DS/EN ISO 13299:2016

Sensory analysis – Methodology – General guidance for establishing a sensory profile

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This International Standard gives guidelines for 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 International 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

Number of pages: 54

Published: 2016-05-04

Date of approval: 2016-04-21

International relationships : EN ISO 13299:2016 IDT ISO 13299:2016 IDT

ICS: 67.240 - Sensory analysis

Item number: M288594



  • CEN/SS C01
  • ISO/TC 34/SC 12

Danish committee