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ASTM E1697-05

(Test Method)

Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes

Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes

SCOPE
1.1 This test method describes a procedure for the application of unipolar magnitude estimation to the evaluation of the magnitude of sensory attributes. The test method covers procedures for the training of panelists to produce magnitude estimations and statistical evaluation of the estimations.
1.2 Magnitude estimation is a psychophysical scaling technique in which panelists assign numeric values to the magnitude of an attribute. The only constraint placed upon the panelist is that the values assigned should conform to a ratio principle. For example, if the attribute seems twice as strong in sample B when compared to sample A, sample B should receive a value which is twice the value assigned to sample A.
1.3 The intensity of attributes such as pleasantness, sweetness, saltiness or softness can be evaluated using magnitude estimation.
1.4 Magnitude estimation may provide advantages over other scaling methods, particularly when the number of panelists and the time available for training are limited. With approximately 1 h of training, a panel of 15 to 20 naive individuals can produce data of adequate precision and reproducibility. Any additional training that may be required to ensure that the panelists can properly identify the attribute being evaluated is beyond the scope of this test method.

General Information

Status
Historical
Publication Date
31-Mar-2005
ICS
67.240 - Sensory analysis
Technical Committee
E18 - Sensory Evaluation
Drafting Committee
E18.03 - Sensory Theory and Statistics
Current Stage
Ref Project

Relations

Replaces
ASTM E1697-95(1999) - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
Effective Date
01-Apr-2005
Replaced By
ASTM E1697-05(2012)e1 - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
Effective Date
01-Aug-2012
Referred By
ASTM E1207-14(2022) - Standard Guide for Sensory Evaluation of Axillary Deodorancy
Effective Date
01-Apr-2005

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ASTM E1697-05 - Standard Test Method for Unipolar Magnitude Estimation of Sensory AttributesASTM E1697-05 - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
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ASTM E1697-05 - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E1697 – 05
Standard Test Method for
1
Unipolar Magnitude Estimation of Sensory Attributes
This standard is issued under the fixed designation E1697; 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 STP 758 Guidelines for the Selection and Training of
Sensory Panel Members
1.1 This test method describes a procedure for the applica-
4
2.3 ISO Standards:
tion of unipolar magnitude estimation to the evaluation of the
ISO 11056:1999 Sensory Analysis—Methodology—
magnitude of sensory attributes. The test method covers
Magnitude Estimation Method
procedures for the training of panelists to produce magnitude
ISO 4121:1987 Sensory Analysis—Methodology—
estimations and statistical evaluation of the estimations.
Evaluation of Food Products by Methods Using Scales
1.2 Magnitude estimation is a psychophysical scaling tech-
ISO/DIS 5492:1990 Sensory Analysis—Vocabulary (1)
nique in which panelists assign numeric values to the magni-
ISO 6658:1985 Sensory Analysis—Methodology—General
tude of an attribute. The only constraint placed upon the
Guidance
panelist is that the values assigned should conform to a ratio
ISO/DIS 8586-1:1989 Sensory Analysis—Methodology—
principle. For example, if the attribute seems twice as strong in
General Guide for Selection, Training and Monitoring
sample B when compared to sample A, sample B should
Subjects—Part 1: Qualifying Subjects (1)
receive a value which is twice the value assigned to sampleA.
ISO 8589:1988 Sensory Analysis—General Guidance for
1.3 The intensity of attributes such as pleasantness, sweet-
the Design of Test Rooms
ness, saltiness or softness can be evaluated using magnitude
estimation.
3. Terminology
1.4 Magnitude estimation may provide advantages over
3.1 Definitions:
other scaling methods, particularly when the number of pan-
3.1.1 external modulus—number assigned by the panel
elists and the time available for training are limited. With
leadertodescribetheintensityoftheexternalreferencesample
approximately1hof training, a panel of 15 to 20 naive
or the first sample of the sample set. The external modulus is
individuals can produce data of adequate precision and repro-
sometimes referred to as a “fixed modulus” or just the
ducibility. Any additional training that may be required to
“modulus.” In this case the reference is said to be modulated.
ensure that the panelists can properly identify the attribute
3.1.2 external reference sample for magnitude estimation—
being evaluated is beyond the scope of this test method.
sample designated as the one to which all others are to be
2. Referenced Documents compared, or to which the first sample of a set is to be
2
compared,wheneachsubsequentsampleinthesetiscompared
2.1 ASTM Standards:
to the preceding sample. This sample is normally the first
E253 Terminology Relating to Sensory Evaluation of Ma-
sample to be presented.
terials and Products
3.1.3 internal modulus—number assigned by the panelist to
E1871 Guide for Serving Protocol for Sensory Evaluation
describe the intensity of the external reference sample or the
of Foods and Beverages
3 first sample of the sample set. The internal modulus is
2.2 ASTM Publications:
sometimes referred to as a “non-fixed modulus.” When an
Manual 26 Sensory Testing Methods, 2nd Edition
internal modulus is used, the reference is sometimes said to be
unmodulated.
3.1.4 internal reference sample for magnitude estimation—
1
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
sample present in the experimental set, which is presented to
Evaluation and is the direct responsibility of Subcommittee E18.03 on Sensory
Theory and Statistics.
the panelist as if it were a test sample. The value assigned to
Current edition approved April 1, 2005. Published April 2005. Originally
thissample(s)canbeusedfornormalizingpanelists’data.Ifan
approved in 1995. Last previous edition approved in 1999 as E1697 – 95 (1999).
external reference is used, the internal reference(s) are nor-
DOI: 10.1520/E1697-05.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or mally identical to it.
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.
3 4
Available from ASTM Headquarters, 100 Barr Harbor Drive, PO Box C700, Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
West Conshohocken, PA 19428–29593. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-
...

