perform a sensory test (see ISO 5492:2008, 1.6).
3.14 Expert sensory assessors
selected assessors with a demonstrated sensory sensitivity and with considerable training and
experience in sensory testing, who are able to make consistent and repeatable sensory assessments
of various products (see ISO 5492:2008, 1.8)

4 General test conditions
4.1 Equipment and test room
The laboratory shall have the appropriate equipment for sample preparation as specified in ISO 6658.
Sensory profiling shall be performed under the conditions as specified in ISO 8589. When a
discussion is needed (e.g. about results, products, reference substances, etc.) the room should be
arranged in a manner that allows communication between assessors and the panel leader still
ensuring appropriate conditions for evaluating products (for example: appropriate lights).
A panel leader shall be designated to perform sensory profiling. The panel leader shall:
- train assessors,
- maintain the panel, and
- execute tests.
NOTE TO ENTRY: The panel leader should meet the required qualifications (e.g. steps for recruitment
and training) as described in ISO 13300-1 and ISO 13300-2.
4.2 Assessors
This standard applies to profiling methods performed by either selected or expert assessors.
Descriptions for the selection, training and monitoring of assessors can be found in ISO 8586.
The number of assessors and their training shall be adapted to the profiling method. Repeatability and
reproducibility are improved with the selectivity level of the assessors and with training time. The
interpretation of results and the highlighted differences between products are also dependent on the
number of assessors and their training.
Candidates shall be recruited through talks, circulars or personal contact. Two to three times the
number of assessors required shall be interviewed and screened. The following characteristics shall
be considered especially important:
- health that is compatible with product testing;
- interest and motivation;
- engagement for the agreed duration and availability for panel sessions;
- promptness;
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- capacity to concentrate;
- ability to memorize;
- ability to honestly communicate and report sensations;
- ability to discriminate between the studied characteristics;
- ability to work in a group setting
Sensory acuity can be balanced by establishing panels of 10 or more assessors.
4.3 Products
The products of the study and their conditions of preparation shall be defined.
EXAMPLE soluble coffee prepared with water or milk, with or without sugar
4.4 Samples
For the preparation and presentation of product samples, ISO 6658 shall apply. Special care shall be taken to
ensure that assessors cannot draw conclusions about the nature of samples from the way they are presented.
For example, coloured glasses or coloured lights shall be used to mask differences in appearance, if needed.
The preparation and distribution of samples at uniform temperature shall be standardized. Samples shall be
coded with three-digit random numbers and the order of presentation shall be defined using an appropriate
design.
To increase the reliability and validity of results, any sample or sample group shall be presented two or three
times or more, if possible on different days. The choice of the number of replications shall be guided by the
precision required, by the observed dispersion of results, and by any specific trend towards improved
discrimination as the assessors become familiar with the samples. Replication provides an estimation of the
experimental error. Repeating the assessment of a product from the same batch shows the dispersion of
scores given by one assessor, whereas repeating the assessment of a product from different batches also
reflects variations within the product. The protocol shall define which sample(s) is/are duplicated and under
which conditions they are prepared and assessed.
The identity of the samples shall not be disclosed until the assessors have completed all the assessments.
4.5 Preliminary discussion
It shall be ascertained that the assessors are fully familiar with any particular characteristic to be studied and
with the mechanics of the test as specified in ISO 6658. If necessary, a preliminary general discussion
concerning the test problem and the nature of the samples shall be arranged. A few samples typical of the
product category shall be presented and discussed. The panel leader shall make sure that the discussion
does not bias future assessments.

5 Descriptive methods: principle and main characteristics
The different methods are presented in alphabetical order, including in the annexes.
5.1 Consensus profile
In the consensus profiling, the assessors share their individual views to achieve a consensus on the different
attributes, their order of appearance and their intensity.
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Usually, the scale is limited to a few marks. Results shall consist in a single score (the agreed one) for
each attribute. It is possible for an assessor to disagree with the group: this shall be recorded in the
report.
5.2 Deviation from Reference profile (Relative-to-reference scaling)
The products shall be presented in pairs. For each attribute of a common list, the two products shall
be compared to one another, either directly by the assessors or, a posteriori, from the scores given to
each product of the pair. If more than two products need to be compared, each product should be
compared to the reference product under the same conditions.
Data analysis is performed on the differences between the samples and reference.
5.3 Free-choice profile
In the free-choice profile, each member of the panel shall use his/her individual list of terms instead of
a common list.
The results shall be interpreted with an appropriate multidimensional analysis such as Generalized
Procrustes Analysis. The output shall be displayed in the form of a map.
5.4 Flash profile
The flash profile is a variant of the free-choice profile, with a simultaneous presentation of the whole
sample set and comparative evaluation of the samples via ranking.
The results are interpreted with an appropriate multidimensional analysis such as Generalized
Procrustes Analysis. The output is always in the form of a map.
5.5 Quantitative descriptive profile
In the quantitative descriptive profiling, the assessors evaluate samples on a common list of attributes
and score their intensity.
There are several methods for establishing a quantitative descriptive sensory profile, among which
1
some techniques have been trademarked . Results shall consist of intensity scores for each attribute
that can be submitted to univariate or multivariate analyses.
5.6 Qualitative sensory profile
In the qualitative sensory profile, the assessors shall evaluate only the presence or absence of the
attributes from a common list of terms without indicating their perceived intensity.
The list of attributes is larger and less product-dependent than for a quantitative descriptive sensory
profile. The training of the panel shall be focused on the recognition and memorization of numerous
references. References that are stable and do not change over time are necessary for memorization.
The number of assessors and/or replicates should be higher than for quantitative descriptive sensory
profile.
Results shall be expressed as frequency of quotation of each attribute.

