SIST EN ISO 13299:2016

SLOVENSKI STANDARD
01-junij-2016
1DGRPHãþD
SIST EN ISO 13299:2010
6HQ]RULþQDDQDOL]D0HWRGRORJLMD6SORãQHVPHUQLFH]DXYDMDQMHVHQ]RULþQHJD
SURILOD,62
Sensory analysis - Methodology - General guidance for establishing a sensory profile
(ISO 13299:2016)
Sensorische Analyse - Prüfverfahren - Allgemeiner Leitfaden zur Erstellung eines
sensorischen Profils (ISO 13299:2016)
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil
sensoriel (ISO 13299:2016)
Ta slovenski standard je istoveten z: EN ISO 13299:2016
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 13299
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2016
EUROPÄISCHE NORM
ICS 67.240 Supersedes EN ISO 13299:2010
English Version
Sensory analysis - Methodology - General guidance for
establishing a sensory profile (ISO 13299:2016)
Analyse sensorielle - Méthodologie - Directives Sensorische Analyse - Prüfverfahren - Allgemeiner
générales pour l'établissement d'un profil sensoriel Leitfaden zur Erstellung eines sensorischen Profils
(ISO 13299:2016) (ISO 13299:2016)
This European Standard was approved by CEN on 2 January 2016.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 13299:2016 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 13299:2016) has been prepared by Technical Committee ISO/TC 34 "Food
products"
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by October 2016, and conflicting national standards shall
be withdrawn at the latest by October 2016.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.
This document supersedes EN ISO 13299:2010.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 13299:2016 has been approved by CEN as EN ISO 13299:2016 without any modification.

INTERNATIONAL ISO
STANDARD 13299
Second edition
2016-03-15
Sensory analysis — Methodology —
General guidance for establishing a
sensory profile
Analyse sensorielle — Méthodologie — Directives générales pour
l’établissement d’un profil sensoriel
Reference number
ISO 13299:2016(E)
©
ISO 2016
ISO 13299:2016(E)
© ISO 2016, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2016 – All rights reserved

ISO 13299:2016(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 General test conditions . 3
4.1 Equipment and test room . 3
4.2 Assessors . 3
4.3 Products . 4
4.4 Samples . 4
4.5 Preliminary discussion . 4
5 Descriptive methods: principle and main characteristics . 5
5.1 Consensus profile . 5
5.2 Deviation from reference profile (relative-to-reference scaling) . 5
5.3 Free-choice profile . 5
5.4 Flash profile . 5
5.5 Quantitative descriptive profile . 5
5.6 Qualitative sensory profile . 5
5.7 Temporal Dominance of Sensations (TDS) . 6
6 Procedure for establishing a sensory profile . 6
6.1 General . 6
6.2 Prepare the test . 6
6.2.1 Select products for training . 6
6.2.2 Select assessors . 6
6.2.3 Choose the optimal attributes . 6
6.2.4 Determine the order of evaluation . 7
6.2.5 Select an appropriate response scale . 8
6.2.6 Train the assessors. 8
6.3 Conduct the test . 8
6.3.1 Scoresheets . 8
6.3.2 Evaluate the samples . 8
6.4 Statistical interpretation . 8
6.5 Study report . 9
Annex A (informative) Consensus profile .10
Annex B (informative) Deviation from reference method (or relative-to-reference rating) .12
Annex C (informative) Free-choice profile .14
Annex D (informative) Flash profile .16
Annex E (informative) Qualitative sensory profile .18
Annex F (informative) Quantitative descriptive profile .20
Annex G (informative) Temporal Dominance of Sensation (TDS) .26
Annex H (informative) Univariate analysis when one attribute is quantified by all the
assessors of a panel .30
Bibliography .40
ISO 13299:2016(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical
Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information.
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 12,
Sensory analysis.
This second edition cancels and replaces the first edition (ISO 13299:2003), which has been technically
revised by presenting the principles and methods in general, including some new ones, which are
developed in the annexes.
iv © ISO 2016 – All rights reserved

ISO 13299:2016(E)
Introduction
The purpose of this International Standard is to serve as guidance for establishing sensory profiles
performed by trained assessors.
