ISO 11036:2020

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Sensory analysis - Methodology - Texture profile

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ISO 11036:2020

Sensory analysis - Methodology - Texture profile

PUBLISH DATE 2020
ISO 11036:2020

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:

  • screening and training assessors;
  • orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
  • characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
  • improving old products and developing new products;
  • 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;
  • comparing a product with another similar product to determine the nature and intensity of textural differences;
  • correlating sensory and instrumental and/or physical measurements.
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