ASTM E2978-2015 Standard Guide for Screening and Training of Assessors and a General Approach for the Sensory Evaluation of Toothpaste Appearance Flavor and Texture《筛选和培训感官评价牙膏表观 味.pdf

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1、Designation: E2978 15Standard Guide forScreening and Training of Assessors and a GeneralApproach for the Sensory Evaluation of ToothpasteAppearance, Flavor, and Texture1This standard is issued under the fixed designation E2978; the number immediately following the designation indicates the year ofor

2、iginal adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This guide provides guidelines for the selection andtraining

3、of expert assessors for the sensory evaluation oftoothpaste. Sensory evaluation of toothpaste can be used todefine the sensory attributes of toothpaste and then to measurethese attributes quantitatively for the purposes of new productdevelopment, product optimization, competitivebenchmarking, and cl

4、aims substantiation.1.2 A general framework for toothpaste descriptive analysisis provided to guide the reader in the design and execution(including sample preparation and presentation, facility andtesting environment, and specific evaluation protocol) of tooth-paste descriptive analysis evaluations

5、.1.3 This guide provides suggested protocols and approachesto the evaluation of toothpaste (dentifrice) and in no wayexcludes any alternate approaches that may be effective inproviding such perceptual evaluations.1.4 This guide does not address other oral care productsincluding, but not limited to,

6、whitening agents, oral rinses,mouthwashes, toothbrushes, dental flosses, denture adhesive,floss picks, or other oral care products.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establi

7、sh appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2E253 Terminology Relating to Sensory Evaluation of Mate-rials and ProductsE1490 Guide for Two Sensory Descriptive Analysis Ap-proaches for Sk

8、in Creams and LotionsE2082 Guide for Descriptive Analysis of Shampoo Perfor-mance3. Terminology3.1 Sensory Attributes and DefinitionsRefer to Terminol-ogy E253 for common sensory terms that may be applied to theevaluation of toothpaste.3.2 Definitions of Terms Specific to This Standard:3.2.1 anise/l

9、icorice, naromatics associated with sweet,spicy herbs containing anethole, for example, licorice gum andlicorice candy.3.2.2 baking soda complex, nmetallic, salty, mouth coat-ing with radiating burn feeling, including mouth slip, forexample, 0.1 % baking soda solution and unflavored seltzerwater.3.2

10、.2.1 DiscussionThe study designer may choose toseparate this complex attribute into more granular attributemeasures.3.2.3 bicarbonate feeling factor, nadditionally can berecognized as the chemical feeling factor associated withsodium bicarbonate.3.2.4 brown spice, nbark, buds, flowers, roots, fruit,

11、 andsecretions of plants used to create pungency, bite, or characterin foods and aromatics associated with a range of earthy,musty, woody, sweet, warm, citrus, terpeney, sassafras, brownspices that can include bitter and numbing, for example,cinnamon, cardamom, clove, mace, coriander, and nutmeg,0.1

12、 % allspice solution, and strong cinnamon chewing gum.3.2.5 chalky feel, ntextural perception of small particu-lates.3.2.6 chalky flavor, naromatics associated with mineralsalts such as chalk along with some cement-like and dustynotes, for example, chalk dust, milk of magnesia, calciumcarbonate, and

13、 calcium oxide.3.2.7 earthy, adjaromatic associated with mushrooms,potatoes, and potting soil.1This guide is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.07 on PersonalCare and Household Evaluation.Current edition approved May

14、 1, 2015. Published May 2015. DOI: 10.1520/E2978-15.2For 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.Copyright

15、 ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.2.8 foam, ncharacteristics of the bubbles produced dur-ing the use of the product and this may specifically includemore granular measures such as:3.2.8.1 foam amount,3.2.8.2 foam uniformity, an

16、d3.2.8.3 denseness of bubbles produced.3.2.9 green (viney), naromatic associated with plants,particularly with plant stems, for example, the aromatic asso-ciated with tulip stems.3.2.10 gritty, adjsensation of coarse, hard particles per-ceived in the mouth, for example, quick dissolving antacid(calc

17、ium carbonate) tablets and granulated sugar.3.2.11 menthol, n“green” aromatic with associated nasalpungency and cooling feeling factor (and burning at higherlevels) while in the mouth, for example, menthol and eucalyp-tus cough drop and mentholated topical cough suppressantointment.3.2.12 mint compl