A sensory profile is the result of a descriptive analysis of a sample by a panel of assessors. The sample
may be for example food, beverage, tobacco product, cosmetic, textile, paper, packaging, sample of air
or water, etc. Profiling can be carried out in a number of ways. Over the years, a few of these have been
formalized and codified as descriptive procedures by professional societies or by groups of producers
and users for the aim of improving communication between themselves.
The purpose of this International Standard is to provide agreed guidelines for descriptive sensory
procedures.
Sensory profiling is the description of sensory properties of a sample, usually consisting in the
evaluation of sensory attributes with assignment of an intensity value for each attribute. The attributes
are generally evaluated in the order of perception. Some sensory profiles take a view across all of the
senses; others (partial profiles) concentrate in detail on particular senses.
Quality of results depends on the number of assessors and their ability to describe their perceptions.
Training and development of a common language help to improve these abilities. Some methods have
been used with untrained assessors, but it is out of the scope of this International Standard. Quality of
results can also depend on the number of replications by an assessor.
INTERNATIONAL STANDARD ISO 13299:2016(E)
Sensory analysis — Methodology — General guidance for
establishing a sensory profile
1 Scope
This International Standard 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).
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 5492, Sensory analysis — Vocabulary
ISO 5496, Sensory analysis — Methodology — Initiation and training of assessors in the detection and
recognition of odours
ISO 6658, Sensory analysis — Methodology — General guidance
ISO 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected
assessors and expert sensory assessors
ISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 11035, Sensory analysis — Identification and selection of descriptors for establishing a sensory profile
by a multidimensional approach
ISO 11136, Sensory analysis — Methodology — General guidance for conducting hedonic tests with
consumers in a controlled area
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.
ISO 13299:2016(E)
3.1
attribute
perceptible characteristic attached to a product
[SOURCE: ISO 5492:2008, modified]
3.2
sensory profile
description of the sensory properties of a sample by means of sensory attributes (3.1), most often with
their intensity values
3.3
partial sensory profile
profile comprising certain selected sensory attributes (3.1), most often with their intensity values
EXAMPLE Odour profile, flavour profile, texture profile.
3.4
quantitative descriptive profile
description of a sample consisting of both attributes (3.1) and their intensity values
[SOURCE: ISO 5492, modified]
3.5
qualitative sensory profile
description of the sensory attributes of a sample without intensity values
[SOURCE: ISO 5492, modified]
3.6
consensus sensory profile
profile derived from agreement after discussion in a group of assessors, who evaluated the product on
various attributes (3.1)
3.7
deviation from reference method
relative-to-reference rating
procedure of quantitative descriptive sensory profile (3.2) in which all samples are evaluated against a
reference sample
3.8
free-choice sensory profile
procedure in which each assessor chooses and scores his/her own attributes (3.1) to describe a
group of samples
3.9
flash profile
procedure for characterizing products by having assessors choose their own descriptive terms and
rank the products on each term
Note 1 to entry: This is a variant of sensory free-choice profiling distinguished by the use of ranking rather than
rating.
1)
[SOURCE: ISO 5492:2008/Amd.1:— ]
3.10
temporal dominance of sensations
TDS
procedure in which each assessor is asked to successively indicate the dominant sensation over the
time the product is being assessed
1) To be published.
2 © ISO 2016 – All rights reserved

ISO 13299:2016(E)
3.11
sensory panel
group of assessors participating in a sensory test
[SOURCE: ISO 5492:2008, modified]
3.12
panel leader
person whose primary duties are to manage panel activities and recruit, train, and monitor the assessors
Note 1 to entry: This person may also design and conduct sensory tests, and analyse and interpret data.
[SOURCE: ISO 13300 (all parts), modified]
3.13
selected assessor
assessors chosen for their ability to perform a sensory test
[SOURCE: ISO 5492:2008, 1.6]
3.14
expert sensory assessor
selected assessors (3.13) with a demonstrated sensory sensitivity and with considerable training and
experience in sensory testing, who are able to make consistent and repeatable sensory assessments of
various products
[SOURCE: ISO 5492:2008, 1.8]
4 General test conditions
4.1 Equipment and test room
The laboratory shall have the appropriate equipment for sample preparation as specified in ISO 6658.
