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ASTM E679-91(1997)

(Practice)

Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits

Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits

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 with a particular substance may have a profound influence on the threshold obtained with that substance (1).  
1.8 Thresholds determined by using one physical method of presentation are not necessarily equivalent to values obtained by another method.

General Information

Status
Historical
Publication Date
09-Sep-1997
ICS
67.240 - Sensory analysis
Technical Committee
E18 - Sensory Evaluation
Drafting Committee
E18.04 - Test Methods
Current Stage
Ref Project

Relations

Replaced By
ASTM E679-04 - Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
Effective Date
01-Apr-2004
Referred By
ASTM E1432-19 - Standard Practice for Defining and Calculating Individual and Group Sensory Thresholds from Forced-Choice Data Sets of<brk/> Intermediate Size
Effective Date
10-Sep-1997

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ASTM E679-91(1997) - Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of LimitsASTM E679-91(1997) - Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
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ASTM E679-91(1997) - Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
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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
An American National Standard
Designation: E 679 – 91 (Reapproved 1997)
Standard Practice for
Determination of Odor and Taste Thresholds By a Forced-
1
Choice Ascending Concentration Series Method of Limits
This standard is issued under the fixed designation E 679; 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.
INTRODUCTION
The obtaining of odor and taste thresholds requires the sensory responses of a selected group of
individuals called panelists. These thresholds may be determined in order to note the effect of various
added substances on the odor and taste of a medium. They may also be determined in order to
characterize and compare the odor or taste sensitivity of individuals or groups.
It is recognized that precise threshold values for a given substance do not exist in the same sense
that values of vapor pressure exist. The ability to detect a substance by odor or taste is influenced by
physiological factors and criteria used in producing a response by the panelist. The parameters of
sample presentation introduce further variations. Thus, the flowrate of a gaseous, odorous sample has
an influence on the detectability of an odor. However, a concentration range exists below which the
odor or taste of a substance will not be detectable under any practical circumstances, and above which
individuals with a normal sense of smell or taste would readily detect the presence of the substance.
The threshold determined by this practice is not the conventional group threshold (the stimulus level
detectable with a probabililty of 0.5 by 50 % of the population) as obtained by Practice E 1432, but
rather a best estimate not far therefrom. The bias of the estimate depends on the concentration scale
steps chosen and on the degree to which each panelist’s threshold is centered within the range of
concentrations he or she receives. The user also needs to keep in mind the very large degree of random
error associated with estimating the probability of detection from only 50 to 100 3-AFC presentations.
1. Scope 1.6 Physical methods of sample presentation for threshold
determination are not a part of this practice, and will depend on
1.1 This practice describes a rapid test for determining
the physical state, size, shape, availability, and other properties
sensory thresholds of any substance in any medium.
of the samples.
1.2 It prescribes an overall design of sample preparation and
1.7 It is recognized that the degree of training received by a
a procedure for calculating the results.
panel with a particular substance may have a profound influ-
1.3 The threshold may be characterized as being either (a)
2
ence on the threshold obtained with that substance (1).
only detection (awareness) that a very small amount of added
1.8 Thresholds determined by using one physical method of
substance is present but not necessarily recognizable, or (b)
presentation are not necessarily equivalent to values obtained
recognition of the nature of the added substance.
by another method.
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
2. Referenced Documents
may be odorless or tasteless, or may exhibit a characteristic
2.1 ASTM Standards:
odor or taste per se.
3
D 1292 Test Method for Odor in Water
1.5 This practice describes the use of a multiple forced-
E 544 Practice for Referencing Suprathreshold Odor Inten-
choice sample presentation method in an ascending concentra-
4
sity
tion series, similar to the method of limits.
E 1432 Practice for Defining and Calculating Individual and
1
This practice is under the jurisdiction of ASTM Committee E-18 on Sensory
2
Evaluation of Materials and Products and is the direct responsibility of Subcom- The boldface numbers in parentheses refer to the list of references at the end of
mittee E18.04 on Fundamentals of Sensory. this practice.
3
Current edition approved Aug. 15, 1991. Published October 1991. Originally Annual Book of ASTM Standards, Vol 11.01.
4
published as E 679 – 79. Last previous edition E 679 – 79. Annual Book of ASTM Standards, Vol 15.07.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
E 679
Group Sensory Thresholds from Forced-Choice Data Sets 4.3 The panelist indicates which of the three samples is
4
of Intermediate Size different from the other two. A choice must be made, even if no
difference is noted, so that all data can be utilized.
3. Terminology 4.4 Individual best-estimate values
...

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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.  
1.2 Magnitude estimation is a psychophysical scaling technique in which assessors assign numeric values to the magnitude of an attribute. The only constraint placed upon the assessor 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.  
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Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits

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
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1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).  
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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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