E18.05 - Method Applications - Specific Uses or Assessors

SIGNIFICANCE AND USE
4.1 The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback: (1) on their data-based performance, (2) on any behavior changes that are needed to improve their performance, and (3) to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.  
4.2 This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
SCOPE
1.1 This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.  
1.2 This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.  
1.3 This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.  
1.4 Descriptive, discrimination, and quality panels are within the scope of this guide.  
1.5 This guide does not cover consumer panels (qualitative or quantitative).  
1.6 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.  
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.

SIGNIFICANCE AND USE
3.1 Use—This practice should be used by assessors, trained as described in ASTM STP 758,2 under the direction of a knowledgeable panel leader.  
3.2 Significance—This practice can be used to evaluate type and intensity of indigenous and foreign odors and/or flavors in paper packaging materials. A knowledgeable panel leader may be able to determine the source of a foreign odor/flavor from the information obtained from this procedure.
SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.  
1.2 This practice covers the evaluation of odors and flavors transferred to various food media from paper packaging.  
1.3 This practice covers effective techniques for determining the type and source of the odor/flavor and establishing the severity of the off-note.  
1.4 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.  
1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.6 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.  
1.7 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.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Equivalence Claims  
14.3  
Unsurpassed Claims  
14.4  
Paired Comparison/Difference Studies  
14.5  
Analysis of Data from Scales  
14.6  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1  
1.2 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.

SIGNIFICANCE AND USE
5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs  (3, 4) for discussions on panelist screening and training.  
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor or flavor properties or both of rigid polymeric packaging closures and fillable materials.  
1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow molded, compression molded, or thermoformed polymers.  
1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors, or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the responsibility of the user.  
1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included.  
1.5 Refer to Test Method E1870 for the evaluation of inherent odor of packaging material by confinement tests.  
1.6 This test method provides sample preparation procedures and two methods of evaluation.  
1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another.  
1.6.2 The ranking method allows for comparison of samples within the currently tested set only.  
1.6.3 The preparation of samples is consistent regardless of the method of evaluation used.  
1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.8 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.  
1.9 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.

SIGNIFICANCE AND USE
4.1 It is necessary and useful to test with children because they represent the real end-users for many products. Some products are developed specifically for children, and some are dual-purpose products that are intended for adults and children. Examples include: baby foods, diapers, ready-to-eat cereal, juices, food or lunch kits, candy, toys, vitamins and other pharmaceuticals, music and videos, interactive learning tools, and packaging.  
4.2 Children have influence over adults' purchase decisions and are responsible for many or some of their own purchase decisions.  
4.3 Creating a product for children requires input from children because their wants and needs differ from those of adults. For example, they may differ from adults in preferences or sensory acuity, or both, for sweetness, saltiness, carbonation, and texture. It is impossible to predict the nature of these differences without actual input from the intended target audience.
SCOPE
1.1 This guide provides a framework for understanding the issues relating to conducting sensory and market research studies with children. It recommends and provides examples for developing ethical, safe, and valid testing methods. It focuses specifically on the concerns relevant to testing with children from birth through preadolescence. The guide assumes that minors older than 15 years of age are generally capable of performing sensory tests like adults, and therefore, all standard procedures used with adult subjects apply. The one exception, however, is legal consent where parental/legal guardian permission should be obtained for anyone under 18 years of age.  
1.2 This guide will take into account the wide range of children's physical, emotional, and cognitive levels of development. It will prove useful for developing tasks that are understandable to children. It recommends alternative modes for children to communicate their opinions or perceptions back to the researcher, such as appropriate scales and measures.  
1.3 The ethical standard presented in this document should be viewed as a minimum requirement for testing with minors. The safety and protection of children as respondents, as well as an attitude of respect for the value of their input should be of primary concern to the researcher.  
1.4 The considerations raised in this document may also be useful when testing with the elderly or with adults who have developmental handicaps.  
1.5 This document is not intended to be a complete description of reliable sensory testing techniques and methodologies. It focuses instead on special considerations for the specific application of sensory techniques when testing with children. It assumes knowledge of basic sensory and statistical analysis techniques.  
1.6 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.

SIGNIFICANCE AND USE
4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations where comparative results are meaningful. This practice should be used where experimental materials or alternate storage conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners, or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans may also be used as controls.  
4.2 There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors/aromas by direct transfer of packaging component compounds to the product, commonly referred to as contribution or migration effect. Second, the packaging material may adsorb components from the product thus reducing flavor/aroma intensity of the product, commonly referred to as sorption or scalping effect. Third, external contaminants may permeate through the package and possibly be transferred into the product and/or compounds in the product may permeate out of the packaging, commonly referred to as permeation effect. (See Fig. 1.)
FIG. 1 Packing and Product Interactions Chart
SCOPE
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.  
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.  
1.3 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.

