ASTM E253-05

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Designation:E253–05
Standard Terminology Relating to
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Sensory Evaluation of Materials and Products
This standard is issued under the fixed designation E 253; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Referenced Documents sample.All samples are presented blindly, and the assessor’s
2 task is to assign the label “A” or “not-A” to each of the
1.1 ASTM Standards:
samples. (2001)
E 284 Terminology of Appearance
antagonism, n—joint action of two or more stimuli whose
2. Terminology
combination elicits a level of sensation lower than that
expected from combining the effects of each stimulus taken
absolute judgment, n—an evaluation of a stimulus made
separately. (1996)
without direct comparison. (1996)
aroma, n—perception resulting from stimulating the olfactory
acceptability/unacceptability, n—degree to which a stimulus
receptors; in a broader sense, the term is sometimes used to
is judged to be favorable or unfavorable. (1996)
refer to the combination of sensations resulting from stimu-
acuity, n—the ability to repeatedly detect or discriminate
lation of the entire nasal cavity. (1996)
sensory stimuli. (1996)
DISCUSSION—Aroma, odor, and smell have the same basic meaning;
adaptation, sensory, n—a decrease in sensitivity to a given
however, in common usage they may have different connotations.
stimulus which occurs as a result of exposure to that
stimulus. (1996)
assessor, n—a general term for any individual responding to
affective test, n—any method to assess acceptance, attitudes,
stimuli in a sensory test. (1996)
emotions, or preference for a stimulus (i). (1998)
DISCUSSION—The terms assessor, judge, panelist, panel member, and
after effects, n—total array of sensations that occur after
respondent all have the same basic meaning, although sometimes
elimination of the physical stimulus from the sensing field.
differentconnotations.Usageofthesetermsvarieswiththetrainingand
(1996)
experience of the investigator, habit, tradition, personal preference, and
aftersensation, n—sense impression after direct stimulation of
other factors.
the sense organ has ceased. (1996)
astringency, n—the complex of sensations due to shrinking,
aftertaste, n—the oral or nasal sensations that occur after the
drawing, or puckering of the epithelium as a result of
source of the stimulus has been removed from the oral
exposure to substances such as alums or tannins. (1996)
cavity. See after effects. (1996)
attitude, n—a predisposition to respond in a characteristic way
ageusia, n—lack of sensitivity to taste stimuli. (1996)
toward a class of objects, concepts, or stimuli. (1996)
anchoring point, n—a reference point against which other
attitude scale, n—a means for eliciting indications of the
items are judged. (1996)
attitudes or opinions held, usually on a measuring system
anosmia, n—lack of sensitivity to odor stimuli. (1996)
using marks or value designations. (1996)
A–not-A test, n—a method of discrimination testing com-
attribute, n—a perceived characteristic. (1996)
prised of at least two samples; at least one sample is a
audition, n—the sense of hearing. (1996)
previously identified sample (“A”) and at least one is a test
aversion, n—feeling of dislike provoking avoidance of a
stimulus. (1996)
bias, n—systematic error manifested as a persistent positive or
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ThisterminologyisunderthejurisdictionofASTMCommitteeE18onSensory
negative deviation of the method average from its accepted
Evaluation of Materials and Products and is the direct responsibility of Subcom-
true value. (1996)
mittee E18.01 on Terminology.
bite, chemical, n—stinging experienced primarily in the oral
Current edition approved Aug. 1, 2005. Published August 2005. Originally
approved in 1965. Last previous edition approved in 2004 as E 253 – 04a.
cavity as a result of exposure to substances such as highly
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
carbonated beverages. (1997)
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
bitter, adj—taste produced by substances such as quinine or
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. caffeine when in solution. (2003)
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E253–05
body (food), n—the quality of a food or beverage relating of solution, such as crystalline sorbitol. The duration of the
either to its consistency, compactness of texture, fullness, sensation is usually limite
...