ISO 16779:2015规定了通过感官测试确定和验证食品保质期的方法。待评估的感官特征是在假定的保存期内外观、气味、风味、味道、三叉神经感觉和质地的变化。 它旨在支持个体方法的发展。 ISO 16779:2015并不旨在解决与其使用相关的所有安全问题（如有）。本国际标准的使用者有责任在使用前建立适当的安全和健康实践，并确定监管限制的适用性。 注:为了计算保质期，除感官测试外，还需使用微生物、化学和物理调查结果。

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.