SIGNIFICANCE AND USE
5.1 Sensory shelf life is the time period during which the product’s sensory characteristics and performance are as intended by the manufacturer. The product is consumable or usable during this period, providing the end-user with the intended sensory characteristics, performance, and benefits. After this period, however, the product has characteristics or attributes that are not as intended, or it does not perform the same functions as fresh products or those consumed or used before the end of shelf life.  
5.2 The goal of all shelf life determination is to estimate the time at which a consumer product is no longer usable, unfit for consumption, or no longer has the intended sensory characteristics.  
5.3 Prior to the commencement of sensory shelf life study, the criteria/criterion that are/is used to define shelf life end must be defined. The criterion or criteria could be sensory attributes, consumer acceptance or product performance. Once the criteria are defined, the test methodology for measuring the sensory shelf life can be selected. The criterion operationally defining the end of shelf life is generally chosen based on one or more of the following changes in the product’s sensory or functional parameters, or both: (1) the aged product is perceptibly different from the fresh product overall, (2) the aged product has changed in specific sensory or functional attributes, either increasing some, decreasing others, or the appearance of new attributes compared to the fresh product, or (3) product acceptability of the aged product has decreased to a specific degree from that of the fresh product. The determination of these sensory end-points is a function of the criteria selected, the test method used, and sampling and statistical risks chosen by the researcher.  
5.4 The three following test methods are most commonly used for the three end-point criteria cited above: (1) discrimination, (2) descriptive, and (3) affective. Researchers have to select criteria and...
SCOPE
1.1 This guide provides recommended sensory testing approaches and decision criteria for establishing the sensory shelf life of consumable products, including food, personal care, and household products, to manage business risk. It describes research considerations that include: product selection and handling, appropriate application of specific sensory test methods, selection of test intervals, and data analysis techniques for the determination of a product’s sensory shelf life end-point. This guide will focus on the practical considerations and approaches, risks, and criteria that must be considered in designing, executing, and interpreting sensory shelf life results.  
1.2 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of sensory testing methods to shelf life determination.  
1.3 The shelf life measures in this guide refer to foods, household and personal care products stored as the manufacturer intended and do not account for changes in sensory properties occurring after opening, partial consumption/use or in-home storage. Once products have been manufactured, packaged and sent through the distribution channels, the condition of the products is not typically under study. However, a company may wish to include such variables in their shelf life studies when there is a need to evaluate the sensory quality of their products as they go through distribution channels or in-home storage, or both, and use.  
1.4 This guide is not intended to address non-sensory issues related to the shelf life of food, including microbial contamination and chemical changes of products associated with aging, nor is it intended to address potential safety issues associated with aging food and non-food consumer products.  
1.5 This interna...

SIGNIFICANCE AND USE
4.1 Using best practices for SGPE ensures that decisions made will be based on scientific principles, and the outputs obtained will be more objective than those evaluation sessions conducted without this planning, structure, focus, and best practices. These small group evaluations contrast with more formal product tests that include a prequalified participant sample, hypothesis testing, and statistical analysis. Without best sensory practices and procedures, SGPE may be unstructured, unsystematic, difficult to manage, and may lead to outputs that are unclear, not credible, or ignored. Additionally, the use of proper sensory practices reduces bias among participants with specific sample knowledge or a desire to advance an agenda. This guide provides a framework for conceptualizing, organizing, and executing these SGPE.  
4.2 SGPE are used in situations in which formal, hypothesis-driven product evaluations are not required. These include situations in which the decision risk is small or stakeholders feel comfortable in making a decision with the attendant risks, or both. Examples of these situations may include limited availability of samples or other resources, potential patent exposure, or low incidence of target population. The SGPE could be an initial screening step or a precursor test before a more formal product test. In the proper context, SGPE can also be a decision-making tool in and of itself. Using the framework presented here provides a degree of rigor that may be absent when a few people evaluate a product without controlled conditions. A poster presented at the 2009 Pangborn Sensory Science Symposium (1)3 reported the results of a survey on SGPE. 59 % of respondents (N = 92) stated that, at their place of employment, typically, non-sensory professionals organized SGPE. Table 1 summarizes key differences between a typical unstructured product evaluation with a small group not following best practices and an SGPE that follows the best practices outlined...
SCOPE
1.1 This guide covers those occasions in which a small group of individuals (generally between three and ten) with potentially different functional roles and degrees of training in sensory and product evaluation, evaluates a product or series of products for a specific objective, with a pre-identified decision to be made, but without the use of formal hypothesis testing or statistics. In the product testing industry, these are often referred to as “benchings,” “cuttings,” or “bench screenings” or, in the case of food products, “tastings,” “informal tastings,” “team tastings,” or “technical tastings.” In this guide, the term “Small Group Product Evaluation” (SGPE) is used.  
1.2 The aim of this guide is to provide best practices to ensure that SGPE are conducted with sufficient rigor to enable the most appropriate decision or to yield the needed learning while considering the risk. Because the participants may be heterogeneous with respect to functional role, knowledge of the issue at hand, sensory sensitivity, and degree of sensory or product evaluation training, the likelihood of agreement on a path forward is not assured. Additionally, participants may have certain biases with respect to the issue to be decided, because of prior knowledge or their role within the organization. These potential derailers can be addressed through proper planning and execution of an SGPE. When SGPE are unstructured, unfocused and experimental error and biases uncontrolled, the outputs of SGPEs do not inform decisions or deliver the desired learning in a scientific manner. The goal of this document is to elevate the practice of small group product evaluations by outlining a structure, defining decision criteria in advance, and providing guidelines for implementation, drawing upon existing sensory theory and methods. Outputs from these SGPE are used to inform decisions and determine next steps including the risks involved with each of these...