Sensory profiling shall be performed under the conditions specified in ISO 8589. When a discussion
is needed (e.g. about results, products, reference substances, etc.), the room should be arranged in a
manner that allows communication between assessors and the panel leader still ensuring appropriate
conditions for evaluating products (for example, appropriate lights).
A panel leader shall be designated to perform sensory profiling. The panel leader shall
— train assessors,
— maintain the panel, and
— execute tests.
The panel leader should meet the required qualifications (e.g. steps for recruitment and training) as
described in ISO 13300-1 and ISO 13300-2.
4.2 Assessors
This International Standard applies to profiling methods performed by either selected or expert
assessors. Requirements for the selection, training, and monitoring of assessors can be found in ISO 8586.
The number of assessors and their training shall be adapted to the profiling method. Repeatability and
reproducibility are improved with the selectivity level of the assessors and with training time. The
interpretation of results and the highlighted differences between products are also dependent on the
number of assessors and their training.
ISO 13299:2016(E)
Candidates shall be recruited through talks, circulars, or personal contact. Two to three times the
number of assessors required shall be interviewed and screened. The following characteristics shall be
considered especially important:
— health that is compatible with product testing;
— interest and motivation;
— engagement for the agreed duration and availability for panel sessions;
— promptness;
— capacity to concentrate;
— ability to memorize;
— ability to honestly communicate and report sensations;
— ability to discriminate between the studied characteristics;
— ability to work in a group setting.
Sensory acuity can be balanced by establishing panels of 10 or more assessors.
4.3 Products
The products of the study and their conditions of preparation shall be defined.
EXAMPLE Soluble coffee prepared with water or milk, with or without sugar.
4.4 Samples
For the preparation and presentation of product samples, ISO 6658 shall apply. Special care shall be
taken to ensure that assessors cannot draw conclusions about the nature of samples from the way they
are presented. For example, coloured testing glasses or coloured lights shall be used to mask differences
in appearance, if needed.
The preparation and distribution of samples at uniform temperature shall be standardized. Samples
shall be coded with three-digit random numbers and the order of presentation shall be defined using an
appropriate design.
To increase the reliability and validity of results, any sample or sample group shall be presented two
or three times or more, if possible on different days. The choice of the number of replications shall
be guided by the precision required, by the observed dispersion of results, and by any specific trend
towards improved discrimination as the assessors become familiar with the samples. Replication
provides an estimation of the experimental error. Repeating the assessment of a product from the same
batch shows the dispersion of scores given by one assessor, whereas repeating the assessment of a
product from different batches also reflects variations within the product. The protocol shall define
which sample(s) is/are duplicated and under which conditions they are prepared and assessed.
The identity of the samples shall not be disclosed until the assessors have completed all the assessments.
4.5 Preliminary discussion
It shall be ascertained that the assessors are fully familiar with any particular characteristic to be
studied and with the mechanics of the test as specified in ISO 6658. If necessary, a preliminary general
discussion concerning the test problem and the nature of the samples shall be arranged. A few samples
typical of the product category shall be presented and discussed. The panel leader shall make sure that
the discussion does not bias future assessments.
4 © ISO 2016 – All rights reserved

ISO 13299:2016(E)
5 Descriptive methods: principle and main characteristics
5.1 Consensus profile
In the consensus profiling, the assessors share their individual views to achieve a consensus on the
different attributes, their order of appearance, and their intensity.
Usually, the scale is limited to a few marks. Results shall consist in a single score (the agreed one) for each
attribute. It is possible for an assessor to disagree with the group: this shall be recorded in the report.
5.2 Deviation from reference profile (relative-to-reference scaling)
The products shall be presented in pairs. For each attribute of a common list, the two products shall be
compared to one another, either directly by the assessors or, a posteriori, from the scores given to each
product of the pair. If more than two products need to be compared, each product should be compared
to the reference product under the same conditions.
Data analysis is performed on the differences between the samples and reference.
