ASTM-E1909:2011 Edition

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E1909-11 Standard Guide for Time-Intensity Evaluation of Sensory Attributes

Published By	Publication Date	Number of Pages
ASTM	2011	16

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Category: ASTM

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1.1 This guide covers procedures for conducting and analyzing time-intensity (T-I) evaluations of products or other sensory stimuli. Time-intensity is the measurement of the intensity of a single sensory sensation over time in response to a single exposure to a product or other sensory stimulus.

1.2 This guide utilizes a specially trained panel to measure the intensity of a single continuous sensation during the time from initial exposure:

1.2.1 To its extinction,

1.2.2 To a specified intensity, or

1.2.3 To a predetermined limit of time.

1.3 Applications not covered in this guide include measuring:

1.3.1 Multiple sensations,

1.3.2 Multiple exposures within a single measurement, and

1.3.3 Qualitative or hedonic changes in the perceived sensation.

1.4 This guide includes protocols for the selection and training of judges, descriptions and use of physical data collection devices, and methods of data handling, summarization, and statistical analysis. Illustration of two different data handling and analysis approaches are included in the appendixes.

1.5 This guide is not applicable to measure product shelf life or stability that require evaluations at discrete time intervals.

1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

PDF Catalog

PDF Pages	PDF Title
1	Scope Referenced Documents Terminology
2	Summary of Guide Significance and Use Time-Intensity Panel Selection and Training FIG. 1
3	Panel Protocol Data Collection Techniques
4	Data Handling, Analysis, and Summarization
6	FIG. 2
7	X1. TIME-INTENSITY: SWEETENERS IN A BEVERAGE X1.1 X1.2 X1.3 X1.4 X1.5 X1.6 X1.7 X1.8
8	TABLE X1.1 FIG. X1.1
9	TABLE X1.2 TABLE X1.3 FIG. X1.2
10	X2. TIME-INTENSITY—AMOUNT OF CHEWINESS IN EIGHT FOODS X2.1 X2.2 X2.3 X2.4 Eliminate Redundant Attributes FIG. X1.3
11	X2.5 Screen for Outliers X2.6 Transform Parameters X2.7 Adjust for Panelist-Effects X2.8 Reduce Data Using Principal Components X2.9 Test for Sample Differences Over Original Parameters and Principal Components FIG. X2.1
12	X2.10 FIG. X2.2 FIG. X2.3
13	FIG. X2.4 TABLE X2.1 TABLE X2.2
14	FIG. X2.5 TABLE X2.3 TABLE X2.4
15	REFERENCES