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Normas DIN – AENOR
DIN EN ISO 13299:2015-08

DIN EN ISO 13299:2015-08

Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO/DIS 13299:2014); German version prEN ISO 13299:2014 / Note: Date of issue 2015-07-17

Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel (ISO/DIS 13299:2014); Version allemande prEN ISO 13299:2014 / Attention: Date de parution 2015-07-17

Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines sensorischen Profils (ISO/DIS 13299:2014); Deutsche Fassung prEN ISO 13299:2014 / Achtung: Erscheinungsdatum 2015-07-17

Fecha Anulación:
2016-09 /Withdrawn
Equivalencias internacionales:

ISO/DIS 13299 (2014-09)

prEN ISO 13299 (2014-09)

Relación con otras normas DIN:

Reemplaza a: DIN EN ISO 13299:2014-10

Reemplazada por: DIN EN ISO 13299:2016-09

Resumen:
This document describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour. The establishment of sensory profiles can be applied in the following areas: to develop or change a product; to define a product, production standard or trading standard in terms of its sensory attributes; to study and improve shelf-life; to define a reference "fresh" product for shelf-life testing; to compare a product with a standard 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 of air or water (e. g. in pollution studies).
Keywords:
Agricultural products, Applications, Behaviour, Cosmetics, Definitions, Drinks, Food products, Guide books, Implementation, Methods, Olfactory analysis, Perception, Profile, Sensory, Sensory analysis (food), Taste tests, Testing conditions, Testing personnel
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