5.3 Free-choice profile
In the free-choice profile, each assessor shall use his/her individual list of terms instead of a common list.
The results shall be interpreted with an appropriate multidimensional analysis such as generalized
procrustes analysis. The output shall be displayed in the form of a map.
5.4 Flash profile
The flash profile is a variant of the free-choice profile, with a simultaneous presentation of the whole
sample set and comparative evaluation of the samples via ranking.
The results are interpreted with an appropriate multidimensional analysis such as generalized
procrustes analysis. The output is always in the form of a map.
5.5 Quantitative descriptive profile
In the quantitative descriptive profiling, the assessors evaluate samples on a common list of attributes
and score their intensity.
There are several methods for establishing a quantitative descriptive sensory profile, among which
2)
some techniques have been trademarked . Results shall consist of intensity scores for each attribute
that can be submitted to univariate or multivariate analyses.
5.6 Qualitative sensory profile
In the qualitative sensory profile, the assessors shall evaluate only the presence or absence of the
attributes from a common list of terms without indicating their perceived intensity.
The list of attributes is larger and less product-dependent than for a quantitative descriptive sensory
profile. The training of the panel shall be focused on the recognition and memorization of numerous
references. References that are stable and do not change over time are necessary for memorization.
The number of assessors and/or replicates should be higher than for quantitative descriptive
sensory profile.
® TM
2) Methods QDA , Spectrum are examples of suitable procedures available commercially. This information
is given for the convenience of users of this document and does not constitute an endorsement by ISO of these
procedures.
ISO 13299:2016(E)
Results shall be expressed as frequency of quotation of each attribute.
5.7 Temporal Dominance of Sensations (TDS)
TDS is a temporal profiling technique in which each assessor is asked to successively indicate the
dominant sensation over time while the product is being assessed.
The dominant sensations are chosen from a common list of attributes. As an option, the intensity of the
dominant attribute chosen can also be scored.
Data shall consist of the proportion of each attribute chosen as dominant at each moment. Data are
usually converted into curves where time defines the x-axis. The curves of the different attributes for a
given product shall be pooled into a chart.
6 Procedure for establishing a sensory profile
6.1 General
This Clause presents the steps common to sensory profiling methods. For a detailed description of each
method, refer to the corresponding annex.
6.2 Prepare the test
6.2.1 Select products for training
Products for training shall be selected as specified in ISO 8586.
6.2.2 Select assessors
Assessors shall be selected as specified in ISO 8586 and ISO 5496.
6.2.3 Choose the optimal attributes
The purpose is to identify and select a set of non-overlapping, singular, objective, unambiguous, and
referenced attributes that, as far as possible, permit a complete descriptive analysis of the samples
under study. This important step can be done individually or collectively and depends on the sensory
profiling method. If a common list is needed, the panel leader may use one of the three approaches set
out in Table 1 or any combination.
Table 1 — Procedures for choosing optimal attributes
No. Principle Method Advantages Disadvantages
1 Use existing Consult the literature and The accumulated expe- Existing terminology or ref-
terminology experts to make an appro- rience of the experts is erence standards may include
and reference priate selection. Acquire the utilized. Profiles may choices that are imprecise or
standards. prescribed standards and be interpreted by other inappropriate for a particular
use these to teach the as- groups and compared to set of samples. Attributes may
sessors the quality of each other research. be missed that could have been
descriptor and, if needed, discovered during the develop-
an intensity scale for that ment of new terminology.
descriptor.
6 © ISO 2016 – All rights reserved

ISO 13299:2016(E)
Table 1 (continued)
No. Principle Method Advantages Disadvantages
2 Use the panel in Use a panel of selected The process of termi- Profiles obtained are unique
special sessions assessors; develop the nology development is to a given panel and set of
to develop the terminology in round table less time-consuming samples.
terminology it discussion under the direc- than method 3.
They cannot be interpreted by
will use. tion of an experienced panel
other groups if no reference
leader.
standards are given.
Reference standards are
used which may be provid-
ed by the panel leader or
the test requester, or by an
assessor during the session.
May be combined with
method 1.