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Table of Contents    
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Referenced Documents  
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Basis of Claim Classification  
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Consumer Based Affective Testing  
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Sampling  
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4.1 It is necessary and useful to test with children because they represent the real end-users for many products. Some products are developed specifically for children, and some are dual-purpose products that are intended for adults and children. Examples include: baby foods, diapers, ready-to-eat cereal, juices, food or lunch kits, candy, toys, vitamins and other pharmaceuticals, music and videos, interactive learning tools, and packaging.  
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ASTM E1697-05(2020)(Test Method)
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SIGNIFICANCE AND USE
5.1 Magnitude estimation may be used to measure and compare the intensities of attributes of a wide variety of products.  
5.2 Magnitude estimation provides a large degree of flexibility for both the experimenter and the assessor. Once trained in magnitude estimation, assessors are generally able to apply their skill to a wide variety of sample types and attributes, with minimal additional training.  
5.3 Magnitude estimation is not as susceptible to end-effects as interval scaling techniques. These can occur when assessors are not familiar with the entire range of sensations being presented. Under these circumstances, assessors may assign an early sample to a category which is too close to one end of the scale. Subsequently, they may “run out of scale” and be forced to assign perceptually different samples to the same category. This should not occur with magnitude estimation, as, in theory, there are an infinite number of categories.  
5.4 Magnitude estimation is one frequently used technique that permits the representation of data in terms of Stevens' Power Law.  
5.5 The disadvantages of magnitude estimation arise primarily from the requirements of the data analysis.  
5.5.1 Permitting each assessor to choose a different numerical scale may produce significant assessor effects. This disadvantage can be overcome in a number of ways, as follows. The experimenter must choose the approach most appropriate for the circumstances.
5.5.1.1 Experiments can be designed such that analysis of variance can be used to remove the assessor effects and interactions.
5.5.1.2 Alternatively, assessors can be forced to a common scale, either by training or by use of external reference samples with assigned values (modulus).
5.5.1.3 Finally, each assessor's data can be brought to a common scale by one of a variety of normalizing methods.  
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SCOPE
1.1 This test method describes a procedure for the application of unipolar magnitude estimation to the evaluation of the magnitude of sensory attributes. The test method covers procedures for the training of assessors to produce magnitude estimations and statistical evaluation of the estimations.  
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SIGNIFICANCE AND USE
5.1 Sensory thresholds are used to determine the potential of substances at low concentrations to impart odor, taste, skinfeel, etc. to some form of matter.  
5.2 Thresholds are used, for example, in setting limits for air pollution, in noise abatement, in water treatment, and in food systems.  
5.3 Thresholds are used to characterize and compare the sensitivity of individual or groups to given stimuli, for example, in medicine, in ethnic studies, and in the study of animal species.
SCOPE
1.1 This practice describes a rapid test for determining sensory thresholds of any substance in any medium.  
1.2 It prescribes an overall design of sample preparation and a procedure for calculating the results.  
1.3 The threshold may be characterized as being either (a) only detection  (awareness) that a very small amount of added substance is present but not necessarily recognizable, or (b) recognition  of the nature of the added substance.  
1.4 The medium may be a gas, such as air, a liquid, such as water or some beverage, or a solid form of matter. The medium may be odorless or tasteless, or may exhibit a characteristic odor or taste per se.  
1.5 This practice describes the use of a multiple forced-choice sample presentation method in an ascending concentration series, similar to the method of limits.  
1.6 Physical methods of sample presentation for threshold determination are not a part of this practice, and will depend on the physical state, size, shape, availability, and other properties of the samples.  
1.7 It is recognized that the degree of training received by a panel of assessors with a particular substance may have a profound influence on the threshold obtained with that substance  (1).2  
1.8 Thresholds determined by using one physical method of presentation are not necessarily equivalent to values obtained by another method.  
1.9 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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5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils and fats.
SCOPE
1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.  
1.2 This practice covers techniques for evaluating appearance, odor, and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.  
1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).  
1.4 The values in SI units are to be regarded as the standard.  
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SIGNIFICANCE AND USE
5.1 This test method is effective for the following test objectives:  
5.1.1 To determine whether a perceivable difference results or a perceivable difference does not result, for example, when a change is made in ingredients, processing, packaging, handling or storage; or  
5.1.2 To select, train and monitor assessors.  
5.2 This test method itself does not change whether the purpose of the triangle test is to determine that two products are perceivably different versus that the products are not perceivably different. Only the selected values of pd, α, and β change. If the objective of the test is to determine if there is a perceivable difference between two products, then the value selected for α is typically smaller than the value selected for β. If the objective is to determine if the two products are sufficiently similar to be used interchangeably, then the value selected for β is typically smaller than the value selected for α and the value of pd is selected to define “sufficiently similar.”
SCOPE
1.1 This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products.  
1.2 This test method applies whether a difference may exist in a single sensory attribute or in several.  
1.3 This test method is applicable when the nature of the difference between the samples is unknown. It does not determine the size or the direction of the difference. The attribute(s) responsible for the difference are not identified.  
1.4 Compared to the duo-trio test, the triangle test can achieve an equivalent level of statistical significance with fewer assessors. For details on how the triangle test compares to other three-sample tests, see Refs (1) , (2), (3) and (4).2  
1.5 This test method is applicable only if the products are homogeneous. If two samples of the same product can often be distinguished, then another method, for example, descriptive analysis, may be more appropriate.  
1.6 This test method is applicable only when the products do not cause excessive sensory fatigue, carryover or adaptation.  
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