ASTM E253-2010 8750 Standard Terminology Relating to Sensory Evaluation of Materials and Products《材料和产品感官评估的标准术语》.pdf

《ASTM E253-2010 8750 Standard Terminology Relating to Sensory Evaluation of Materials and Products《材料和产品感官评估的标准术语》.pdf》由会员分享，可在线阅读，更多相关《ASTM E253-2010 8750 Standard Terminology Relating to Sensory Evaluation of Materials and Products《材料和产品感官评估的标准术语》.pdf（5页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: E253 10Standard 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. A

2、 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 madewithout

3、 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 as

4、 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 ap

5、plication 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 c

6、avity. 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-A

7、FC (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 stimulu

8、s.(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 somet

11、imes 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 tostimul

12、i 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, and

13、other 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)att

14、itude 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 direc

15、t responsibility of Subcommittee E18.01 on Terminology.Current edition approved Nov. 1, 2010. Published January 2011. Originallyapproved in 1965. Last previous edition approved in 2009 as E253 09a. DOI:10.1520/E0253-10.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact A

16、STM 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 hea

17、ring. (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 a

18、n 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)bitte

19、r, 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 (dou

20、ble 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 chemic

21、al, 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 chroma

22、 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 re

23、sponse 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 experi

24、enced 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 brightn

25、ess.color blindness, ntotal or partial inability to differentiatecertain hues. (1997)consumer, nthe user or potential user of a product or service,who may participate in research tests to provide opinions ofproducts, concepts or services. (2010)consumer panel, na group that is representative of thep

26、otential user population and that does not have technicalknowledge of the products to be tested. (1997)context effect, neffect upon the perception of a stimulusarising from its interrelationship with other stimuli in apresentation set. (1997)contrast, nvisual, the degree of dissimilarity in appearan

27、ceof two parts of a field of view seen simultaneously orsuccessively. (1998)contrast effect, nspecial case of context effect in which theperceived degree of difference between stimuli is exagger-ated as a result of their interrelationship. (1997)convergence, ntendency of a stimulus to be perceived a

28、ssimilar to prior stimulus or stimuli. (1997)convergence effect, nspecial case of context effect in whichthe perceived degree of difference between stimuli is dimin-ished as a result of their interrelationship. (1997)cooling, chemical, nsensation of reduced temperature expe-rienced as a result of ex

29、posure to certain substances such asmenthol or anise. The sensation usually persists after thestimulus is removed. (1997)cooling, physical, nsensation of reduced temperature expe-rienced as a result of exposure to thermally cold substances,such as ice; to substances that evaporate rapidly, such asac

30、etone or alcohol; or to substances that have a negative heatof solution, such as crystalline sorbitol. The duration of thesensation is usually limited to the time of direct contact withthe stimulus. (1998)cutaneous sense, nany of the senses whose receptors lie inthe skin or immediately beneath it (o

31、r in the external mucousmembranes): contact, pressure, warmth, cold, and pain.(1997)descriptive analysis, nany method to describe and quantifythe sensory characteristics of stimuli by a panel of trainedassessors. (1998)difference limen, nSee threshold, difference. (1997)directional difference test,

32、na paired comparison or 2-AFC(Alternative Forced Choice) method in which assessorsselect the stimulus from a pair of stimuli that is perceived tobe higher or lower in intensity of a specified sensoryattribute. (2009)discrimination, nthe process of qualitatively or quantita-tively differentiating amo

33、ng stimuli. (1998)discrimination test, nany method to determine if differ-ences among stimuli are perceptible. For example: triangletests, duo-trio tests, paired comparison tests, etc. (1998)duo-trio test, na method of discrimination testing comprisedof two coded samples and one identified reference

34、. One ofthe coded samples and the reference are identical. Theassessor is asked to select which of the two coded samples isdifferent from the reference or which of the two codedsamples is the same as the reference. (1998)expectation, error of, na bias due to preconceived ideas thatinfluences an asse

35、ssors judgment. (1999)expert, na common term for a person with extensiveexperience in a product category who performs perceptualE253 102evaluations to draw conclusions about the effects of varia-tions in raw materials, processing, storage, aging, etc.Experts often operate alone. (1995) (See also ass