SIGNIFICANCE AND USE
5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (3-4) for discussions on assessor screening and training.  
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).  
1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref (1)2 for discussion of shelf-life testing.  
1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used.  
1.4 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.  
1.5 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.

SIGNIFICANCE AND USE
4.1 The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback: (1) on their data-based performance, (2) on any behavior changes that are needed to improve their performance, and (3) to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.  
4.2 This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
SCOPE
1.1 This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.  
1.2 This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.  
1.3 This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.  
1.4 Descriptive, discrimination, and quality panels are within the scope of this guide.  
1.5 This guide does not cover consumer panels (qualitative or quantitative).  
1.6 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.  
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.

SIGNIFICANCE AND USE
4.1 The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback: (1) on their data-based performance, (2) on any behavior changes that are needed to improve their performance, and (3) to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.  
4.2 This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
SCOPE
1.1 This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.  
1.2 This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.  
1.3 This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.  
1.4 Descriptive, discrimination, and quality panels are within the scope of this guide.  
1.5 This guide does not cover consumer panels (qualitative or quantitative).  
1.6 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.  
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.

SIGNIFICANCE AND USE
4.1 The procedures recommended in this guide can be used by a panel leader to provide assessors and panels feedback: (1) on their data-based performance, (2) on any behavior changes that are needed to improve their performance, and (3) to motivate assessors to remain engaged with the panel tasks. The aim of all these types of feedback is to ensure the generation of repeatable and valid data.  
4.2 This guide provides direction for how to achieve mutually beneficial feedback exchanges between assessors and panel leaders.
SCOPE
1.1 This guide provides guidance to sensory panel leaders on how to deliver performance feedback to trained sensory assessors and panels. This guide is not intended to be used by individual assessors or anyone unfamiliar with the panel.  
1.2 This guide covers recommended feedback given throughout assessor training, panel development, and ongoing assessor and panel monitoring.  
1.3 This guide examines aspects of feedback including: types, when to provide, effective delivery, and alignment to performance expectations for assessors.  
1.4 Descriptive, discrimination, and quality panels are within the scope of this guide.  
1.5 This guide does not cover consumer panels (qualitative or quantitative).  
1.6 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.  
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.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Equivalence Claims  
14.3  
Unsurpassed Claims  
14.4  
Paired Comparison/Difference Studies  
14.5  
Analysis of Data from Scales  
14.6  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1  
1.2 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.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Equivalence Claims  
14.3  
Paired Comparison/Difference Studies  
14.5  
Analysis of Data from Scales  
14.6  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1  
1.2 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.

SIGNIFICANCE AND USE
5.1 Sensory shelf life is the time period during which the product’s sensory characteristics and performance are as intended by the manufacturer. The product is consumable or usable during this period, providing the end-user with the intended sensory characteristics, performance, and benefits. After this period, however, the product has characteristics or attributes that are not as intended, or it does not perform the same functions as fresh products or those consumed or used before the end of shelf life.  
5.2 The goal of all shelf life determination is to estimate the time at which a consumer product is no longer usable, unfit for consumption, or no longer has the intended sensory characteristics.  
5.3 Prior to the commencement of sensory shelf life study, the criteria/criterion that are/is used to define shelf life end must be defined. The criterion or criteria could be sensory attributes, consumer acceptance or product performance. Once the criteria are defined, the test methodology for measuring the sensory shelf life can be selected. The criterion operationally defining the end of shelf life is generally chosen based on one or more of the following changes in the product’s sensory and/or functional parameters: 1) the aged product is perceptibly different from the fresh product overall, 2) the aged product has changed in specific sensory or functional attributes, either increasing some, decreasing others, or the appearance of new attributes compared to the fresh product, or 3) product acceptability of the aged product has decreased to a specific degree from that of the fresh product. The determination of these sensory end-points is a function of the criteria selected, the test method used, and sampling and statistical risks chosen by the researcher.  
5.4 The three following test methods are most commonly used for the three end-point criteria cited above: (1) discrimination, (2) descriptive, and (3) affective. Researchers have to select criteria and methods...
SCOPE
1.1 This guide provides recommended sensory testing approaches and decision criteria for establishing the sensory shelf life of consumable products, including food, personal care, and household products to manage business risk. It describes research considerations that include: product selection and handling, appropriate application of specific sensory test methods, selection of test intervals, and data analysis techniques for the determination of a product’s sensory shelf life end-point. This guide will focus on the practical considerations and approaches, risks, and criteria that must be considered in designing, executing, and interpreting sensory shelf life results.  
1.2 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of sensory testing methods to shelf life determination.  
1.3 The shelf life measures in this guide refer to foods, household and personal care products stored as the manufacturer intended and do not account for changes in sensory properties occurring after opening, partial consumption/use or in-home storage. Once products have been manufactured, packaged and sent through the distribution channels, the condition of the products is not typically under study. However, a company may wish to include such variables in their shelf life studies when there is a need to evaluate the sensory quality of their products as they go through distribution channels and/or in-home storage and use.  
1.4 This guide is not intended to address non-sensory issues related to the shelf life of food, including microbial contamination and chemical changes of products associated with aging, nor is it intended to address potential safety issues associated with aging food and non-food consumer products.  
1.5 This international ...

