ISO INTERNATIONAL STANDARD 11035 First edition 1994-12-15 Sensory analysis ldentification and selection of descriptors for establishing a sensory profile by a multidimensional approach Analyse sensorielle - Recherche et sélection de descripteurs pour I'elaboration d'un profil sensoriel, par approche multidimensionnelle OSI Reference number ISO11035:1994(E) No reproduction or networking permitted without license from IHS Not for Resale IS011035:1994(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. circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. ISO/TC 34, Agricultural food products, Subcommittee SC 12, $ Sensory analysis. Annexes A, B and C of this International Standard are for information only. ISO 1994 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization Case Postale 56 : CH-1211 Geneve 20 : Switzerland Printed in Switzerland ii or Standardizatior No reproduction or networking permitted without license from IHS Not for Resale C ISO ISO11035:1994(E) Introduction An overall sensory profile describes the sensory attributes of a product. a single dimension (e.g. the diameter of a ball, the weight of a sachet, etc.) and others have several dimensions (e.g. the shape of a product, the tex to lead to a measurement of intensity. Consequently, the evaluation of a complex sensory quantity needs meth- odology which is founded on identification of appropriate descriptors. This qualitatively (nature of the stimulus) and quantitatively (intensity of each stimulus). If the aim is to appreciate all the attributes, an "overall sensory profile" is built; if it concerns the evaluation of only flavour, odour, texture or ap- pearance, a "partial sensory profile" is then elaborated. In both cases, the choice of descriptors is the preliminary phase which determines the quality of the sensory profile. There are several ways to establish a list of descriptors, for example: a) leave each assessor to choose and use, for the final profile, his/her own descriptors (free-choice profile); (g use descriptors common to all the members of the panel, either 1） assessors have been trained on these descriptors (generally with thehelpofreferenceproducts),or 2) by the creation of descriptors by all the members of the panel after individual or collective work. This can be done by a consensus method (see, for example, IsO 6564) product studied and which guarantees, as far as possible, the exhaustivity of this list, and allows verification of the relevance and independence of each descriptor, and if they are monodimensional. NOTES 1 Drawing up a sensory profile of a product is a complex procedure and the user of this International Standard needs to know that although this method gives sat- number of training sessions. Copyright International Organization for Standardization ili ense from IHS Not fr Resale