ASTM E253-09a

Standard Terminology Relating to Sensory Evaluation of Materials and Products

General Information

• Status: Historical
• Publication Date: 30-Nov-2009
• 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 E253-09 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Dec-2009
• Replaced By: ASTM E253-10 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Nov-2010
• Referred By: ASTM E3041-17 - Standard Guide for Selecting and Using Scales for Sensory Evaluation
• Effective Date: 01-Dec-2009
• Referred By: ASTM E3009-23 - Standard Test Method for Sensory Analysis—Tetrad Test
• Effective Date: 01-Dec-2009
• Referred By: ASTM E3000-18 - Standard Guide for Measuring and Tracking Performance of Assessors on a Descriptive Sensory Panel
• Effective Date: 01-Dec-2009
• Referred By: ASTM E2082-12(2020) - Standard Guide for Descriptive Analysis of Shampoo Performance
• Effective Date: 01-Dec-2009
• Referred By: ASTM E1207-14(2022) - Standard Guide for Sensory Evaluation of Axillary Deodorancy
• Effective Date: 01-Dec-2009
• Referred By: ASTM E2164-16 - Standard Test Method for Directional Difference Test
• Effective Date: 01-Dec-2009
• Referred By: ASTM E1885-18 - Standard Test Method for Sensory Analysis—Triangle Test
• Effective Date: 01-Dec-2009
• Referred By: ASTM E2262-03(2020) - Standard Practice for Estimating Thurstonian Discriminal Distances
• Effective Date: 01-Dec-2009
• Referred By: ASTM E1697-05(2020) - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
• Effective Date: 01-Dec-2009
• Referred By: ASTM E2610-18 - Standard Test Method for Sensory Analysis—Duo-Trio Test
• Effective Date: 01-Dec-2009
• Referred By: ASTM E2609-08(2022) - Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
• Effective Date: 01-Dec-2009
• Referred By: ASTM E2049-20 - Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Hair-care Products by Trained Assessors
• Effective Date: 01-Dec-2009
• Referred By: ASTM E3261-21 - Standard Guide for Odor Evaluation of Products and Materials Under Controlled Conditions With Trained Panel
• Effective Date: 01-Dec-2009

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:E253–09a
Standard Terminology Relating to
1
Sensory Evaluation of Materials and Products
This standard is issued under the fixed designation E253; 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. Referenced Documents alternative forced choice (AFC) test, n—method in which 2,
2 3, or more stimuli are presented, and assessors are given a
1.1 ASTM Standards:
criterion by which they are required to select one stimulus.
E284 Terminology of Appearance
(2008)
2. Terminology
DISCUSSION—Typicalexamplesinclude2-AFC(directionaldifference
test) and 3-AFC (selecting the one stimulus among a set of three that
absolute judgment, n—an evaluation of a stimulus made
differs in a defined attribute).
without direct comparison to other stimuli. (2007)
acceptability/unacceptability, n—degree to which a stimulus
anchoring point, n—a reference point against which other
is judged to be favorable or unfavorable. (2006)
items are judged. (1996)
acuity, n—the ability to detect or discriminate sensory stimuli.
anosmia, n—lack of sensitivity to odor stimuli. (1996)
(2007)
A–not-A test, n—a method of discrimination testing com-
adaptation, sensory, n—a decrease in sensitivity to a given
prised of at least two samples; at least one sample is a
stimulus which occurs as a result of exposure to that
previously identified sample (“A”) and at least one is a test
stimulus. (2006)
sample.All samples are presented blindly, and the assessor’s
affective test, n—any method to assess acceptance, liking,
task is to assign the label “A” or “not-A” to each of the
preference, or emotions for a stimulus or stimuli. (2008)
samples. (2001)
after effects, n—total array of sensations that occur after
antagonism, n—joint action of two or more stimuli whose
removal of the stimulus from the sensing field (for example,
combination elicits a level of sensation lower than that
with foods) or after application of the stimulus (for example,
expected from combining the effects of each stimulus taken
with non-foods). (2008)
separately. (1996)
after feel, n—feel of the skin after application of a sample,
aroma, n—perception resulting from stimulating the olfactory
with or without touching, usually measured at a specified
receptors; in a broader sense, the term is sometimes used to
time point. (2008)
refer to the combination of sensations resulting from stimu-
aftertaste, n—the oral or nasal sensations that occur after the
lation of the entire nasal cavity. (1996)
stimulus has been removed from the oral cavity. See after
DISCUSSION—Aroma, odor, and smell have the same basic meaning;
effects. (2007)
however, in common usage they may have different connotations.
aguesia, n—lack of sensitivity to taste stimuli. (1996)
alternative forced choice (AFC), n—method in which 2, 3, or assessor, n—a general term for any individual responding to
stimuli in a sensory test. (2006)
more stimuli are presented, and assessors are given a
criterion by which they are required to select one stimulus.
DISCUSSION—The terms assessor, judge, panelist, panel member, and
(2008)
respondent all have the same basic meaning, although sometimes
differentconnotations.Usageofthesetermsvarieswiththetrainingand
DISCUSSION—Typical examples include 2-AFC (directional different
experience of the investigator, habit, tradition, personal preference, and
test) and 3-AFC (selecting the one stimulus among a set of three that
other factors.
differs in a defined attribute).
astringency, n—the complex of sensations due to shrinking,
drawing, or puckering of the epithelium as a result of
1
ThisterminologyisunderthejurisdictionofASTMCommitteeE18onSensory
exposure to substances such as alums or tannins. (1996)
Evaluation and is the direct responsibility of Subcommittee E18.01 onTerminology.
attitude, n—a predisposition to respond in a characteristic way
Current edition approved Dec. 1, 2009. Published January 2010. Originally
toward a class of objects, concepts, or stimuli. (1996)
approved in 1965. Last previous edition approved in 2009 as E253 – 09. DOI:
10.1520/E0253-09A.
attitude scale, n—a means for eliciting indications of the
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
attitudes or opinions held, usually on a measuring system
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
using marks or value designations. (1996)
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. attribute, n—a perceived characteristic. (1996)
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken,
...

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:E253–09 Designation:E253–09a
Standard Terminology Relating to
1
Sensory Evaluation of Materials and Products
This standard is issued under the fixed designation E253; 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. Referenced Documents
2
1.1 ASTM Standards:
E284 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, liking, preference, or emotions for a stimulus or stimuli. (2008)
after effects, n—total array of sensations that occur after removal of the stimulus from the sensing field (for example, with foods)
or after application of the stimulus (for example, with non-foods). (2008)
after feel, n—feel of the skin after application of a sample, with or without touching, usually measured at a specified time point.
(2008)
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)
alternative forced choice (AFC), n—method in which 2, 3, or more stimuli are presented, and assessors are given a criterion by
which they are required to select one stimulus. (2008)
DISCUSSION—Typical examples include 2-AFC (directional different test) and 3-AFC (selecting the one stimulus among a set of three that differs in
a defined attribute).
alternative forced choice (AFC) test, n—method in which 2, 3, or more stimuli are presented, and assessors are given a criterion
by which they are required to select one stimulus. (2008)
DISCUSSION—Typical examples include 2-AFC (directional difference test) and 3-AFC (selecting the one stimulus among a set of three that differs
in a defined attribute).
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.
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.
Current edition approved MayDec. 1, 2009. Published May 2009.January 2010. Originally approved in 1965. Last previous edition approved in 20082009 as
E253–08a.E253 – 09. DOI: 10.1520/E0253-09A.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at [e-mail]. 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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E253–09a
astringency, n—the complex of sensations due to shri
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