ISO 11035-1994 PDF

Full title and description

ISO 11035:1994 — Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. The standard describes a methodical procedure for identifying, selecting and using sensory descriptors to build descriptive (sensory) profiles of products for qualitative characterization and quantitative intensity assessment.

Abstract

Provides a structured, multidimensional approach to generate and select descriptors that describe the sensory perceptions distinguishing one product from another and to evaluate descriptor intensities. The method supports creating product profiles useful for production standards, product development and improvement, studying effects of ageing or storage, and comparing products of the same type.

General information

• Status: Published; confirmed as current in ISO systematic review (confirmed 2024).
• Publication date: December 1994 (1994-12).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.240 (Sensory analysis).
• Edition / version: Edition 1 (1994).
• Number of pages: 26 (as listed by ISO).

Scope

Specifies a method for identifying and selecting sensory descriptors (attributes) and for using them to establish a sensory profile through both qualitative description and quantitative intensity evaluation. The procedure addresses stages from descriptor generation and definition to selection and scaling, with the aim of obtaining a complete description of a product’s sensory attributes for use in standards, R&D, quality control and comparative studies.

Key topics and requirements

• Systematic generation of candidate descriptors (panel-driven or expert-driven) and procedures for reducing redundancy.
• Criteria for selecting descriptors to include in a profile (discriminatory power, relevance, clarity and applicability).
• Definition and anchoring of descriptors with reference points to ensure consistent interpretation by assessors.
• Guidance on using intensity scales and on combining qualitative and quantitative information to build multidimensional profiles.
• Recommendations for panel processes (grouping, consensus-building and documentation of descriptor sets) to ensure repeatability and comparability.
• Applications and interpretation: using profiles for product specification, development, storage/ageing studies and product comparisons.

Typical use and users

Used by sensory scientists, product developers, quality assurance teams, food and beverage R&D departments, sensory laboratories and other industries applying organoleptic evaluation (e.g., certain cosmetic and non-food product testing). Typical uses include creating standardized sensory profiles, training descriptive panels, product improvement and comparative studies.

Related standards

ISO 11035 is part of the ISO sensory analysis suite maintained by ISO/TC 34/SC 12. Relevant related standards include ISO 5492 (Sensory analysis — Vocabulary), ISO 6658 (Sensory analysis — Methodology — General guidance), ISO 8586 (Selection and training of sensory assessors) and ISO 11036 (Sensory analysis — Texture profile, related methodology). These documents provide complementary vocabulary, assessor guidance and general methodology used alongside ISO 11035.

Keywords

sensory analysis, descriptors, sensory profile, descriptive analysis, attribute selection, intensity scaling, panel training, multidimensional approach, product characterization

FAQ

Q: What is this standard?

A: ISO 11035:1994 is an international standard that specifies a method for identifying and selecting sensory descriptors to establish a product’s sensory profile using a multidimensional approach.

Q: What does it cover?

A: It covers stages for generating, defining and selecting descriptors, guidance on intensity evaluation and how to compile descriptive profiles for use in product standards, development, ageing/storage studies and product comparisons.

Q: Who typically uses it?

A: Sensory scientists, descriptive panel leaders, R&D and quality-control professionals in food & beverage and other industries that rely on organoleptic evaluation commonly use this standard.

Q: Is it current or superseded?

A: The 1994 edition (Edition 1) remains published and was confirmed as current during ISO’s systematic review process (confirmation noted in 2024). Users should always check ISO or national body catalogs for any amendments or newer replacements before applying the standard.

Q: Is it part of a series?

A: Yes — it belongs to the body of ISO sensory-analysis standards developed by ISO/TC 34/SC 12 and is commonly used together with standards such as ISO 5492 (vocabulary), ISO 6658 (general methodology) and ISO 8586 (assessor selection/training).

Q: What are the key keywords?

A: Sensory analysis, descriptors, sensory profile, descriptive profiling, attribute selection, intensity scaling, panel training, multidimensional profiling.