ASTM E2454-19
(Guide)Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products
Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products
SIGNIFICANCE AND USE
5.1 Measuring product changes over time serves as a practical basis for establishing the shelf life of a product. This information can also be used to assess the effects of new technology, processing, ingredients, packaging, and so forth, on the product’s shelf life.
5.2 This guide provides a summary of the criteria to be considered and appropriate test methods for determining a product’s sensory shelf life.
5.3 Previous sensory research with similar products, marketing research, product technology, manufacturing considerations, marketing objectives, and other business criteria can all play a part in determining sensory end point criteria.
5.4 The decision risk, end-point determination criteria, and shelf life procedure should be reviewed and agreed to by those involved with the project, that is: R&D, Marketing, Sales, Manufacturing, Quality Assurance, Quality Control, Sensory Evaluation, and so forth.
SCOPE
1.1 This guide provides recommended sensory testing approaches and decision criteria for establishing the sensory shelf life of consumed products, including food, personal care, and household products to manage business risk. It describes research considerations including: product selection and handling, appropriate application of specific sensory test methods, selection of test intervals, and data analysis techniques for the determination of a product’s sensory shelf life end-point. This guide will focus on the practical considerations and approaches, risks, and criteria that must be considered in designing, executing, and interpreting sensory shelf life results.
1.2 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of sensory testing method to shelf life determination.
1.3 The shelf life measures in this guide refer to foods, household and personal care products stored as the manufacturer intended and do not account for changes in sensory properties occurring after opening, partial consumption or in-home storage. Once products have been manufactured, packaged and sent through the distribution channels, the condition of the products is not typically under study. However, a company may wish to include such variables in their shelf life studies when there is a need to evaluate the sensory quality of their products as they go through distribution channels and/or in-home storage and use.
1.4 This guide is not intended to address non-sensory issues related to the shelf life of food, including microbial contamination and chemical changes of products associated with aging, nor is it intended to address potential safety issues associated with aging food and non-food consumer products.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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Designation: E2454 − 19
Standard Guide for
Sensory Evaluation Methods to Determine the Sensory
1
Shelf Life of Consumer Products
This standard is issued under the fixed designation E2454; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 1.5 This international standard was developed in accor-
dance with internationally recognized principles on standard-
1.1 This guide provides recommended sensory testing ap-
ization established in the Decision on Principles for the
proachesanddecisioncriteriaforestablishingthesensoryshelf
Development of International Standards, Guides and Recom-
life of consumed products, including food, personal care, and
mendations issued by the World Trade Organization Technical
household products to manage business risk. It describes
Barriers to Trade (TBT) Committee.
research considerations including: product selection and
handling, appropriate application of specific sensory test
2. Referenced Documents
methods, selection of test intervals, and data analysis tech-
2
2.1 ASTM Standards:
niques for the determination of a product’s sensory shelf life
E253 Terminology Relating to Sensory Evaluation of Mate-
end-point.This guide will focus on the practical considerations
rials and Products
and approaches, risks, and criteria that must be considered in
3
2.2 ASTM Manuals:
designing,executing,andinterpretingsensoryshelfliferesults.
MNL 13 Descriptive Analysis Testing
1.2 This guide is not intended to provide a detailed descrip-
MNL 26 Sensory Testing Methods
tion of how to conduct reliable sensory testing. It assumes
MNL 30 Relating Consumer, Descriptive, and Laboratory
knowledge of basic sensory and statistical analysis techniques,
Data to Better Understand Consumer Responses
focusing instead on special considerations for the specific
3. Terminology
application of sensory testing method to shelf life determina-
tion.
3.1 Definitions:
3.1.1 For definitions of terms used in this guide see Termi-
1.3 The shelf life measures in this guide refer to foods,
nology E253.
household and personal care products stored as the manufac-
3.2 Definitions of Terms Specific to This Standard:
turer intended and do not account for changes in sensory
3.2.1 accelerated storage/aging—subjecting a product to
properties occurring after opening, partial consumption or
extreme or stressed conditions, such as elevated temperatures
in-home storage. Once products have been manufactured,
or humidity, to create changes in product characteristics that
packaged and sent through the distribution channels, the
are assumed to be related to aging the product.
conditionoftheproductsisnottypicallyunderstudy.However,
acompanymaywishtoincludesuchvariablesintheirshelflife
3.2.2 controlparametersforsensoryshelflifedetermination
studies when there is a need to evaluate the sensory quality of
(known as “control”)—specific product or data set (based on
their products as they go through distribution channels and/or
previous sensory research) designated as the one to which the
in-home storage and use.
data from stored products are to be compared (see Section 6).
