Sensory analysis
Vocabulary
When trying to describe the taste, smell or feel of a product, a universe of terms and sensations will come to mind. This can be problematic when comparing products through sensory analysis.
ISO 5492:2008, Sensory analysis – Vocabulary, aims to reduce this complexity by ensuring that sensory tests and results are communicated in a consistent manner. The standard applies to all industries concerned with the evaluation of products by the sense organs: sight, smell, taste, touch and hearing. Food, beverage, cosmetic, fragrance, textile, automotive and other industries use it to evaluate new and established products, ensure that product quality is maintained, assess shelf life, and investigate new products or revise and improve existing ones.
The standard lists terms and definitions relating to sensory analysis, thus promoting global consistency in a field which must often rely on the subjective experience of assessors and an overwhelming multiplicity of descriptive terms.
Wine tasting glass
Analytical wine tasting is impersonal and objective. Professional tasters and informed amateurs must agree on whether or not a wine is ripe, balanced, typical of its origin and a number of other criteria established by those who judge the wine.
Tasting, therefore, needs to be conducted with a systematic approach in order to analyse the technical components. Professional tasting is done under strict conditions, including identical glasses. ISO 3591, Sensory analysis - Wine tasting glass, provides a "common standard". Everybody uses the same type of glass to taste the wine. In a series of different glasses, the judgement would be very different. The ISO wine tasting glass is recommended by hundreds of professional wine tasters throughout the world.
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