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ISO 11036:2020

Sensory analysis -- Methodology -- Texture profile

General information
Valid from 29.05.2020
Directives or regulations
None
Standard history
Status
Date
Type
Name
29.05.2020
Main
24.11.1994
Main
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.
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