ISO 39713 Sensory Profiling in Bakery Foods

The ISO 39713 standard provides a structured approach to sensory profiling, enabling the characterization of bakery foods through detailed evaluation. This service is essential for quality assurance and product development in the food industry, ensuring that products meet consumer expectations while maintaining regulatory compliance.

Sensory profiling involves systematic analysis of sensory properties such as texture, aroma, flavor, appearance, and mouthfeel. For bakery products, this process helps identify unique characteristics that contribute to brand identity and customer satisfaction. The standard outlines methods for collecting consistent data from trained panelists to evaluate samples objectively.

The service begins with thorough specimen preparation, ensuring each sample is representative of the product being tested. This includes considerations like temperature control, packaging integrity, and uniformity across batches. Once prepared, the samples are presented to trained sensory analysts who rate them based on predefined criteria.

Instrumentation plays a crucial role in this process. While not all tests require advanced equipment, some may involve using devices such as colorimeters or rheometers for more precise measurements of physical attributes. However, much of the evaluation relies on human perception, which is highly skilled and standardized according to ISO 39713 guidelines.

The resulting data from sensory profiling can be used in various ways. It informs product development by highlighting areas where improvements are needed or opportunities for innovation exist. For quality assurance teams, it provides a benchmark against which future batches can be compared, ensuring consistency and reliability. Compliance officers benefit too, as sensory profiling helps ensure that products meet both internal standards and external regulations.

Applied Standards
Standard	Description
ISO 39713	Sensory Profiling of Foods
ASTM E2684	Sensory Evaluation of Food Products Using a Sensory Panel

Why It Matters

The importance of sensory profiling in bakery foods cannot be overstated. Consumers have increasingly sophisticated palates, and they expect consistency across all purchases. Sensory profiling helps manufacturers meet these expectations by identifying subtle differences between products that could affect consumer preference or loyalty.

Enhances Product Quality: By pinpointing specific sensory attributes, companies can enhance their offerings to better align with market demands.
Improves Customer Satisfaction: Consistent quality leads to higher customer satisfaction and repeat purchases.
Aids in Compliance: Ensures that products meet not only internal standards but also any relevant food safety regulations.

Applied Standards

Applied Standards
Standard	Description
ISO 39713	Sensory Profiling of Foods
ASTM E2684	Sensory Evaluation of Food Products Using a Sensory Panel

Frequently Asked Questions

What is sensory profiling?

Sensory profiling involves the systematic evaluation of a product’s sensory characteristics by trained panelists using standardized methods. This process helps in understanding how consumers perceive the product and can guide improvements or innovations.

How does this service benefit quality assurance?

By providing consistent sensory data, it allows quality assurance teams to monitor production batches more effectively, ensuring that products consistently meet high standards and regulatory requirements.

What role does instrumentation play in this service?

While much of the evaluation is based on human perception, certain instruments may be used for precise measurements like color or texture. These tools enhance accuracy but are not always necessary.

How long does a typical sensory profiling session take?

The duration varies depending on the number of samples and complexity, but most sessions last between 1 to 2 hours. Preparing specimens before testing can also add time.

What kind of training do sensory panelists receive?

Panelists undergo rigorous training to ensure they can consistently and accurately evaluate samples. Training includes understanding the criteria, practicing tasting techniques, and learning to minimize bias.

Is this service suitable for all types of bakery products?

Yes, sensory profiling can be applied to various types of bakery products including bread, pastries, cakes, and more. Each product may have unique sensory attributes that need evaluation.

How often should sensory profiling be conducted?

Frequency depends on the company's needs and goals. Some opt for quarterly checks, others may prefer more frequent evaluations if there are significant changes in production processes or ingredients.