1、Designation: E253 11aStandard 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.
2、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 madewithou
3、t 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 a
4、s 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 a
5、pplication 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
6、cavity. 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-
7、AFC (directional differenttest) and 3-AFC (selecting the one stimulus among a set of three thatdiffers in a defined attribute).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 stimul
8、us.(2008)DISCUSSIONTypical examples include 2-AFC (directional differencetest) and 3-AFC (selecting the one stimulus 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.
9、(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, and the assessorstask is to assign the label “A” or “not-A” to each of thesamples
10、. (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 resulting from stimulating the olfactoryreceptors; in a broader sense, the term is some
11、times 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 different connotations.aromatic, nperception resulting from stimulating the olfac-tory
12、 receptors retronasally. (2010)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
13、with the training 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 predispositi
14、on to respond 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)1This t
15、erminology is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.01 on Terminology.Current edition approved Dec. 1, 2011. Published January 2012. Originallyapproved in 1965. Last previous edition approved in 2011 as E253 11. DOI:10.1
16、520/E0253-11A.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor
17、Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.audition, nthe sense of hearing. (1996)aversion, na predisposition to avoid a stimulus based on afeeling of discomfort or dislike. (2011)bias, nsystematic error manifested as a persistent positive ornegative deviation of the method
18、average from its acceptedtrue value. (1996)bipolar scale, nscale where the end anchors are semanticopposites and there is an implied or anchored mid-point.(2008)DISCUSSIONExamples of semantic opposites are “too thin” to “toothick,” “dislike extremely” to “like extremely.”bite, chemical, nstinging ex
19、perienced primarily in the oralcavity as a result of exposure to substances such as highlycarbonated beverages. (1997)bitter, adjtaste produced by substances such as quinine orcaffeine when in solution. (2003)blinded, adjan element of experimental control in which theidentity or an aspect of a treat
20、ment, 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)brigh
21、tness, nsee color (of an object). (2001) (For consensustechnical definition see brightness in Terminology E284).burn chemical, nperception of increased temperature andirritation resulting from exposure to such substances as ethylalcohol, or high concentrations of NaCl or acids. Thesensation lingers
22、a short time after the stimulus is removed.(1997)chroma, nsee color. (2001) (For consensus technical defi-nition see chroma in Terminology E284).classification, na method of sorting stimuli into predefinedcategories. (1997)color (of an object), nthe appearance of an object dependentupon the spectral
23、 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 Termino
24、logy E284 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.chromaexperien
25、ced 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, nthe user or potential user of a product or service,who may participate in researc
26、h tests to provide opinions ofproducts, concepts or services. (2010)consumer panel, na group that is representative of thepotential user population and that does not have technicalknowledge of the products to be tested. (1997)context effect, neffect upon the perception of a stimulusarising from its
27、interrelationship with other stimuli in apresentation set. (1997)contrast, nvisual, the 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 difference between s
28、timuli 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-ished as a r
29、esult 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 temperature exp
30、e-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 direct cont
31、act withthe stimulus. (1998)cutaneous 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 characteristics of stim
32、uli 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 lower in intensity
33、of a specified sensoryattribute. (2009)discrimination, nthe process of qualitatively or quantita-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 test
34、s, 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 identical. Theassessor is asked to select which of the two coded samples isdifferent from the reference or which of the two coded
35、samples is the same as the reference. (1998)expectation, error of, na bias due to preconceived ideas thatinfluences an assessors judgment. (1999)expert, na common term for a person with extensiveexperience in a product category who performs perceptualE253 11a2evaluations to draw conclusions about th
36、e effects of varia-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
37、 and repeatable sensoryassessments. 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 stimu
38、lating 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 oral cavity. (2001)fragrance, n(1) see aroma; (2) an aromatic substance.(
39、2011)DISCUSSIONThe 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
40、 sample. The assessorssensory 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
41、, directional. For 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 i
42、sremoved.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 limited to the time ofdirect contact with the stimulus.hedonic scale, na scale on which liking or disliking of astimulus is expressed
43、. (2000)hue, nsee color (of an object). (2001) (For consensustechnical definition see hue in Terminology E284.)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 li
44、ght, or electrical stimulation 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 rig
45、ht” or “just right.”(2007)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 ratiosbetw
46、een 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 by the targetpopulation when perceived in a specified context. (2011)masking, nthe phenomenon where one quality within amixture obscur
47、es one or several other qualities present.(2001)matching, nthe process of equating or relating stimuli,usually to determine the similarity between standard andunknown or between unknowns. (2002)modality, nany of the sensory systems (for example, audi-tory, taste, olfaction, touch, or visual modality
48、). (2001)mouthfeel, na mixed experience deriving from sensations inthe oral cavity that relate to physical (for example, density,particulate) or chemical (for example, astringency, mentholcooling) properties of a stimulus material. (2001)observer, n(1) an assessor in a visual sensory test. (See also
49、assessor.) (2) a person who is watching an individual orgroup to collect information about behavior, responses toproducts, test protocols, or processes. (2002)odor, nSee aroma. (2001)odorant, na substance that stimulates the olfactory recep-tors. (2002)olfaction, nthe sense of smell. (2011)olfactory, adjpertaining to the sense of smell. (2001)order effect, nsequential effects in which one order ofevaluating two or more stimuli produces different responsesthan another order. (2008)organ
