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ISO 11036:2020
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ISO 11036:2020 Sensory analysis - Methodology - Texture profile
standard by International Organization for Standardization, 06/01/2020
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Full Description
ISO 11036:2020 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.