ASTM E253-17 Standard Terminology Relating to Sensory Evaluation of Materials and Products.pdf

1、Designation: E253 17Standard 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 revision. A

2、 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 madewithout

3、 direct comparison to other stimuli. (2007)acceptability/unacceptability, ndegree to which a stimulusis 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 givenstimulus which occurs as

4、 a result of exposure to thatstimulus. (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 afterremoval of the stimulus from the sensing field (for example,with foods) or after ap

5、plication 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 specifiedtime point. (2008)aftertaste, nthe oral or nasal sensations that occur after thestimulus has been removed from the oral c

6、avity. See aftereffects. (2007)aguesia, nlack of sensitivity to taste stimuli. (1996)alternative forced choice (AFC), nmethod in which 2, 3, ormore stimuli are presented, and assessors are given acriterion by which they are required to select one stimulus.(2008)DISCUSSIONTypical examples include 2-A

7、FC (directional differenttest) and 3-AFC (selecting the one stimulus among a set of three thatdiffers in a defined attribute). (alpha) risk, nthe probability of concluding that a percep-tible difference exists when, in reality, one does not. (2014)DISCUSSION risk also is known as Type 1 Error or sig

8、nificancelevel.alternative forced choice (AFC) test, nmethod in which 2,3, or more stimuli are presented, and assessors are given acriterion by which they are required to select one stimulus.(2008)DISCUSSIONTypical examples include 2-AFC (directional differencetest) and 3-AFC (selecting the one stim

9、ulus among a set of three thatdiffers in a defined attribute).anchoring point, na reference point against which otheritems are judged. (1996)anosmia, nlack of sensitivity to odor stimuli. (1996)Anot-A test, na method of discrimination testing comprisedof at least two samples; at least one sample is

10、a previouslyidentified sample (“A”) and at least one is a test sample. Allsamples are presented blindly, and the assessors task is toassign the label “A” or “not-A” to each of the samples.(2001)antagonism, njoint action of two or more stimuli whosecombination elicits a level of sensation lower than

11、thatexpected from combining the effects of each stimulus takenseparately. (1996)aroma, nperception resulting from stimulating the olfactoryreceptors; in a broader sense, the term is sometimes used torefer to the combination of sensations resulting from stimu-lation of the entire nasal cavity. (1996)

12、DISCUSSIONAroma, odor, and smell have the same basic meaning;however, in common usage they may have different connotations.aromatic, nperception resulting from stimulating the olfac-tory receptors retronasally. (2010)assessor, na general term for any individual responding tostimuli in a sensory test

13、. (2006)DISCUSSIONThe terms assessor, judge, panelist, panel member, andrespondent all have the same basic meaning, although sometimes1This terminology is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.01 on Terminology.Current e

14、dition approved May 1, 2017. Published June 2017. Originallyapproved in 1965. Last previous edition approved in 2016 as E253 16. DOI:10.1520/E0253-17.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStand

15、ards volume information, refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles

16、 on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.1different connotations. Usage of these terms varies with the training andexperie

17、nce of the investigator, habit, tradition, personal preference, andother factors.astringency, nthe complex of sensations due to shrinking,drawing, or puckering of the epithelium as a result ofexposure to substances such as alums or tannins. (1996)attitude, na predisposition to respond in a character

18、istic waytoward a class of objects, concepts, or stimuli. (1996)attitude scale, na means for eliciting indications of theattitudes or opinions held, usually on a measuring systemusing marks or value designations. (1996)attribute, na perceived characteristic. (1996)audition, nthe sense of hearing. (1

19、996)aversion, na predisposition to avoid a stimulus based on afeeling of discomfort or dislike. (2011) (beta) risk, nthe probability of concluding that no percep-tible difference exists when, in reality, one does. (2014)DISCUSSION risk also is known as Type II Error.bias, na systematic error manifes

20、ted as a persistent positiveor negative deviation of the method average from itsaccepted true value. (2013)DISCUSSIONBias is a general term for any systematic deviation in amethods average from its accepted true value. In sensory, there areseveral commonly used terms that relate to specific types or

