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Significance and Use
5.1 Sensory thresholds are used to determine the potential of substances at low concentrations to impart odor, taste, skinfeel, etc. to some form of matter.
5.2 Thresholds are used, for example, in setting limits for air pollution, in noise abatement, in water treatment, and in food systems.
5.3 Thresholds are used to characterize and compare the sensitivity of individual or groups to given stimuli, for example, in medicine, in ethnic studies, and in the study of animal species.
1.1 This practice describes a rapid test for determining sensory thresholds of any substance in any medium.
1.2 It prescribes an overall design of sample preparation and a procedure for calculating the results.
1.3 The threshold may be characterized as being either (a) only detection (awareness) that a very small amount of added substance is present but not necessarily recognizable, or (b) recognition of the nature of the added substance.
1.4 The medium may be a gas, such as air, a liquid, such as water or some beverage, or a solid form of matter. The medium may be odorless or tasteless, or may exhibit a characteristic odor or taste per se.
1.5 This practice describes the use of a multiple forced-choice sample presentation method in an ascending concentration series, similar to the method of limits.
1.6 Physical methods of sample presentation for threshold determination are not a part of this practice, and will depend on the physical state, size, shape, availability, and other properties of the samples.
1.7 It is recognized that the degree of training received by a panel of assessors with a particular substance may have a profound influence on the threshold obtained with that substance (. )
1.8 Thresholds determined by using one physical method of presentation are not necessarily equivalent to values obtained by another method.
1.9 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
E1432 Practice for Defining and Calculating Individual and Group Sensory Thresholds from Forced-Choice Data Sets of Intermediate Size
ISO StandardsISO 13301 Sensory AnalysisMethodologyGeneral Guidance for Measuring Odour, Flavour and Taste Detection Thresholds by a Three Alternative Forced Choice (3AFC) Procedure
CEN StandardsEN 13725 Air QualityDetermination of Odour Concentration Using Dynamic Dilution Olfactometry
ICS Number Code 67.240 (Sensory analysis)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM E679-19, Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top