1、Designation:E25311a Designation: E253 12Standard 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
2、 of last revision. 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
3、stimulus made 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
4、stimulus which 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 exam
5、ple, with foods)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 ha
6、s been removed 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)DISCUS
7、SIONTypical examples include 2-AFC (directional different test) and 3-AFC (selecting the one stimulus among a set of three that differs ina defined attribute).alternative forced choice (AFC) test, nmethod in which 2, 3, or more stimuli are presented, and assessors are given a criterionby which they
8、are required to select one stimulus. (2008)DISCUSSIONTypical examples include 2-AFC (directional difference test) and 3-AFC (selecting the one stimulus among a set of three that differsin a defined attribute).anchoring point, na reference point against which other items are judged. (1996)anosmia, nl
9、ack 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 previouslyidentified sample (“A”) and at least one is a test sample. All samples are presented blindly, and the assessors task is to assignthe label
10、“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 that expected fromcombining the effects of each stimulus taken separately. (1996)aroma, nperception resulting from stimulating the olfactory recepto
11、rs; in a broader sense, the term is sometimes used to referto the combination of sensations resulting from stimulation 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 r
12、esulting from stimulating the olfactory receptors retronasally. (2010)assessor, na general term for any individual responding to stimuli in a sensory test. (2006)1This terminology is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E
13、18.01 on Terminology.Current edition approved Dec.May 1, 2011.2012. Published JanuaryJune 2012. Originally approved in 1965. Last previous edition approved in 2011 as E253 11a. DOI:10.1520/E0253-11A.10.1520/E0253-12.2For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact AST
14、M Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.1This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been mad
15、e 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 versionof the standard as published by ASTM is to be considered the official document.Copy
16、right ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.DISCUSSIONThe terms assessor, judge, panelist, panel member, and respondent all have the same basic meaning, although sometimes differentconnotations. Usage of these terms varies with the tr
17、aining and experience of the investigator, habit, tradition, personal preference, and other factors.astringency, nthe complex of sensations due to shrinking, drawing, or puckering of the epithelium as a result of exposure tosubstances such as alums or tannins. (1996)attitude, na predisposition to re
18、spond 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 measuring system using marksor value designations. (1996)attribute, na perceived characteristic. (1996)audition, nth
19、e sense of hearing. (1996)aversion, na predisposition to avoid a stimulus based on a feeling of discomfort or dislike. (2011)bias, nsystematic error manifested as a persistent positive or negative deviation of the method average from its accepted truevalue. (1996)bipolar scale, nscale where the end
20、anchors are semantic opposites and there is an implied or anchored mid-point. (2008)DISCUSSIONExamples of semantic opposites are “too thin” to “too thick,” “dislike extremely” to “like extremely.”bite, chemical, nstinging experienced primarily in the oral cavity as a result of exposure to substances
21、 such as highly carbonatedbeverages. (1997)bitter, adjtaste produced by substances such as quinine or caffeine when in solution. (2003) pertaining to the taste producedby substances such as quinine or caffeine when in solution. (2012)blinded, adjan element of experimental control in which the identi
22、ty or an aspect of a 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, orcomb
23、ination thereof. (1997)brightness, nsee color (of an object). (2001) (For consensus technical definition see brightness in Terminology E284).burn chemical, nperception of increased temperature and irritation resulting from exposure to such substances as ethyl alcohol,or high concentrations of NaCl o
24、r acids. The sensation lingers a short time after the stimulus is removed. (1997)chroma, nsee color. (2001) (For consensus technical definition see chroma in Terminology E284).classification, na method of sorting stimuli into predefined categories. (1997)color (of an object), nthe appearance of an o
25、bject dependent upon the spectral composition 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 technic
26、al definition see color inTerminology E284 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
27、 more or less light.chromaexperienced as color 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 se
28、rvice, who may participate in research tests to provide opinions ofproducts, concepts or services. (2010)consumer panel, na group that is representative of the potential user population and that does not have technical knowledgeof the products to be tested. (1997)context effect, neffect upon the per
29、ception of a stimulus arising from its interrelationship with other stimuli in a presentationset. (1997)contrast, nvisual, the degree of dissimilarity in appearance of two parts of a field of view seen simultaneously or successively.(1998)contrast effect, nspecial case of context effect in which the
30、 perceived degree of difference between stimuli is exaggerated asa result of their interrelationship. (1997)convergence, ntendency of a stimulus to be perceived as similar to prior stimulus or stimuli. (1997)convergence effect, nspecial case of context effect in which the perceived degree of differe
31、nce 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 mentholor anise. The sensation usually persists after the stimulus is removed. (1997)cooling, physical
32、, 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 have a negative heat of solution, suchas crystalline sorbitol. The duration of the sensation is us
33、ually limited to the time of direct contact with the stimulus. (1998)cutaneous sense, nany of the senses whose receptors lie in the skin or immediately beneath it (or in the external mucousmembranes): contact, pressure, warmth, cold, and pain. (1997)E253 122descriptive analysis, nany method to descr
34、ibe 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-AFC (Alternative Forced Choice) method in which assessors select thestimulus from a pair of stimuli
35、 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)discrimination test, nany method to determine if differences among stimuli are perceptible. For example:
36、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 samples and the reference are identical. The assessor is asked to select which of the two coded samples i
37、s different fromthe reference or which of the two coded samples is the same as the reference. (1998)expectation, error of, na bias due to preconceived ideas that influences an assessors judgment. (1999)expert, na common term for a person with extensive experience in a product category who performs p
38、erceptual 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 assessor with a high degree of sensory acuity who has experience in the test pro
39、cedure 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 consumer testing of a product over a time period that allows for multiple usage occ
40、asions.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 chemical feeling factors evoked bya substance in the oral cavity. (2001)fragr
41、ance, 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 independently generates attributes to evaluate a groupof samples. The assessors at
42、tributes 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 appearance resulting from the tendency of a surface to reflect light energy
43、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 temperature resulting from exposure to substances such as capsaicin or hot peppe
44、rs. 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 limited to the time of direct contact with the stimulus.hedonic scale, na scale
45、 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.)inadequate stimulus, na stimulus which is not regarded as normally affecting a particular sense, but which may actually do so(for ex
46、ample, pressure on the eyeball producing a perception of light, or electrical stimulation generating a taste). (2000)intensity, nthe perceived magnitude of a stimulus. (2000)judge, nSee assessor. (2000)just-about-right scale, nbipolar scale used to measure the level of an attribute relative to an as
47、sessors ideal level, having amidpoint labeled “just about right” or “just right.” (2007)just noticeable difference, nSee threshold, difference. (2000)kinesthesis, nperception of pressure, position, or motion in muscles, tendons, or joints. (2001)magnitude estimation, nprocess of assigning values to
48、the intensities of an attribute in such a way that the ratios between pairsof assigned values are the same as between the magnitudes of the perceptions to which they correspond. (2003)malodor, nan odor that is unpleasant or disliked by the target population when perceived in a specified context. (20
49、11) an odorthat is unpleasant or disliked when perceived in a specific context. (2012)DISCUSSIONFor example, “sweaty” is considered a malodor by many people when it is present on the human body. However, “sweaty” notes arecommon in many cheeses and may not be considered malodor in that context.masking, nthe phenomenon where one quality within a mixture obscures one or several other qualities present. (2001)matching, nthe process of equating or relating stimuli, usually to determine the sim
