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  • BSI
    BS ISO 11036:2020 Sensory analysis. Methodology. Texture profile
    Edition: 2020
    $411.69
    / user per year

Description of BS ISO 11036:2020 2020

This document 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:

  1. screening and training assessors;

  2. orientating assessors through the development of definitions and evaluation techniques for textural characteristics;

  3. characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;

  4. improving old products and developing new products;

  5. 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;

  6. comparing a product with another similar product to determine the nature and intensity of textural differences;

  7. correlating sensory and instrumental and/or physical measurements.



Standard NumberBS ISO 11036:2020
TitleSensory analysis. Methodology. Texture profile
StatusDefinitive
Publication Date2020-06-01
Identical National Standard OfISO 11036
DescriptorsSensory analysis, Methodology, Texture, Profile, Analysis
ICS67.240 Sensory analysis
CommitteeAW/12
ISBN978 0 539 02269 8
PublisherBSI
Pages26

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
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