1.4 This guide is not intended to address non-sensory issues 3.2.3 controlled conditions—set of environmental param-
related to the shelf life of food, including microbial contami- eters (temperature, humidity, light, oxygen, and so forth) that
nationandchemicalchangesofproductsassociatedwithaging, are maintained and monitored so that changes in product
nor is it intended to address potential safety issues associated attributes can be evaluated relative to these parameters. For
with aging food and non-food consumer products. example, controlled ambient refers to maintaining a tempera-
ture of 21 to 24°C in storing the product.
1 2
This guide is under the jurisdiction of ASTM Committee E18 on Sensory For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Applications--General. Standards volume information, refer to the standard’s Document Summary page on
Current edition approved Feb. 1, 2019. Published February 2019. Originally the ASTM website.
3
approved in 2005. Last previous edition approved in 2011 as E2454 – 05 (2011). Available fromASTM International Headquarters, 100 Barr Harbor Drive, PO
DOI: 10.1520/E2454-19. Box C700, West Conshohocken, PA 19428–2959.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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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. Because
it 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 version
of the standard as published by ASTM is to be considered the official document.
Designation: E2454 − 05 (Reapproved 2011) E2454 − 19
Standard Guide for
Sensory Evaluation Methods to Determine the Sensory
1
Shelf Life of Consumer Products
This standard is issued under the fixed designation E2454; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This guide provides appropriaterecommended sensory testing approaches and possible decision criteria for establishing the
sensory shelf life of consumer products. consumed products, including food, personal care, and household products to manage
business risk. It describes research considerations including: product selection and handling, appropriate application of
variousspecific sensory test methods, selection of test intervals, and data analysis techniques for the determination of a product’s
sensory shelf life end-point. As such, this document covers shelf life studies designed to identify the sensory end-point of a
product’s life to manage business risk and meet business needs. This guide will focus on the practical considerations and
approaches, risks, and criteria that must be considered in designing, executing, and interpreting sensory shelf life results.
1.2 Sensory shelf life is the time period during which the products’ sensory characteristics and performance are as intended by
the manufacturer. The product is consumable or usable during this period, providing the end-user with the intended sensory
characteristics, performance, and benefits. After this period, however, the product has characteristics or attributes that are not as
intended, or it does not perform the same functions as fresh products or those selected before the end of shelf life.
1.3 The goal of all shelf life determination is to estimate the time at which a consumer product is no longer usable, unfit for
consumption, or no longer has the intended sensory characteristics. The determination of a sensory end-point is a function of the
criteria selected, the test method used, and sampling risk. The three following test methods are most commonly used: (1)
discrimination, (2) descriptive, and (3) affective. Researchers have to select criteria and methods that best suit the business risks
associated with the selection of a final shelf life end point.
1.4 Research techniques designed to identify the causes of sensory shelf life changes or to develop predictive models of shelf
life are beyond the scope of this document. These include the application of regression analysis to develop statistical models
designed to predict sensory shelf life, studies that assess the impact of various storage conditions, packaging materials, or product
formulations on the shelf life of products, and studies designed to identify the causes of changes in product attributes over time.
However, many of the research methods, experimental design considerations, and data analysis techniques discussed in this
document can be applied to these other types of shelf life-related research.
1.2 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge
of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of
sensory testing method to shelf life determination.
1.3 The shelf life measures in this guide refer to foods, household and personal care products stored as the manufacturer
intended and do not account for changes in sensory properties occurring after opening, partial consumption or in-home storage.
Once products have been manufactured, packaged and sent through the distribution channels, the condition of the products is not
typically under study. However, a company may wish to include such variables in their shelf life studies when there is a need to
evaluate the sensory quality of their products as they go through distribution channels and/or in-home storage and use.
1.4 This guide is not intended to address non-sensory issues related to the shelf life of food, including microbial contamination
and chemical changes of products associated with aging, nor is it intended to address potential safety issues associated with aging
food and non-food consumer products.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization
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