ASTM E253-01a

Standard Terminology Relating to Sensory Evaluation of Materials and Products

General Information

• Status: Historical
• Publication Date: 09-Nov-2001
• ICS: 01.040.67 - Food technology (Vocabularies)
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.01 - Terminology

Relations

• Replaces: ASTM E253-01 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 10-Nov-2001
• Replaced By: ASTM E253-02 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 10-Jun-2002
• Referred By: ASTM D6273-20 - Standard Test Method for Natural Gas Odor Intensity
• Effective Date: 10-Nov-2001
• Referred By: ASTM E1885-18 - Standard Test Method for Sensory Analysis—Triangle Test
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2943-15(2021) - Standard Guide for Two-Sample Acceptance and Preference Testing With Consumers
• Effective Date: 10-Nov-2001
• Referred By: ASTM E3261-21 - Standard Guide for Odor Evaluation of Products and Materials Under Controlled Conditions With Trained Panel
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2263-12(2018) - Standard Test Method for Paired Preference Test
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2299-13(2021) - Standard Guide for Sensory Evaluation of Products by Children and Minors
• Effective Date: 10-Nov-2001
• Referred By: ASTM E3313-23 - Standard Guide for Communication of Assessor and Panel Performance
• Effective Date: 10-Nov-2001
• Referred By: ASTM E1879-22 - Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
• Effective Date: 10-Nov-2001
• Referred By: ASTM E1909-13(2017) - Standard Guide for Time-Intensity Evaluation of Sensory Attributes
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2049-20 - Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Hair-care Products by Trained Assessors
• Effective Date: 10-Nov-2001
• Referred By: ASTM E1593-21 - Standard Guide for Assessing the Efficacy of Consumer Products in Reducing the Perception of Malodor
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2082-12(2020) - Standard Guide for Descriptive Analysis of Shampoo Performance
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2454-20 - Standard Guide for Sensory Evaluation Methods to Determine Sensory Shelf Life of Consumer Products
• Effective Date: 10-Nov-2001

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: E 253 – 01a
Standard Terminology Relating to
1
Sensory Evaluation of Materials and Products
This standard is issued under the fixed designation E 253; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Referenced Documents aroma, n—perception resulting from stimulating the olfactory
receptors; in a broader sense, the term is sometimes used to
1.1 ASTM Standards:
2 refer to the combination of sensations resulting from stimu-
E 284 Terminology of Appearance
lation of the entire nasal cavity. (1996)
2. Terminology
DISCUSSION—Aroma, odor, and smell have the same basic meaning;
however, in common usage they may have different connotations.
absolute judgment, n—an evaluation of a stimulus made
without direct comparison. (1996)
assessor, n—a general term for any individual responding to
acceptability/unacceptability, n—degree to which a stimulus
stimuli in a sensory test. (1996)
is judged to be favorable or unfavorable. (1996)
DISCUSSION—The terms assessor, judge, panelist, panel member, and
acuity, n—the ability to repeatedly detect or discriminate
respondent all have the same basic meaning, although sometimes
sensory stimuli. (1996)
different connotations. Usage of these terms varies with the training and
adaptation, sensory, n—a decrease in sensitivity to a given
experience of the investigator, habit, tradition, personal preference, and
stimulus which occurs as a result of exposure to that
other factors.
stimulus. (1996)
astringency, n—the complex of sensations due to shrinking,
affective test, n—any method to assess acceptance, attitudes,
drawing, or puckering of the epithelium as a result of
emotions, or preference for a stimulus (i). (1998)
exposure to substances such as alums or tannins. (1996)
after effects, n—total array of sensations that occur after
attitude, n—a predisposition to respond in a characteristic way
elimination of the physical stimulus from the sensing field.
toward a class of objects, concepts, or stimuli. (1996)
(1996)
attitude scale, n—a means for eliciting indications of the
aftersensation, n—sense impression after direct stimulation of
attitudes or opinions held, usually on a measuring system
the sense organ has ceased. (1996)
using marks or value designations. (1996)
aftertaste, n—the oral or nasal sensations that occur after the
attribute, n—a perceived characteristic. (1996)
source of the stimulus has been removed from the oral
audition, n—the sense of hearing. (1996)
cavity. See after effects. (1996)
aversion, n—feeling of dislike provoking avoidance of a
ageusia, n—lack of sensitivity to taste stimuli. (1996)
stimulus. (1996)
anchoring point, n—a reference point against which other
bias, n—systematic error manifested as a persistent positive or
items are judged. (1996)
negative deviation of the method average from its accepted
anosmia, n—lack of sensitivity to odor stimuli. (1996)
true value. (1996)
A–not-A test, n—a method of discrimination testing com-
bite, chemical, n—stinging experienced primarily in the oral
prised of at least two samples; at least one sample is a
cavity as a result of exposure to substances such as highly
previously identified sample (“A”) and at least one is a test
carbonated beverages. (1997)
sample. All samples are presented blindly, and the assessor’s
bitter (taste), adj—taste produced by substances such as
task is to assign the label “A” or “not-A” to each of the
quinine or caffeine when in solution. (1997)
samples. (2001)
body (food), n—the quality of a food or beverage relating
antagonism, n—joint action of two or more stimuli whose
either to its consistency, compactness of texture, fullness,
combination elicits a level of sensation lower than that
flavor, or combination thereof. (1997)
expected from combining the effects of each stimulus taken
brightness, n—see color (of an object). (2001) (For consensus
separately. (1996)
technical definition see brightness in Terminology E 284).
burn chemical, n—perception of increased temperature and
1
This terminology is under the jurisdiction of ASTM Committee E18 on Sensory
irritation resulting from exposure to such substances as ethyl
Evaluation of Materials and Products and is the direct responsibility of Subcom-
alcohol, or high concentrations of NaCl or acids. The
mittee E18.01 on Terminology.
Current edition approved Nov. 10, 2001. Published January 2002. Originally sensation lingers a short time after the stimulus is removed.
published as E 253–65T. Last previous edition E 253–01.
(1997)
2
Annual Book of ASTM Standards, Vol. 06.01.
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