ASTM E253-2018a Standard Terminology Relating to Sensory Evaluation of Materials and Products.pdf

1、Designation: E253 18E253 18aStandard Terminology Relating toSensory Evaluation of Materials and Products1This standard is issued under the fixed designation E253; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last rev

2、ision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Referenced Documents1.1 ASTM Standards:2E284 Terminology of Appearance2. Terminologyabsolute judgment, nan evaluation of a stimulus mad

3、e without direct comparison to other stimuli. (2007)acceptability/unacceptability, ndegree to which a stimulus is judged to be favorable or unfavorable. (2006)acuity, nthe ability to detect or discriminate sensory stimuli. (2007)adaptation, sensory, na decrease in sensitivity to a given stimulus whi

4、ch occurs as a result of exposure to that stimulus. (2006)affective test, nany method to assess acceptance, liking, preference, or emotions for a stimulus or stimuli. (2008)after effects, ntotal array of sensations that occur after removal of the stimulus from the sensing field (for example, with fo

5、ods)or after application of the stimulus (for example, with non-foods). (2008)after feel, nfeel of the skin after application of a sample, with or without touching, usually measured at a specified time point.(2008)aftertaste, nthe oral or nasal sensations that occur after the stimulus has been remov

6、ed from the oral cavity. See after effects.(2007)aguesia, nlack of sensitivity to taste stimuli. (1996)alternative forced choice (AFC), nmethod in which 2, 3, or more stimuli are presented, and assessors are given a criterion bywhich they are required to select one stimulus. (2008)DISCUSSIONTypical

7、examples include 2-AFC (directional different test) and 3-AFC (selecting the one stimulus among a set of three that differs in a definedattribute). (alpha) risk, nthe probability of concluding that a perceptible difference exists when, in reality, one does not. (2014)DISCUSSION risk also is known as

8、 Type 1 Error or significance level.alternative forced choice (AFC) test, nmethod in which 2, 3, or more stimuli are presented, and assessors are given a criterionby which they are required to select one stimulus. (2008)DISCUSSION1 This terminology is under the jurisdiction of ASTM Committee E18 on

9、Sensory Evaluation and is the direct responsibility of Subcommittee E18.01 on Terminology.Current edition approved June 15, 2018Oct. 1, 2018. Published August 2018October 2018. Originally approved in 1965. Last previous edition approved in 20172018 asE253 17.E253 18. DOI: 10.1520/E0253-18.10.1520/E0

10、253-18A.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.This document is not an ASTM standard and is intended

11、 only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current v

12、ersionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1Typical examples include 2-AFC (directional difference test) and 3-AFC (selecting the one stimulus am

13、ong a set of three that differs in a definedattribute).anchoring point, na reference point against which other items are judged. (1996)anosmia, nlack of sensitivity to odor stimuli. (1996)Anot-A test, na method of discrimination testing comprised of at least two samples; at least one sample is a pre

14、viouslyidentified sample (“A”) and at least one is a test sample. All samples are presented blindly, and the assessors task is to assignthe label “A” or “not-A” to each of the samples. (2001)antagonism, njoint action of two or more stimuli whose combination elicits a level of sensation lower than th

15、at expected fromcombining the effects of each stimulus taken separately. (1996)aroma, nperception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to referto the combination of sensations resulting from stimulation of the entire nasal cavity. (1996)D

16、ISCUSSIONAroma, odor, and smell have the same basic meaning; however, in common usage they may have different connotations.aromatic, nperception resulting from stimulating the olfactory receptors retronasally. (2010)assessor, na general term for any individual responding to stimuli in a sensory test

17、. (2006)DISCUSSIONThe terms assessor,judge,panelist,panel member, and respondent all have the same basic meaning, although sometimes different connotations. Usageof these terms varies with the training and experience of the investigator, habit, tradition, personal preference, and other factors.asses

18、sor drift, na trend in which an assessors response to a specific stimulus shifts over time even though the stimulus has notchanged. (2018)DISCUSSIONDrift happens over a long duration of time, usually weeks or months.astringency, nthe complex of sensations due to shrinking, drawing, or puckering of t

