ASTM E1885-18
(Test Method)Standard Test Method for Sensory Analysis—Triangle Test
Standard Test Method for Sensory Analysis—Triangle Test
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.
1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.8 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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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: E1885 − 18
Standard Test Method for
1
Sensory Analysis—Triangle Test
This standard is issued under the fixed designation E1885; 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 2. Referenced Documents
3
2.1 ASTM Standards:
1.1 This test method covers a procedure for determining
E253 Terminology Relating to Sensory Evaluation of Mate-
whether a perceptible sensory difference exists between
rials and Products
samples of two products.
E456 Terminology Relating to Quality and Statistics
1.2 This test method applies whether a difference may exist
E1871 Guide for Serving Protocol for Sensory Evaluation of
in a single sensory attribute or in several.
Foods and Beverages
E2262 Practice for Estimating Thurstonian Discriminal Dis-
1.3 This test method is applicable when the nature of the
tances
difference between the samples is unknown. It does not
determine the size or the direction of the difference. The 2.2 ISO Standard:
attribute(s) responsible for the difference are not identified. ISO 4120 Sensory Analysis – Methodology – Triangular
4
Test
1.4 Compared to the duo-trio test, the triangle test can
achieve an equivalent level of statistical significance with
3. Terminology
fewer assessors. For details on how the triangle test compares
2
3.1 Definitions–For definition of terms relating to sensory
to other three-sample tests, see Refs (1), (2), (3) and (4).
analysis, see Terminology E253, and for terms relating to
1.5 This test method is applicable only if the products are
statistics, see Terminology E456.
homogeneous. If two samples of the same product can often be
3.2 Definitions of Terms Specific to This Standard:
distinguished, then another method, for example, descriptive
3.2.1 α (alpha) risk—probability of concluding that a per-
analysis, may be more appropriate.
ceptible difference exists when, in reality, one does not. (Also
1.6 This test method is applicable only when the products
known as Type I Error or significance level.)
do not cause excessive sensory fatigue, carryover or adapta-
3.2.2 β (beta) risk—probability of concluding that no per-
tion.
ceptible difference exists when, in reality, one does. (Also
1.7 This standard does not purport to address all of the known as Type II Error.)
safety concerns, if any, associated with its use. It is the
3.2.3 p —probability of a correct response.
c
responsibility of the user of this standard to establish appro-
3.2.4 p (proportion of discriminators)—proportion of the
d
priate safety, health, and environmental practices and deter-
population represented by the assessors that can distinguish
mine the applicability of regulatory limitations prior to use.
between the two products.
1.8 This international standard was developed in accor-
3.2.5 product—material to be evaluated.
dance with internationally recognized principles on standard-
3.2.6 sample—unit of product prepared, presented, and
ization established in the Decision on Principles for the
evaluated in the test.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
3.2.7 sensitivity—general term used to summarize the per-
Barriers to Trade (TBT) Committee.
formance characteristics of the test. The sensitivity of the test
is rigorously defined, in statistical terms, by the values selected
for α, β, and p .
d
1
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.04 on Fundamen-
3
tals of Sensory. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Aug. 15, 2018. Published August 2018. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 1997. Last previous edition approved in 2011 as E1885 – 04 (2011). Standards volume information, refer to the standard’s Document Summary page on
DOI: 10.1520/E1885-18. the ASTM website.
2 4
The boldface numbers given in parentheses refer to a list of references at the Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
end of the text. 4th Floor, New York, NY 10036, http://www.ansi.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1885 − 18
3.2.8 δ—Thurstonian measure of sensory difference (effect therefore increa
...
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: E1885 − 04 (Reapproved 2011) E1885 − 18
Standard Test Method for
1
Sensory Analysis—Triangle Test
This standard is issued under the fixed designation E1885; 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 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.
2
For details on how the triangle test compares to other three-sample tests, see Refs (1),(2),(3) and (4).
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.
1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.8 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
3
2.1 ASTM Standards:
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E456 Terminology Relating to Quality and Statistics
E1871 Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
E2262 Practice for Estimating Thurstonian Discriminal Distances
2.2 ISO Standard:
4
ISO 4120 Sensory Analysis – Methodology – Triangular Test
3. Terminology
3.1 Definitions–For definition of terms relating to sensory analysis, see Terminology E253, and for terms relating to statistics,
see Terminology E456.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 α (alpha) risk—probability of concluding that a perceptible difference exists when, in reality, one does not. (Also known
as Type I Error or significance level.)
1
This test method is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.04 on Fundamentals
of Sensory.
Current edition approved Aug. 1, 2011Aug. 15, 2018. Published August 2011August 2018. Originally approved in 1997. Last previous edition approved in 20042011 as
E1885 – 04. 04 (2011). DOI: 10.1520/E1885-04R11.10.1520/E1885-18.
2
The boldface numbers given in parentheses refer to a list of references at the end of the text.
3
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.
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1885 − 18
3.2.2 β (beta) risk—probability of concluding that no perceptible difference exists when, in reality, one does. (Also known as
Type II Error.)
3.2.3 p —probability of a correct response.
c
3.2.4 p (proportion of discriminators)—proportion of the population represented by the assessors that can distinguish between
d
the two products.
3.2.5 product—material to be evaluated.
3.2.6 sample—unit of product prepared, presented, and evaluated in the test.
3.2.7 sensitivity—general term used to summarize the performance characteristics of the test
...
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