ASTM E2454-20
(Guide)Standard Guide for Sensory Evaluation Methods to Determine Sensory Shelf Life of Consumer Products
Standard Guide for Sensory Evaluation Methods to Determine Sensory Shelf Life of Consumer Products
SIGNIFICANCE AND USE
5.1 Sensory shelf life is the time period during which the product’s 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 consumed or used before the end of shelf life.
5.2 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.
5.3 Prior to the commencement of sensory shelf life study, the criteria/criterion that are/is used to define shelf life end must be defined. The criterion or criteria could be sensory attributes, consumer acceptance or product performance. Once the criteria are defined, the test methodology for measuring the sensory shelf life can be selected. The criterion operationally defining the end of shelf life is generally chosen based on one or more of the following changes in the product’s sensory or functional parameters, or both: (1) the aged product is perceptibly different from the fresh product overall, (2) the aged product has changed in specific sensory or functional attributes, either increasing some, decreasing others, or the appearance of new attributes compared to the fresh product, or (3) product acceptability of the aged product has decreased to a specific degree from that of the fresh product. The determination of these sensory end-points is a function of the criteria selected, the test method used, and sampling and statistical risks chosen by the researcher.
5.4 The three following test methods are most commonly used for the three end-point criteria cited above: (1) discrimination, (2) descriptive, and (3) affective. Researchers have to select criteria and...
SCOPE
1.1 This guide provides recommended sensory testing approaches and decision criteria for establishing the sensory shelf life of consumable products, including food, personal care, and household products, to manage business risk. It describes research considerations that include: 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 methods 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/use 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 or in-home storage, or both, 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 interna...
General Information
Relations
Standards Content (Sample)
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.
Designation: E2454 − 20
Standard Guide for
Sensory Evaluation Methods to Determine Sensory 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 consumable 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 that include: product selection and
handling, appropriate application of specific sensory test
2. Referenced Documents
methods, selection of test intervals, and data analysis tech-
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
designing,executing,andinterpretingsensoryshelfliferesults.
2.2 ASTM Manuals:
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
STP 682 Manual on Consumer Sensory Evaluation
application of sensory testing methods to shelf life determina-
STP 758 Guidelines for the Selection and Training of Sen-
tion.
sory Panel Members
1.3 The shelf life measures in this guide refer to foods,
household and personal care products stored as the manufac-
3. Terminology
turer intended and do not account for changes in sensory
3.1 Definitions:
properties occurring after opening, partial consumption/use or
3.1.1 For definitions of terms used in this guide see Termi-
in-home storage. Once products have been manufactured,
nology E253.
packaged and sent through the distribution channels, the
3.2 Definitions of Terms Specific to This Standard:
conditionoftheproductsisnottypicallyunderstudy.However,
3.2.1 accelerated storage/aging, n—subjecting a product to
acompanymaywishtoincludesuchvariablesintheirshelflife
extreme or stressed conditions, such as elevated temperatures
studies when there is a need to evaluate the sensory quality of
or humidity, exposure to sunlight or other light, to speed up
their products as they go through distribution channels or
those changes in product characteristics that are assumed to be
in-home storage, or both, and use.
related to aging the product.
1.4 This guide is not intended to address non-sensory issues
3.2.2 controlparametersforsensoryshelflifedetermination
related to the shelf life of food, including microbial contami-
(known as “control”), n—specificproductordataset(basedon
nationandchemicalchangesofproductsassociatedwithaging,
previous sensory research) designated as the one to which the
nor is it intended to address potential safety issues associated
data from stored products are to be compared.
with aging food and non-food consumer products.
3.2.3 controlled conditions, n—set of environmental param-
eters (including but not limited to temperature, humidity, light,
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved April 1, 2020. Published April 2020. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2005. Last previous edition approved in 2019 as E2454 – 19a. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/E2454-20. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E2454 − 20
andoxygen)thataremaintainedandmonitoredsothatchanges when it has. A consequence of the former incorrect decision
in product attributes can be evaluated relative to these param- could be loss of potential income from the product’s sale as it
eters. will be pulled from shelves and not sold when it still could be.