19、he epithelium as a result of exposure tosubstances such as alums or tannins. (1996)attitude, na predisposition to respond in a characteristic way toward a class of objects, concepts, or stimuli. (1996)attitude scale, na means for eliciting indications of the attitudes or opinions held, usually on a

20、measuring system using marksor value designations. (1996)attribute, na perceived characteristic. (1996)audition, nthe sense of hearing. (1996)aversion, na predisposition to avoid a stimulus based on a feeling of discomfort or dislike. (2011) (beta) risk, nthe probability of concluding that no percep

21、tible difference exists when, in reality, one does. (2014)DISCUSSION risk also is known as Type II Error.bias, na systematic error manifested as a persistent positive or negative deviation of the method average from its accepted truevalue. (2013)DISCUSSIONBias is a general term for any systematic de

22、viation in a methods average from its accepted true value. In sensory, there are several commonly usedterms that relate to specific types or causes of bias. These include: sensory adaptation, context effect, contrast effect, convergence effect, error ofexpectation, order effect, position effect, and

23、 response bias.bipolar scale, nscale where the end anchors are semantic opposites and there is an implied or anchored mid-point. (2008)E253 18a2DISCUSSIONExamples of semantic opposites are “too thin” to “too thick,” “dislike extremely” to “like extremely.”bite, chemical, nstinging experienced primar

24、ily in the oral cavity as a result of exposure to substances such as highly carbonatedbeverages. (1997)bitter, adjpertaining to the taste produced by substances such as quinine or caffeine when in solution. (2012)blinded, adjan element of experimental control in which the identity or an aspect of a

25、treatment, condition, or substance ishidden from the participant (single blind) or both the participant and the experimenter (double blind). (2008)body (food), nthe quality of a food or beverage relating either to its consistency, compactness of texture, fullness, flavor, orcombination thereof. (199

26、7)brightness, nsee color (of an object). (2001) (For consensus technical definition see brightness in Terminology E284).burn, chemical, nperception of irritation resulting from exposure to substances such as ethyl alcohol, acetic acid, and benzoate.The sensation tends to persist after the stimulus i

27、s removed. (2013)check-all-that-apply (CATA) scale, na question format in which any number of items from a list may be selected to indicatewhich items pertain to the stimulus being measured. (2018)DISCUSSIONCheck-, choose-, and select-all-that-apply are used interchangeably.chemesthesis, nperception

28、 derived from chemical stimulation of the skin or other tissues, for example, menthol cooling,ammonia pungency. (2015)chroma, nsee color. (2001) (For consensus technical definition see chroma in Terminology E284).color (of an object), nthe appearance of an object dependent upon the spectral composit

29、ion of radiant and incident light, thespectral reflectance or transmittance of the object, and the psychological response of the observer. The experience may bedescribed in terms of three attributes: hue, brightness, and chroma. (2001) (For consensus technical definition see color inTerminology E284

30、 as defined by Committee E12.)hueattribute of color related to the wavelength of electromagnetic energy and experienced as “red,” “green,” “blue,” and otherelements of the visible spectrum.brightnessaspect of visual perception whereby an area appears to emit more or less light.chromaexperienced as c

31、olor purity, attribute of color used to indicate the degree of departure of the color from a gray of thesame brightness.color blindness, ntotal or partial inability to differentiate certain hues. (1997)consumer, nthe user or potential user of a product or service, who may participate in research tes

32、ts to provide opinions ofproducts, concepts or services. (2010)context effect, neffect upon the perception of a stimulus arising from its interrelationship with other stimuli in a presentationset. (1997)contrast, visual, nthe degree of dissimilarity in appearance of two parts of a field of view seen

33、 simultaneously or successively.(1998)contrast effect, nspecial case of context effect in which the perceived degree of difference between stimuli is exaggerated as aresult of their interrelationship. (1997)convergence, ntendency of a stimulus to be perceived as similar to prior stimulus or stimuli.

