ISO 20613:2019 pdf download – Sensory analysis – General guidance for the application of sensory analysis in quality control
4.2 Sensory analysis in all phases of production process
A sensory QC programme should cover all phases of the production process. Sensory analysis of raw ingredients as well as in-process and finished products should be taken into account. Evaluation procedures should follow the rules of good sensory practices, such as capable assessors and proper sensory methods, when possible with same conditions of preparation and evaluation for each sample, proper environment, controlled procedures and balanced designs.
4.3 Consumer-derived sensory specifications
Input from target consumers should contribute to establishing sensory specifications of products. Key sensory attributes and their acceptable limits should be established on the recognition and acceptance of targeted consumers to ensure that the sensory QC programme can meet the needs of consumers and allow monitoring of the current quality of products (including competitive products in the market). Examples of defective products should be maintained to assist in resolving production problems or consumer complaints.
4.4 Sensory and instrumental data
Sensory analysis and instrumental analysis are both powerful tools that can be used in QC. The relationship between sensory and instrumental data is needed to explore and validate the instrumental techniques to measure or provide information on the key sensory attributes of product. Sensory analysis is the only way to obtain direct measurement of perceived attributes. It assists in better understanding and satisfying the needs of consumers. All instrumental devices or analytical measures used to estimate sensory quality should be tested with the company’s products and production variability ranges, and validated with the sensory responses collected by sensory analysis.
5.2.1 General
When defining the sensory specifications/standards, several factors should be considered, such as marketing objectives, production variability, attributes that drive consumer acceptance, the nature of the product, manufacturing conditions and available resources. The specific objectives of the QC programme should also be taken into account. When the objective is to design a sensory QC programme to avoid sensory defects, the sensory quality standards will include a description of the most common defects in the product, including those defects resulting from inadequate characteristics of the raw materials used or from process conditions. Defects can also result from incorrect or prolonged storage or from accidental causes. When the objective of the QC programme is to control the featured sensory quality in a specific designation of origin or to compare the quality of an industrial product with competitors in the market, the sensory quality standards should include, not only the attributes defining their sensory profiles, but also those affecting acceptability.
5.2.2 Paper standard
The elaboration of a paper standard should include definitions for all the key attributes, especially those driving consumer acceptance and perceptible variations with acceptable limits depending on the raw materials and/or manufacturing process. Key attributes refer to those attributes that vary in production and that are likely to cause consumer rejection. Sensory professionals and/or management staff should determine them based on descriptive analysis and consumer testing. Photographs can also be used as supplements of paper standards, especially for the appearance requirements of raw materials in process and finished products.