18、ex, nsum of the combination of severalaromatics associated with mint such as wintergreen, spearmint,and peppermint.3.2.12.1 DiscussionOther attributes associated with mintcomplex may include basic tastes and feeling factors such as:sweet, bitter, cooling, pungency, and menthol, all of which arerated

19、 separately.3.2.13 overall impact, nsum total of the sensory impres-sions (sensations) of the sample in the mouth that includesaromatics, basic tastes, and feeling factors.3.2.14 peppermint, naromatics associated with pepper-mint leaves.3.2.14.1 DiscussionOther associated characteristics withpepperm

20、int typically include sweet, mint, cooling, green notes,bitter, and pungency, all of which are rated separately. Non-category examples of peppermint include peppermint gum andcandies.3.2.15 peroxide, naromatic associated with hydrogen per-oxide; can include astringency, soapy, prickly, vinylimpressi

21、on, soured, and metallic taste and aftertaste, forexample, 1:4 dilution hydrogen peroxide.3.2.16 pins and needles/numbing/stinging, nfeeling factorassociated with a sharp, stinging sensation that can be intenseand includes a decrease or loss of sensation (numbing) often asa result of intense carbona

22、tion and a reaction to strongflavoring oil, essence, or extracts, for example, rinsing the oralcavity with hydrogen peroxide and then expectorating.3.2.17 slick, adjmeasure of the lack of resistance totongue movement across the surface of the teeth.3.2.18 soapy aromatic, adjaromatics associated with

23、 lipo-lyzed milk solids, hydrolyzed vegetable fat, tallow-notes, orhydrolyzed animal fat, or combinations thereof.3.2.19 soapy mouthfeel, adjalkaline and slippery feel onthe soft tissues of the mouth.3.2.20 spearmint, naromatics associated with spearmint.3.2.20.1 DiscussionOther associated character

24、istics withspearmint typically include sweet, bitter, green notes, andcooling (though typically not as intense as peppermint), all ofwhich are rated separately, with slightly less burn than pepper-mint.3.2.21 thymol-eucalyptol, naromatics associated with thearoma of eucalyptus trees that include pin

25、ey/rosemary andphenolic/medicinal.3.2.22 toothpaste, npowder, paste, gel, or liquid for clean-ing the teeth with the primary clinical benefit being theprevention of dental caries.3.2.22.1 DiscussionToothpaste products may or may notcontain a form of fluoride as the common active ingredient andare ge

26、nerally intended for application with a toothbrush orsimilar device.3.2.23 unripe (green) fruit, naromatic associated withunderdeveloped fruit, for example, green bananas.3.2.24 warming, vperception of chemical heat associatedwith substances such as brown spice and low levels ofcapsaicin.3.2.25 wint

27、ergreen, ncombination of several sweet aro-matics associated with the mint family having some green andmenthol aromatics along with a methyl salicylate aromaticsensation.3.2.25.1 DiscussionOther associated characteristics withwintergreen typically include warming, low-level burning, andcooling, whic

28、h are rated separately. Noncategory example:wintergreen breath mints and typical bismuth subsalicylatestomach remedies.4. Summary of Guide4.1 The development of expert descriptive sensory capabil-ity for the evaluation of toothpaste requires a very specific anddeliberate approach to not only the eva

29、luation of the productitself but also to the recruitment and training of potentialevaluators for the evaluation of toothpaste. This guide providesapproaches for the recruitment, screening, training, and finalselection of panelists to evaluate the intensity and time courseof the sensory physical char

30、acteristics of toothpaste.4.2 Additionally, several approaches to the expert descrip-tive analysis of consumer products have been developed, eachwith its own particular strengths and drawbacks. Two of themost common approaches are the common application and useof toothpaste through the typical tooth

31、brushing process using atoothbrush.4.3 An alternate approach to the evaluation of some attri-butes of toothpaste that has been published in the sensoryliterature is the sampling of the product from a spoon.3Thisapproach provides a mechanism for flavor, chemical feelingfactor, and some mouthfeel char

32、acteristics without the con-comitant irritation of the oral tissues that can accompany theuse of a bristled toothbrush.4.4 Specifics around the approaches for toothpaste evalua-tion are left to the reader as varied and equally valid descriptiveanalysis protocols can be developed.3Hightower, C. A., a

33、nd Chambers, E., “Descriptive Analysis of ToothpasteFlavor and Texture Using Two Sampling Methods: Brushing Versus Spoon Tasting,”Journal of Sensory Studies, Vol 24, No. 3, 2009, pp. 301316.E2978 1525. Significance and Use5.1 The approaches to the evaluation of toothpaste recom-mended in this guide

