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E 253 - 02 - Rti1my0wmg
E 253 - 02 - Rti1my0wmg
Designation: E 253 – 02
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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E 253
chroma, n—see color. (2001) (For consensus technical defi- discrimination, n—the process of qualitatively or quantita-
nition see chroma in Terminology E 284). tively differentiating among stimuli. (1998)
classification, n—a method of sorting stimuli into predefined discrimination test, n—any method to determine if differ-
categories. (1997) ences among stimuli are perceptible. For example: triangle
color (of an object), n—the appearance of an object dependent tests, duo-trio tests, paired comparison tests, etc. (1998)
upon the spectral composition of radiant and incident light, duo-trio test, n—a method of discrimination testing comprised
the spectral reflectance or transmittance of the object, and of two coded samples and one identified reference. One of
the psychological response of the observer. The experience the coded samples and the reference are identical. The
may be described in terms of three attributes: hue, bright- assessor is asked to select which of the two coded samples is
ness, and chroma. (2001) (For consensus technical definition different from the reference or which of the two coded
see color in Terminology E 284 as defined by Committee samples is the same as the reference. (1998)
E12.) expectation, error of, n—a bias due to preconceived ideas that
hue—attribute of color related to the wavelength of electro- influences an assessor’s judgment. (1999)
magnetic energy and experienced as “red,” “green,” “blue,” expert, n—a common term for a person with extensive
and other elements of the visible spectrum. experience in a product category who performs perceptual
brightness—aspect of visual perception whereby an area evaluations to draw conclusions about the effects of varia-
appears to emit more or less light. tions in raw materials, processing, storage, aging, etc.
chroma—experienced as color purity, attribute of color used Experts often operate alone. (1995) (See also assessor and
to indicate the degree of departure of the color from a gray expert assessor.)
of the same brightness. expert assessor, n—an assessor with a high degree of sensory
color blindness, n—total or partial inability to differentiate acuity who has experience in the test procedure and estab-
certain hues. (1997) lished ability to make consistent and repeatable sensory
consumer panel, n—a group that is representative of the assessments. An expert assessor functions as a member of a
potential user population and that does not have technical sensory panel. (1995) (See also assessor and expert.)
knowledge of the products to be tested. (1997) flavor, n—(1) perception resulting from stimulating a combi-
context effect, n—effect upon the perception of a stimulus nation of the taste buds, the olfactory organs, and chemes-
arising from its interrelationship with other stimuli in a thetic receptors within the oral cavity; (2) the combined
presentation set. (1997) effect of taste sensations, aromatics, and chemical feeling
contrast, n—visual, the degree of dissimilarity in appearance factors evoked by a substance in the oral cavity. (2001)
of two parts of a field of view seen simultaneously or free-choice profiling, n—a form of sensory profiling in which
successively. (1998) each assessor independently generates attributes to evaluate
contrast effect, n—special case of context effect in which the a group of samples. The assessors’ attributes may be the
perceived degree of difference between stimuli is exagger- same or may differ from sample to sample. The assessors’
ated as a result of their interrelationship. (1997) sensory profiles are combined statistically (for example, by
convergence, n—tendency of a stimulus to be perceived as Generalized Procrustes Analysis) to produce a map of the
similar to prior stimulus or stimuli. (1997) samples. (2000)
convergence effect, n—special case of context effect in which gloss, n—a shiny appearance resulting from the tendency of a
the perceived degree of difference between stimuli is dimin- surface to reflect light energy at one angle more than at
ished as a result of their interrelationship. (1997) others. (2000) (See reflectance, directional. For the consen-
cooling, chemical, n—sensation of reduced temperature expe- sus technical definition, see gloss in Terminology E 284.)
rienced as a result of exposure to certain substances such as gustation, n—(1) the sense of taste. (2) pertaining to the act of
menthol or anise. The sensation usually persists after the tasting. (2000)
stimulus is removed. (1997) heat, chemical, n—sensation of increased temperature result-
cooling, physical, n—sensation of reduced temperature expe- ing from exposure to substances such as capsaicin or hot
rienced as a result of exposure to thermally cold substances, peppers. The sensation tends to persist after the stimulus is
such as ice; to substances that evaporate rapidly, such as removed.
acetone or alcohol; or to substances that have a negative heat heat, physical, n—sensation experienced as a result of expo-
of solution, such as crystalline sorbitol. The duration of the sure to thermally hot substances such as water above 120°F.
