Nederlandse norm

NEN-ISO 11035 (en)

Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by

a multidimensional approach (ISO 11035:1994,IDT)

ICS 67.240

augustus 2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

Dit

do

cum

ent

mag

sle

chts

op

een

sta

nd

-alo

ne

PC

wo

rden

gei

nst

alle

erd

. Geb

ruik

op

een

net

wer

k is

alle

en.

toes

taan

als

een

aan

vulle

nd

e lic

enti

eove

reen

kom

st v

oo

r n

etw

erkg

ebru

ik m

et N

EN

is a

fges

lote

n.

Th

is d

ocu

men

t m

ay o

nly

be

use

d o

n a

sta

nd

-alo

ne

PC

. Use

in a

net

wo

rk is

on

ly p

erm

itte

d w

hen

a su

pp

lem

enta

ry li

cen

se a

gre

emen

t fo

r u

s in

a n

etw

ork

wit

h N

EN

has

bee

n c

on

clu

ded

.

NEN-ISO 11035

Als Nederlandse norm is aanvaard: - ISO 11035:1994,IDT

Normcommissie 370012 "Sensorische analyses"

THIS PUBLICATION IS COPYRIGHT PROTECTED

DEZE PUBLICATIE IS AUTEURSRECHTELIJK BESCHERMD

Apart from exceptions provided by the law, nothing from this publication may be duplicated and/or published by means of photocopy, microfilm, storage in computer files or otherwise, which also applies to full or partial processing, without the written consent of the Netherlands Standardization Institute. The Netherlands Standardization Institute shall, with the exclusion of any other beneficiary, collect payments owed by third parties for duplication and/or act in and out of law, where this authority is not transferred or falls by right to the Reproduction Rights Foundation.

Although the utmost care has been taken with this publication, errors and omissions cannot be entirely excluded. The Netherlands Standardization Institute and/or the members of the committees therefore accept no liability, not even for direct or indirect damage, occurring due to or in relation with the application of publications issued by the Netherlands Standardization Institute.

Auteursrecht voorbehouden. Behoudens uitzondering door de wet gesteld mag zonder schriftelijke toestemming van het Nederlands Normalisatie-instituut niets uit deze uitgave worden verveelvoudigd en/of openbaar gemaakt door middel van fotokopie, microfilm, opslag in computerbestanden of anderszins, hetgeen ook van toepassing is op gehele of gedeeltelijke bewerking. Het Nederlands Normalisatie-instituut is met uitsluiting van ieder ander gerechtigd de door derden verschuldigde vergoedingen voor verveelvoudiging te innen en/of daartoe in en buiten rechte op te treden, voor zover deze bevoegdheid niet is overgedragen c.q. rechtens toekomt aan de Stichting Reprorecht.

Hoewel bij deze uitgave de uiterste zorg is nagestreefd, kunnen fouten en onvolledigheden niet geheel worden uitgesloten. Het Nederlands Normalisatie-instituut en/of de leden van de commissies aanvaarden derhalve geen enkele aansprakelijkheid, ook niet voor directe of indirecte schade, ontstaan door of verband houdend met toepassing van door het Nederlands Normalisatie-instituut gepubliceerde uitgaven.

©2012 Nederlands Normalisatie-instituut Postbus 5059, 2600 GB Delft Telefoon (015) 2 690 390, Fax (015) 2 690 190

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

INTERNATIONAL STANDARD

ISO 11035

First edition 1994-12-15

Sensory analysis - Identification and selection of descriptors for establishing a sensory Profile by a multidimensional approach

Analyse sensorielle - Recherche et selection de descripteurs pour Maboration d’un Profil sensoriel, par approche multidimensionnelle

Reference number PS0 11035: 1994(E)

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

ISO 11035:1994(E)

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national Standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Esch member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

International Standard ISO 11035 was prepared by Technical Committee lSO/TC 34, Agricultural food products, Subcommittee SC 12, Sensory analysis.

Annexes A, B and C of this International Standard are for information only.

0 ISO 1994 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronie or mechanical, including photocopying and microfilm, without Permission in writing from the publisher.

International Organization for Standardization Case Postale 56 l CH-1 211 Geneve 20 l Switzerland

Printed in Switzerland

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

0 ISO ISO 11035:1994(E)

Introduction

An Overall sensory Profile describes the sensoty attributes of a product.

A “product” is characterized by several Parameters. Some of these have a Single dimension (e.g. the diameter of a ball, the weight of a sachet, etc.) and others have several dimensions (e.g. the shape of a product, the tex- ture of meat, etc.); a sensory Profile requires monodimensional quantities to lead to a measurement of intensity.

Consequently, the evaluation of a complex sensory quantity needs meth- odology which is founded on identification of appropriate descriptors. This work is given to a trained Panel who describe their perceptions both qualitatively (nature of the Stimulus) and quantitatively (intensity of each stimulus).

If the aim is to appreciate all the attributes, an “Overall sensory Profile” is built; if it concerns the evaluation of only flavour, odour, texture or ap- pearance, a “partial Sensor-y Profile” is then elaborated.

In both cases, the choice of descriptors is the preliminary Phase which determines the quality of the sensory Profile.

