ASTM E3288-22

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.
Designation: E3288 − 22
Standard Guide for
Screening and Training of Assessors and a General
Approach for the Sensory Evaluation of Oral Care Products:
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Toothpaste and Toothbrushes
This standard is issued under the fixed designation E3288; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
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1.1 This guide provides guidelines for the selection and 2.1 ASTM Standards:
training of expert assessors for the sensory evaluation of E253 Terminology Relating to Sensory Evaluation of Mate-
toothpaste and toothbrushes as well as a basic framework for rials and Products
the sensory evaluation of the same. Sensory evaluation of E1490 Guide for Two Sensory Descriptive Analysis Ap-
toothpaste and toothbrushes can be used to define the sensory proaches for Skin Creams and Lotions
attributes of the products and then to measure those attributes E2082 Guide for Descriptive Analysis of Shampoo Perfor-
quantitatively for the purposes of new product development, mance
product optimization, competitive benchmarking, and claims
3. Terminology
substantiation.
3.1 Definitions—Refer to Terminology E253 for common
1.2 Ageneral framework for both toothpaste and toothbrush
sensory terms that may be applied to the evaluation of
descriptive analysis is provided to guide the reader in the
toothpaste.
design and execution (including sample preparation and
3.2 Definitions of Terms Specific to Toothpaste:
presentation, facility and testing environment, and specific
3.2.1 This list is in no means meant to be an exhaustive list
evaluation protocols) for such evaluations.
of sensory attributes common to toothpaste but rather a list of
1.3 This guide provides suggested protocols and approaches
example attributes that are commonly perceived in the use of
to the evaluation of the indicated products/samples and in no
toothpaste.
way excludes any alternate approaches that may be effective in
providing such perceptual evaluations.
Flavor Attributes
3.2.2 anise/licorice, n—aromatics associated with sweet,
1.4 This guide does not address other oral care products
including, but not limited to, whitening agents, oral rinses, spicy herbs containing anethole, for example, licorice gum and
licorice candy.
mouthwashes, dental flosses, denture adhesive, floss picks, or
other oral care products.
3.2.3 brown spice, n—bark, buds, flowers, roots, fruit, and
secretions of plants used to create pungency, bite, or character
1.5 This standard does not purport to address all of the
in foods and aromatics associated with a range of earthy,
safety concerns, if any, associated with its use. It is the
musty, woody, sweet, warm, citrus, terpeney, sassafras, brown
responsibility of the user of this standard to establish appro-
spices that can include bitter and numbing, for example,
priate safety, health, and environmental practices and deter-
cinnamon, cardamom, clove, mace, coriander, and nutmeg,
mine the applicability of regulatory limitations prior to use.
0.1 % allspice solution, and strong cinnamon chewing gum.
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.2.4 chalky flavor, n—aromatics associated with mineral
ization established in the Decision on Principles for the
salts such as chalk along with some cement-like and dusty
Development of International Standards, Guides and Recom-
notes, for example, chalk dust, milk of magnesia, calcium
mendations issued by the World Trade Organization Technical
carbonate, and calcium oxide.
Barriers to Trade (TBT) Committee.
3.2.5 earthy, adj—aromatic associated with mushrooms,
potatoes, and potting soil.
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This guide is under the jurisdiction of ASTM Committee E18 on Sensory
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Evaluation and is the direct responsibility of Subcommittee E18.07 on Personal For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Care and Household Evaluation. contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Current edition approved Nov. 15, 2022. Published December 2022. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/E3288-22. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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E3288 − 22
3.2.6 green (viney), n—aromatic associated with plants, more granular measures suc
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