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Normas BSI – AENOR
19/30382885 DC

19/30382885 DC

BS ISO 11036. Sensory analysis. Methodology. Texture profile

2019-06-25 /Definitive
Equivalencias internacionales:

ISO/DIS 11036


This International Standard describes a method of developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).

This method proposes an approach to sensory texture profile analysis; 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 may be used for:

  • Screening and training of assessors;

  • Orientation of assessors through the development of definitions and evaluation techniques of textural characteristics;

  • Characterization of the textural attributes of a product to establish a standard profile for the product in order to discern any changes later;

  • Improving old and developing new products;

  • Studying various factors which may affect the textural attributes of a product; these factors may be, for example, a change in the 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;

  • Correlation of sensory and instrumental and/or physical measurements.

Sensory analysis, Methodology, Texture, Profile, Analysis
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