There are several ways to establish a list of descriptors, for example:

a) leave each assessor to choose and use, for the final Profile, his/her own descriptors (free-choice Profile);

b) use descriptors common to all the members of the Panel, either

1) by suggesting existing descriptors, on condition that the relevante of the descriptors for the product has been checked and that the assessors have been trained on these descriptors (generally with the help of reference products), or

2) by the creation of descriptors individual or CO Ilective work.

by all the membe rs of the Panel after

This tan be done by a consensus method (See, for example, ISO 6564) or by the method described in this International Standard, which is char- acterized by the elaboration of a list of descriptors convenient for the product studied and which guarantees, as far as possible, the exhaustivity of this list, and allows verification of the relevante and independence of each descriptor, and if they are monodimensional.

NOTES

1 Drawing up a Sensor-y Profile of a product is a complex procedure and the user of this international Standard needs to know that although this method gives sat- isfactory results, it requires a large investment in preparation time, calculation and number of training Sessions.

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

ISO 11035:1994(E) 0 ISO

2 This International Standard requires a basic knowledge of multidimensional analysis [in particular, a minimal knowledge of Principal Components Analysis (PCA) and Hierarchie Ascending Classification (HAC)].

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

INTERNATIONAL STANDARD 0 ISO ISO 11035:1994(E)

Sensory analysis - Identification and selection of descriptors for establishing a sensory Profile by a multidimensional approach

1 Scope

This International Standard describes a method for identifying and selecting descriptors which tan then be used for drawing up the sensory Profile of a prod- uct.

lt describes the different stages in the process for setting up tests through which a complete description of the sensory attributes of a product tan be obtained:

- from a qualitative Point of view, by defining by means of descriptors all the perceptions for dis- tinguishing one product from others of the same type;

- from a quantitative Point of view, by evaluating the intensity of each descriptor (stronger or weaker impression analysed by an assessor on one el- ement of the Overall perception).

The so-called “Sensor-y Profile” method tan be used:

- to define a production Standard; identification of the nature of the differentes makes it easier to grasp the issue;

- to improve or develop products;

- to study the influence of the ageing of products and also of the conditions of storage and preser- vation; it is thus possible to determine those characteristics which vary and to what extent;

- to compare a product with those of the Same type already on the market; it is therefore possible to

tell the nature of the differentes in terms of sen- sory perception.

2 Normative references

The following Standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publi- cation, the editions indicated were valid. All Standards are subject to revision, and Parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most re- cent editions of the Standards indicated below. Members of IEC and ISO maintain registers of cur- rently valid International Standards.

ISO 4121:1987, Sensory analysis - Methodology - Evaluation of food products by methods using scales.

ISO 5492:1992, Sensor-y analysis - Vocabulary.

ISO 6564:1985, Sensory analysis - Methodology - Flavour Profile methods.

ISO 6658: 1985, Sensor-y analysis - Methodology - General guidance.

ISO 8586-1 :1993, Sensory analysis - General guid- ante for the selection, training and monitoring of assessors - Part 1: Selected assessors.

ISO 8586-2: 1994, Sensor-y analysis - Genera/ guid- ante for the selection, training and monitoring of assessors - Part 2: Experts.

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

ISO 11035:1994(E) 0 ISO

ISO 8589: 1988, Sensor-y analysis - General guidance for the design of test rooms.

3 Definitions

For the purposes of this International Standard, the definitions given in ISO 5492, and the following defi- nitions apply.

3.1 descriptor: A term referring the assessor to an element of the perception of the product. The prop- erties of the descriptor (relevante of the product, monodimensional) shall be such that it tan be used to produce an evaluation on a scale of intensity (sweet flavour of sucrose, for example).

3.2 Overall sensory Profile: The use of descriptive terms in evaluating the Sensor-y attributes of a Sample and the intensity of each attribute.

3.3 partial sensory Profile: The use of descriptive terms in evaluating the sensory attributes of a Sample and the intensity of each attribute by one or by several sensory inputs.

Examples: flavour Profile, texture Profile, appearance Profile and odour Profile.

4 Principle

Identification and selection of a set of relevant de- scriptors giving maximum information on the Sensor-y attributes of the product under analysis, in Order to establish a Sensor-y Profile.

The various stages in the methodology are given be- low (see figure 1):

- training of the Panel,

- preparation of a list of descriptive terms,

- reduction of the list of terms,

- choice of reference products,

- training,

- use of the Profile.

Meeting of a Panel - Choice of samples

Identification of descriptive terms I

List of descriptive terms

i Choice of referencek) by descriptor

Repeatability tests

Figure 1 - Stages in the identification and selection of descriptors for establishing a sensory Profile

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

0 ISO ISO 11035:1994(E)

5 General test requirements

The general directives concerning the methodology of sensory analysis described in ISO 6658 shall be followed.

5.1 Test room

See ISO 8589 for the characteristics of the room in which the tests are to be performed.

5.2 Apparatus

The apparatus should be selected by the Panel leader according to the nature of the product or products to be analysed, the number of samples, etc., and shall have no influence on the results.

