ASTM E2978-15

Standard Guide for Screening and Training of Assessors and a General Approach for the Sensory Evaluation of Toothpaste Appearance, Flavor, and Texture (Withdrawn 2023)

SIGNIFICANCE AND USE
5.1 The approaches to the evaluation of toothpaste recommended in this guide can be used to assess the sensory characteristics of toothpaste when dispensed, in use, and after use. This guide is meant to address the evaluation of a standalone toothpaste product and does not address packaging, product/package interaction, dispensing, appearance, or overall effect or benefit of the product. The procedures outlined in this guide are to be used by assessors that have been specifically screened for sensory and descriptive ability and have been trained in the evaluation of toothpaste. The procedures described in this guide can be used to guide product development within a manufacturer and can be used to communicate information regarding the product to the consumer through the media or on product packaging.  
5.2 Additionally, language and ideas from two additional ASTM sensory guides (Guides E1490 and E2082) as well as the Lexicon for Sensory Evaluation: Aroma, Flavor, Texture, and Appearance (DS72)4 are used throughout this guide.
SCOPE
1.1 This guide provides guidelines for the selection and training of expert assessors for the sensory evaluation of toothpaste. Sensory evaluation of toothpaste can be used to define the sensory attributes of toothpaste and then to measure these attributes quantitatively for the purposes of new product development, product optimization, competitive benchmarking, and claims substantiation.  
1.2 A general framework for toothpaste descriptive analysis is provided to guide the reader in the design and execution (including sample preparation and presentation, facility and testing environment, and specific evaluation protocol) of toothpaste descriptive analysis evaluations.  
1.3 This guide provides suggested protocols and approaches to the evaluation of toothpaste (dentifrice) and in no way excludes any alternate approaches that may be effective in providing such perceptual evaluations.  
1.4 This guide does not address other oral care products including, but not limited to, whitening agents, oral rinses, mouthwashes, toothbrushes, dental flosses, denture adhesive, floss picks, or other oral care products.  
1.5 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 and health practices and determine the applicability of regulatory limitations prior to use.
WITHDRAWN RATIONALE
This guide provides guidelines for the selection and training of expert assessors for the sensory evaluation of toothpaste. Sensory evaluation of toothpaste can be used to define the sensory attributes of toothpaste and then to measure these attributes quantitatively for the purposes of new product development, product optimization, competitive benchmarking, and claims substantiation.
Formerly under the jurisdiction of Committee E18 on Sensory Evaluation, this guide was withdrawn in August 2023 and replaced by Guide E3288 on Screening and Training of Assessors and a General Approach for the Sensory Evaluation of Oral Care Products: Toothpaste and Toothbrushes.1

General Information

• Status: Withdrawn
• Publication Date: 30-Apr-2015
• ICS: 67.240 - Sensory analysis
• ICS: 71.100.70 - Cosmetics. Toiletries
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.07 - Personal Care and Household Evaluation

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: E2978 − 15
Standard Guide for
Screening and Training of Assessors and a General
Approach for the Sensory Evaluation of Toothpaste
1
Appearance, Flavor, and Texture
This standard is issued under the fixed designation E2978; 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 E1490 Guide for Two Sensory Descriptive Analysis Ap-
proaches for Skin Creams and Lotions
1.1 This guide provides guidelines for the selection and
E2082 Guide for Descriptive Analysis of Shampoo Perfor-
training of expert assessors for the sensory evaluation of
mance
toothpaste. Sensory evaluation of toothpaste can be used to
define the sensory attributes of toothpaste and then to measure
3. Terminology
these attributes quantitatively for the purposes of new product
development, product optimization, competitive
3.1 Sensory Attributes and Definitions—Refer to Terminol-
benchmarking, and claims substantiation.
ogy E253 for common sensory terms that may be applied to the
evaluation of toothpaste.
1.2 A general framework for toothpaste descriptive analysis
is provided to guide the reader in the design and execution
3.2 Definitions of Terms Specific to This Standard:
(including sample preparation and presentation, facility and
3.2.1 anise/licorice, n—aromatics associated with sweet,
testing environment, and specific evaluation protocol) of tooth-
spicy herbs containing anethole, for example, licorice gum and
paste descriptive analysis evaluations.
licorice candy.
1.3 This guide provides suggested protocols and approaches
3.2.2 baking soda complex, n—metallic, salty, mouth coat-
to the evaluation of toothpaste (dentifrice) and in no way
ing with radiating burn feeling, including mouth slip, for
excludes any alternate approaches that may be effective in
example, 0.1 % baking soda solution and unflavored seltzer
providing such perceptual evaluations.
water.
1.4 This guide does not address other oral care products
3.2.2.1 Discussion—The study designer may choose to
including, but not limited to, whitening agents, oral rinses,
separate this complex attribute into more granular attribute
mouthwashes, toothbrushes, dental flosses, denture adhesive,
measures.
floss picks, or other oral care products.
3.2.3 bicarbonate feeling factor, n—additionally can be
1.5 This standard does not purport to address all of the
recognized as the chemical feeling factor associated with
safety concerns, if any, associated with its use. It is the
sodium bicarbonate.
responsibility of the user of this standard to establish appro-
3.2.4 brown spice, n—bark, buds, flowers, roots, fruit, and
priate safety and health practices and determine the applica-
secretions of plants used to create pungency, bite, or character
bility of regulatory limitations prior to use.
in foods and aromatics associated with a range of earthy,
2. Referenced Documents musty, woody, sweet, warm, citrus, terpeney, sassafras, brown
spices that can include bitter and numbing, for example,
2
2.1 ASTM Standards:
cinnamon, cardamom, clove, mace, coriander, and nutmeg,
E253 Terminology Relating to Sensory Evaluation of Mate-
0.1 % allspice solution, and strong cinnamon chewing gum.
rials and Products
3.2.5 chalky feel, n—textural perception of small particu-
lates.
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.07 on Personal
3.2.6 chalky flavor, n—aromatics associated with mineral
Care and Household Evaluation.
salts such as chalk along with some cement-like and dusty
Current edition approved May 1, 2015. Published May 2015. DOI: 10.1520/
notes, for example, chalk dust, milk of magnesia, calcium
E2978-15.
2
carbonate, and calcium oxide.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
3.2.7 earthy, adj—aromatic associated with mushrooms,
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. potatoes, and potting soil.
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E2978 − 15
3.2.8 foam, n—characteristics of the bubbles produced dur- cooling (though typically not as intense as peppermint), all of
ing the use of the product and this may specifically include which are rated separately, with slightly less burn than pepper-
more granular measures such as: mint.
3.2.21 thymol-eucalyptol, n—aromatics associated with the
3.2.8.1 foam
...