ASTM E253-04
(Terminology)Standard Terminology Relating to Sensory Evaluation of Materials and Products
Standard Terminology Relating to Sensory Evaluation of Materials and Products
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Designation: E 253 – 04
Standard Terminology Relating to
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Sensory Evaluation of Materials and Products
This standard is issued under the fixed designation E 253; 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.
1. Referenced Documents antagonism, n—joint action of two or more stimuli whose
2 combination elicits a level of sensation lower than that
1.1 ASTM Standards:
expected from combining the effects of each stimulus taken
E 284 Terminology of Appearance
separately. (1996)
2. Terminology
aroma, n—perception resulting from stimulating the olfactory
receptors; in a broader sense, the term is sometimes used to
absolute judgment, n—an evaluation of a stimulus made
refer to the combination of sensations resulting from stimu-
without direct comparison. (1996)
lation of the entire nasal cavity. (1996)
acceptability/unacceptability, n—degree to which a stimulus
is judged to be favorable or unfavorable. (1996) DISCUSSION—Aroma, odor, and smell have the same basic meaning;
however, in common usage they may have different connotations.
acuity, n—the ability to repeatedly detect or discriminate
sensory stimuli. (1996)
assessor, n—a general term for any individual responding to
adaptation, sensory, n—a decrease in sensitivity to a given
stimuli in a sensory test. (1996)
stimulus which occurs as a result of exposure to that
DISCUSSION—The terms assessor, judge, panelist, panel member, and
stimulus. (1996)
respondent all have the same basic meaning, although sometimes
affective test, n—any method to assess acceptance, attitudes,
different connotations. Usage of these terms varies with the training and
emotions, or preference for a stimulus (i). (1998)
experience of the investigator, habit, tradition, personal preference, and
after effects, n—total array of sensations that occur after
other factors.
elimination of the physical stimulus from the sensing field.
astringency, n—the complex of sensations due to shrinking,
(1996)
drawing, or puckering of the epithelium as a result of
aftersensation, n—sense impression after direct stimulation of
exposure to substances such as alums or tannins. (1996)
the sense organ has ceased. (1996)
attitude, n—a predisposition to respond in a characteristic way
aftertaste, n—the oral or nasal sensations that occur after the
toward a class of objects, concepts, or stimuli. (1996)
source of the stimulus has been removed from the oral
attitude scale, n—a means for eliciting indications of the
cavity. See after effects. (1996)
attitudes or opinions held, usually on a measuring system
ageusia, n—lack of sensitivity to taste stimuli. (1996)
using marks or value designations. (1996)
anchoring point, n—a reference point against which other
attribute, n—a perceived characteristic. (1996)
items are judged. (1996)
audition, n—the sense of hearing. (1996)
anosmia, n—lack of sensitivity to odor stimuli. (1996)
aversion, n—feeling of dislike provoking avoidance of a
A–not-A test, n—a method of discrimination testing com-
stimulus. (1996)
prised of at least two samples; at least one sample is a
bias, n—systematic error manifested as a persistent positive or
previously identified sample (“A”) and at least one is a test
negative deviation of the method average from its accepted
sample. All samples are presented blindly, and the assessor’s
true value. (1996)
task is to assign the label “A” or “not-A” to each of the
bite, chemical, n—stinging experienced primarily in the oral
samples. (2001)
cavity as a result of exposure to substances such as highly
carbonated beverages. (1997)
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This terminology is under the jurisdiction of ASTM Committee E18 on Sensory
bitter, adj—taste produced by substances such as quinine or
Evaluation of Materials and Products and is the direct responsibility of Subcom-
caffeine when in solution. (2003)
mittee E18.01 on Terminology.
body (food), n—the quality of a food or beverage relating
Current edition approved May 1, 2004. Published May 2004. Originally
approved in 1965. Last previous edition approved in 2003 as E 253 – 03a. either to its consistency, compactness of texture, fullness,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
flavor, or combination thereof. (1997)
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
brightness, n—see color (of an object). (2001) (For consensus
Standards volume information, refer to the standard’s Document Summary page on
technical definition see brightness in Terminology E 284).
the ASTM website.
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