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-Food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Equivalence Claims  
14.3  
Paired Comparison/Difference Studies  
14.5  
Analysis of Data from Scales  
14.6  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1  
1.2 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.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-Food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Equivalence Claims  
14.3  
Paired Comparison/Difference Studies  
14.5  
Analysis of Data from Scales  
14.6  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1  
1.2 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.

SIGNIFICANCE AND USE
5.1 Measuring product changes over time serves as a practical basis for establishing the shelf life of a product. This information can also be used to assess the effects of new technology, processing, ingredients, packaging, and so forth, on the product’s shelf life.  
5.2 This guide provides a summary of the criteria to be considered and appropriate test methods for determining a product’s sensory shelf life.  
5.3 Previous sensory research with similar products, marketing research, product technology, manufacturing considerations, marketing objectives, and other business criteria can all play a part in determining sensory end point criteria.  
5.4 The decision risk, end-point determination criteria, and shelf life procedure should be reviewed and agreed to by those involved with the project, that is: R&D, Marketing, Sales, Manufacturing, Quality Assurance, Quality Control, Sensory Evaluation, and so forth.
SCOPE
1.1 This guide provides recommended sensory testing approaches and decision criteria for establishing the sensory shelf life of consumed products, including food, personal care, and household products to manage business risk. It describes research considerations including: product selection and handling, appropriate application of specific sensory test methods, selection of test intervals, and data analysis techniques for the determination of a product’s sensory shelf life end-point. This guide will focus on the practical considerations and approaches, risks, and criteria that must be considered in designing, executing, and interpreting sensory shelf life results.  
1.2 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of sensory testing method to shelf life determination.  
1.3 The shelf life measures in this guide refer to foods, household and personal care products stored as the manufacturer intended and do not account for changes in sensory properties occurring after opening, partial consumption or in-home storage. Once products have been manufactured, packaged and sent through the distribution channels, the condition of the products is not typically under study. However, a company may wish to include such variables in their shelf life studies when there is a need to evaluate the sensory quality of their products as they go through distribution channels and/or in-home storage and use.  
1.4 This guide is not intended to address non-sensory issues related to the shelf life of food, including microbial contamination and chemical changes of products associated with aging, nor is it intended to address potential safety issues associated with aging food and non-food consumer products.  
1.5 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.

SIGNIFICANCE AND USE
4.1 Using best practices for SGPE ensures that decisions made will be based on scientific principles, and the outputs obtained will be more objective than those evaluation sessions conducted without this planning, structure, focus, and best practices. These small group evaluations contrast with more formal product tests that include a prequalified participant sample, hypothesis testing, and statistical analysis. Without best sensory practices and procedures, SGPE may be unstructured, unsystematic, difficult to manage, and may lead to outputs that are unclear, not credible, or ignored. Additionally, the use of proper sensory practices reduces bias among participants with specific sample knowledge or a desire to advance an agenda. This guide provides a framework for conceptualizing, organizing, and executing these SGPE.  
4.2 SGPE are used in situations in which formal, hypothesis-driven product evaluations are not required. These include situations in which the decision risk is small, and/or stakeholders feel comfortable in making a decision with the attendant risks. Examples of these situations may include: limited availability of samples or other resources, potential patent exposure, or low incidence of target population. The SGPE could be an initial screening step or a precursor test before a more formal product test. In the proper context, SGPE can also be a decision-making tool in and of itself. Using the framework presented here provides a degree of rigor that may be absent when a few people evaluate a product without controlled conditions. A poster presented at the 2009 Pangborn Sensory Science Symposium (1) reported the results of a survey on SGPE. Fifty-nine percent of respondents (N = 92) stated that, at their place of employment, typically, non-sensory professionals organized SGPE. Table 1 summarizes key differences between a typical unstructured product evaluation with a small group not following best practices and an SGPE that follows the best practices...
SCOPE
1.1 This guide covers those occasions in which a small group of individuals (generally between three and ten) with potentially different functional roles and degrees of training in sensory and product evaluation, evaluates a product or series of products for a specific objective, with a pre-identified decision to be made, but without the use of formal hypothesis testing or statistics. In the product testing industry, these are often referred to as “benchings,” “cuttings,” or “bench screenings” or, in the case of food products, “tastings,” “informal tastings,” “team tastings,” or “technical tastings.” In this guide, the term “Small Group Product Evaluation” (SGPE) is used.  
1.2 The aim of this guide is to provide best practices to ensure that SGPE are conducted with sufficient rigor to enable the most appropriate decision or to yield the needed learning while considering the risk. Because the participants may be heterogeneous with respect to functional role, knowledge of the issue at hand, sensory sensitivity, and degree of sensory or product evaluation training, the likelihood of agreement on a path forward is not assured. Additionally, participants may have certain biases with respect to the issue to be decided, because of prior knowledge or their role within the organization. These potential derailers can be addressed through proper planning and execution of an SGPE. When SGPE are unstructured, unfocused and experimental error and biases uncontrolled, the outputs of SGPEs do not inform decisions or deliver the desired learning in a scientific manner. The goal of this document is to elevate the practice of small group product evaluations by outlining a structure, defining decision criteria in advance, and providing guidelines for implementation, drawing upon existing sensory theory and methods. Outputs from these SGPE are used to inform decisions and determine next steps including the risks involved with each of these...