3 Use the panel in Consult ISO 11035 which A fully objective process Profiles obtained are unique
special sessions describes a recommended of selection and elim- to a given panel and set of
to generate the method of identifying and ination is used, thus samples. They cannot be inter-
terminology it selecting discriminating terms based on tradi- preted by other groups if no ref-
will use. terms using a set of pre- tional misconceptions erence standards are given. The
pared training samples; or preconceived notions process is relatively time-con-
then reduce the number of are minimized, and the suming and requires a certain
terms by stepwise elim- selected terms will give level of experience, especially in
ination using statistical optimal coverage of data analysis.
techniques. the qualities which the
assessors perceive in
the samples.
As a part of a profiling session, it is possible to ask assessors to provide one or more overall evaluations.
Examples include
— overall fruitiness or spiciness, and
— overall flavour intensity.
CAUTION — An overall evaluation by trained sensory panels shall not be hedonic because they
can be biased: sensory assessors have been trained to be objective in describing products and
may, consciously or unconsciously, adopt a different evaluation strategy from a representative
consumer target. If hedonic evaluations are used to guide new product development, proceed as
specified in ISO 11136.
6.2.4 Determine the order of evaluation
In some products (e.g. beverages), the order of perception of certain attributes is a characteristic of
the product profile. In other products, the order of perception can change during the evaluation, for
example in accordance with textural or physical properties.
EXAMPLE A piece of chocolate which melts; a facial tissue which is moistened.
Usually, the order of perception should determine the order in which attributes are evaluated. Aftertaste
or afterfeel should be evaluated last; these are attributes which can still be perceived after the sample has
been consumed or used. In oral texture, as in skinfeel and fabric feel applications, the order of perception
can be predetermined by the way the product is handled. The panel leader shall control manipulation
(one chew, one manual squeeze) in order to determine which attributes are perceived first.
ISO 13299:2016(E)
6.2.5 Select an appropriate response scale
When the profiling method consists of indicating the intensity of each attribute present in a given
sample, the response scale should be selected carefully. Response scales used in sensory profiling may
be numerical or semantic, continuous or discontinuous, unipolar or bipolar, as presented in ISO 4121.
NOTE Data obtained with response scales may suffer from so-called “end effects”: assessors are reluctant to
use numbers near either end of the scale for fear that later samples may be more extreme. Continuous response
scales, e.g. line scales, are considered as less prone to produce end effects.
6.2.6 Train the assessors
Assessors shall be trained as specified in ISO 8586. It is recommended that feedback be given to assessors.
6.3 Conduct the test
6.3.1 Scoresheets
Pre-printed scoresheets containing instructions regarding the scale to be used or computer screens
or tablet digitizers to record the verdicts shall be used. A blank space shall be left on scoresheets and
assessors’ comments or suggestions for additional attributes shall be requested.
NOTE Several ratings placed on a single sheet or screen may mutually influence or distort each other (i.e.
halo effect: a positive or negative evaluation may carry over from one attribute to the following).
6.3.2 Evaluate the samples
It shall be arranged for assessors to work alone in a booth.
Depending on the method, samples shall be presented either monadically (in succession, one-by-one)
or simultaneously. Simultaneous evaluation facilitates the comparison of samples but profiles become
interdependent. In both cases, the order of samples from one assessor to another should be balanced or
randomly assigned to reduce the impact of order effects.
The number of samples per assessor and per session should be adapted to the length of the session,
the nature of the products, the number of attributes, and the expected differences: present a limited
number of samples if small differences are expected, and for samples with strong or persistent flavour.
6.4 Statistical interpretation
Investigating and visualizing the raw data prior to further analysis is always recommended in order to
— detect and correct obvious mistakes,
— eliminate outliers from the analysis, if appropriate,
— obtain an initial impression of the main structures of the data set, and
— discover possible tendencies that may be of interest later on in the analysis.
Various techniques are available: mean values accompanied by standard deviations calculated for
the complete data set or with focus on either individual assessors or specific attributes, box plots,
histograms, line plots.