21、 causes ofbias. These include: sensory adaptation, context effect, contrast effect,convergence effect, error of expectation, order effect, position effect,and response bias.bipolar scale, nscale where the end anchors are semanticopposites and there is an implied or anchored mid-point.(2008)DISCUSSIO

22、NExamples of semantic opposites are “too thin” to “toothick,” “dislike extremely” to “like extremely.”bite, chemical, nstinging experienced primarily in the oralcavity as a result of exposure to substances such as highlycarbonated beverages. (1997)bitter, adjpertaining to the taste produced by subst

23、ances suchas quinine or caffeine when in solution. (2012)blinded, adjan element of experimental control in which theidentity or an aspect of a treatment, condition, or substanceis hidden from the participant (single blind) or both theparticipant and the experimenter (double blind). (2008)body (food)

24、, nthe quality of a food or beverage relatingeither to its consistency, compactness of texture, fullness,flavor, or combination thereof. (1997)brightness, nsee color (of an object). (2001) (For consensustechnical definition see brightness in Terminology E284).burn, chemical, nperception of irritatio

25、n resulting fromexposure to substances such as ethyl alcohol, acetic acid, andbenzoate. The sensation tends to persist after the stimulus isremoved. (2013)chemesthesis, nperception derived from chemical stimula-tion of the skin or other tissues, for example, mentholcooling, ammonia pungency. (2015)c

26、hroma, nsee color. (2001) (For consensus technical defi-nition see chroma in Terminology E284).color (of an object), nthe appearance of an object dependentupon the spectral composition of radiant and incident light,the spectral reflectance or transmittance of the object, andthe psychological respons

27、e of the observer. The experiencemay be described in terms of three attributes: hue,brightness, and chroma. (2001) (For consensus technicaldefinition see color in Terminology E284 as defined byCommittee E12.)hueattribute of color related to the wavelength of electro-magnetic energy and experienced a

28、s “red,” “green,” “blue,”and other elements of the visible spectrum.brightnessaspect of visual perception whereby an areaappears to emit more or less light.chromaexperienced as color purity, attribute of color usedto indicate the degree of departure of the color from a gray ofthe same brightness.col

29、or blindness, ntotal or partial inability to differentiatecertain hues. (1997)consumer, nthe user or potential user of a product or service,who may participate in research tests to provide opinions ofproducts, concepts or services. (2010)context effect, neffect upon the perception of a stimulusarisi

30、ng from its interrelationship with other stimuli in apresentation set. (1997)contrast, visual, nthe degree of dissimilarity in appearanceof two parts of a field of view seen simultaneously orsuccessively. (1998)contrast effect, nspecial case of context effect in which theperceived degree of differen

31、ce between stimuli is exagger-ated as a result of their interrelationship. (1997)convergence, ntendency of a stimulus to be perceived assimilar to prior stimulus or stimuli. (1997)convergence effect, nspecial case of context effect in whichthe perceived degree of difference between stimuli is dimin-

32、ished as a result of their interrelationship. (1997)cooling, chemical, nsensation of reduced temperature expe-rienced as a result of exposure to certain substances such asmenthol or anise. The sensation usually persists after thestimulus is removed. (1997)cooling, physical, nsensation of reduced tem

33、perature expe-rienced as a result of exposure to thermally cold substances,such as ice; to substances that evaporate rapidly, such asacetone or alcohol; or to substances that have a negative heatof solution, such as crystalline sorbitol. The duration of thesensation is usually limited to the time of

34、 direct contact withthe stimulus. (1998)E253 172cutaneous sense, nany of the senses whose receptors lie inthe skin or immediately beneath it (or in the external mucousmembranes): contact, pressure, warmth, cold, and pain.(1997)descriptive analysis, nany method to describe and quantifythe sensory cha

35、racteristics of stimuli by a panel of trainedassessors. (1998)difference limen, nSee threshold, difference. (1997)directional difference test, na paired comparison or 2-AFC(Alternative Forced Choice) method in which assessorsselect the stimulus from a pair of stimuli that is perceived tobe higher or

