ISO 11036-2020 PDF

Full title and description

ISO 11036:2020 — Sensory analysis — Methodology — Texture profile. This International Standard specifies a method for developing a sensory texture profile for products that can be evaluated by the senses (food and non-food products such as cosmetics). It describes procedures for screening and training assessors, developing descriptors and intensity scales, and producing a standard texture profile to characterise and compare textural attributes.

Abstract

ISO 11036:2020 defines a structured descriptive methodology for creating a texture profile of solids, semi-solids and liquids. The method supports assessor orientation and training, definition and measurement of textural attributes, comparison between products, correlation of sensory and instrumental measurements, and use of profiles for product development, quality control and shelf-life studies.

General information

• Status: Published (current edition).
• Publication date: May 2020 (ISO 11036:2020).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.240 — Sensory analysis.
• Edition / version: 2nd edition (ISO 11036:2020), replaces ISO 11036:1994.
• Number of pages: 17 pages (official ISO edition).

Scope

This standard applies to methods for developing a complete description (profile) of the textural attributes of a test material using trained sensory assessors. It is intended for use with a wide range of products (foods, beverages, cosmetics and other materials evaluated by touch and mouthfeel) and covers the steps necessary to define relevant descriptors, train assessors, select appropriate evaluation techniques and record attribute intensities to produce reproducible texture profiles.

Key topics and requirements

• Definition and selection of relevant textural descriptors and their operational definitions.
• Design and development of intensity scales for each descriptor.
• Guidance for screening, training and monitoring assessors for descriptive texture work.
• Recommended procedures for sample presentation, evaluation sessions and replication to ensure repeatability.
• Instructions for compiling a standard texture profile and comparing profiles between products or over time.
• Recommendations for correlating sensory texture attributes with instrumental/physical measurements.
• Application examples: product improvement, new product development, shelf-life studies and quality control.

Typical use and users

ISO 11036:2020 is used by sensory scientists, R&D and product development teams, quality assurance laboratories, contract sensory testing facilities, and academic researchers. Typical users include food and beverage manufacturers, cosmetic producers, sensory panel leaders, and organisations conducting descriptive analysis to characterise texture or to link sensory perception with instrumental data.

Related standards

Commonly used together with other ISO sensory standards, for example: ISO 6658 (Methodology — General guidance), ISO 13299 (Guidance for establishing a sensory profile), ISO 8586 (Selection, training and monitoring of assessors), ISO 5492 (Sensory analysis — Vocabulary), and ISO 11136 (Guidance for conducting hedonic tests). These documents provide complementary guidance on vocabulary, assessor management, general test procedures and consumer testing.

Keywords

texture profile; sensory analysis; descriptive analysis; assessors; mouthfeel; tactile attributes; product development; sensory-instrumental correlation; quality control.

FAQ

Q: What is this standard?

A: ISO 11036:2020 is an International Standard that specifies a method for developing a sensory texture profile to describe and quantify textural attributes of products.

Q: What does it cover?

A: It covers descriptor development, intensity scales, assessor screening and training, evaluation procedures, replication and data compilation for producing reproducible texture profiles and comparing products or linking sensory and instrumental measures.

Q: Who typically uses it?

A: Sensory scientists, product developers, QA/QC teams, contract sensory labs, and researchers in food, cosmetic and other industries where texture is a relevant sensory attribute.

Q: Is it current or superseded?

A: The current edition is ISO 11036:2020 (2nd edition), published in May 2020, which replaces the 1994 edition. Users should consult ISO or their national standards body for any amendments or future revisions.

Q: Is it part of a series?

A: It is part of the ISO family of sensory-analysis standards developed by ISO/TC 34/SC 12 and is commonly used alongside related methodology and assessor guidance standards (see Related standards).

Q: What are the key keywords?

A: Texture profile, sensory analysis, descriptive method, assessors, intensity scales, product development, sensory-instrumental correlation.