ISO 11036:2020 PDF

Scope: 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.

ISO 11036:2020 Referenced Document

ISO 5492 Sensory analysis — Vocabulary AMENDMENT 1
ISO 8586 Sensory analysis — Selection and training of sensory assessors*， 2023-04-01 Update
ISO 8589 Sensory analysis — General guidance for the design of test rooms AMENDMENT 1