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-Food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Parity Claims  
14.3  
Paired Comparison/Difference Studies  
14.4  
Analysis of Data from Scales  
14.5  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1  
1.2 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.

SIGNIFICANCE AND USE
3.1 Use—This practice should be used by assessors, trained as described in ASTM STP 758,2 under the direction of a knowledgeable panel leader.  
3.2 Significance—This practice can be used to evaluate type and intensity of indigenous and foreign odors and/or flavors in paper packaging materials. A knowledgeable panel leader may be able to determine the source of a foreign odor/flavor from the information obtained from this procedure.
SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.  
1.2 This practice covers the evaluation of odors and flavors transferred to various food media from paper packaging.  
1.3 This practice covers effective techniques for determining the type and source of the odor/flavor and establishing the severity of the off-note.  
1.4 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.  
1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.6 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.  
1.7 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.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-Food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Parity Claims  
14.3  
Paired Comparison/Difference Studies  
14.4  
Analysis of Data from Scales  
14.5  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-Food
Testing  
8  
Documents to Retain in Sensory Claims Substantiation Research  
9  
Laboratory Testing Methods  
10  
Types of Tests  
10.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
10.3  
Test Design—Laboratory Testing  
11  
Product Procurement  
11.6  
Experimental Design  
11.7  
Data Collection  
11.8  
Data Analysis  
11.9  
Questionnaire Construction  
12  
Test Facility  
13  
Statistical Analysis  
14  
Paired-Preference Studies  
14.1  
Superiority Claims  
14.2  
Parity Claims  
14.3  
Paired Comparison/Difference Studies  
14.4  
Analysis of Data from Scales  
14.5  
Keywords  
15  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1

SIGNIFICANCE AND USE
5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs  (3, 4) for discussions on panelist screening and training.  
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor or flavor properties or both of rigid polymeric packaging closures and fillable materials.  
1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow molded, compression molded, or thermoformed polymers.  
1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors, or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the responsibility of the user.  
1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included.  
1.5 Refer to Test Method E1870 for the evaluation of inherent odor of packaging material by confinement tests.  
1.6 This test method provides sample preparation procedures and two methods of evaluation.  
1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another.  
1.6.2 The ranking method allows for comparison of samples within the currently tested set only.  
1.6.3 The preparation of samples is consistent regardless of the method of evaluation used.  
1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.8 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.