The manufacturer will lose sales.Aconsequence of the second
3.2.4 end-point criterion/criteria, n—the parameter(s) that
error could be consumer rejection of a too-old product, as it
will be used to determine the end of sensory shelf life.
will continue to be sold after the sensory shelf life has been
3.2.5 pull out date(s), n—predetermined point(s) in time at
reached. Consumer repeat purchase of the same brand may be
which the product is removed from storage for evaluation.
atstake.Beforetheresearcherembarksonashelflifestudy,the
3.2.6 sampling plan, n—the protocol that indicates which
risk to the consumer franchise must be balanced with the risk
products are to be tested at which time intervals in a shelf life
of costs associated with pulling sensory acceptable products
study.
from the shelf, prior to the end of sensory shelf life.
3.2.7 sensory characteristics, n—any attributes of the prod-
4.4 Select Criteria/Criterion to Determine the End-point—
ucts that are assessed using the sensory methods that measure
All products change over time. End-point criteria can refer
the human response to that product.
either to the product’s sensory attributes or to consumer
3.2.8 sensory end-point (end of shelf-life), n—pointatwhich
acceptance, or both.
a product no longer meets predetermined sensory attributes as
4.4.1 The product’s overall sensory profile has changed.
defined by the set end-point criterion or criteria (for example,
4.4.2 Product attribute(s) that is (are) known or suspected to
discrimination, descriptive, or affective, or a combination
be key to consumers’perception and acceptance of the product
thereof).
has (have) changed, This includes decreases in the product’s
characterizing or expected sensory attributes or sensory signals
3.2.9 shelf life, n—time period that a product may be stored
(for example, “strawberry flavor” in a strawberry-flavored
before reaching its end-point.
beverage or “meltability” of a processed cheese slice; for
3.2.10 shelf life testing, n—method(s) to determine the
non-food products, end-point criteria may include attributes
effects of aging or storage conditions, or both, on product(s)
that signal product performance such as lather attributes in
characteristics for purposes of determining a product’s shelf
cleansers, including lather amount or stability, or surface feel
life.
after rinsing), increases in attributes that negatively impact the
3.2.11 uncontrolled ambient, n—also known as room
sensory perception of the product (for example, increased “red
temperature, uncontrolled conditions (that is, temperature of
pepper heat” in a mildly spiced product), loss of functionality
storage location, humidity, or environmental factors, or both)
(a cleaning pad that no longer removes dirt), or the appearance
which fluctuate with changes in weather, time of day, location,
of “off-notes,” sensory properties that are not associated with
and so forth (see 3.2.3).
the product (for example, “fish flavor” in vegetable oil,
3.2.12 use by date, n—the date, usually stamped on the
“cardboard flavor” in a box of cookies, or an off-odor in a skin
product by the manufacturer, indicating that the product
care cream.)
remains consumable or usable as it delivers sensory attributes
4.4.3 The product’s acceptability has decreased, either sig-
as desired by the manufacturer; in some countries, this is
nificantly or to a specific degree, compared to the fresh
referred to as the “best before date.”
product.
3.2.13 zero time point, n—time when the shelf life testing
4.5 Select Sensory Test Method—Discrimination,
begins.
descriptive, or affective methods or a combination of these
methods, can be used to determine the sensory shelf life of a
4. Summary of Guide
product. Selection of the method depends on the chosen
end-point criteria. For example, affective testing is required if
4.1 This guide is intended to cover the basic issues and
a given consumer acceptance is the chosen end-point criterion
practicalrequirementsofconductingashelflifestudydesigned
(see 6.2).
to identify sensory end-points in a product’s shelf life.
4.6 Define Appropriate Assessors—Appropriate assessors
4.2 Define Research Objective—The purpose/objective of a
shelf life study should be clearly stated before the study is are essential for the determination of sensory shelf life,
depending on the chosen evaluation method. For discrimina-
implemented. The objectives are generally related to the
criteria selected for defining the product’s end of shelf life, tion and descriptive methods, best practice requires screened
and trained assessors (see STP 758). For acceptability
which are determined prior to the study’s inception. Common
measures, best practice requires screened and qualified asses-
objectives are as follows: “determine the amount of elapsed
sors (see MNL 26, STP 682).
time a product remains acceptable to consumers,” or “deter-
mine specific use-by dates,” or “understand the amount of time
4.7 Select Representative Products—Products selected for
elapsed before a sensory defect is detectable.”