34、 (1997)convergence effect, nspecial case of context effect in which the perceived degree of difference between stimuli is diminishedas a result of their interrelationship. (1997)cooling, chemical, nsensation of reduced temperature experienced as a result of exposure to certain substances such as men

35、tholor anise. The sensation usually persists after the stimulus is removed. (1997)cooling, physical, nsensation of reduced temperature experienced as a result of exposure to thermally cold substances, such asice; to substances that evaporate rapidly, such as acetone or alcohol; or to substances that

36、 have a negative heat of solution, suchas crystalline sorbitol. The duration of the sensation is usually limited to the time of direct contact with the stimulus. (1998)E253 18a3cutaneous sense, nany of the senses whose receptors lie in the skin or immediately beneath it (or in the external mucousmem

37、branes): contact, pressure, warmth, cold, and pain. (1997)descriptive analysis, nany method to describe and quantify the sensory characteristics of stimuli by a panel of trained assessors.(1998)difference limen, nSee threshold, difference. (1997)directional difference test, na paired comparison or 2

38、-AFC (Alternative Forced Choice) method in which assessors select thestimulus from a pair of stimuli that is perceived to be higher or lower in intensity of a specified sensory attribute. (2009)discrimination, nthe process of qualitatively or quantitatively differentiating among stimuli. (1998)discr

39、imination test, nany method to determine if differences among stimuli are perceptible. For example: triangle tests, duo-triotests, paired comparison tests, etc. (1998)duo-trio test, na method of discrimination testing comprised of two coded samples and one identified reference. One of thecoded sampl

40、es and the reference are samples of the same stimulus. The other coded sample is a sample of one other stimulus.The assessor is asked to select which of the two coded samples is different from the reference or which of the two coded samplesis the same as the reference. (2012)DISCUSSIONStimuli can re

41、present different lots of products, formulations, or processes, etc.expectation, error of, na bias due to preconceived ideas that influences an assessors judgment. (1999)end effect, neffect where the end points of a scale are used less frequently than other scale points. (2014)expert, na common term

42、 for a person with extensive experience in a product category who performs perceptual evaluations todraw conclusions about the effects of variations in raw materials, processing, storage, aging, etc. Experts often operate alone.(1995) (See also assessor and expert assessor.)expert assessor, nan asse

43、ssor with a high degree of sensory acuity who has experience in the test procedure and establishedability to make consistent and repeatable sensory assessments. An expert assessor functions as a member of a sensory panel.(1995) (See also assessor and expert.)extended use testing, nsensory or consume

44、r testing of a product over a time period that allows for multiple usage occasions.flavor, n(1) perception resulting from stimulating a combination of the taste buds, the olfactory organs, and chemestheticreceptors within the oral cavity; (2) the combined effect of taste sensations, aromatics, and c

45、hemical feeling factors evoked bya substance in the oral cavity. (2001)fragrance, n(1) see aroma; (2) an aromatic substance. (2011)DISCUSSIONThe term fragrance is commonly used in household and personal care industries.free-choice profiling, na form of sensory profiling in which each assessor indepe

46、ndently generates attributes to evaluate a groupof samples. The assessors attributes may be the same or may differ from sample to sample. The assessors sensory profiles arecombined statistically (for example, by Generalized Procrustes Analysis) to produce a map of the samples. (2000)gloss, na shiny

47、appearance resulting from the tendency of a surface to reflect light energy at one angle more than at others. (2000)(See reflectance, directional. For the consensus technical definition, see gloss in Terminology E284.)gustation, nthe sense of taste. (2011)heat, chemical, nsensation of increased temp

48、erature resulting from exposure to substances such as capsaicin or hot peppers. Thesensation tends to persist after the stimulus is removed.heat, physical, nsensation experienced as a result of exposure to thermally hot substances such as water above 120F. Theduration of the sensation is usually lim

49、ited to the time of direct contact with the stimulus.hedonic scale, na scale on which liking or disliking of a stimulus is expressed. (2000)hue, nsee color (of an object). (2001) (For consensus technical definition see hue in Terminology E284.)intensity, nthe perceived magnitude of a stimulus. (2000)E253 18a4interval data, ndata obtained from a scale for which numerically identical differences on any part of the scale correspond to thesame magnitude of difference of the characte