ASTM E253-2011 6875 Standard Terminology Relating to Sensory Evaluation of Materials and Products《有关材料和产品感官评定的标准术语》.pdf

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1、Designation: E253 11Standard 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.aromatic, nperception resulting from stimulating the olfac-tory

12、receptors retronasally. (2010)assessor, na general term for any individual responding tostimuli 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 w

13、ith the training andexperience of the investigator, habit, tradition, personal preference, andother 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 predispositio

14、n to respond in a characteristic waytoward a class of objects, concepts, or stimuli. (1996)attitude 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 te

15、rminology is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.01 on Terminology.Current edition approved April 15, 2011. Published May 2011. Originallyapproved in 1965. Last previous edition approved in 2010 as E253 10a. DOI:10.152

16、0/E0253-11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact 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 Dri

17、ve, PO Box C700, West Conshohocken, PA 19428-2959, United States.audition, nthe sense of hearing. (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 v

18、alue. (1996)bipolar scale, nscale where the end anchors are semanticopposites and there is 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 oral

19、cavity as a result of exposure to substances such as highlycarbonated beverages. (1997)bitter, 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

20、 hidden from the participant (single blind) or both theparticipant and the experimenter (double 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

21、). (2001) (For consensustechnical definition see brightness in Terminology E284).burn chemical, 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

22、 is removed.(1997)chroma, nsee color. (2001) (For consensus technical defi-nition see chroma 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 inc

23、ident light,the spectral reflectance or transmittance of the object, andthe psychological response 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 Committ

24、eeE12.)hueattribute of color related to the wavelength of electro-magnetic energy and experienced 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

25、of color usedto indicate the degree of departure of the color from a grayof the same brightness.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 ofp

26、roducts, concepts or services. (2010)consumer panel, na group that is representative of thepotential 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 st

27、imuli in apresentation set. (1997)contrast, nvisual, the degree of dissimilarity in appearanceof 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 res

28、ult of their interrelationship. (1997)convergence, ntendency of a stimulus to be perceived assimilar 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 interrelationshi

29、p. (1997)cooling, chemical, nsensation of reduced temperature expe-rienced as a result of exposure 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 exposu

30、re to thermally cold substances,such as ice; to substances that evaporate rapidly, such asacetone 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)cut

31、aneous sense, nany of the senses whose receptors lie inthe skin or immediately beneath it (or 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 trainedassess

32、ors. (1998)difference limen, nSee threshold, difference. (1997)directional difference test, 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

33、. (2009)discrimination, nthe process of qualitatively or quantita-tively differentiating among 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

34、 method of discrimination testing comprisedof two coded samples and one identified reference. 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 refe

35、rence. (1998)expectation, error of, na bias due to preconceived ideas thatinfluences an assessors judgment. (1999)expert, na common term for a person with extensiveexperience in a product category who performs perceptualE253 112evaluations to draw conclusions about the effects of varia-tions in raw

36、materials, processing, storage, aging, etc.Experts often operate alone. (1995) (See also assessor 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 sensoryassessmen

37、ts. An expert assessor functions as a member of asensory panel. (1995) (See also assessor and 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 tas

38、te buds, the olfactory organs, and chemes-thetic receptors within the oral cavity; (2) the combinedeffect 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 independentl

39、y generates attributes to evaluatea group of samples. The assessors attributes may be thesame 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 appearanc

40、e resulting from the tendency of asurface to reflect light energy at one angle more than atothers. (2000) (See reflectance, directional. For the consen-sus technical definition, see gloss in Terminology E284.)gustation, nthe sense of taste. (2011)heat, chemical, nsensation of increased temperature r

41、esult-ing from exposure to substances such as capsaicin 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

42、the time ofdirect contact with the stimulus.hedonic 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 a

43、ffecting a particular sense, but which may actuallydo 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 sca

44、le used to measure thelevel of an attribute relative 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. (2

45、001)magnitude estimation, nprocess of assigning values 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 ob

46、scures one or several other qualities present.(2001)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 moda

47、lity). (2001)mouthfeel, na mixed experience deriving 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

48、alsoassessor.) (2) a person who is watching an individual 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, nthe sense of smell. (2011)olfac

49、tory, adjpertaining 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