shelf life testing must be from representative production
4.3 Identify Decision Risk—Decision risk is defined as batches and production dates which are appropriately pro-
making an incorrect shelf life decision.There are two incorrect cessed and packaged. In some situations, products should be
decisions associated with shelf life testing: (1) stating the subjected to typical distribution conditions (including, but not
product has reached the end of shelf life when it has not, and limitedto,vibration,temperatureelevation/reduction,tempera-
(2) stating that the product has not reached the end of shelf life ture cycling). If testing an experimental product (for example,
E2454 − 20
FIG. 1 Planning for Shelf-life Evaluations—Process Flow Determination With Section References
a product with changes in ingredients, formulation, processing, functional parameters, or both: (1) the aged product is percep-
or packaging), samples should be representative of production tibly different from the fresh product overall, (2) the aged
batches of the experimental product. The amount of product product has changed in specific sensory or functional
required from each production batch is dependent on the attributes, either increasing some, decreasing others, or the
estimated length of storage, number of storage conditions, appearance of new attributes compared to the fresh product, or
methods of evaluation, and frequency of testing. Collecting (3) product acceptability of the aged product has decreased to
productsofvariousagesfromretailestablishmentsisgenerally a specific degree from that of the fresh product. The determi-
not recommended for determining a product’s shelf life, as nation of these sensory end-points is a function of the criteria
conditions that the product has experienced may not be known selected, the test method used, and sampling and statistical
and may be atypical. This does not, however, preclude collect- risks chosen by the researcher.
ing such samples for a product audit. Another consideration is
5.4 The three following test methods are most commonly
product variation and the number of batches required to make
used for the three end-point criteria cited above: (1)
a reasonable determination of the shelf life. When testing
discrimination, (2) descriptive, and (3) affective. Researchers
products with more batch-to-batch variation, more than one
have to select criteria and methods that best suit the business
batch might be needed to assess shelf life. Testing more than
risksassociatedwiththeselectionofafinalshelflifeend-point.
one batch will be more resource intensive than testing only one
5.5 Once a product is made, underlying chemical and
batch of product. When testing products with less batch-to-
physical processes continue: Time, temperature, oxygen,
batch variation, one batch may be sufficient.
humidity, or light are some of the variables that can contribute
4.8 Determine the Sensory End-point—The end-point is
to these chemical changes. The interaction of the product with
selected based on the chosen end-point criteria, the type of
the packaging may also impact the sensory shelf life of the
producttested,thetestmethodselected,previousknowledgeof
product. These are often the independent variables included in
product changes over time, and the company’s assessment of
a shelf life study. However, research techniques designed to
the risk/opportunities.
identify the causes of sensory shelf life changes or to develop
predictive models of shelf life are beyond the scope of this
5. Significance and Use
document.
5.1 Sensory shelf life is the time period during which the
5.6 Previous sensory research with similar products, mar-
product’s sensory characteristics and performance are as in-
keting research, product technology, manufacturing
tended by the manufacturer. The product is consumable or
considerations, marketing objectives, consumer comments,
usable during this period, providing the end-user with the
complaints, and other business criteria can all play a part in
intended sensory characteristics, performance, and benefits.
determining sensory end-point criteria.
After this period, however, the product has characteristics or
attributes that are not as intended, or it does not perform the 5.7 The decision risk, end-point criteria, and shelf life
testing procedure should be reviewed and agreed to by
same functions as fresh products or those consumed or used
before the end of shelf life. stakeholders, such as Marketing, Market Research, R&D,
Quality Assurance, and Manufacturing.
5.2 The
...
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 − 19a E2454 − 20
Standard Guide for
Sensory Evaluation Methods to Determine the Sensory
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 recommended sensory testing approaches and decision criteria for establishing the sensory shelf life of
consumable products, including food, personal care, and household products, to manage business risk. It describes research
considerations that include: 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 methods 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/use 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 or in-home storage,
or both, 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.
2. Referenced Documents
2.1 ASTM Standards:
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E460 Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
E1871 Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
E2139 Test Method for Same-Different Test
E2164 Test Method for Directional Difference Test
E2263 Test Method for Paired Preference Test
E2610 Test Method for Sensory Analysis—Duo-Trio Test
E3005 Terminology for Body Armor
E2943 Guide for Two-Sample Acceptance and Preference Testing with Consumers
This guide is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General.