TM
1
Example : Methods QDA®, Spectrum
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oSIST prEN ISO 13299:2014

5.7 Temporal dominance of sensations (TDS)
TDS is a temporal profiling technique in which each assessor is asked to successively indicate the
dominant sensation over time while the product is being assessed.
The dominant sensations are chosen from a common list of attributes. As an option, the intensity of
the dominant attribute chosen can also be scored.

Data shall consist of the proportion of each attribute chosen as dominant at each moment. Data are
usually converted into curves where time defines the X-axis. The curves of the different attributes for a
given product shall be pooled into a chart.
6 Procedure for establishing a sensory profile
6.1 General
This section presents the steps common to sensory profiling methods. For a detailed description of each
method, please refer to the corresponding annex.
6.2 Prepare the test
6.2.1 Select products for training
Products for training shall be selected as specified in ISO 8586.
6.2.2 Select assessors
Assessors shall be selected as specified in ISO 8586 and ISO 5496.
6.2.3 Choose the optimal attributes
The purpose is to identify and select a set of non-overlapping, singular, objective, unambiguous and
referenced attributes that, as far as possible, permit a complete descriptive analysis of the samples under
study. This important step can be done individually or collectively and depends on the sensory profiling
method. If a common list is needed, the panel leader may use one of the three approaches set out in Table 1
or any combination.
Table 1 — Procedures for choosing optimal attributes
No. Principle Method Advantages Disadvantages
1 Use existing Consult the literature and The accumulated Existing terminology or
terminology experts to make an experience of the reference standards may
and reference appropriate selection. experts is utilized. include choices that are
standards. Acquire the prescribed Profiles may be imprecise or inappropriate for
standards and use these interpreted by other a particular set of samples.
to teach the assessors the groups and compared Attributes may be missed that
quality of each descriptor to other research. could have been discovered
and, if needed, an during the development of
intensity scale for that new terminology.
descriptor.
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oSIST prEN ISO 13299:2014

2 Use the panel Use a panel of selected The process of Profiles obtained are unique
in special assessors; develop the terminology to a given panel and set of
sessions to terminology in round table development is less samples.
develop the discussion under the time-consuming than
They cannot be interpreted by
terminology it direction of an method 3.
other groups if no reference
will use. experienced panel leader.
standards are given.
Reference standards are
used which may be
provided by the panel
leader or the test
requester, or by an
assessor during the
session. May be combined
with method 1.
3 Use the panel Consult ISO 11035 which A fully objective Profiles obtained are unique
in special describes a recommended process of selection to a given panel and set of
sessions to method of identifying and and elimination is samples. They cannot be
generate the selecting discriminating used, thus terms interpreted by other groups if
terminology it terms using a set of based on traditional no reference standards are
will use. prepared training samples; misconceptions or given. The process is
then reduce the number of preconceived notions relatively time-consuming and
terms by stepwise are minimized, and the requires a certain level of
elimination using statistical selected terms will experience, especially in data
techniques. give optimal coverage analysis.
of the qualities which
the assessors
perceive in the
samples.

As a part of a profiling session, it is possible to ask assessors to provide one or more overall evaluations.
Examples include:
 overall fruitiness or spiciness,
 overall flavour intensity,
CAUTION An overall evaluation by trained sensory panels shall not be hedonic because they can be
biased: sensory assessors have been trained to be objective in describing products and may, consciously or
unconsciously, adopt a different evaluation strategy from a representative consumer target. If hedonic
evaluations are used to guide new product development, proceed as specified in ISO/DIS 11136.
6.2.4 Determine the order of evaluation
In some products (e.g. beverages), the order of perception of certain attributes is a characteristic of the
product profile. In other products, the order of perception can change during the evaluation, for example in
accordance with textural or physical properties.
EXAMPLES: A piece of chocolate which melts; a facial tissue which is moistened.
Usually, t
...