DIN 10973:2006
Sensory analysis - In/out test
- Standard No.
- DIN 10973:2006
- Release Date
- 2006
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN 10973:2013
- DIN 10973 E:2012-07
- Latest
- DIN 10973:2013-06
- Scope
- This standard specifies a sensory test method in which a test panel decides whether a test sample under investigation is within the previously defined sensory specification for its product-relevant properties or not,i.e. whether it is 'in' or 'out',respectively. This in/out test is used to test those products that have an effect on the end product(e.g. raw products,semiprocessed products and packaging materials)as well as the end products themselves.It can also be used to test end products prior to commercial release,to determine and check shelf life and to detect changes in quality due to processing and distribution.Further applications are in assessing their marketability,testing their conformity and dealing with consumer complaints. For more comprehensive investigations,the descriptive analysis in DIN 10964,for example,may be used. Examples of applications of the method include the following. a) Goods inwards and outwards tests,for example: - testing of raw products whose quality is affected by only one attribute(e.g. color of carrots,rancidness of nuts,size of peas); - testing of complex raw or end products whose quality can be adversely affected only by a combination of attributes(e.g. colour and granule size of mixed spices,degree of oxidation and colour of essential oils); - testing of complex raw or end products in which only excessive departures of individual attributes from the ideal have an adverse effect(amount of topping on pizzas,extent to which individual ingredients of ready meals are cooked). b) Variation in recipe through replacing raw products. c) Effects of changes in production process(e.g.replacement of production equipment). d) Comparison of different production lines and production sites. e) Quality fluctuations due to processing(e.g.comparison of pilot plant and mass production products). f) Selection of processing parameters,(e.g. degree of homogenization or of milling). g) Choice of packaging materials. h) Determination and checking of shelf life. i) Changes in quality due to storage,in-progress storage and distribution. j) Customer/consumer complaints.
DIN 10973:2006 history
- 2013 DIN 10973:2013-06 Sensory analysis - In/out test
- 2013 DIN 10973:2013 Sensory analysis - In/out test
- 2006 DIN 10973:2006 Sensory analysis - In/out test