Current edition approved Nov. 15, 2019April 1, 2020. Published January 2020April 2020. Originally approved in 2005. Last previous edition approved in 2019 as
E2454 – 19.E2454 – 19a. DOI: 10.1520/E2454-19A.10.1520/E2454-20.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E2454 − 20
2.2 ASTM Manuals:
MNL 13 Descriptive Analysis Testing
MNL 26 Sensory Testing Methods
MNL 30 Relating Consumer, Descriptive, and Laboratory Data to Better Understand Consumer Responses
STP 682 Manual on Consumer Sensory Evaluation
STP 758 Guidelines for the Selection and Training of Sensory Panel Members
3. Terminology
3.1 Definitions:
3.1.1 For definitions of terms used in this guide see Terminology E253.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 accelerated storage/aging—storage/aging, n—subjecting a product to extreme or stressed conditions, such as elevated
temperatures or humidity, exposure to sunlight or other light, to speed up those changes in product characteristics that are assumed
to be related to aging the product.
3.2.2 control parameters for sensory shelf life determination (known as “control”)—“control”), n—specific product or data set
(based on previous sensory research) designated as the one to which the data from stored products are to be compared .compared.
3.2.3 controlled conditions—conditions, n—set of environmental parameters (including but not limited to temperature,
humidity, light, and oxygen) that are maintained and monitored so that changes in product attributes can be evaluated relative to
these parameters.
3.2.4 sensory end-point (end of shelf-life)—point at which a product no longer meets predetermined sensory attributes as defined
by the set end-point criterion or criteria (for example, discrimination, descriptive, or affective, or a combination thereof).
3.2.4 end-point criterion/criteria—criterion/criteria, n—the parameter(s) that will be used to determine the end of sensory shelf
life.
3.2.5 pull out date(s)—date(s), n—predetermined point(s) in time at which the product is removed from storage for evaluation.
3.2.6 sampling plan, n—the protocol that indicates which products are to be tested at which time intervals in a shelf life study.
3.2.7 sensory characteristics—characteristics, n—any attributes of the products that are assessed using the sensory methods that
measure the human response to that product.
3.2.8 sensory end-point (end of shelf-life), n—point at which a product no longer meets predetermined sensory attributes as
defined by the set end-point criterion or criteria (for example, discrimination, descriptive, or affective, or a combination thereof).
3.2.9 shelf life—life, n—time period that a product may be stored before reaching its end-point.
3.2.10 shelf life testing—testing, n—method(s) to determine the effects of aging or storage conditions, or both, on product(s)
characteristics for purposes of determining a product’sproduct’s shelf life.
3.2.11 uncontrolled ambient—ambient, n—also known as room temperature, uncontrolled conditions (that is, temperature of
storage location, humidity, or environmental factors, or both) which fluctuate with changes in weather, time of day, location, and
so forth (see 3.2.3).
3.2.11 zero time point—time when the shelf life testing begins.
3.2.12 use by date—date, n—Thethe date, usually stamped on the product by the manufacturer, indicating that the product
remains consumable or usable as it delivers sensory attributes as desired by the manufacturer. Inmanufacturer; in some countries,
this is referred to as the ‘best“best before date.’date.”
3.2.13 sampling plan—zero time point, n—The protocol that indicates which products are to be tested at which time intervals
in a shelf life study. time when the shelf life testing begins.
4. Summary of Guide
4.1 This guide is intended to cover the basic issues and practical requirements of conducting a shelf life study designed to
identify sensory end-points in a product’s shelf life.
4.2 Define Research Objective—The purpose/objective of a shelf life study should be clearly stated before the study is
implemented. The objectives are generally related to the criteria selected for defining the product’s end of shelf life, which are
determined prior to the study’s inception. Common objectives are as follows: “determine the amount of elapsed time a product
remains acceptable to consumers,” or “determine specific use-by dates,” or “understand the amount of time elapsed before a
sensory defect is detectable.”
