Overview
ISO 11036:2020 - Sensory analysis - Methodology - Texture profile defines a standardized method to develop a texture profile for food (solids, semi‑solids, liquids) and non‑food products (e.g., cosmetics). The standard describes a structured sensory‑profiling approach that documents the perceptible textural attributes, their intensities and the order in which they occur. It is intended as one accepted approach to sensory texture profile analysis (other methods may also be used).
Key topics and technical requirements
- Components of a texture profile: identification of perceptible attributes (mechanical, geometrical and surface), intensity ratings, and order of occurrence (visual → first touch → first application → manipulation → residual → follow‑up).
- Classification of attributes:
- Mechanical attributes: reaction to stress (e.g., hardness, cohesiveness, viscosity, springiness, adhesiveness).
- Geometrical attributes: particle size/shape/arrangement effects on texture.
- Surface attributes: sensations tied to moisture and fat (lubrication, release).
- Methodology essentials:
- Development of precise terminology and definitions for each attribute.
- Selection and use of reference products and intensity scales of reference to anchor sensory ratings.
- Clear evaluation techniques for different product types (manual touch, oral manipulation, rubbing for lotions, etc.).
- General test requirements:
- Use of appropriate test rooms and conditions (referenced ISO 8589).
- Proper sampling, standardized sample preparation, and neutral utensils/containers to avoid bias.
- Panel processes:
- Screening and selection criteria for assessors (sensory acuity, behaviour, mouth/skin environment).
- Structured panel training stages (mechanical attributes → geometrical/surface attributes → scale development).
- Data handling: recommended collection and analysis procedures to characterise standard profiles and detect changes or differences.
Applications and practical value
ISO 11036:2020 supports practical use cases including:
- Establishing standard texture profiles for product specifications and quality control.
- Product improvement and new product development through systematic textural characterization.
- Comparing competing products to pinpoint nature and intensity of textural differences.
- Studying effects of process, formulation, temperature, packaging, shelf‑life and storage on texture.
- Correlating sensory texture data with instrumental and physical measurements to validate methods or instruments.
Who should use this standard
- Sensory scientists and panel leaders
- R&D and product development teams in food and cosmetics
- Quality assurance and quality control laboratories
- Sensory labs conducting product comparisons or shelf‑life studies
- Instrumentation teams correlating sensory and physical measurements
Related standards
Normative references cited: ISO 5492 (sensory vocabulary), ISO 8586 (selection and training of assessors), ISO 8589 (test room design).