36、 lower in intensity of a specified sensoryattribute. (2009)discrimination, nthe process of qualitatively or quantita-tively differentiating among stimuli. (1998)discrimination test, nany method to determine if differencesamong stimuli are perceptible. For example: triangle tests,duo-trio tests, pair

37、ed comparison tests, etc. (1998)duo-trio test, na method of discrimination testing comprisedof two coded samples and one identified reference. One ofthe coded samples and the reference are samples of the samestimulus. The other coded sample is a sample of one otherstimulus. The assessor is asked to

38、select which of the twocoded samples is different from the reference or which of thetwo coded samples is the same as the reference. (2012)DISCUSSIONStimuli can represent different lots of products,formulations, or processes, etc.expectation, error of, na bias due to preconceived ideas thatinfluences

39、 an assessors judgment. (1999)end effect, neffect where the end points of a scale are usedless frequently than other scale points. (2014)expert, na common term for a person with extensiveexperience in a product category who performs perceptualevaluations to draw conclusions about the effects of vari

40、a-tions in raw materials, processing, storage, aging, etc.Experts often operate alone. (1995) (See also assessor andexpert assessor.)expert assessor, nan assessor with a high degree of sensoryacuity who has experience in the test procedure and estab-lished ability to make consistent and repeatable s

41、ensoryassessments. An expert assessor functions as a member of asensory panel. (1995) (See also assessor and expert.)extended use testing, nsensory or consumer testing of aproduct over a time period that allows for multiple usageoccasions.flavor, n(1) perception resulting from stimulating a combi-na

42、tion of the taste buds, the olfactory organs, and chemes-thetic receptors within the oral cavity; (2) the combinedeffect of taste sensations, aromatics, and chemical feelingfactors evoked by a substance in the oral cavity. (2001)fragrance, n(1) see aroma;(2) an aromatic substance.(2011)DISCUSSIONThe

43、 term fragrance is commonly used in household andpersonal care industries.free-choice profiling, na form of sensory profiling in whicheach assessor independently generates attributes to evaluatea group of samples. The assessors attributes may be thesame or may differ from sample to sample. The asses

44、sorssensory profiles are combined statistically (for example, byGeneralized Procrustes Analysis) to produce a map of thesamples. (2000)gloss, na shiny appearance resulting from the tendency of asurface to reflect light energy at one angle more than atothers. (2000) (See reflectance, directional. For

45、 the consen-sus technical definition, see gloss in Terminology E284.)gustation, nthe sense of taste. (2011)heat, chemical, nsensation of increased temperature result-ing from exposure to substances such as capsaicin or hotpeppers. The sensation tends to persist after the stimulus isremoved.heat, phy

46、sical, nsensation experienced as a result of expo-sure to thermally hot substances such as water above 120F.The duration of the sensation is usually limited to the time ofdirect contact with the stimulus.hedonic scale, na scale on which liking or disliking of astimulus is expressed. (2000)hue, nsee

47、color (of an object). (2001) (For consensustechnical definition see hue in Terminology E284.)intensity, nthe perceived magnitude of a stimulus. (2000)judge, nSee assessor. (2000)just-about-right scale, nbipolar scale used to measure thelevel of an attribute relative to an assessors ideal level,havin

48、g a midpoint labeled “just about right” or “just right.”(2007)just noticeable difference, nSee threshold, difference.(2000)kinesthesis, nperception of bodily movement or position.(2015)labeled affective magnitude scale (LAM), na type oflabeled magnitude scale, with verbal labels related to likingand

49、 disliking. There is a neutral point in the center of the linescale and the opposing end anchors are “greatest imaginablelike” and “greatest imaginable dislike.” See Fig. 1. (2015)DISCUSSIONThe remaining verbal anchors are equivalent to theanchors used with the well-known, nine-point hedonic scale, from “likeextremely” to “dislike extremely.” Positions of the verbal anchors weredetermined by magnitude estimation to be (in terms of % of the scale):33Cardello and Schutz, “Numer