The statistical treatments depend on the method. In a very general way, the interpretation involves
three steps. A first step focuses on the performance of the assessors and checking the data for any
experimental errors. A second step focuses on each of the descriptors evaluated and seeks to determine
the descriptors that best discriminate the study’s products. This step is often called: univariate analysis
(see Annex H). A third step takes into account all descriptors estimated useful in the first stage. This
8 © ISO 2016 – All rights reserved

ISO 13299:2016(E)
step is often called multivariate analysis. It can be performed after a segmentation of the descriptors,
for example visual descriptors, flavour descriptors, taste descriptors, texture descriptors.
NOTE There are various multivariate techniques and they cannot all be presented in this International
Standard. However, they are mentioned in the annexes presenting the different profile methods.
6.5 Study report
The study report shall include the following information:
a) name of the company/laboratory which performed the study, names of the panel leader and
study supervisor;
b) objective of the study;
c) full identification of sample(s);
d) date(s), time of the test(s), and duration of sessions;
e) operating conditions of the study (including any conditions differing from the recommendations
given in this method):
1) reference to this International Standard, i.e. ISO 13299, and quality control procedures;
2) detailed design of the study: order and mode of presentation of samples, definition of replicates
[same/different day(s), same/different batch(es)];
3) number and type of assessors (selected assessors or experts);
4) list of attributes evaluated with their definition, their protocol of evaluation, and the
reference substances;
5) response scales used;
6) any other information given to the assessors during the study (e.g. information regarding the
type or brand of product);
f) results, with statistical analysis and appropriate representations (graphs, diagrams, maps, etc.).
If agreed with the partner/sponsor, the content of the report may be less exhaustive.
ISO 13299:2016(E)
Annex A
(informative)
Consensus profile
A.1 Principle
In consensus methods, assessors evaluate products and then discuss the attributes and/or intensities
to determine an agreed description of the product in question. Consensus requires that agreement
has to be reached rather than averaging data over the group. In consensus methods, the panel has to
be extensively trained to determine properties and able to make decisions about the attributes and
intensities as they tasted.
Historically, the consensus was a key element of both techniques known as the Flavor Profile Method
(FPM) developed by Arthur D. Little, Inc. in the late 1940s and the Texture Profile Method (TPM)
developed by the Product Evaluation and Texture Technology groups at General Foods Corp. during the
3)
TM
1960s and which gave birth to the Spectrum Method during the 1990s. But there is a fundamental
difference between these two techniques: in the first FPM, the consensus is required, in the second
TPM, the consensus is optional (see Clause 6).
A.2 Sensory attributes
Assessors, with the panel leader’s help in providing and maintaining reference samples, develop, and
define the common terminology to be used by the entire panel. Reference standards and definitions
for each descriptor are created during the training phase. In the FPM, the assessors describe the flavor
notes and estimate their intensity, but also evaluate the “general impression” (called amplitude) caused
by the product. The TPM uses a standardized terminology to describe the textural characteristics;
these are described by both their physical and sensory aspects.
A.3 Scales
Originally, the scale of the FPM had 5 points.
0: the character is not present;
) (: the character is at threshold level;
1: the character is slight;
2: the character is moderate;
3: the character is strong.
But this scale has subsequently been expanded, including the use of arrows, 1/2s, or plus and minus
symbols. The original TPM used an expanded 13-point version of the Flavor Profile Method. Today, the
most common for TPM is probably a 15-point scale; a 10-cm or 15-cm line scale is also possible.
® TM
3) Methods QDA , Spectrum are examples of suitable procedures available commercially. This information
is given for the convenience of users of this document and does not constitute an endorsement by ISO of these
procedures.
10 © ISO 2016 – All rights reserved

ISO 13299:2016(E)
A.4 Assessors
Two features characterize the assessors involved in the establishment of a consensus profile.
— There are few of them (4-6 in FPM).
— They are highly trained. In the FPM, assessors are provided with a broad selection of references
samples representing the product range as well as examples of ingredient and processing variables
for the product type. In the TPM, assessors need to learn to use in a reproducible way different
points on the scale.
See Reference [16].
A.5 Procedure
— The assessors individually evaluate one sample at a time and they record the intensities of attributes
and their order of appearance.
— At the end of the evaluation of a product by the group members (
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