1.1 A critical element to a sensory test is selection of the product. Variability in the product may be as large as or larger than the contemplated change in formula, ingredient, or process. Best practice for product selection requires that the products selected for testing are adequate to meet the objectives of the test. Proper sample selection is required/necessary for the data collected is reliable and the decisions made from the test are valid. 1.2 This guide covers the considerations that need to be taken into account when sampling the product to be included in testing. The guide was written to assist in making decisions about sample selection for sensory and consumer testing but the same considerations also apply to instrumental, analytical, performance, and physical testing. The guide also includes considerations for product selection and discussion of where variability comes from and how testing multiple and representative batches can help account for potential errors in decision-making. 1.3 The guide covers both food and non-food products. Examples for various products help to keep the guide in the language of industry, translating statistical concepts into sampling procedures. This guide is based on the concept of standard probability sampling of materials translated for use in the area of Sensory and Consumer Science. 1.4 The guide does not discuss sample serving-protocol covered in E1871-06 Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages. Sampling in this guide does not refer to preparing a sample of the product, as presented and evaluated by the assessor but rather how/when multiple samples from one or more production runs, lots, or batches must be selected for evaluation.
There is not an existing standard of product sampling for sensory evaluation and very little is printed about this topic in sensory text books. The standard will be a useful reference for industry QA and R&D.
Keywordsrepresentative sampling; product variability; consistency; bias reduction::
The title and scope are in draft form and are under development within this ASTM Committee.Back to Top
Draft Under Development