1、Designation: E 253 08Standard Terminology Relating toSensory Evaluation of Materials and Products1This standard is issued under the fixed designation E 253; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision.
2、 A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Referenced Documents1.1 ASTM Standards:2E 284 Terminology of Appearance2. Terminologyabsolute judgment, nan evaluation of a stimulus madewit
3、hout 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 occur
4、s as 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 afte
5、r application of the stimulus (for example,with non-foods). (2008)aftertaste, nthe oral or nasal sensations that occur after thestimulus has been removed from the oral cavity. See aftereffects. (2007)aguesia, nlack of sensitivity to taste stimuli. (1996)anchoring point, na reference point against wh
6、ich otheritems are judged. (1996)anosmia, nlack of sensitivity to odor stimuli. (1996)Anot-A test, na method of discrimination testing com-prised of at least two samples; at least one sample is apreviously identified sample (“A”) and at least one is a testsample. All samples are presented blindly, a
7、nd the assessorstask is to assign the label “A” or “not-A” to each of thesamples. (2001)antagonism, njoint action of two or more stimuli whosecombination elicits a level of sensation lower than thatexpected from combining the effects of each stimulus takenseparately. (1996)aroma, nperception resulti
8、ng 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)DISCUSSIONAroma, odor, and smell have the same basic meaning;however, in common usage they may have differ
9、ent connotations.assessor, na general term for any individual responding tostimuli in a sensory test. (2006)DISCUSSIONThe terms assessor, judge, panelist, panel member, andrespondent all have the same basic meaning, although sometimesdifferent connotations. Usage of these terms varies with the train
10、ing andexperience 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
11、in a characteristic 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
12、of hearing. (1996)aversion, nfeeling of dislike provoking avoidance of astimulus. (1996)bias, nsystematic error manifested as a persistent positive ornegative deviation of the method average from its acceptedtrue value. (1996)bite, chemical, nstinging experienced primarily in the oralcavity as a res
13、ult of exposure to substances such as highlycarbonated beverages. (1997)bitter, adjtaste produced by substances such as quinine orcaffeine when in solution. (2003)1This terminology is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E1
14、8.01 on Terminology.Current edition approved April 15, 2008. Published May 2008. Originallyapproved in 1965. Last previous edition approved in 2007 as E 253 07a.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book o
15、f ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.blinded, adjan element of experimental control in which theidentity or an aspect of a
16、 treatment, condition, or substanceis hidden from the participant (single blind) or both theparticipant and the experimenter (double blind). (2008)body (food), nthe quality of a food or beverage relatingeither to its consistency, compactness of texture, fullness,flavor, or combination thereof. (1997
17、)brightness, nsee color (of an object). (2001) (For consensustechnical definition see brightness in Terminology E 284).burn chemical, nperception of increased temperature andirritation resulting from exposure to such substances as ethylalcohol, or high concentrations of NaCl or acids. Thesensation l
18、ingers a short time after the stimulus is removed.(1997)chroma, nsee color. (2001) (For consensus technical defi-nition see chroma in Terminology E 284).classification, na method of sorting stimuli into predefinedcategories. (1997)color (of an object), nthe appearance of an object dependentupon the
19、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, bright-ness, and chroma. (2001) (For consensus technical definitionsee color in
20、 Terminology E 284 as defined by CommitteeE12.)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 light.chrom
21、aexperienced as color purity, attribute of color usedto indicate the degree of departure of the color from a grayof the same brightness.color blindness, ntotal or partial inability to differentiatecertain hues. (1997)consumer panel, na group that is representative of thepotential user population and
22、 that does not have technicalknowledge of the products to be tested. (1997)context effect, neffect upon the perception of a stimulusarising from its interrelationship with other stimuli in apresentation set. (1997)contrast, nvisual, the degree of dissimilarity in appearanceof two parts of a field of
23、 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 stimulus o
24、r 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 substances
25、 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; or to subs
26、tances 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 mucousmemb
27、ranes): 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)difference limen, nSee threshold, difference. (1997)discrimination, nthe process of qualitatively or quantita