4.3 Identify Decision Risk—Decision risk is defined as making an incorrect shelf life decision. There are two incorrect decisions
associated with shelf life testing: (1) stating the product has reached the end of shelf life when it has not, and (2) stating that the
product has not reached the end of shelf life when it has. A consequence of the former incorrect decision could be loss of potential
income from the product’s sale as it will be pulled from shelves and not sold when it still could be. The manufacturer will lose
E2454 − 20
sales. A consequence of the second error could be consumer rejection of a too-old product, as it will continue to be sold after the
sensory shelf life has been reached. Consumer repeat purchase of the same brand may be at stake. Before the researcher embarks
on a shelf life study, the risk to the consumer franchise must be balanced with the risk of costs associated with pulling sensory
acceptable products from the shelf, prior to the end of sensory shelf life.
4.4 Select Criteri/CriterionCriteria/Criterion to Determine the End-Point—End-point—All products change over time.
End-point criteria can refer either to the product’s sensory attributes or to consumer acceptance, or both.
4.4.1 The product’s overall sensory profile has changed.
4.4.2 Product attribute(s) that is (are) known or suspected to be key to consumers’ perception and acceptance of the product has
(have) changed, This includes decreases in the product’s characterizing or expected sensory attributes or sensory signals (for
example, “strawberry flavor” in a strawberry-flavored beverage or “meltability” of a processed cheese slice; for non-food products,
end-point criteria may include attributes that signal product performance such as lather attributes in cleansers, including lather
amount or stability, or surface feel after rinsing), increases in attributes that negatively impact the sensory perception of the product
(for example, increased “red pepper heat” in a mildly spiced product), loss of functionality (a cleaning pad that no longer removes
dirt), or the appearance of “off-notes”,“off-notes,” sensory properties that are not associated with the product (for example, “fish
flavor” in vegetable oil, “cardboard flavor” in a box of cookies, or an off-odor in a skin care cream.)
4.4.3 The product’s acceptability has decreased, either significantly or to a specific degree, compared to the fresh product.
4.5 Select Sensory Test Method—Discrimination, descriptive, or affective methods or a combination, combination of these
methods, can be used to determine the sensory shelf life of a product. Selection of the method depends on the chosen end-point
criteria. For example, affective testing is required if a given consumer acceptance is the chosen end-point criterion.criterion (see
6.2).
4.6 Define Appropriate Assessors—Appropriate assessors are essential for the determination of sensory shelf life, depending on
the chosen evaluation method. For discrimination and descriptive methods, best practice requires screened and trained assessors
(see STP 758). For acceptability measures, best practice requires screened and qualified assessors (see MNL 26, STP 682).
4.7 Select Representative Products—Products selected for shelf life testing must be from representative production batches and
production dates which are appropriately processed and packaged. In some situations, products should be subjected to typical
distribution conditions (including, but not limited to, vibration, temperature elevation/reduction, temperature cycling). If testing an
experimental product (for example, a product with changes in ingredients, formulation, processing, or packaging), samples should
be representative of production batches of the experimental product. The amount of product required from each production batch
is dependent on the estimated length of storage, number of storage conditions, methods of evaluation, and frequency of testing.
Collecting products of various ages from retail establishments is generally not recommended for determining a product’s shelf life,
as conditions that the product has experienced may not be known and may be atypical. This does not, however, preclude collecting
such samples for a product audit. Another consideration is product variation and the number of batches required to make a
reasonable determination of the shelf life. When testing products with more batch-to-batch variation, more than one batch might
be needed to assess shelf life. Testing more than one batch will be more resource intensive than testing only one batch of product.
When testing products with less batch-to-batch variation, one batch may be sufficient.
4.8 Determine the Sensory End-point—The end-point is selected based on the chosen end-point criteria, the type of product
tested, the test method selected, previous knowledge of product changes over time, and the company’s assessment of the
risk/opportunities.
5. Significance and Use
5.1 Sensory shelf life is the time period during which the product’s 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 consumed or used before the end of shelf life.
5.2 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.
5.3 Prior to the commencement of sensory shelf life study, the criteria/criterion that are/is used to define shelf life end must be
defined. The criterion or criteria could be sensory attributes, consumer acceptance or product performance. Once the criteria are
defined, the test methodology for measuring the sensory shelf life can be selected. The criterion operationally defining the end of
shelf life is general
...
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