sensation is usually limited to the time of direct contact with The duration of the sensation is usually limited to the time of
the stimulus. (1998) direct contact with the stimulus.
cutaneous sense, n—any of the senses whose receptors lie in hedonic scale, n—a scale on which liking or disliking of a
the skin or immediately beneath it (or in the external mucous stimulus is expressed. (2000)
membranes): contact, pressure, warmth, cold, and pain. hue, n—see color (of an object). (2001) (For consensus
(1997) technical definition see hue in Terminology E 284.)
descriptive analysis, n—any method to describe and quantify inadequate stimulus, n—a stimulus which is not regarded as
the sensory characteristics of stimuli by a panel of trained normally affecting a particular sense, but which may actually
assessors. (1998) do so (for example, pressure on the eyeball producing a
difference limen, n—See threshold, difference. (1997)
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E 253
perception of light, or electrical stimulation generating a R5kSn
taste). (2000)
intensity, n—the perceived magnitude of a stimulus. (2000) where:
judge, n—See assessor. (2000) R = perceived intensity of a given stimulus,
just noticeable difference, n—See threshold, difference. S = physical amount of that stimulus,
k = constant reflecting the unit of measurement, and
(2000)
n = exponent which is an empirical constant characteristic
kinesthesis, n—perception of pressure, position, or motion in
of the given sensory system.
muscles, tendons, or joints. (2001)
pungency, n—irritating, piercing, or sharp trigeminal sensa-
magnitude estimation, n—a ratio scaling technique in which
tion, experienced primarily in the nasal cavity, as a result of
numerical values are assigned to the intensity or hedonic
exposure to ammonia or to the volatiles of such substances
tone of attributes of products. The values assigned are
as freshly prepared mustard or horseradish.
proportional to the assessor’s perception of the attributes.
pure stimulus, n—a form of excitation (for example, light
See ratio scaling.
waves, chemical substances, sound waves) that affects a
masking, v—the phenomenon where one quality within a
receptor without having any concomitant or complicating
mixture obscures one or several other qualities present.
forms of stimulation.
(2001)
qualitative sensory profile, n—a description of a sample
matching, n—the experimental process of equating or relating
consisting of sensory attributes, but without intensity values.
stimuli, usually to determine the similarity between standard
and unknown, or between unknowns. quality, n—collection of features and characteristics of a
modality, n—any of the sensory systems (for example, audi- product, process, or service that confers its ability to satisfy
tory, taste, olfaction, touch, or visual modality). (2001) stated or implied needs.
mouthfeel, n—a mixed experience deriving from sensations in quantitative sensory profile, n—description of a sample
the oral cavity that relate to physical (for example, density, consisting of both attributes and their intensity values.
viscosity, particulate) or chemical (for example, astringency, ranking, n—a method in which a series of three or more
cooling) properties of a stimulus material (2002). samples is presented at the same time and arranged in order
observer, n—an assessor in a visual sensory test. (See also of intensity or degree of some designated attribute.
assessor.) (2001) ratio scaling, n—scaling method in which values are assigned
odor, n—See aroma. (2001) to the intensity of attributes in proportion to the assessor’s
odorant, n—a substance that stimulates the olfactory receptors perception of the intensity of the attributes with reference to
(2001). a selected standard.
olfaction, n—(1) the sense of smell. (2) pertaining to the act of receptor, n—a cellular structure mediating the physiological
smelling. (2000) response to the presence of physical or chemical agents.
olfactory, adj—pertaining to the sense of smell. (2001) recognition threshold, n—the lowest physical intensity at
organoleptic, adj—relating to a property of a sample per- which a stimulus is correctly identified a specified percent of
ceived by the sense organs (obsolete, see sensory). (2001) the time.
paired comparison, n—a method in which stimuli are pre- reference sample, n—a sample designated as the one to which
sented in pairs for comparison on the basis of some defined all others are to be compared.
criterion (2001). reflectance, diffuse, or Rd, n—light energy diffusely reflected
palatable, adj—sufficiently pleasant to be consumed. by a substance. As opposed to specular or directional
panel, n—a group of assessors chosen to participate in a reflectance, diffuse reflectance emanates in all directions,
sensory test (2001). thus causing no gloss.
panelist, n—See assessor (2001). reflectance, directional, n—light energy reflected from a
panel member, n—See assessor (2001) surface at a specified, characteristic angle at greater intensity
partial sensory profile, n—a profile comprising certain se- than at other angles.