SIGNIFICANCE AND USE
4.1 It is necessary and useful to test with children because they represent the real end-users for many products. Some products are developed specifically for children, and some are dual-purpose products that are intended for adults and children. Examples include: baby foods, diapers, ready-to-eat cereal, juices, food or lunch kits, candy, toys, vitamins and other pharmaceuticals, music and videos, interactive learning tools, and packaging.  
4.2 Children have influence over adults' purchase decisions and are responsible for many or some of their own purchase decisions.  
4.3 Creating a product for children requires input from children because their wants and needs differ from those of adults. For example, they may differ from adults in preferences or sensory acuity, or both, for sweetness, saltiness, carbonation, and texture. It is impossible to predict the nature of these differences without actual input from the intended target audience.
SCOPE
1.1 This standard guide provides a framework for understanding the issues relating to conducting sensory and market research studies with children. It recommends and provides examples for developing ethical, safe, and valid testing methods. It focuses specifically on the concerns relevant to testing with children from birth through preadolescence. The guide assumes that minors older than 15 years of age are generally capable of performing sensory tests like adults, and therefore, all standard procedures used with adult subjects apply. The one exception, however, is legal consent where parental/legal guardian permission should be obtained for anyone under 18 years of age.  
1.2 The guide will take into account the wide range of children's physical, emotional, and cognitive levels of development. It will prove useful for developing tasks that are understandable to children. It recommends alternative modes for children to communicate their opinions or perceptions back to the researcher, such as appropriate scales and measures.  
1.3 The ethical standard presented in this document should be viewed as a minimum requirement for testing with minors. The safety and protection of children as respondents, as well as an attitude of respect for the value of their input should be of primary concern to the researcher.  
1.4 The considerations raised in this document may also be useful when testing with the elderly or with adults who have developmental handicaps.  
1.5 This document is not intended to be a complete description of reliable sensory testing techniques and methodologies. It focuses instead on special considerations for the specific application of sensory techniques when testing with children. It assumes knowledge of basic sensory and statistical analysis techniques.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.    
Table of Contents    
Section  
Introduction  
Scope  
1  
Referenced Documents  
2  
Terminology  
3  
Basis of Claim Classification  
4  
Consumer Based Affective Testing  
5  
Sampling  
5.1  
Sampling Techniques  
5.2  
Selection of Products  
5.3  
Sampling of Products When Both Products Are Currently on
the Market  
5.4  
Handling of Products When Both Products Are Currently on
the Market  
5.5  
Sampling of Products Not Yet on the Market  
5.6  
Sample Preparation/Test Protocol  
5.7  
Test Design—Consumer Testing  
6  
Data Collection Strategies  
6.6  
Interviewing Techniques  
6.7  
Type of Questions  
6.8  
Questionnaire Design  
6.9  
Instruction to Respondents  
6.10  
Instructions to Interviewers  
6.11  
General/Overall Questions  
6.12  
Positioning of the Key Product Rating Questions  
6.13  
Total Test Context and Presentation Matters  
6.14  
Specific Attribute Questions  
6.15  
Classification or Demographic Questions  
6.16  
Preference Questions  
6.17  
Test Location  
7  
Test Execution by Way of Test Agencies—Food and Non-Food
Testing  
8  
Laboratory Testing Methods  
9  
Types of Tests  
9.2  
Advantages and Limitations of the Use of Trained Descriptive
Panels in Claims Support Research  
9.3  
Test Design—Laboratory Testing  
10  
Product Procurement  
10.6  
Experimental Design  
10.7  
Data Collection  
10.8  
Data Analysis  
10.9  
Questionnaire Construction  
11  
Test Facility  
12  
Statistical Analysis  
13  
Paired-Preference Studies  
13.1  
Superiority Claims  
13.2  
Parity Claims  
13.3  
Paired Comparison/Difference Studies  
13.4  
Analysis of Data from Scales  
13.5  
Keywords  
14  
Commonly Asked Questions About ASTM and Claim
Substantiation  
Appendix X1

SIGNIFICANCE AND USE
4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations where comparative results are meaningful. This practice should be used where experimental materials or alternate storage conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners, or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans may also be used as controls.
SCOPE
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.  
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

SIGNIFICANCE AND USE
It is necessary and useful to test with children because they represent the real end-users for many products. Some products are developed specifically for children, and some are dual-purpose products that are intended for adults and children. Examples include: baby foods, diapers, ready-to-eat cereal, juices, food or lunch kits, candy, toys, vitamins and other pharmaceuticals, music and videos, interactive learning tools, and packaging.
Children have influence over their parents' purchase decisions. They also have more money than in the past, and are responsible for more of their own purchase decisions at an earlier age. As a result, many manufacturers advertise specifically to children.
Creating a product for children requires input from children because their wants and needs differ from those of adults. For example, they may differ from adults in preferences or sensory acuity, or both, for sweetness, saltiness, carbonation, and texture. It is impossible to predict the nature of these differences without actual input from the intended target audience, and for that reason, testing with children continues to grow in the consumer product industry.
SCOPE
1.1 This standard guide provides a framework for understanding the issues relating to conducting sensory and market research studies with children. It recommends and provides examples for developing ethical, safe, and valid testing methods. It focuses specifically on the concerns relevant to testing with children from birth through preadolescence. The guide assumes that teens older than 15 years of age are generally capable of performing sensory tests like adults, and therefore, all standard procedures used with adult subjects apply. The one exception, however, is legal consent where parental permission should be obtained for anyone under 18 years of age.
1.2 The guide will take into account the wide range of children's physical, emotional, and cognitive levels of development. It will prove useful for developing tasks that are understandable to children. It recommends alternative modes for children to communicate their opinions or perceptions back to the researcher, such as appropriate scales and measures.
1.3 The ethical standard presented in this document should be viewed as a minimum requirement for testing with minors. The safety and protection of children as respondents, as well as an attitude of respect for the value of their input should be of primary concern to the researcher.
1.4 The considerations raised in this document may also be useful when testing with the elderly or with adults who have developmental handicaps.
1.5 This document is not intended to be a complete description of reliable sensory testing techniques and methodologies. It focuses instead on special considerations for the specific application of sensory techniques when testing with children. It assumes knowledge of basic sensory and statistical analysis techniques.