34、can be used to assess the sensorycharacteristics of toothpaste when dispensed, in use, and afteruse. This guide is meant to address the evaluation of astandalone toothpaste product and does not address packaging,product/package interaction, dispensing, appearance, or overalleffect or benefit of the

35、product. The procedures outlined in thisguide are to be used by assessors that have been specificallyscreened for sensory and descriptive ability and have beentrained in the evaluation of toothpaste. The procedures de-scribed in this guide can be used to guide product developmentwithin a manufacture

36、r and can be used to communicateinformation regarding the product to the consumer through themedia or on product packaging.5.2 Additionally, language and ideas from two additionalASTM sensory guides (Guides E1490 and E2082) as well asthe Lexicon for Sensory Evaluation: Aroma, Flavor, Texture,and App

37、earance (DS72)4are used throughout this guide.6. Panel Selection and Training6.1 ObjectiveTo select and train a panel of 10 to 15 judgesto evaluate sensory properties before, during, and after usage oftoothpaste using descriptive analysis methods that quantifysensory attributes over time. For any pa

38、rticular study orevaluation, a smaller subset of these panelists may be used togenerate data depending on project needs or objectives or both.6.2 Assessor SelectionThe following will cover pointsspecific to toothpaste assessors. For more general consider-ations in the recruitment of a descriptive an

39、alysis panel,reference ASTM STP 758.56.2.1 Assessors are recruited from within a company or thelocal community. The choice to use employees allows acompany to have the assessors on site and keep proprietaryinformation confidential. The use of local community residentsprovides a smaller risk to panel

40、ist attrition both on a daily basisand longer term.6.2.2 A large group of candidates are recruited from thelocal community by contacting community groups, posting onbulletin boards, websites, placing newspaper ads, or other suchways to communicate such as exploring social media. Candi-dates from wit

41、hin the company are contacted by interofficememo, e-mail, company newsletter, or notices posted onregular and electronic bulletin boards. Management encourage-ment and support is critical. Before the prescreeningquestionnaire, candidates should be informed of the timecommitment for training, potenti

42、al duration of the panel, use ofthe panel, and expectation of each panelist relative to theresponsibilities of the panel. The prescreening questionnaire isrecommended for determining current product usage, oral carehabits, availability, interest, and their ability to articulateperceptions.6.3 Prescr

43、eening QuestionnaireThe prescreening ques-tionnaire should cover the following topics:6.3.1 Screening Questions Specific to External Panelists:6.3.1.1 AvailabilityAvailable for all mandatory trainingand 80 % or more of practice sessions. Be clear on exactlywhat the time commitment is.6.3.1.2 Clarifi

44、cation to the Candidate of the Scope andExpectation of the RoleThis is a standalone job/role with noexpected addition to further company employment (if recruitedexternally). This is a part-time role without expectation to anincrease in hours. Additionally, hours are based on study needsand are not g

45、uaranteed. Working in a group dynamic and groupenvironment is essential. In regard to training, practice,validation, and long-term commitment, willingness to stepoutside of the oral comfort zone (trying things that they wouldnot normally try, unusual flavors, sensation, textures, andstrengths) is cr

46、itical.6.3.1.3 If products or materials used in training containalcohol, caffeine, animal products, processed foods, and soforth, it is recommended that this be disclosed to potentialpanelists.6.3.1.4 Questions to Ascertain General Health andConditionGenerally exclude potential panelists with foodal

47、lergies, diabetes, hypertension not managed by medication(less than 140/90), on medications that noticeably affect theirability to smell/taste, have serious chronic medical conditions(for example, cancer), are pregnant, or are lactating. Furthermedical history and current medication assessment can b

48、econducted in cooperation with safety, regulatory, and legalpartners. If the candidates medical history is collected, ensurethat this is acceptable from a Human Resources (HR) perspec-tive and not subject to the Health Insurance Portability andAccountability Act of 1996 (HIPAA) (or similar) restrict

49、ions.6.3.1.5 Oral Health and ConditionHealth and conditionof mouth and teeth, the presence or absence of dentures orpartials, and age may be considered when recruiting assessorsfor a toothpaste product panel. Unless the product is formu-lated to address denture wearers, it is recommended thatdenture wearers not be included in sensory toothpaste evalua-tions. It is also recommended that individuals who havechronic oral conditions, periodontal disease, excessive fillings,orthodontia, fewer than 80 % of their natural teeth, sensitivityto ingredien