标准摘要
[中文适用范围]： 本国际标准提供了建立感官剖析文件的整体过程的指导。感官剖析可用于可通过视觉、气味、味道、触觉或听觉等感官评估的产品或样品（例如食品、饮料、烟草产品、化妆品、纺织品、纸张、包装、空气或水样品）。本国际标准还可用于人类认知和行为的研究。感官剖析的一些应用包括：——开发或更改产品；——定义产品的感官属性、生产标准或交易标准；——定义参考“新鲜”产品以进行保质期测试；——研究和改善产品的保质期；——将产品与其参考产品或其他市场上类似产品（在开发中）进行比较；——为了将其与仪器、化学或物理性质等因素相关联，以及/或将它们与消费者的接受度相关联，绘制产品的感知属性；——通过类型和强度描述样品中的异味或怪味（例如污染研究）。 [外文原描述]： ISO 13299:2016 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 studies).
英文名称Sensory analysis — Methodology — General guidance for establishing a sensory profile