SIGNIFICANCE AND USE
Measuring product changes over time serves as a practical basis for establishing the shelf life of a product. This information can also be used to assess the effects of new technology, processing, ingredients, packaging, and so forth, on the product’s shelf life.
This guide provides a summary of the criteria to be considered and appropriate test methods for determining a product’s sensory shelf life.
Previous sensory research with similar products, marketing research, product technology, manufacturing considerations, marketing objectives, and other business criteria can all play a part in determining sensory end point criteria.
The decision risk, end-point determination criteria, and shelf life procedure should be reviewed and agreed to by those involved with the project, that is: R&D, Marketing, Sales, Manufacturing, Quality Assurance, Quality Control, Sensory Evaluation, and so forth.
SCOPE
1.1 This guide provides appropriate sensory testing approaches and possible decision criteria for establishing sensory shelf life of consumer products. It describes research considerations including: product selection and handling, appropriate application of various sensory test methods, selection of test intervals, and data analysis techniques for the determination of a product’s shelf life end-point. As such, this document covers shelf life studies designed to identify the sensory end-point of a product’s life to manage business risk and meet business needs. This guide will focus on the practical considerations and approaches, risks, and criteria that must be considered in designing, executing, and interpreting shelf life results.
1.2 Sensory shelf life is the time period during which the products’ sensory characteristics and performance are as intended by the manufacturer. The product is consumable or usable during this period, providing the end-user with the intended sensory characteristics, performance, and benefits. After this period, however, the product has characteristics or attributes that are not as intended, or it does not perform the same functions as fresh products or those selected before the end of shelf life.
1.3 The goal of all shelf life determination is to estimate the time at which a consumer product is no longer usable, unfit for consumption, or no longer has the intended sensory characteristics. The determination of a sensory end-point is a function of the criteria selected, the test method used, and sampling risk. The three following test methods are most commonly used: (1) discrimination, (2) descriptive, and (3) affective. Researchers have to select criteria and methods that best suit the business risks associated with the selection of a final shelf life end point.
1.4 Research techniques designed to identify the causes of sensory shelf life changes or to develop predictive models of shelf life are beyond the scope of this document. These include the application of regression analysis to develop statistical models designed to predict sensory shelf life, studies that assess the impact of various storage conditions, packaging materials, or product formulations on the shelf life of products, and studies designed to identify the causes of changes in product attributes over time. However, many of the research methods, experimental design considerations, and data analysis techniques discussed in this document can be applied to these other types of shelf life-related research.
1.5 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of sensory testing method to shelf life determination.

SIGNIFICANCE AND USE
This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (4-5) for discussions on assessor screening and training.
This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).
1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref (1) for discussion of shelf-life testing.
1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used.
1.4 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 precision and determine the applicability of regulatory limitations prior to use

SIGNIFICANCE AND USE
Use—This practice should be used by panelists, trained as described in ASTM STP 758, under the direction of a knowledgeable supervisor.
Significance—This practice can be used to evaluate indigenous and foreign odors in paper packaging materials as to type and intensity. A knowledgeable supervisor may be able to determine the source of a foreign odor from the information obtained from this procedure.
SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.
1.2 This practice covers effective techniques for determining the type and source of the odor and establishing the severity of contamination.
1.3 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.
1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
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.

SIGNIFICANCE AND USE
This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (3,4) for discussions on panelist screening and training.
This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor or flavor properties or both of rigid polymeric packaging closures and fillable materials.
1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow molded, compression molded, or thermoformed polymers.
1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors, or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the responsibility of the user.
1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included.
1.5 Refer to Test Method E 1870 for the evaluation of inherent odor of packaging material by confinement tests.
1.6 This test method provides sample preparation procedures and two methods of evaluation.
1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another.
1.6.2 The ranking method allows for comparison of samples within the currently tested set only.
1.6.3 The preparation of samples is consistent regardless of the method of evaluation used.
1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.8 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.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.Table of ContentsSectionIntroductionScope1Referenced Documents2Terminology3Basis of Claim Classification4Consumer Based Affective Testing5Sampling5.1Sampling Techniques5.2Selection of Products5.3Sampling of Products When Both Products Are Currently on the Market5.4Handling of Products When Both Products Are Currently on the Market5.5Sampling of Products Not Yet on the Market5.6Sample Preparation/Test Protocol5.7Test Design-Consumer Testing6Data Collection Strategies6.6Interviewing Techniques6.7Type of Questions6.8Questionnaire Design6.9Instruction to Respondents6.10Instructions to Interviewers6.11General/Overall Questions6.12Positioning of the Key Product Rating Questions6.13Total Test Context and Presentation Matters6.14Specific Attribute Questions6.15Classification or Demographic Questions6.16Preference Questions6.17Test Location7Test Execution by Way of Test Agencies-Food and Non-Food Testing8Laboratory Testing Methods9Types of Tests9.2Advantages and Limitations of the Use of Trained Descriptive Panels in Claims Support Research9.3Test Design-Laboratory Testing10Product Procurement10.6Experimental Design10.7Data Collection10.8Data Analysis10.9Questionnaire Construction11Test Facility12Statistical Analysis13Paired-Preference Studies13.1Superiority Claims13.2Parity Claims13.3Paired Comparison/Difference Studies13.4Analysis of Data from Scales13.5Keywords14Commonly Asked Questions About ASTM and Claim SubstantiationAppendix X1

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.

