1、Designation: E253 12 E253 12aStandard 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 re
2、vision. 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 ma
3、de 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 stimulus wh
4、ich 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 example, with f
5、oods)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 has been remo
6、ved 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)DISCUSSIONTypical
7、 examples include 2-AFC (directional different test) and 3-AFC (selecting the one stimulus among a set of three that differs in a definedattribute).alternative forced choice (AFC) test, nmethod in which 2, 3, or more stimuli are presented, and assessors are given a criterionby which they are require
8、d 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 differs in a definedattribute).anchoring point, na reference point against which other items are judged. (1996)anosmia, nlack of sens
9、itivity to odor stimuli. (1996)1 This terminology is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.01 on Terminology.Current edition approved May 1, 2012Nov. 1, 2012. Published June 2012December 2012. Originally approved in 19
10、65. Last previous edition approved in 20112012 asE253 11a.E253 12. DOI: 10.1520/E0253-12.10.1520/E0253-12A.2 For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the sta
11、ndards Document Summary page on the ASTM website.This 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 made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurat
12、ely, 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.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
13、1Anot-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 “A” or “not-A” to each of the samples. (2
14、001)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 receptors; in a broader sense, the term is somet
15、imes 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 resulting from stimulating the olfactory r
16、eceptors retronasally. (2010)assessor, na general term for any individual responding to stimuli in a sensory test. (2006)DISCUSSIONThe terms assessor,judge,panelist,panel member, and respondent all have the same basic meaning, although sometimes different connotations. Usageof these terms varies wit
17、h the training 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 predispositi
18、on to respond 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)audit
19、ion, nthe sense of hearing. (1996)aversion, na predisposition to avoid a stimulus based on a feeling of discomfort or dislike. (2011)bias, na systematic error manifested as a persistent positive or negative deviation of the method average from its accepted truevalue. (1996) (See also response bias.)
20、 (2012)bipolar scale, nscale where the end 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 c
21、avity as a result of exposure to substances such as highly carbonatedbeverages. (1997)bitter, adjpertaining to the taste produced by substances such as quinine or caffeine when in solution. (2012)blinded, adjan element of experimental control in which the identity or an aspect of a treatment, condit
22、ion, 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, orcombination thereof. (1997)brightness, nse
23、e 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 or acids. The sensation lingers a short
24、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 object dependent upon the spectral compo
25、sition of radiant and incident light, thespectral reflectance or transmittance of the object, and the psychological response of the observer. The experience may beE253 12a2described in terms of three attributes: hue, brightness, and chroma. (2001) (For consensus technical definition see color inTerm
26、inology 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 more or less light.chromaexpe
27、rienced 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 service, who may participate in
28、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 knowledge ofthe products to be tested. (1997)context effect, neffect upon the perception of a stimulus arising
29、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 perceived degree of differenc
30、e between stimuli is exaggerated as aresult 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 difference between stimuli is diminis
31、hedas 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, nsensation of reduced temper
32、ature 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 usually limited to the time of d
33、irect 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)descriptive analysis, nany method to describe and quantify the sensory character
34、istics 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 that is perceived to be higher or low
35、er 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: triangle tests, duo-triotests, paired
36、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 samples of the same stimulus. The other coded sample is a sample of oneother stimulus. The assesso
37、r is asked to select which of the two coded samples is different from the reference or which of thetwo coded samples is the same as the reference. (1998) (2012)DISCUSSIONStimuli can represent different lots of products, formulations, or processes, etc.expectation, error of, na bias due to preconceiv
38、ed ideas that influences an assessors judgment. (1999)expert, na common term for a person with extensive experience in a product category who performs perceptual evaluations todraw conclusions about the effects of variations in raw materials, processing, storage, aging, etc. Experts often operate al
39、one.(1995) (See also assessor and expert assessor.)E253 12a3expert assessor, nan assessor with a high degree of sensory acuity who has experience in the test procedure and establishedability to make consistent and repeatable sensory assessments. An expert assessor functions as a member of a sensory
40、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 occasions.flavor, n(1) perception resulting from stimulating a combination of the taste buds, the olfactory organs, and chemestheticreceptors
41、within the oral cavity; (2) the combined effect of taste sensations, aromatics, and chemical feeling factors evoked bya substance in the oral cavity. (2001)fragrance, n(1) see aroma; (2) an aromatic substance. (2011)DISCUSSIONThe term fragrance is commonly used in household and personal care industr
42、ies.free-choice profiling, na form of sensory profiling in which each assessor independently generates attributes to evaluate a groupof samples. The assessors attributes may be the same or may differ from sample to sample. The assessors sensory profiles arecombined statistically (for example, by Gen
43、eralized 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 at one angle more than at others. (2000)(See reflectance, directional. For the consensus technical definition, see gloss in Terminology E28
44、4.)gustation, nthe sense of taste. (2011)heat, chemical, nsensation of increased temperature resulting from exposure to substances such as capsaicin or hot peppers. Thesensation tends to persist after the stimulus is removed.heat, physical, nsensation experienced as a result of exposure to thermally
45、 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 on which liking or disliking of a stimulus is expressed. (2000)hue, nsee color(of an object). (2001) (For consensus technical definition s
46、ee 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 example, pressure on the eyeball producing a perception of light, or electrical stimulation generating a taste). (2000)intensity, nthe perceiv
47、ed 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 assessors ideal level, having amidpoint labeled “just about right” or “just right.” (2007)just noticeable difference, nSee threshold, differen
48、ce. (2000)kinesthesis, nperception of pressure, position, or motion in muscles, tendons, or joints. (2001)magnitude estimation, nprocess of assigning values to 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
49、perceptions to which they correspond. (2003)malodor, nan odor that 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 are common in manycheeses 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 equ
