Historical
ISO 11037:1999
Sensory analysis -- General guidance and test method for assessment of the colour of foods
This International Standard gives general guidance and specifies a method for the sensory evaluation of the colours of food products by visual comparison with colour standards. The given procedures are applicable to solid, semisolid, powder and liquid food products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy.
General information is also given about the viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of selected assessors or by individual experts in special situations.
This International Standard does not deal with consumer testing or with assessment of the metamerism of colours of food products, but metameric matches are described in annex A.
Content Provider
International Organization for Standardization [iso]
