Standard sensory analysis vocabulary ends inconsistency

International Organisation for Standardisation (ISO) has developed a sensory analysis vocabulary to promote consistency.

The ISO standard will eliminate the difficulties in trying to describe the taste, smell or feel of a product, says the developer and publisher of international standards.

ISO 5492:2008 sensory analysis vocabulary lists terms and definitions relating to sensory analysis.

"The standard provides the vocabulary to assess sensations and reactions to products, so that we know exactly what we mean by, for instance, a note or a bouquet of flavours and odours," says Huguette Nicod, chair of the technical subcommittee.

"Test subjects will know when to use terms such as chewiness or umami in product evaluations, as well as be able to describe all the characteristics of products such as aromas, colours and textures."

This last version updates the original ISO standard published in the 1990s. Now fully revised, the new document features a comprehensive compilation of terms used by sensory laboratories.

"As sensory analysis routinely takes place around the world, often for the same products, it's particularly important that we have an agreed and precise uniform vocabulary to facilitate comparison and consistency," adds Nicod.

ISO has developed over 17,000 International Standards on a variety of subjects.

ISO 5492: 2008 includes terms and definitions in the three official languages, including English, French and Russian.