ISO 11035:1994 PDF

Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach

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Title (English):

ISO 11035:1994

Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 26
Publication date:: December 22, 1994
Edition:: ISO IS 11035 edition 1 version 1
ICS:: 67.240

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Description (English):

Describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. Describes the different stages in the process for setting up test through which a complete description of the sensory attributes of a product can be obtained: from a qualitative point of view by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; from a quantitative point of view, by evaluating the intensity of each descriptor. This method can be used to define a production standard; to improve or develop products; to study the influence of the ageing of products and also of the conditions of storage and preservation; to compare a product with those of the same type already on the market.

Technical details

Technical committee: ISO/TC 34/SC 12 - Sensory analysis
SKU: ISO 11035:1994

Abstract

Overview

ISO 11035:1994 defines a structured, multidimensional approach for identifying and selecting descriptors used to establish a sensory profile of a product. The standard covers both the qualitative task of defining descriptors that distinguish a product from others of the same type, and the quantitative task of evaluating the intensity of each descriptor. It describes the stages for setting up sensory tests that together produce a complete description of a product’s sensory attributes.

Key topics

Descriptor generation and selection - systematic identification of terms (attributes) that capture relevant perceptions of appearance, aroma, flavor, texture and other sensory dimensions.
Multidimensional profiling - combining multiple descriptors to form a comprehensive sensory profile rather than relying on single-attribute tests.
Qualitative vs quantitative assessment - defining descriptors (qualitative) and measuring their intensity (quantitative) to create reproducible profiles.
Test planning - stages and considerations for designing sensory assessments that yield consistent and interpretable descriptor lists.
Data consistency and reproducibility - using selected descriptors to standardize sensory description across assessors and tests.

Practical applications

ISO 11035 is practical for any organization needing rigorous sensory characterization of products. Typical applications include:

Product development and improvement - identify target sensory attributes and track changes during reformulation.
Quality assurance and production standards - define sensory specifications for consistent product release.
Shelf‑life and storage studies - monitor how ageing and storage conditions alter sensory attributes over time.
Benchmarking and market comparison - compare products to competitors using a common descriptor set.
Research and validation - create standardized profiles for publication or internal validation.

Who should use it

Sensory scientists and panel leaders
R&D teams in food & beverage, cosmetics, fragrances, and consumer goods
Quality assurance and product managers
Academic researchers in sensory evaluation and consumer science

Related standards

ISO 11035 complements other sensory analysis guidance such as standards on sensory vocabulary, panel selection and training, and profiling methodologies. Use ISO 11035 together with those guidelines to ensure consistent terminology, trained assessors, and robust sensory profiling.

Keywords: ISO 11035, sensory analysis, sensory profile, descriptors, multidimensional approach, product development, quality control, sensory attributes.

Related standards

Mentioned in the description and other ISO standards

Abstract

Overview

Key topics

Descriptor generation and selection - systematic identification of terms (attributes) that capture relevant perceptions of appearance, aroma, flavor, texture and other sensory dimensions.
Multidimensional profiling - combining multiple descriptors to form a comprehensive sensory profile rather than relying on single-attribute tests.
Qualitative vs quantitative assessment - defining descriptors (qualitative) and measuring their intensity (quantitative) to create reproducible profiles.
Test planning - stages and considerations for designing sensory assessments that yield consistent and interpretable descriptor lists.
Data consistency and reproducibility - using selected descriptors to standardize sensory description across assessors and tests.

Practical applications

ISO 11035 is practical for any organization needing rigorous sensory characterization of products. Typical applications include:

Product development and improvement - identify target sensory attributes and track changes during reformulation.
Quality assurance and production standards - define sensory specifications for consistent product release.
Shelf‑life and storage studies - monitor how ageing and storage conditions alter sensory attributes over time.
Benchmarking and market comparison - compare products to competitors using a common descriptor set.
Research and validation - create standardized profiles for publication or internal validation.

Who should use it

Sensory scientists and panel leaders
R&D teams in food & beverage, cosmetics, fragrances, and consumer goods
Quality assurance and product managers
Academic researchers in sensory evaluation and consumer science

Related standards

Keywords: ISO 11035, sensory analysis, sensory profile, descriptors, multidimensional approach, product development, quality control, sensory attributes.

ISO 11035:1994 PDF

Technical details

Abstract

Overview

Key topics

Practical applications

Who should use it

Related standards

Related standards

Abstract

Overview

Key topics

Practical applications

Who should use it

Related standards

Related standards

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