ISO 11036:2020 pdf download Sensory analysis — Methodology — Texture profile
6.2.3 Geometrical attributes
6.2.3.1 General Geometrical attributes are perceived by tactile receptors located in the skin. In the case of food products, these are located mainly in the tongue, mouth and throat. In the case of non-food products, these are mainly located in the skin (e.g. the hand or another location on the body). These attributes are also discernible through the appearance of the products, whether or not they are food.
6.2.3.2 Granularity Granularity is a geometrical textural attribute relating to the perception of the size and shape of particles in a product. Attributes relating to particle size and shape can be demonstrated by reference products in the same manner as the mechanical attributes. For example, terms such as smooth, chalky, grainy, gritty, sandy and coarse comprise a scale of increasing particle size.
6.2.3.3 Conformation Conformation is a geometrical textural attribute relating to the perception of the shape and the orientation of particles in a product. Attributes relating to the orientation of particles represent highly organized structures. Geometrical attributes are not suitable for clear-cut scaling. Evaluation is qualitative and quantitative as to the type and amount of particles present in the mass or on the surface of the product. Different terms correspond to a certain number of conformations. For example:
— “fibrous” refers to long particles oriented in the same direction (e.g. celery sticks, yarn);
— “cellular” refers to a highly organized structure composed of spherical ovoid particles, or composed of cell walls filled with a gas (e.g. egg white foam, stone cells in pears); — “crystalline” refers to angular particles (e.g. granulated sugar); —
“puffy” refers to hard or firm outer shells filled with large, often uneven, air pockets (e.g. cream puffs, puffed rice);
— “aerated” refers to relatively small, even cells filled with air and surrounded (usually but not always) by soft cell walls (e.g. marshmallows, meringues, polyurethane foam). Examples of the different geometrical attributes are presented and the amount of each characteristic present described. When a greater discrimination is required, a scale can be established for a specific characteristic.
6.2.4 Other attributes (moisture and fat content)
6.2.4.1 General These attributes refer to mouthfeel qualities related to the perception of moisture and/or fat content of a product by the tactile receptors in the mouth cavity or on the skin, and may also be concerned with the lubricating properties of the product. The dynamic attribute of melting in the presence of heat should be noted (contact with the skin or in the mouth) where the idea of time/intensity is related to the time necessary for a change in state and to the perception in the mouth or on the skin surface of different textures (e.g. a piece of cold butter or an ice- cube put into the mouth and simply allowed to melt without chewing, dissolution of pulp in non-Asian pears, melting of body butter when it comes into contact with the skin).
6.2.4.2 Moisture content Moisture is a surface textural attribute that describes the perception of water absorbed by or released from a product. The popular terms used to describe the moisture content of a product reflect not only the total amount of moisture perceived but also the type, rate and manner of release or absorption. Popular terms include:
— dry (e.g. dry biscuit, baby powder);
— moist (e.g. apple, lotion);
— wet (e.g. water chestnut, mussels, tonic water);
— juicy (e.g. orange).
6.2.4.3 Fat content
Fatness is a surface textural attribute relating to the perception of the quantity or the quality of fat in a product. With fat content, the total amount of fat and its melting point, as related to mouth-coating attributes and geometrical attributes, are also important. Secondary parameters, i.e. oily, greasy and fatty, have been established to distinguish between these attributes:
— oily reflects the perception of soaking and runny fat (e.g. salad with French dressing, oily skin lotion);ISO 11036:2020 pdf download