1、SENSORY TESTING METHODS:SECOND EDITION Edgar Chambers IV and Mono Baker Wolf,Editors ASTM Stock No.:MNL26 ASTM International/f HTL 100 Barr Harbor Drive(t l h W POBoxC700 HUi West Conshohocken,PA 19428-2959 IMTERNArtOMAL StaruJaras Worldmlde Printed in the U.S.A.Library of Congress Cataloging-in-Pub
2、llcatlon Data Sensory testing methods/Edgar Chambers IV and Mona Baker Wblf,editors.2nd ed.(ASTM manual series;MNL 26)Rev.ed.of:Manual on sensory testing methods.1968.Sponsored by Committee El 8 on Sensory Evaluation of Materials and Products.Includes bit)liographical references and index.ISBN 0-803
3、1-2068-0 1.Senses arKl sensationTesting.2.Sensory evaluation.I.Chambers IV,Edgar.II.Wolf,Mona Baker,1949-.III.ASTM Committee E18 on Sensory Evaluatton of Materials and Products.IV.Manual on sensory testing methods.V.Series.BF233.M48 1996 670.287dc20 96-32386 CIP Copyright*1996 AMERICAN SOCIETY FOR T
4、ESTING AND MATERIALS,West Conshofiocken,PA.All rights reserved.This material may not te reproduced or copied,in whole or in part,in any printed,mechanteal,electronic,film,or other distritMJtion and storage media,without the written consent of the publisher.Photocopy Rights Authorization to photocopy
5、 items for internal,persortal,or educatknal classroom use,or the internal,personal,or educational classroom use of specific clients,is granted by the Amerkin Society for Testing and Materials(ASTM)provided that the appropriate fee is pakl to the Copyright Clearance Center,222 Rosewood Drive,Danvers,
6、MA 01923;Tel:508-750-8400;online:http:/ in Philadelpliia,PA September 1996 Second Printing Printed in Lancaster,PA June 2005 Foreword The second edition of the manual on Sensory Testing Methods has taken many years to complete.It is impossible to list all the individuals who had a part in its revisi
7、on.In the period between the first edition of this book and this second edition a number of books have been written,research articles published,and conferences and workshops held.All of the authors,presenters,and participants ultimately contributed to the knowledge base for this book.The members pas
8、t and present of ASTM Committee El 8 on the Sensory Evaluation of Materials and Products all have contributed to the development of this manual although it certainly does not represent the views of every member.Special mention must be given to Jackie Earhardt,formerly of General Mills,who started th
9、e revision of the manual.Also,the editors wish to thank Gene Groover and Jason Balzer who typed and retyped the many versions of this second revision.Edgar Chambers IV,Kansas States University,and Mona Baker Wolf,WolfSen-sory,are the editors of this second edition.Contends Introduction 1 Chapter 1Ge
10、neral Requirements for Sensory Testing 3 Chapter 2Forced Choice Discrimination Methods 25 Chapter 3Scaling 38 Chapter AThreshold Methods 54 Chapter 5Descriptive Analysis 58 Chapter 6Affective Testing 73 Chapter 7Statistical Procedures 79 Index 113 MNL26-EB/Sep.1996 Introduction Sensory evaluation,or
11、 sensory analysis as it often is called,is the study of human(and sometimes other animal)responses to products or services.It usually is used to answer one of three broad categories of questions related to products:What is the product in terms of its perceived characteristics,Is the product differen
12、t from another product,and How acceptable is the product(or is it preferred to some other product).Those three broad questions are critical to the development,maintenance,and performance of most products.Although much of the early science on which sensory evaluation is based was developed by psychol
13、ogists using simple taste solutions,and much of the development of sensory methods has taken place by sensory scientists working in the food industry,the methods have been adapted to a number of other categories of products and services.Industries producing products and services as varied as persona
14、l care,paint,household cleaners,hospitality management,paper and fabrics,and air quality use sensory methods to provide information about their goods or services.In fact,any product or service that can be looked at,felt,smelled,tasted,heard,or any combination of those sensory modalities(that is,almo
15、st all products and services)can be analyzed using sensory methods.The science of sensory evaluation consists of a broad spectrum of methods and techniques that encompass psychology;statistics;product sciences,such as,food science or cosmetic chemistry;other biological sciences;physics and engineeri
16、ng;ergonomics;sociology;and other mathematics,sciences,and human-ities.Some of its most powerful methods require an understanding of how people use language and other communication.This manual assumes the reader is interested in obtaining a general knowledge of sensory evaluation methods.It provides a base of practical techniques and the controls that are necessary to conduct simple sensory studies.For more advanced knowledge,other resources will be necessary.For those interested in more knowled
