ISO 20613:2019

ISO 20613:2019 pdf free.Sensory analysis – General guidance for the application of sensory analysis
in quality control.
4 Elements for implementing and maintaining a sensory quality control
4.1 Assessment from various perspectives
During its set up and implementation, a sensory QC programme should be assessed from various
perspectives, such as existing quality assurance (QA)/QC practices, product quality records and factors influencing the required sensory quality of finished products, possible sensory test capability,
technical level of the production manufacturer, cost and economic benefit, consumer acceptance, and
market feedback.
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 cceptance 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. AIll 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.
4.5 Detailed quality records
The monitoring requirements for sensory QC and their inspection should be fully documented and
recorded. Records should be completed and detailed in such a way that they are easy to understand
conveniently and effectively. They should clearly explain the state of product quality and give reliable
reasons for the rejection of products that do not meet the specified quality. They can provide guidance on the specific actions to be taken.
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.ISO 20613 pdf download.

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