28、-tively differentiating among stimuli. (1998)discrimination test, nany method to determine if differ-ences among stimuli are perceptible. For example: triangletests, duo-trio tests, paired comparison tests, etc. (1998)duo-trio test, na method of discrimination testing comprisedof two coded samples a
29、nd one identified reference. One ofthe coded samples and the reference are identical. Theassessor is asked to select which of the two coded samples isdifferent from the reference or which of the two codedsamples is the same as the reference. (1998)expectation, error of, na bias due to preconceived i
30、deas thatinfluences an assessors judgment. (1999)expert, na common 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. (
31、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 sensoryassessments. An expert assessor functions as a member of asensory panel. (1995) (S
32、ee also assessor and expert.)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, and chemical feelingfactors evoked by a substance in the
33、oral cavity. (2001)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 assessorssensory profiles are combined statistically (for ex
34、ample, 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 the consen-sus technical definition, see gloss in Term
35、inology E 284.)gustation, n(1) the sense of taste. (2) pertaining to the act oftasting. (2000)E253082heat, 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, physical,
36、 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 color
37、(of an object). (2001) (For consensustechnical definition see hue in Terminology E 284.)inadequate stimulus, na stimulus which is not regarded asnormally affecting a particular sense, but which may actuallydo so (for example, pressure on the eyeball producing aperception of light, or electrical stim
38、ulation generating ataste). (2000)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,having a midpoint labeled “just about right” or “just right.”(20
39、07)just noticeable difference, nSee threshold, difference.(2000)kinesthesis, nperception of pressure, position, or motion inmuscles, tendons, or joints. (2001)magnitude estimation, nprocess of assigning values to theintensities of an attribute in such a way that the ratiosbetween pairs of assigned v
40、alues are the same as between themagnitudes of the perceptions to which they correspond.(2003)masking, nthe phenomenon where one quality within amixture obscures one or several other qualities present.(2001)matching, nthe process of equating or relating stimuli,usually to determine the similarity be
41、tween standard andunknown or between unknowns. (2002)modality, nany of the sensory systems (for example, audi-tory, taste, olfaction, touch, or visual modality). (2001)mouthfeel, na mixed experience deriving from sensations inthe oral cavity that relate to physical (for example, density,particulate)
42、 or chemical (for example, astringency, mentholcooling) properties of a stimulus material. (2001)observer, n(1) an assessor in a visual sensory test. (See alsoassessor.) (2) a person who is watching an individual orgroup to collect information about behavior, responses toproducts, test protocols, or
43、 processes. (2002)odor, nSee aroma. (2001)odorant, na substance that stimulates the olfactory recep-tors. (2002)olfaction, n(1) the sense of smell. (2) pertaining to the act ofsmelling. (2000)olfactory, adjpertaining to the sense of smell. (2001)order effect, nsequential effects in which one order o
44、fevaluating two or more stimuli produces different responsesthan another order. (2008)organoleptic, adjrelating to a property of a sample per-ceived by the sense organs (obsolete, see sensory). (2001)paired comparison, na method in which stimuli are pre-sented in pairs for comparison on the basis of
45、 some definedcriterion. (2001)palatable, adjsufficiently pleasant to be consumed. (2003)panel, na group of assessors chosen to participate in asensory test. (2001)panelist, nSee assessor. (2001)panel member, nSee assessor. (2001)partial sensory profile, na profile comprising certain se-lected attrib
46、utes with their intensity values. Examples areflavor profile, odor profile, and texture profile. (2001)perception, nthe awareness of a stimulus by way of thesenses. (2003)preference, nchoice of one product, treatment, or item overothers in a given set based upon hedonics, sensory proper-ties, or oth
47、er criteria. (2003)psychometrics, napplication of measurement principles topsychological phenomena. (2003)psychophysical methods, nprocedures for establishing re-lationships between measurable physical stimuli and result-ing sensory responses. Some examples of these methods arethe method of limits,
48、method of constant stimuli, and themethod of adjustment. (2003)psychophysical power law, na power function describingthe relationship between physical amounts of stimuli andtheir respective perceived intensities. (2003) The mathemati-cal relationship is:R 5 kSnwhere:R = perceived intensity of a give
49、n stimulus,S = physical amount of that stimulus,k = constant reflecting the unit of measurement, andn = exponent that is an empirical constant characteristic ofthe given sensory system.pungency, nirritating, piercing, or sharp trigeminal sensa-tion, experienced primarily in the nasal cavity, as a result ofexposure to ammonia or to the volatiles of such substancesas freshly prepared mustard or horseradish. (2002)qualitative sensory profile, na description of a sampleconsisting of sensory
