1、Designation:E297815Standard 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 oforigina
2、l 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 of expert as
3、sessors 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,productoptimization,competitivebenchmarking,and claims substantiati
4、on.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.1.3 This guide prov
5、ides 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,whitening agents,oral ri
6、nses,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 establish appro-priate safety and healt
7、h 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 Skin Creams and LotionsE2082 Guide
8、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/licorice,naromatics associated with
9、 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.3.2.2.1 DiscussionThe study designer may choose
10、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,andsecretions of plants used to create pungency,bit
11、e,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%allspice solution,and strong cinnamon chewing gum.3.2.5 chalky fee
12、l,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 calcium oxide.3.2.7 earthy,adjaromatic associated with mushrooms,potatoes,an
13、d 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 1,2015.Published May 2015.DOI:10.1520/E2978-15.2For referenced ASTM standards,
14、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 ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.Un
15、ited States1 3.2.8 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,and3.2.8.3 denseness of bubbles produced.3.2.9 green(viney),naromatic associated with plants,par
16、ticularly 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(calcium 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 complex,nsum o
