ASTM E253-2009a 3750 Standard Terminology Relating to Sensory Evaluation of Materials and Products《材料和产品感官评定的相关标准术语》.pdf
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1、Designation: E253 09aStandard Terminology Relating toSensory Evaluation of Materials and Products1This standard is issued under the fixed designation E253; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision.
2、A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Referenced Documents1.1 ASTM Standards:2E284 Terminology of Appearance2. Terminologyabsolute judgment, nan evaluation of a stimulus madewithou
3、t direct comparison to other stimuli. (2007)acceptability/unacceptability, ndegree to which a stimulusis judged to be favorable or unfavorable. (2006)acuity, nthe ability to detect or discriminate sensory stimuli.(2007)adaptation, sensory, na decrease in sensitivity to a givenstimulus which occurs a
4、s a result of exposure to thatstimulus. (2006)affective test, nany method to assess acceptance, liking,preference, or emotions for a stimulus or stimuli. (2008)after effects, ntotal array of sensations that occur afterremoval of the stimulus from the sensing field (for example,with foods) or after a
5、pplication of the stimulus (for example,with non-foods). (2008)after feel, nfeel of the skin after application of a sample,with or without touching, usually measured at a specifiedtime point. (2008)aftertaste, nthe oral or nasal sensations that occur after thestimulus has been removed from the oral
6、cavity. See aftereffects. (2007)aguesia, nlack of sensitivity to taste stimuli. (1996)alternative forced choice (AFC), nmethod in which 2, 3, ormore stimuli are presented, and assessors are given acriterion by which they are required to select one stimulus.(2008)DISCUSSIONTypical examples include 2-
7、AFC (directional differenttest) and 3-AFC (selecting the one stimulus among a set of three thatdiffers in a defined attribute).alternative forced choice (AFC) test, nmethod in which 2,3, or more stimuli are presented, and assessors are given acriterion by which they are required to select one stimul
8、us.(2008)DISCUSSIONTypical examples include 2-AFC (directional differencetest) and 3-AFC (selecting the one stimulus among a set of three thatdiffers in a defined attribute).anchoring point, na reference point against which otheritems are judged. (1996)anosmia, nlack of sensitivity to odor stimuli.
9、(1996)Anot-A test, na method of discrimination testing com-prised of at least two samples; at least one sample is apreviously identified sample (“A”) and at least one is a testsample. All samples are presented blindly, and the assessorstask is to assign the label “A” or “not-A” to each of thesamples
10、. (2001)antagonism, njoint action of two or more stimuli whosecombination elicits a level of sensation lower than thatexpected from combining the effects of each stimulus takenseparately. (1996)aroma, nperception resulting from stimulating the olfactoryreceptors; in a broader sense, the term is some
11、times used torefer to the combination of sensations resulting from stimu-lation of the entire nasal cavity. (1996)DISCUSSIONAroma, odor, and smell have the same basic meaning;however, in common usage they may have different connotations.assessor, na general term for any individual responding tostimu
12、li in a sensory test. (2006)DISCUSSIONThe terms assessor, judge, panelist, panel member, andrespondent all have the same basic meaning, although sometimesdifferent connotations. Usage of these terms varies with the training andexperience of the investigator, habit, tradition, personal preference, an
13、dother factors.astringency, nthe complex of sensations due to shrinking,drawing, or puckering of the epithelium as a result ofexposure to substances such as alums or tannins. (1996)attitude, na predisposition to respond in a characteristic waytoward a class of objects, concepts, or stimuli. (1996)at
14、titude scale, na means for eliciting indications of theattitudes or opinions held, usually on a measuring systemusing marks or value designations. (1996)attribute, na perceived characteristic. (1996)1This terminology is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the dire
15、ct responsibility of Subcommittee E18.01 on Terminology.Current edition approved Dec. 1, 2009. Published January 2010. Originallyapproved in 1965. Last previous edition approved in 2009 as E253 09. DOI:10.1520/E0253-09A.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact
16、ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.audition, nthe sense of he
17、aring. (1996)aversion, nfeeling of dislike provoking avoidance of astimulus. (1996)bias, nsystematic error manifested as a persistent positive ornegative deviation of the method average from its acceptedtrue value. (1996)bipolar scale, nscale where the end anchors are semanticopposites and there is
18、an implied or anchored mid-point.(2008)DISCUSSIONExamples of semantic opposites are “too thin” to “toothick,” “dislike extremely” to “like extremely.”bite, chemical, nstinging experienced primarily in the oralcavity as a result of exposure to substances such as highlycarbonated beverages. (1997)bitt
19、er, adjtaste produced by substances such as quinine orcaffeine when in solution. (2003)blinded, adjan element of experimental control in which theidentity or an aspect of a treatment, condition, or substanceis hidden from the participant (single blind) or both theparticipant and the experimenter (do
20、uble blind). (2008)body (food), nthe quality of a food or beverage relatingeither to its consistency, compactness of texture, fullness,flavor, or combination thereof. (1997)brightness, nsee color (of an object). (2001) (For consensustechnical definition see brightness in Terminology E284).burn chemi
21、cal, nperception of increased temperature andirritation resulting from exposure to such substances as ethylalcohol, or high concentrations of NaCl or acids. Thesensation lingers a short time after the stimulus is removed.(1997)chroma, nsee color. (2001) (For consensus technical defi-nition see chrom
22、a in Terminology E284).classification, na method of sorting stimuli into predefinedcategories. (1997)color (of an object), nthe appearance of an object dependentupon the spectral composition of radiant and incident light,the spectral reflectance or transmittance of the object, andthe psychological r
23、esponse of the observer. The experiencemay be described in terms of three attributes: hue, bright-ness, and chroma. (2001) (For consensus technical definitionsee color in Terminology E284 as defined by CommitteeE12.)hueattribute of color related to the wavelength of electro-magnetic energy and exper
24、ienced as “red,” “green,” “blue,”and other elements of the visible spectrum.brightnessaspect of visual perception whereby an areaappears to emit more or less light.chromaexperienced as color purity, attribute of color usedto indicate the degree of departure of the color from a grayof the same bright
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