36、essor andexpert assessor.)expert assessor, nan assessor with a high degree of sensoryacuity who has experience in the test procedure and estab-lished ability to make consistent and repeatable sensoryassessments. An expert assessor functions as a member of asensory panel. (1995) (See also assessor an

37、d expert.)extended use testing, nsensory or consumer testing of aproduct over a time period that allows for multiple usageoccasions.flavor, n(1) perception resulting from stimulating a combi-nation of the taste buds, the olfactory organs, and chemes-thetic receptors within the oral cavity; (2) the c

38、ombinedeffect of taste sensations, aromatics, and chemical feelingfactors evoked by a substance in the oral cavity. (2001)free-choice profiling, na form of sensory profiling in whicheach assessor independently generates attributes to evaluatea group of samples. The assessors attributes may be thesam

39、e or may differ from sample to sample. The assessorssensory profiles are combined statistically (for example, byGeneralized Procrustes Analysis) to produce a map of thesamples. (2000)gloss, na shiny appearance resulting from the tendency of asurface to reflect light energy at one angle more than ato

40、thers. (2000) (See reflectance, directional. For the consen-sus technical definition, see gloss in Terminology E284.)gustation, n(1) the sense of taste. (2) pertaining to the act oftasting. (2000)heat, chemical, nsensation of increased temperature result-ing from exposure to substances such as capsa

41、icin or hotpeppers. The sensation tends to persist after the stimulus isremoved.heat, physical, nsensation experienced as a result of expo-sure to thermally hot substances such as water above 120F.The duration of the sensation is usually limited to the time ofdirect contact with the stimulus.hedonic

42、 scale, na scale on which liking or disliking of astimulus is expressed. (2000)hue, nsee color (of an object). (2001) (For consensustechnical definition see hue in Terminology E284.)inadequate stimulus, na stimulus which is not regarded asnormally affecting a particular sense, but which may actually

43、do so (for example, pressure on the eyeball producing aperception of light, or electrical stimulation generating ataste). (2000)intensity, nthe perceived magnitude of a stimulus. (2000)judge, nSee assessor. (2000)just-about-right scale, nbipolar scale used to measure thelevel of an attribute relativ

44、e to an assessors ideal level,having a midpoint labeled “just about right” or “just right.”(2007)just noticeable difference, nSee threshold, difference.(2000)kinesthesis, nperception of pressure, position, or motion inmuscles, tendons, or joints. (2001)magnitude estimation, nprocess of assigning val

45、ues to theintensities of an attribute in such a way that the ratiosbetween pairs of assigned values are the same as between themagnitudes of the perceptions to which they correspond.(2003)masking, nthe phenomenon where one quality within amixture obscures one or several other qualities present.(2001

46、)matching, nthe process of equating or relating stimuli,usually to determine the similarity between standard andunknown or between unknowns. (2002)modality, nany of the sensory systems (for example, audi-tory, taste, olfaction, touch, or visual modality). (2001)mouthfeel, na mixed experience derivin

47、g from sensations inthe oral cavity that relate to physical (for example, density,particulate) or chemical (for example, astringency, mentholcooling) properties of a stimulus material. (2001)observer, n(1) an assessor in a visual sensory test. (See alsoassessor.) (2) a person who is watching an indi

48、vidual orgroup to collect information about behavior, responses toproducts, test protocols, or processes. (2002)odor, nSee aroma. (2001)odorant, na substance that stimulates the olfactory recep-tors. (2002)olfaction, n(1) the sense of smell. (2) pertaining to the act ofsmelling. (2000)olfactory, adj

49、pertaining to the sense of smell. (2001)order effect, nsequential effects in which one order ofevaluating two or more stimuli produces different responsesthan another order. (2008)organoleptic, adjrelating to a property of a sample per-ceived by the sense organs (obsolete, see sensory). (2001)paired comparison, na method in which stimuli are pre-sented in pairs for comparison on the basis of some definedcriterion. (2001)palatable, adjsufficiently pleasant to be consumed. (2003)panel, n