ASTM E253-01

Standard Terminology Relating to Sensory Evaluation of Materials and Products

General Information

• Status: Historical
• Publication Date: 09-Jun-2002
• 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 E253-00 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 10-Jun-2002
• Replaced By: ASTM E253-01a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 10-Nov-2001
• Referred By: ASTM E2262-03(2020) - Standard Practice for Estimating Thurstonian Discriminal Distances
• Effective Date: 10-Jun-2002
• Referred By: ASTM E2164-16 - Standard Test Method for Directional Difference Test
• Effective Date: 10-Jun-2002
• Referred By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 10-Jun-2002
• Referred By: ASTM E1870-11(2019) - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 10-Jun-2002
• Referred By: ASTM E3313-23 - Standard Guide for Communication of Assessor and Panel Performance
• Effective Date: 10-Jun-2002
• Referred By: ASTM E1490-19 - Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions
• Effective Date: 10-Jun-2002
• Referred By: ASTM E1958-22 - Standard Guide for Sensory Claim Substantiation
• Effective Date: 10-Jun-2002
• Referred By: ASTM E2049-20 - Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Hair-care Products by Trained Assessors
• Effective Date: 10-Jun-2002
• Referred By: ASTM E2943-15(2021) - Standard Guide for Two-Sample Acceptance and Preference Testing With Consumers
• Effective Date: 10-Jun-2002
• Referred By: ASTM E2346/E2346M-15(2022)e1 - Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers
• Effective Date: 10-Jun-2002
• Referred By: ASTM D6273-20 - Standard Test Method for Natural Gas Odor Intensity
• Effective Date: 10-Jun-2002
• Referred By: ASTM E2139-05(2018) - Standard Test Method for Same-Different Test
• Effective Date: 10-Jun-2002
• Referred By: ASTM E1697-05(2020) - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
• Effective Date: 10-Jun-2002

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 – 01
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.
different connotations. Usage of these terms varies with the training and
absolute judgment, n—an evaluation of a stimulus made
experience of the investigator, habit, tradition, personal preference, and
without direct comparison (1996).
other factors.
acceptability/unacceptability, n—degree to which a stimulus
is judged to be favorable or unfavorable (1996).
astringency, n—the complex of sensations due to shrinking,
acuity, n—the ability to repeatedly detect or discriminate
drawing, or puckering of the epithelium as a result of
sensory stimuli (1996).
exposure to substances such as alums or tannins (1996).
adaptation, sensory, n—a decrease in sensitivity to a given
attitude, n—a predisposition to respond in a characteristic way
stimulus which occurs as a result of exposure to that stimulus
toward a class of objects, concepts, or stimuli (1996).
(1996).
attitude scale, n—a means for eliciting indications of the
affective test, n—any method to assess acceptance, attitudes,
attitudes or opinions held, usually on a measuring system
emotions, or preference for a stimulus(i) (1998).
using marks or value designations (1996).
after effects, n—total array of sensations that occur after
attribute, n—a perceived characteristic (1996).
elimination of the physical stimulus from the sensing field
audition, n—the sense of hearing (1996).
(1996).
aversion, n—feeling of dislike provoking avoidance of a
aftersensation, n—sense impression after direct stimulation of
stimulus (1996).
the sense organ has ceased (1996).
bias, n—systematic error manifested as a persistent positive or
aftertaste, n—the oral or nasal sensations that occur after the
negative deviation of the method average from its accepted
source of the stimulus has been removed from the oral
true value (1996).
cavity. See after effects (1996).
bite, chemical, n—stinging experienced primarily in the oral
ageusia, n—lack of sensitivity to taste stimuli (1996).
cavity as a result of exposure to substances such as highly
anchoring point, n—a reference point against which other
carbonated beverages (1997).
items are judged (1996).
bitter, (taste), adj—taste produced by substances such as
anosmia, n—lack of sensitivity to odor stimuli (1996).
quinine or caffeine when in solution (1997).
antagonism, n—joint action of two or more stimuli whose
body (food), n—the quality of a food or beverage relating
combination elicits a level of sensation lower than that
either to its consistency, compactness of texture, fullness,
expected from combining the effects of each stimulus taken
flavor, or combination thereof (1997).
separately (1996).
brightness—see color (of an object) (2001). (For consensus
aroma, n—perception resulting from stimulating the olfactory
technical defintion see brightness in Terminology E 284.
receptors; in a broader sense, the term is sometimes used to
burn chemical, n—perception of increased temperature and
refer to the combination of sensations resulting from stimu-
irritation resulting from exposure to such substances as ethyl
lation of the entire nasal cavity (1996).
alcohol, or high concentrations of NaCl or acids. The
sensation lingers a short time after the stimulus is removed
DISCUSSION—Aroma, odor, and smell have the same basic meaning;
(1997).
however, in common usage they may have different connotations.
chroma, n—see color (2001). (For consensus technical defin-
assessor, n—a general term for any individual responding to
tion see chroma in Terminology E 284.
stimuli in a sensory test (1996).
classification, n—a method of sorting stimuli into predefined
categories (1997).
DISCUSSION—The terms assessor, judge, panelist, panel member, and
respondent all have the same basic meaning, although sometimes
color blindness, n—total or partial inability to differentiate
certain hues (1997).
1
color (of an object), n—the appearance of an object dependent
This terminology is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation of Materials and Products and is the direct responsibility of Subcom- upon the spectral composition of radiant and incident light,
mittee E18.01 on Terminology.
the spectral reflectance or transmittance of the object, and
Current edition approved May 10, 2001. Published September 2001. Originally
the psychological response of the observer. The experience
published as E 253–65T. Last previous edition E 253–00.
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