ASTM E253-07a
(Terminology)Standard Terminology Relating to Sensory Evaluation of Materials and Products
Standard Terminology Relating to Sensory Evaluation of Materials and Products
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Designation:E253–07a
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 expected from combining the effects of each stimulus taken
2 separately. (1996)
1.1 ASTM Standards:
aroma, n—perception resulting from stimulating the olfactory
E 284 Terminology of Appearance
receptors; in a broader sense, the term is sometimes used to
2. Terminology
refer to the combination of sensations resulting from stimu-
lation of the entire nasal cavity. (1996)
absolute judgment, n—an evaluation of a stimulus made
without direct comparison to other stimuli. (2007) DISCUSSION—Aroma, odor, and smell have the same basic meaning;
however, in common usage they may have different connotations.
acceptability/unacceptability, n—degree to which a stimulus
is judged to be favorable or unfavorable. (2006)
assessor, n—a general term for any individual responding to
acuity, n—the ability to detect or discriminate sensory stimuli.
stimuli in a sensory test. (2006)
(2007)
DISCUSSION—The terms assessor, judge, panelist, panel member, and
adaptation, sensory, n—a decrease in sensitivity to a given
respondent all have the same basic meaning, although sometimes
stimulus which occurs as a result of exposure to that
differentconnotations.Usageofthesetermsvarieswiththetrainingand
stimulus. (2006)
experience of the investigator, habit, tradition, personal preference, and
affective test, n—any method to assess acceptance, attitudes,
other factors.
emotions, or preference for a stimulus (i). (2006)
astringency, n—the complex of sensations due to shrinking,
after effects, n—total array of sensations that occur after
drawing, or puckering of the epithelium as a result of
elimination of the physical stimulus from the sensing field.
exposure to substances such as alums or tannins. (1996)
(1996)
attitude, n—a predisposition to respond in a characteristic way
aftertaste, n—the oral or nasal sensations that occur after the
toward a class of objects, concepts, or stimuli. (1996)
stimulus has been removed from the oral cavity. See after
attitude scale, n—a means for eliciting indications of the
effects. (2007)
attitudes or opinions held, usually on a measuring system
aguesia, n—lack of sensitivity to taste stimuli. (1996)
using marks or value designations. (1996)
anchoring point, n—a reference point against which other
attribute, n—a perceived characteristic. (1996)
items are judged. (1996)
audition, n—the sense of hearing. (1996)
anosmia, n—lack of sensitivity to odor stimuli. (1996)
aversion, n—feeling of dislike provoking avoidance of a
A–not-A test, n—a method of discrimination testing com-
stimulus. (1996)
prised of at least two samples; at least one sample is a
bias, n—systematic error manifested as a persistent positive or
previously identified sample (“A”) and at least one is a test
negative deviation of the method average from its accepted
sample.All samples are presented blindly, and the assessor’s
true value. (1996)
task is to assign the label “A” or “not-A” to each of the
bite, chemical, n—stinging experienced primarily in the oral
samples. (2001)
cavity as a result of exposure to substances such as highly
antagonism, n—joint action of two or more stimuli whose
carbonated beverages. (1997)
combination elicits a level of sensation lower than that
bitter, adj—taste produced by substances such as quinine or
caffeine when in solution. (2003)
body (food), n—the quality of a food or beverage relating
1
ThisterminologyisunderthejurisdictionofASTMCommitteeE18onSensory
either to its consistency, compactness of texture, fullness,
Evaluation and is the direct responsibility of Subcommittee E18.01 onTerminology.
flavor, or combination thereof. (1997)
Current edition approved Nov. 1, 2007. Published December 2007. Originally
approved in 1965. Last previous edition approved in 2007 as E 253 – 07.
brightness, n—see color (of an object). (2001) (For consensus
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
technical definition see brightness in Terminology E 284).
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
burn chemical, n—perception of increased temperature and
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. irritation resulting from exposure to such substances as ethyl
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
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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:E253–07 Designation:E253–07a
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
2
1.1 ASTM Standards:
E 284 Terminology of Appearance
2. Terminology
absolute judgment, n—an evaluation of a stimulus made without direct comparison to other stimuli. (2007)
acceptability/unacceptability, n—degree to which a stimulus is judged to be favorable or unfavorable. (2006)
acuity, n—the ability to detect or discriminate sensory stimuli. (2007)
adaptation, sensory, n—a decrease in sensitivity to a given stimulus which occurs as a result of exposure to that stimulus. (2006)
affective test, n—any method to assess acceptance, attitudes, emotions, or preference for a stimulus (i). (2006)
after effects, n—total array of sensations that occur after elimination of the physical stimulus from the sensing field. (1996)
aftersensation, n—sense impression after direct stimulation of the sense organ has ceased. (1996)
aftertaste, n—the oral or nasal sensations that occur after the stimulus has been removed from the oral cavity. See after effects.
(2007)
aguesia, n—lack of sensitivity to taste stimuli. (1996)
anchoring point, n—a reference point against which other items are judged. (1996)
anosmia, n—lack of sensitivity to odor stimuli. (1996)
A–not-A test, n—a method of discrimination testing comprised of at least two samples; at least one sample is a previously
identified sample (“A”) and at least one is a test sample. All samples are presented blindly, and the assessor’s task is to assign
the label “A” or “not-A” to each of the samples. (2001)
antagonism, n—joint action of two or more stimuli whose combination elicits a level of sensation lower than that expected from
combining the effects of each stimulus taken separately. (1996)
aroma, n—perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer
to the combination of sensations resulting from stimulation of the entire nasal cavity. (1996)
DISCUSSION—Aroma, odor, and smell have the same basic meaning; however, in common usage they may have different connotations.
assessor, n—a general term for any individual responding to stimuli in a sensory test. (2006)
DISCUSSION—The terms assessor, judge, panelist, panel member , and respondent all have the same basic meaning, although sometimes different
connotations. Usage of these terms varies with the training and experience of the investigator, habit, tradition, personal preference, and other factors.
astringency, n—the complex of sensations due to shrinking, drawing, or puckering of the epithelium as a result of exposure to
substances such as alums or tannins. (1996)
attitude, n—a predisposition to respond in a characteristic way toward a class of objects, concepts, or stimuli. (1996)
attitude scale, n—a means for eliciting indications of the attitudes or opinions held, usually on a measuring system using marks
or value designations. (1996)
attribute, n—a perceived characteristic. (1996)
audition, n—the sense of hearing. (1996)
aversion, n—feeling of dislike provoking avoidance of a stimulus. (1996)
bias, n—systematic error manifested as a persistent positive or negative deviation of the method average from its accepted true
value. (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 .
CurrenteditionapprovedOct.Nov.1,2007.PublishedNovemberDecember2007.Originallyapprovedin1965.Lastpreviouseditionapprovedin20062007asE 253 – 067.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM 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.
1
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E253–07a
bite, chemical, n—stinging experienced primarily in the oral cavity as a result of exposure to substances such as highly carbonated
beverages. (1997)
bitter, adj—taste produ
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