SCOPE
1.1 This guide provides appropriate sensory testing approaches and possible decision criteria for establishing sensory shelf life of consumer products. It describes research considerations including: product selection and handling, appropriate application of various sensory test methods, selection of test intervals, and data analysis techniques for the determination of a products shelf life end-point. As such, this document covers shelf life studies designed to identify the sensory end-point of a products life to manage business risk and meet business needs. This guide will focus on the practical considerations and approaches, risks, and criteria that must be considered in designing, executing, and interpreting shelf life results.
1.2 Sensory shelf life is the time period during which the products sensory characteristics and performance are as intended by the manufacturer. The product is consumable or usable during this period, providing the end-user with the intended sensory characteristics, performance, and benefits. After this period, however, the product has characteristics or attributes that are not as intended, or it does not perform the same functions as fresh products or those selected before the end of shelf life.
1.3 The goal of all shelf life determination is to estimate the time at which a consumer product is no longer usable, unfit for consumption, or no longer has the intended sensory characteristics. The determination of a sensory end-point is a function of the criteria selected, the test method used, and sampling risk. The three following test methods are most commonly used: (1) discrimination, (2) descriptive, and (3) affective. Researchers have to select criteria and methods that best suit the business risks associated with the selection of a final shelf life end point.
1.4 Research techniques designed to identify the causes of sensory shelf life changes or to develop predictive models of shelf life are beyond the scope of this document. These include the application of regression analysis to develop statistical models designed to predict sensory shelf life, studies that assess the impact of various storage conditions, packaging materials, or product formulations on the shelf life of products, and studies designed to identify the causes of changes in product attributes over time. However, many of the research methods, experimental design considerations, and data analysis techniques discussed in this document can be applied to these other types of shelf life-related research.
1.5 This guide is not intended to provide a detailed description of how to conduct reliable sensory testing. It assumes knowledge of basic sensory and statistical analysis techniques, focusing instead on special considerations for the specific application of sensory testing method to shelf life determination.

SIGNIFICANCE AND USE
This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (4-5) for discussions on panelist screening and training.
This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).
1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref () for discussion of shelf-life testing.
1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used.
1.4 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 precision and determine the applicability of regulatory limitations prior to use

SIGNIFICANCE AND USE
This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations where comparative results are meaningful. This practice should be used where experimental materials or alternate storage conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners, or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans may also be used as controls.
SCOPE
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

SCOPE
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

SCOPE
1.1 This standard guide provides a framework for understanding the issues relating to conducting sensory and market research studies with children. It recommends and provides examples for developing ethical, safe, and valid testing methods. It focuses specifically on the concerns relevant to testing with children from birth through preadolescence. The guide assumes that teens older than 15 years of age are generally capable of performing sensory tests like adults, and therefore, all standard procedures used with adult subjects apply. The one exception, however, is legal consent where parental permission should be obtained for anyone under 18 years of age.
1.2 The guide will take into account the wide range of children's physical, emotional, and cognitive levels of development. It will prove useful for developing tasks that are understandable to children. It recommends alternative modes for children to communicate their opinions or perceptions back to the researcher, such as appropriate scales and measures.
1.3 The ethical standard presented in this document should be viewed as a minimum requirement for testing with minors. The safety and protection of children as respondents, as well as an attitude of respect for the value of their input should be of primary concern to the researcher.
1.4 The considerations raised in this document may also be useful when testing with the elderly or with adults who have developmental handicaps.
1.5 This document is not intended to be a complete description of reliable sensory testing techniques and methodologies. It focuses instead on special considerations for the specific application of sensory techniques when testing with children. It assumes knowledge of basic sensory and statistical analysis techniques.

SIGNIFICANCE AND USE
Use—This practice should be used by panelists, trained as described in ASTM STP 7582 , under the direction of a knowledgeable supervisor.
Significance—This practice can be used to evaluate indigenous and foreign odors in paper packaging materials as to type and intensity. A knowledgeable supervisor may be able to determine the source of a foreign odor from the information obtained from this procedure.
SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.
1.2 This practice covers effective techniques for determining the type and source of the odor and establishing the severity of contamination.
1.3 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.
1.4 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.

SCOPE
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).

SCOPE
1.1 This guide covers reasonable practices for designing and implementing sensory tests, which validate claims pertaining only to the sensory characteristics of a product. A claim is a statement about a product, which highlights its advantages, sensory attributes or differences compared to itself or other products to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and noncomparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. This guide was developed by expert practitioners in the field. The intent this guide is to disseminate good testing practices. Validation of claims should be made more manageable if the essence of this guide is followed.

SCOPE
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.  
1.2 This practice covers effective techniques for determining the type and source of the odor and establishing the severity of contamination.  
1.3 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.  
1.4 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of whoever uses this standard to consult and establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.