ISO 13299-2016 PDF

Full title and description

ISO 13299:2016 — Sensory analysis — Methodology — General guidance for establishing a sensory profile. This International Standard provides guidance on the overall process for creating sensory profiles for products or samples assessed by sight, smell, taste, touch or hearing (food, beverages, cosmetics, textiles, packaging, air/water samples, etc.).

Abstract

ISO 13299:2016 gives guidelines for establishing a sensory profile, including the stages from descriptor generation and panel selection/training to sample handling, measurement scales, experimental design, data analysis and reporting. Applications include product development, defining product or trading standards, shelf‑life reference definition, product comparison and mapping sensory attributes against instrumental or consumer data.

General information

• Status: Published.
• Publication date: 16 March 2016 (Edition 2, 2016).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.240 — Sensory analysis.
• Edition / version: Edition 2 (2016).
• Number of pages: 41 pages (ISO published edition).

Scope

This International Standard provides general guidance covering the full process to establish a sensory profile for any product or sample that can be evaluated by human senses (sight, odour, taste, touch or hearing). It addresses the preparation and selection of samples, generation and selection of descriptors, assessor recruitment and training, choice of measurement scales, experimental design and replication, statistical treatment of profile data, and reporting of results. The standard is applicable across industries and can also inform studies of human perception and behaviour.

Key topics and requirements

• Principles and stages in establishing a sensory profile: planning, descriptor generation, panel selection and training, measurement and reporting.
• Descriptor identification and selection (multidimensional approaches) — alignment with related guidance such as ISO 11035.
• Guidance on appropriate scales and measurement methods for intensity assessments and profile collection.
• Sample preparation, coding, presentation order and replication to control bias and variability.
• Panel performance considerations: recruitment, training, monitoring and assessment of assessors’ consistency.
• Statistical treatment and presentation of profile results, including examples and references to supporting statistical evaluation guidance (see normative annexes and related technical reports).
• Requirements for documentation and reporting so that profiles are reproducible and interpretable for product development, specification or comparison.

Typical use and users

Used by sensory scientists, product developers, quality assurance and R&D teams in food and beverage, cosmetics, tobacco, textile and packaging industries, as well as academic researchers studying perception. Typical activities include creating descriptive profiles for product reformulation, benchmarking against competitors, shelf‑life sensory references, and mapping sensory attributes to instrumental or consumer acceptability data.

Related standards

ISO 13299 is part of the ISO sensory analysis family and references or works alongside standards such as ISO 11035 (identification and selection of descriptors), ISO 5492 (sensory vocabulary), ISO 11136 (consumer hedonic testing guidance) and standards on assessor selection and panel monitoring (for example ISO 11132/ISO 11136 and related ISO/TC 34/SC 12 publications). Users commonly apply these documents together to build complete sensory programs.

Keywords

sensory analysis, sensory profile, descriptive analysis, panel training, descriptors, sensory methodology, ISO 13299, sensory evaluation, product development, sensory vocabulary.

FAQ

Q: What is this standard?

A: ISO 13299:2016 is an ISO International Standard giving general guidance and methodology for establishing sensory profiles (descriptive sensory analysis) of products or samples assessed by human senses.

Q: What does it cover?

A: It covers the full process for creating sensory profiles — descriptor generation and selection, panel recruitment and training, measurement scales, sample handling and presentation, experimental design, statistical analysis and reporting.

Q: Who typically uses it?

A: Sensory scientists, R&D and quality teams in food, beverage, cosmetics, textiles, packaging and related sectors, plus academic researchers and consultants working on sensory evaluation and product characterization.

Q: Is it current or superseded?

A: The document in question is Edition 2, published March 2016 (ISO 13299:2016) and is published by ISO. Users should check the ISO catalogue or their national standards body for the very latest status or any amendments, revisions or national adoptions.

Q: Is it part of a series?

A: Yes — ISO 13299 is part of a set of ISO standards under ICS 67.240 (sensory analysis) and is commonly used with companion documents such as ISO 11035 (descriptors), ISO 5492 (vocabulary) and other methodological standards in the ISO/TC 34/SC 12 suite.

Q: What are the key keywords?

A: Sensory analysis, sensory profile, descriptive analysis, descriptors, panel training, sensory methodology.