1、Designation: E253 15Standard 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 Jan. 15, 2015. Published February 2015. Originallyapproved in 1965. Last previous edition approved in 2013 as E253 13a. DOI:10.1520/E0253-15.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of AS
15、TMStandards 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 States1different connotations. Usage of these terms varies with the training andexperience of the
16、 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 characteristic wayt
17、oward 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. (1996)aversi
18、on, 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 manifested as a p
19、ersistent 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 causes of
20、bias. 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)DISCUSSIONExamples
21、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 substances such
22、as 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), nthe qua
23、lity 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 irritation resultin
24、g fromexposure to substances such as ethyl alcohol, acetic acid, andbenzoate. The sensation tends to persist after the stimulus isremoved. (2013)chroma, nsee color. (2001) (For consensus technical defi-nition see chroma in Terminology E284).color (of an object), nthe appearance of an object dependen
25、tupon the spectral composition of radiant and incident light,the spectral reflectance or transmittance of the object, andthe psychological response of the observer. The experiencemay be described in terms of three attributes: hue,brightness, and chroma. (2001) (For consensus technicaldefinition see
26、color in Terminology E284 as defined byCommittee E12.)hueattribute of color related to the wavelength of electro-magnetic energy and experienced as “red,” “green,” “blue,”and other elements of the visible spectrum.brightnessaspect of visual perception whereby an areaappears to emit more or less ligh
27、t.chromaexperienced as color purity, attribute of color usedto indicate the degree of departure of the color from a gray ofthe same brightness.color blindness, ntotal or partial inability to differentiatecertain hues. (1997)consumer, nthe user or potential user of a product or service,who may partic
28、ipate in research tests to provide opinions ofproducts, concepts or services. (2010)context effect, neffect upon the perception of a stimulusarising from its interrelationship with other stimuli in apresentation set. (1997)contrast, visual, nthe degree of dissimilarity in appearanceof two parts of a
29、 field of view seen simultaneously orsuccessively. (1998)contrast effect, nspecial case of context effect in which theperceived degree of difference between stimuli is exagger-ated as a result of their interrelationship. (1997)convergence, ntendency of a stimulus to be perceived assimilar to prior s
30、timulus or stimuli. (1997)convergence effect, nspecial case of context effect in whichthe perceived degree of difference between stimuli is dimin-ished as a result of their interrelationship. (1997)cooling, chemical, nsensation of reduced temperature expe-rienced as a result of exposure to certain s
31、ubstances such asmenthol or anise. The sensation usually persists after thestimulus is removed. (1997)cooling, physical, nsensation of reduced temperature expe-rienced as a result of exposure to thermally cold substances,such as ice; to substances that evaporate rapidly, such asacetone or alcohol; o
32、r to substances that have a negative heatof solution, such as crystalline sorbitol. The duration of thesensation is usually limited to the time of direct contact withthe stimulus. (1998)cutaneous sense, nany of the senses whose receptors lie inthe skin or immediately beneath it (or in the external m
33、ucousmembranes): contact, pressure, warmth, cold, and pain.(1997)descriptive analysis, nany method to describe and quantifythe sensory characteristics of stimuli by a panel of trainedassessors. (1998)E253 152difference limen, nSee threshold, difference. (1997)directional difference test, na paired c
34、omparison or 2-AFC(Alternative Forced Choice) method in which assessorsselect the stimulus from a pair of stimuli that is perceived tobe higher or lower in intensity of a specified sensoryattribute. (2009)discrimination, nthe process of qualitatively or quantita-tively differentiating among stimuli.
35、 (1998)discrimination test, nany method to determine if differencesamong stimuli are perceptible. For example: triangle tests,duo-trio tests, paired comparison tests, etc. (1998)duo-trio test, na method of discrimination testing comprisedof two coded samples and one identified reference. One ofthe c
36、oded samples and the reference are samples of the samestimulus. The other coded sample is a sample of one otherstimulus. The assessor is asked to select which of the twocoded samples is different from the reference or which of thetwo coded samples is the same as the reference. (2012)DISCUSSIONStimul
37、i can represent different lots of products,formulations, or processes, etc.expectation, error of, na bias due to preconceived ideas thatinfluences 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
38、 term for a person with extensiveexperience in a product category who performs perceptualevaluations to draw conclusions about the effects of varia-tions in raw materials, processing, storage, aging, etc.Experts often operate alone. (1995) (See also assessor andexpert assessor.)expert assessor, nan
39、assessor with a high degree of sensoryacuity who has experience in the test procedure and estab-lished ability to make consistent and repeatable sensoryassessments. An expert assessor functions as a member of asensory panel. (1995) (See also assessor and expert.)extended use testing, nsensory or con
40、sumer testing of aproduct over a time period that allows for multiple usageoccasions.flavor, n(1) perception resulting from stimulating a combi-nation of the taste buds, the olfactory organs, and chemes-thetic receptors within the oral cavity; (2) the combinedeffect of taste sensations, aromatics, a
41、nd chemical feelingfactors evoked by a substance in the oral cavity. (2001)fragrance, n(1) see aroma;(2) an aromatic substance.(2011)DISCUSSIONThe term fragrance is commonly used in household andpersonal care industries.free-choice profiling, na form of sensory profiling in whicheach assessor indepe
42、ndently generates attributes to evaluatea group of samples. The assessors attributes may be thesame or may differ from sample to sample. The assessorssensory profiles are combined statistically (for example, byGeneralized Procrustes Analysis) to produce a map of thesamples. (2000)gloss, na shiny app
43、earance resulting from the tendency of asurface to reflect light energy at one angle more than atothers. (2000) (See reflectance, directional. For the consen-sus technical definition, see gloss in Terminology E284.)gustation, nthe sense of taste. (2011)heat, chemical, nsensation of increased tempera
44、ture result-ing from exposure to substances such as capsaicin or hotpeppers. The sensation tends to persist after the stimulus isremoved.heat, physical, nsensation experienced as a result of expo-sure to thermally hot substances such as water above 120F.The duration of the sensation is usually limit
45、ed to the time ofdirect contact with the stimulus.hedonic scale, na scale on which liking or disliking of astimulus is expressed. (2000)hue, nsee color (of an object). (2001) (For consensustechnical definition see hue in Terminology E284.)inadequate stimulus, na stimulus which is not regarded asnorm
46、ally affecting a particular sense, but which may actuallydo so (for example, pressure on the eyeball producing aperception of light, or electrical stimulation generating ataste). (2000)intensity, nthe perceived magnitude of a stimulus. (2000)judge, nSee assessor. (2000)just-about-right scale, nbipol
47、ar scale used to measure thelevel of an attribute relative to an assessors ideal level,having a midpoint labeled “just about right” or “just right.”(2007)just noticeable difference, nSee threshold, difference.(2000)kinesthesis, nperception of pressure, position, or motion inmuscles, tendons, or join
48、ts. (2001)magnitude estimation, nprocess of assigning values to theintensities of an attribute in such a way that the ratiosbetween pairs of assigned values are the same as between themagnitudes of the perceptions to which they correspond.(2003)malodor, nan odor that is unpleasant or disliked whenpe
49、rceived in a specific context. (2012)DISCUSSIONFor example, “sweaty” is considered a malodor bymany people when it is present on the human body. However, “sweaty”notes are common in many cheeses and may not be considered malodorin that context.masking, nthe phenomenon where one quality within amixture obscures one or several other qualities present.(2001)E253 153matching, nthe process of equating or relating stimuli,usually to determine the similarity between standard andunknown o
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