ASTM E253-02a

Standard Terminology Relating to Sensory Evaluation of Materials and Products

General Information

• Status: Historical
• Publication Date: 09-Aug-2002
• 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 E253-02 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 10-Aug-2002
• Replaced By: ASTM E253-02b - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 10-Nov-2002
• Referred By: ASTM E3000-18 - Standard Guide for Measuring and Tracking Performance of Assessors on a Descriptive Sensory Panel
• Effective Date: 10-Aug-2002
• Referred By: ASTM E1870-11(2019) - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 10-Aug-2002
• Referred By: ASTM E2892-21 - Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water
• Effective Date: 10-Aug-2002
• Referred By: ASTM E3009-23 - Standard Test Method for Sensory Analysis—Tetrad Test
• Effective Date: 10-Aug-2002
• Referred By: ASTM E1697-05(2020) - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
• Effective Date: 10-Aug-2002
• Referred By: ASTM E3313-23 - Standard Guide for Communication of Assessor and Panel Performance
• Effective Date: 10-Aug-2002
• Referred By: ASTM E2164-16 - Standard Test Method for Directional Difference Test
• Effective Date: 10-Aug-2002
• Referred By: ASTM E2082-12(2020) - Standard Guide for Descriptive Analysis of Shampoo Performance
• Effective Date: 10-Aug-2002
• Referred By: ASTM E1909-13(2017) - Standard Guide for Time-Intensity Evaluation of Sensory Attributes
• Effective Date: 10-Aug-2002
• Referred By: ASTM E3041-17 - Standard Guide for Selecting and Using Scales for Sensory Evaluation
• Effective Date: 10-Aug-2002
• Referred By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 10-Aug-2002
• Referred By: ASTM E2943-15(2021) - Standard Guide for Two-Sample Acceptance and Preference Testing With Consumers
• Effective Date: 10-Aug-2002
• Referred By: ASTM E2346/E2346M-15(2022)e1 - Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers
• Effective Date: 10-Aug-2002

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: E 253 – 02a
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 expected from combining the effects of each stimulus taken
separately. (1996)
1.1 ASTM Standards:
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aroma, n—perception resulting from stimulating the olfactory
E 284 Terminology of Appearance
receptors; in a broader sense, the term is sometimes used to
2. Terminology
refer to the combination of sensations resulting from stimu-
lation of the entire nasal cavity. (1996)
absolute judgment, n—an evaluation of a stimulus made
DISCUSSION—Aroma, odor, and smell have the same basic meaning;
without direct comparison. (1996)
however, in common usage they may have different connotations.
acceptability/unacceptability, n—degree to which a stimulus
is judged to be favorable or unfavorable. (1996)
assessor, n—a general term for any individual responding to
acuity, n—the ability to repeatedly detect or discriminate
stimuli in a sensory test. (1996)
sensory stimuli. (1996)
DISCUSSION—The terms assessor, judge, panelist, panel member, and
adaptation, sensory, n—a decrease in sensitivity to a given
respondent all have the same basic meaning, although sometimes
stimulus which occurs as a result of exposure to that
different connotations. Usage of these terms varies with the training and
stimulus. (1996)
experience of the investigator, habit, tradition, personal preference, and
affective test, n—any method to assess acceptance, attitudes,
other factors.
emotions, or preference for a stimulus (i). (1998)
astringency, n—the complex of sensations due to shrinking,
after effects, n—total array of sensations that occur after
drawing, or puckering of the epithelium as a result of
elimination of the physical stimulus from the sensing field.
exposure to substances such as alums or tannins. (1996)
(1996)
attitude, n—a predisposition to respond in a characteristic way
aftersensation, n—sense impression after direct stimulation of
toward a class of objects, concepts, or stimuli. (1996)
the sense organ has ceased. (1996)
attitude scale, n—a means for eliciting indications of the
aftertaste, n—the oral or nasal sensations that occur after the
attitudes or opinions held, usually on a measuring system
source of the stimulus has been removed from the oral
using marks or value designations. (1996)
cavity. See after effects. (1996)
attribute, n—a perceived characteristic. (1996)
ageusia, n—lack of sensitivity to taste stimuli. (1996)
audition, n—the sense of hearing. (1996)
anchoring point, n—a reference point against which other
aversion, n—feeling of dislike provoking avoidance of a
items are judged. (1996)
stimulus. (1996)
anosmia, n—lack of sensitivity to odor stimuli. (1996)
bias, n—systematic error manifested as a persistent positive or
A–not-A test, n—a method of discrimination testing com-
negative deviation of the method average from its accepted
prised of at least two samples; at least one sample is a
true value. (1996)
previously identified sample (“A”) and at least one is a test
bite, chemical, n—stinging experienced primarily in the oral
sample. All samples are presented blindly, and the assessor’s
cavity as a result of exposure to substances such as highly
task is to assign the label “A” or “not-A” to each of the
carbonated beverages. (1997)
samples. (2001)
bitter (taste), adj—taste produced by substances such as
antagonism, n—joint action of two or more stimuli whose
quinine or caffeine when in solution. (1997)
combination elicits a level of sensation lower than that
body (food), n—the quality of a food or beverage relating
either to its consistency, compactness of texture, fullness,
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flavor, or combination thereof. (1997)
This terminology is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation of Materials and Products and is the direct responsibility of Subcom-
brightness, n—see color (of an object). (2001) (For consensus
mittee E18.01 on Terminology.
technical definition see brightness in Terminology E 284).
Current edition approved Aug. 10, 2002. Published September 2002. Originally
burn chemical, n—perception of increased temperature and
published as E 253 – 65T. Last previous edition E 253 – 02.
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Annual Book of ASTM Standards, Vol. 06.01. irritation resulting from exposure to such substances as ethyl
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