lected attributes, with their intensity values. Examples are respondent, n—See assessor.
flavor profile, odor profile, and texture profile. salty (taste), adj—taste produced by substances such as
perception, n—the awareness of the effects of stimuli (2001). sodium chloride when in solution.
preference, n—choice of one product, treatment, or item over saturation (in color), n—another term for chroma. See color.
others in a given set based upon hedonic criteria. (2001)
psychometrics, n—application of measurement principles to screening, n—a preliminary selection procedure.
psychological phenomena. sensitivity, n—ability to perceive, identify or differentiate,
psychophysical methods, n—procedures for establishing re- qualitatively or quantitatively, or both, one or more stimuli
lationships between measurable physical stimuli and sensory by means of the sense organs.
responses. sensory, adj—pertaining to the sense organs.
psychophysical power law, n—a power function describing sensory evaluation, n—a scientific discipline used to evoke,
the relationship between physical amounts of stimuli and measure, analyze, and interpret reactions to stimuli per-
their respective perceived intensities. The mathematical ceived through the senses. (2000)
relationship is: sensory panel, n—a group of individuals that may be selected
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NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
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E 253
on the basis of sensitivity to stimuli, reliability, or whose intensity between a stimulus and a comparison stimulus such
perceptions are judged to be representative of some larger that there is a specified probability (most frequently 0.5) that
population. It is used to obtain information concerning the an assessor will perceive the two stimuli as different. The
sensory attributes of physical stimuli. difference threshold is often called the difference limen (DL)
sensory profile, n—a description of the sensory properties of or the just noticeable difference (JND). (2001)
a sample, consisting of the sensory attributes in the order of
DISCUSSION—The value of the difference threshold might depend on
perception, and with assignment of an intensity value for the assessor, the intensity of the reference stimulus, and the value
each attribute. chosen for the above-mentioned probability.
single-stimulus method, n—any psychophysical method in
which a judgment follows the presentation of only one threshold, population, n—the median or other measure of
stimulus at a time. central tendency of the distribution of detection or recogni-
smell, n—See aroma. tion thresholds for a specified population.
sour (taste), adj—taste produced by substances such as citric threshold, recognition, n—the minimum physical intensity of
acid when in solution. a stimulus for which there is a specified probability (most
stimulus, n—anything that has the potential for activating a frequently 0.50) that an assessor will assign the same
receptor. descriptor each time it is presented.
subject, n—the individual to whom a stimulus is applied. threshold, terminal, n—(1) the maximum intensity of a
(1996) stimulus that will produce a given type of sensory experience
subthreshold, adj—pertaining to a stimulus below the speci- without change in modality. (2) the intensity of stimulation
fied threshold. above which increase in intensity cannot be detected.
supra-threshold, adj—pertaining to a stimulus above the trained assessor, n—an assessor with a high degree of sensory
specified threshold. acuity who has experience with the test procedure and an
sweet (taste), adj—taste produced by substances such as established ability to make consistent and repeatable sensory
sucrose when in solution. assessments. (See also assessor and expert.) (1996)
synergism, n—the joint action of two or more stimuli whose DISCUSSION—A trained assessor functions as a member of a sensory
combination elicits a level of sensation greater than the result panel.
of combining the effects of each stimulus taken separately.
taint, n—a taste or odor foreign to a product. transmittance, n—of light, that fraction of the incident light of
taste, n—perception resulting from stimulating the gustatory a given wavelength which is not reflected or absorbed, but
receptors in the taste buds. (1999) passes through a substance.
taster, n—an assessor in a taste test. (See also assessor.) triangle test, n—a method of discrimination testing comprised
texture, n—the rheological and structural (geometric and of three coded samples, two of which are identical. The
surface) attributes of a product perceptible by the kines- assessor is asked to select the odd sample. (1998)
thetic, tactile, visual, and auditory senses. two-of-five test, n—a method of discrimination testing com-
threshold, absolute, n—See threshold, detection. prised of five samples: two are identical samples of one
product and three are identical samples of a second product.
DISCUSSION—Early literature used this term inconsistently, referring The assessor’s task is to determine which two samples are
to either the detection or the population threshold.
different from the other three. (1999)
threshold, detection, n—the minimum physical intensity of a two-point threshold (touch), n—the minimum normal dis-
stimulus which has a probability of 50 % above chance of tance between two objects such that they are perceived as
eliciting a response. two a specified percent of the time.
threshold, difference, n—the minimum difference in physical vision, n—the sense of sight.
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