If Standard apparatus meets the requirements of the test, it shall be used.

6 Methodoloy

6.1 Number of assessors

A minimum number of six assessors is required in Order to allow for individual differentes.

In Order to have a group of six to ten assessors per- manently available, it is recommended that two or three times this number be trained and coached. .

6.2 Training of the Panel

The quality of the sensory Profile depends on the quality of the Panel. lt is important that the assessors be correctly trained and coached before selection ac- cording to their ability to recognize and evaluate the Stimuli pertaining to the types of products for which a sensory Profile is to be established.

When selecting the assessors, their creativity and their ability to express themselves are the first criteria to be taken into account. In fact, it is important for the assessors to have an extensive vocabulary and to be at ease in the use of this vocabulary in Order to prod- uce a simple and easily understood description of the product to facilitate communication between the vari- ous Parties concerned.

Training is carried out on the types of products for which the Profile is to be established or on their component Parts (identification of the components and evaluation of the perceived intensities). All these preliminary Sessions contribute to the training of the assessors. When this training period is over, the ca-

pacity of each assessor to repeat the evaluation shall be verif ied.

For conventional methods of selection, training and testing, consult ISO 8586-1 for assessors and ISO 8586-2 for experts. However, these methods shall be adapted to the Profile concerned (Overall pro- file, flavour Profile, texture Profile, etc.).

lt is important that the assessors regularly attend sensory analysis training Sessions. Regular attend- ante at the classes also gives an indication of the motivation of the assessors.

6.3 Role of Panel leader

The role of the Panel leader is of utmost importante in the selection of the Panel, its training and main- taining the motivation of the assessors.

The Panel leader should also be able to conduct and coordinate a work group, taking into account the opinions of each participant and harmonizing them.

6.4 Identification of the largest possible number of descriptive terms

The aim of this Stage in the identification of descrip- tors is not to neglect any aspect of the product and to avoid bias due to the influence of an individual on the group. lt also serves as an apprenticeship for identifying and evaluating the nature of the differ- ences.

6.4.1 Selection of products

A series of similar products should be selected (three or four per Session) which, when tasted, will enable the assessors to distinguish all the possible qualitative differentes which tan be detected in the product for which the Profile is to be drawn up.

To obtain these differentes between products, fac- tors such as ageing, proportions of ingredients during manufacture, or the duration of cer-tain stages in manufacture tan be varied. Another possibility would be to examine similar rival products.

6.4.2 Generation of descriptors in tasting booths

In Order for the assessors to achieve the necessary concentration for individual identification of the de- scriptive terms, without trying to make do with the terms given by others, the assessors should each be in tasting booths (see ISO 8589) under the usual conditions for sensory evaluation of products.

NEN-ISO 11035:2012

Voorbeeld

Preview

Dit document is een voorbeeld van NEN / This document is a preview by NEN

NEN Standards Products & Servicest.a.v. afdeling KlantenserviceAntwoordnummer 102142600 WB Delft

Wilt u deze norm in PDF-formaat? Deze bestelt u eenvoudig via www.nen.nl/normshop

Gratis e-mailnieuwsbrievenWilt u op de hoogte blijven van de laatste ontwikkelingen op het gebied van normen,

normalisatie en regelgeving? Neem dan een gratis abonnement op een van onze

e-mailnieuwsbrieven. www.nen.nl/nieuwsbrieven

Gegevens Bedrijf / Instelling

T.a.v. O M O V

E-mail

Klantnummer NEN

Uw ordernummer BTW nummer

Postbus / Adres

Postcode Plaats

Telefoon Fax

Factuuradres (indien dit afwijkt van bovenstaand adres)

Postbus / Adres

Postcode Plaats

Datum Handtekening

NEN Standards Products & Services

Postbus 50592600 GB Delft

Vlinderweg 62623 AX Delft

T (015) 2 690 390F (015) 2 690 271

www.nen.nl/normshop

RetournerenFax: 015 2 690 271

E-mail: klantenservice@nen.nl

Post: NEN Standards Products

& Services,

t.a.v. afdeling Klantenservice

Antwoordnummer 10214,

2600 WB Delft

(geen postzegel nodig).

Voorwaarden• De prijzen zijn geldig

tot 31 december 2018,

tenzij anders aangegeven.

• Alle prijzen zijn excl. btw,

verzend- en handelingskosten

en onder voorbehoud bij

o.m. ISO- en IEC-normen.

• Bestelt u via de normshop een

pdf, dan betaalt u geen

handeling en verzendkosten.

• Meer informatie: telefoon

015 2 690 391, dagelijks

van 8.30 tot 17.00 uur.

• Wijzigingen en typefouten

in teksten en prijsinformatie

voorbehouden.

• U kunt onze algemene

voorwaarden terugvinden op:

www.nen.nl/leveringsvoorwaarden.

preview - 2018

Bestelformulier

LEREN, WERKEN EN GROEIEN MET NEN

Stuur naar:

Ja, ik bestel

€ 106.87__ ex. NEN-ISO 11035:2012 en Sensorische analyse - Identificatie en

selectie van de descriptoren voor de vaststelling van een sensorisch profiel

door een multidimensionale benadering