International Standard
ISO 16779:2015
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
Reference number
ISO 16779:2015
Edition 1
2015-08
International Standard
Read sample
ISO 16779:2015
57699
Published (Edition 1, 2015)
This standard was last reviewed and confirmed in 2023. Therefore this version remains current.

ISO 16779:2015

ISO 16779:2015
57699
Language
Format
CHF 63
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Abstract

ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods.

It is intended to support the development of individual approaches.

ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

NOTE For the purposes of calculating the shelf life, before microbiological, chemical and physical investigation results are used in addition to sensory testing.

General information

  •  : Published
     : 2015-08
    : International Standard confirmed [90.93]
  •  : 1
     : 7
  • ISO/TC 34/SC 12
    67.240 
  • RSS updates

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